Capsaicin Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner without a single drop of heat. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a touch of turmeric — warm and complex, but completely free of anything spicy or irritating. That matters more than it sounds, because so many bottled sauces and marinades sneak in chili derivatives, hot sauce, or pepper extracts that can be genuinely problematic for people managing capsaicin sensitivity. Here, every ingredient is straightforward and easy to verify. The technique is just as smart as the ingredient list — a quick stovetop sear locks in a golden crust before the oven finishes the job, and brushing the glaze on in layers builds a lacquered, caramelized coating that clings beautifully to the fish. Coconut oil adds a subtle richness that plays perfectly off the maple, and the optional scallions and cilantro brighten the whole plate without adding any burn. It's the kind of dish that feels restaurant-worthy but comes together with minimal fuss and total peace of mind.
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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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