Emulsifier Free Coconut Maple Glazed Salmon
Salmon that's this glossy and fragrant feels like it belongs in a restaurant, but it comes together in a single oven-safe skillet with a handful of clean, whole-food ingredients. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and turmeric — nothing processed, nothing with a suspicious additive list hiding in the fine print. That matters more than it sounds, because so many bottled sauces and marinades sneak in emulsifiers to keep their textures smooth, making it genuinely hard to find a glazed fish dish that's truly free of them. Here, you make the glaze yourself in about four minutes on the stovetop, so you know exactly what's going in. Searing the fillets first in coconut oil gives the flesh beautiful golden edges before the oven finishes the job, and brushing on the glaze in layers builds a sticky, caramelized coating that's deeply savory and just sweet enough. A final drizzle of reserved glaze right before serving keeps every bite bright and punchy. Finish with scallions and fresh cilantro if you have them — they add color and a little lift that makes the whole plate feel effortlessly put-together.
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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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