Gluten Free Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory all at once, this glazed salmon hits every note you want from a weeknight dinner that still feels special. The glaze comes together in minutes using pure maple syrup, coconut aminos, fresh ginger, and a touch of apple cider vinegar — every single ingredient is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels. Coconut aminos do the heavy lifting here in place of traditional soy sauce, delivering that umami depth without any wheat-based ingredients sneaking in. A quick sear in coconut oil locks in a gorgeous golden crust before the oven finishes the job, and brushing the glaze on in layers means the flavor builds beautifully rather than sitting on the surface. The reserved glaze drizzled at the end keeps things glossy and bright, while optional scallions and cilantro add a fresh pop of color and contrast. It's the kind of dish that looks like you spent way more time on it 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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