Mushroom 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 in minutes on the stovetop — pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a warm hit of turmeric — and it caramelizes beautifully over the seared fillets as they finish roasting in the oven. Coconut aminos do a lot of heavy lifting here, delivering that rich umami depth you'd expect from soy sauce without any of the additives that can sneak into conventional condiments. The two-step cook method, a quick sear followed by a short roast, locks in moisture and gives you that gorgeous lacquered finish on top with tender, flaky fish underneath. Reserving a portion of the glaze to drizzle at the end is a small move that makes a big difference, keeping the flavors bright and fresh rather than baked-in and flat. A scatter of scallions and cilantro at the end adds color and a little lift, though the dish is absolutely complete without them. This is the kind of clean, ingredient-forward recipe that proves you never have to compromise on flavor to eat exactly the way you want.
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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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