MSG Free Coconut Maple Glazed Salmon
Sweet, savory, and just a little earthy from turmeric, this glazed salmon is the kind of weeknight dinner that feels genuinely special. The glaze comes together in minutes on the stovetop — pure maple syrup, coconut aminos, fresh ginger, and apple cider vinegar — and it builds a sticky, caramelized coating that clings beautifully to the fish. Coconut aminos do all the work that soy sauce typically would, delivering that deep umami richness without any added glutamates, which makes this a smart swap for anyone keeping a close eye on hidden additives in their food. The technique of searing the salmon first and finishing it in the oven locks in moisture while letting the glaze set into something glossy and irresistible. Reserving a portion of the glaze to drizzle at the end is a small step that makes a big difference — bright, fresh flavor right before serving. A scatter of scallions and cilantro adds a pop of color and a herby lift that rounds everything out. It's clean, it's bold, and it's the kind of recipe you'll want to keep in regular rotation.
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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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