Legume Free Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze comes together from pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a double hit of turmeric — no soy sauce, no bean-based condiments, nothing that would trip up anyone avoiding legumes. Coconut aminos is the quiet hero here, delivering that umami depth you'd normally expect from soy without any of the soybean content. The technique is just as satisfying as the flavor: a quick sear in coconut oil locks in a golden crust before the oven finishes the job, and brushing the glaze on in layers means every bite is lacquered and caramelized rather than just coated. A drizzle of the reserved glaze right before serving keeps things glossy and bright. Scallions and fresh cilantro on top are optional, but they add a pop of color and freshness that makes the whole plate look like something you'd order at a restaurant. This one is genuinely easy to pull off and hard not to make again.
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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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