Oral Allergy Syndrome Friendly Coconut Maple Glazed Salmon
Rich, flaky salmon gets a serious upgrade here with a sticky-sweet glaze built from pure maple syrup, coconut aminos, and a hit of fresh ginger — the kind of weeknight dinner that looks and tastes like you actually tried. For anyone navigating oral allergy syndrome, the challenge is often raw fruits, vegetables, and tree pollens that trigger reactions, which means finding bold, satisfying flavors without relying on the usual raw suspects. This recipe leans on cooked and processed ingredients throughout, so the ginger goes into a simmered glaze rather than a raw dressing, and the optional scallions and cilantro are easy to skip entirely if you're sensitive. The turmeric-seasoned fillets get seared in coconut oil until golden, then finished in the oven with repeated brushings of that glossy, caramelized glaze — building layers of flavor at every step. Coconut aminos bring a savory depth that keeps things interesting without soy, and the apple cider vinegar adds just enough brightness to balance the sweetness. It's a genuinely craveable plate that doesn't ask you to compromise on taste or on comfort.
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)
Can be omittedscallions
- 1 tbsp fresh cilantro, roughly chopped (optional)
Can be omittedfresh cilantro
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!