Oats 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 from pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a double hit of turmeric — nothing processed, nothing hidden, and absolutely no grain-based ingredients to worry about. Coconut aminos do the heavy lifting that soy sauce usually handles, delivering that umami depth while keeping the whole dish completely free of wheat and oats. The technique is straightforward: a quick sear in coconut oil locks in a golden crust, then the oven finishes the job while the glaze caramelizes into something almost lacquer-like on top. Reserving a portion of the glaze to drizzle at the end is a small step that makes a big difference, keeping the flavor bright and glossy rather than baked-in and flat. A scatter of scallions and fresh cilantro at the end lifts everything with a little color and freshness. It's the kind of dish that looks far more impressive than the effort it actually takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!