Chestnut Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze builds its bold flavor from pure maple syrup, coconut aminos, fresh ginger, and a touch of apple cider vinegar — a combination that caramelizes beautifully in the oven and clings to every flake of fish. A quick sear in coconut oil before roasting gives the flesh gorgeous golden edges, while the skin crisps up underneath to add texture and richness. Turmeric runs through both the seasoning and the glaze, lending a warm, earthy undertone and that stunning amber color. The whole process is straightforward — make the glaze, sear, brush, roast, done — and finishing with fresh scallions and cilantro adds a bright, herby lift that balances the sweetness perfectly. Every ingredient here is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. It's the kind of dish that looks and tastes like you put in far 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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