Nightshade Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner without a single ingredient that falls into the nightshade family. Soy sauce is the usual go-to for this style of glaze, but coconut aminos step in beautifully here — delivering that same umami depth with none of the concerns. Pure maple syrup, fresh ginger, and a splash of apple cider vinegar round out the glaze into something genuinely complex, while turmeric adds a warm, golden hue to both the fish and the sauce. The technique is straightforward: a quick stovetop sear locks in moisture and builds a caramelized crust, then the oven finishes the job gently so the salmon stays flaky and tender all the way through. Brushing the glaze on in layers — once before roasting and once halfway through — means every bite is lacquered and glossy rather than just surface-level sweet. A drizzle of the reserved glaze at the end ties everything together, and the optional scallions and cilantro add a fresh, herby lift that makes the whole plate feel restaurant-worthy. It's the kind of dish that looks impressive enough for guests but is genuinely easy enough to pull off on a Tuesday night.
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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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