Brazil Nut Free Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory all at once, this glazed salmon hits every note you want from a weeknight dinner that still feels special. The glaze comes together in minutes on the stovetop — pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a double hit of turmeric that gives everything a gorgeous golden color. Searing the fillets first in coconut oil locks in that caramelized crust before the oven finishes the job, so you get flaky, tender fish with edges that are just slightly crisp. Reserving a portion of the glaze to drizzle at the end is the move that makes this dish look and taste restaurant-worthy. Every ingredient here is straightforward and naturally free from tree nut concerns — no hidden additives, no specialty products to hunt down. Finish with scallions and fresh cilantro if you have them on hand, and dinner is genuinely done.
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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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