Barley Free Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze comes together in minutes on the stovetop — pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a whisper of turmeric — and it caramelizes beautifully over the seared fillets as they finish roasting in the oven. Coconut aminos does all the heavy lifting that soy sauce typically would, which means the whole dish is naturally free of wheat, barley, and any grain-based fermented sauces that can sneak into store-bought glazes and marinades. The technique of reserving a portion of the glaze before it touches the raw fish is a smart move — it gives you a fresh, bright drizzle right before serving that keeps the flavors vivid. A quick sear in coconut oil first locks in that gorgeous golden crust before the oven does the rest of the work, so you get flaky, tender fish with lacquered edges every time. Finish with sliced scallions and a handful of cilantro and you've got a plate that looks like it came from a restaurant, built entirely from clean, straightforward ingredients.
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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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