Honey Free Coconut Maple Glazed Salmon
Salmon with a glossy, caramelized glaze is one of those dinners that looks far more impressive than the effort it actually takes. Pure maple syrup stands in beautifully as the sweetener here, delivering that same sticky, amber richness you'd expect without a drop of honey anywhere in the recipe. Coconut aminos bring a savory, umami depth to the glaze, while fresh ginger and apple cider vinegar keep everything bright and balanced. A double hit of turmeric — on the fish itself and stirred into the glaze — gives the whole dish a warm, golden color and a subtle earthiness that makes it feel really special. The technique of searing the salmon first and then finishing it in the oven locks in moisture, so you get flaky, tender flesh under that lacquered, slightly charred crust. Drizzling the reserved glaze over the top right before serving means every bite is punchy and fresh rather than muted from oven heat. Finish with scallions and cilantro if you have them on hand — they add a pop of color and a little herby lift that pulls the whole plate 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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