Mustard Free Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory, this glazed salmon hits every note you want from a weeknight centerpiece without a drop of mustard anywhere in the recipe. That matters more than it sounds — many bottled glazes, marinades, and even coconut aminos blends sneak in mustard or mustard flour as a background flavor booster, so making your own from scratch is genuinely the safer move. Here, the glaze comes together in minutes from pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and turmeric, giving you full control over every ingredient. The technique is just as satisfying as the flavor: a quick stovetop sear locks in a golden crust before the oven finishes the job, and brushing on the glaze in layers builds a lacquered, caramelized coating that looks seriously impressive. Reserving a portion of the glaze to drizzle at the end keeps the finish bright and glossy rather than baked-on and dull. Scallions and fresh cilantro scattered over the top add a little color and lift without complicating anything. It's the kind of dish that feels restaurant-worthy but comes together with a single skillet and a handful of pantry staples.
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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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