Breastfeeding Friendly Coconut Maple Glazed Salmon
Salmon is one of those ingredients that genuinely earns its reputation as a nutritional powerhouse, and this glazed version makes it feel like a special-occasion dinner even on a weeknight. The glaze comes together in minutes — pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a touch of turmeric — and it caramelizes into something sticky, savory, and just a little sweet. Coconut aminos stand in for soy sauce here, keeping the flavor bold without any of the additives or preservatives that can sneak into bottled sauces. The method is straightforward: a quick sear in coconut oil locks in that gorgeous golden crust, then the oven finishes the job gently so the fish stays tender and flaky all the way through. Fresh ginger and turmeric bring a subtle warmth that feels nourishing rather than overpowering, and a final drizzle of the reserved glaze ties everything together beautifully. Scallions and cilantro on top are optional, but they add a bright, fresh contrast that really makes the dish pop. It's the kind of clean, feel-good meal that satisfies a serious craving without leaving you wondering what was actually in it.
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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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