BHA & BHT Free Coconut Maple Glazed Salmon
Sweet, savory, and just a little glossy, this pan-seared and oven-finished salmon hits every note you want from a weeknight centerpiece. The glaze comes together in minutes using pure maple syrup, coconut aminos, fresh ginger, and apple cider vinegar — whole, recognizable ingredients with no synthetic preservatives hiding in the mix. That matters more than it sounds, because BHA and BHT show up in a surprising number of bottled sauces and flavored condiments, making store-bought glazes a minefield for anyone avoiding those additives. Here, you make the glaze yourself from scratch, so you know exactly what's going in. The technique is straightforward: a quick sear in coconut oil locks in a golden crust, then a stint in a hot oven finishes the fish while the maple glaze caramelizes into something genuinely crave-worthy. A dusting of turmeric runs through both the seasoning and the glaze, giving the whole dish a warm, golden hue and a subtle earthiness that plays beautifully against the sweetness. Finished with fresh scallions and cilantro, it's the kind of clean, vibrant plate that looks like you put in way more effort than you actually did.
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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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