Artificial Food Coloring Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, and apple cider vinegar — every single ingredient is exactly what it says on the label, with no synthetic dyes or mystery additives hiding in the mix. That matters more than you might think, because bottled sauces and marinades are some of the sneakiest sources of artificial coloring, often using caramel color or other dyes to deepen their appearance. Here, the gorgeous amber hue comes entirely from real maple syrup and turmeric, so what you see is genuinely what you're eating. The technique is straightforward — a quick sear in coconut oil followed by a short roast — and the result is salmon with caramelized edges, a lacquered glaze, and flaky, tender flesh all the way through. A scatter of fresh scallions and cilantro finishes it off with brightness and color that's 100% from the produce drawer. It's the kind of clean, confident cooking that makes you wonder why you ever reached for a bottled sauce in the first place.
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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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