Lupin 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 warm hit of turmeric — no soy sauce, no wheat-based condiments, nothing that would raise a flag for anyone avoiding lupin or its common companions in processed sauces. Coconut aminos do a brilliant job standing in for soy sauce here, bringing that umami depth without any of the usual label-reading stress. The technique is straightforward: a quick stovetop sear to get golden edges on the flesh, then a short roast in the oven while you brush on that glossy glaze. Reserving a portion of the glaze to drizzle at the end is a small step that makes a big difference, keeping the flavors bright and fresh rather than caramelized into the background. Finished with scallions and cilantro, it's the kind of dish that looks like it came from a restaurant but came together entirely in your own kitchen, with full control over every ingredient.
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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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