Artificial Flavors Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner without a single synthetic shortcut. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, and apple cider vinegar — real ingredients you can actually pronounce, with no artificial flavor enhancers hiding in the mix. Coconut aminos does a lot of the heavy lifting here, bringing that umami depth you'd expect from soy sauce while keeping everything clean and straightforward. A touch of turmeric runs through both the seasoning and the glaze, giving the dish a warm, golden color and a subtle earthiness that ties it all together. The technique is simple but smart — a quick stovetop sear locks in moisture before the oven finishes the job, and brushing on the glaze in layers means every bite is lacquered and caramelized rather than just sauced on top. Fresh scallions and cilantro at the end brighten the whole plate and add a little contrast to the richness of the salmon. It's the kind of recipe that feels impressive enough for company but easy enough to pull off on a Tuesday night.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season all over with the fine sea salt and the 1/4 tsp turmeric.
- 2
Combine the maple syrup, coconut aminos, grated ginger, apple cider vinegar, and the remaining 1/4 tsp turmeric in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 3–4 minutes. Watch closely near the end, as the maple syrup can scorch quickly. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for serving.
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