Nitrate & Nitrite Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, and apple cider vinegar — every ingredient is clean and straightforward, with no hidden preservatives or cured-meat-style additives to worry about. Coconut aminos do a lot of the heavy lifting here, delivering that umami depth you'd normally get from soy sauce while keeping the whole dish free from the additives commonly found in conventional condiments. A quick sear in coconut oil locks in the moisture before the oven finishes the job, and brushing the glaze on in layers means every bite is lacquered and glossy. The turmeric woven through both the seasoning and the glaze gives the fish a warm, golden color and a subtle earthiness that makes the whole dish look as good as it tastes. Finish it with fresh scallions and cilantro and you've got a plate that's bright, vibrant, and genuinely impressive with almost no effort.
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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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