Citrus 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 actually takes. The glaze here leans on pure maple syrup and coconut aminos for a sweet-savory depth, with fresh ginger and a whisper of turmeric giving it warmth and a beautiful golden hue. A quick sear in coconut oil locks in that crispy edge before the oven finishes the job, and brushing the fillets twice during roasting means every bite is thoroughly coated. Many store-bought glazes and marinades sneak in orange juice or lemon as a brightening agent, so making your own from scratch is the cleanest way to keep things free of citrus without sacrificing any complexity. Apple cider vinegar steps in to provide just enough acidity to balance the sweetness, and it works beautifully. Finish with a scatter of scallions and fresh cilantro if you like a little freshness on top, and serve it straight from the skillet while that glaze is still shining.
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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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