Cinnamon Free Coconut Maple Glazed Salmon
Salmon with a glossy, caramelized glaze is one of those weeknight dinners that looks far more impressive than the effort it takes. The glaze here leans on pure maple syrup, coconut aminos, fresh ginger, and a touch of apple cider vinegar for a sweet-savory depth that clings beautifully to the fish. Ground turmeric pulls double duty — seasoning the fillets directly and warming up the glaze with a subtle earthiness. Many bottled glazes and teriyaki-style sauces sneak in spice blends that can be a real problem for anyone avoiding cinnamon, but every ingredient here is straightforward and easy to verify. The technique is simple: a quick stovetop sear locks in moisture, then a short oven roast finishes the fish while the glaze lacquers into something almost sticky and deeply fragrant. Reserving a portion of the glaze to drizzle at the end is a small step that makes a big difference, keeping the flavors bright rather than cooked-down. Finished with fresh scallions and cilantro, it's a genuinely restaurant-worthy plate that comes together with minimal fuss.
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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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