Paleo 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 — all whole-food ingredients that come together in just a few minutes on the stovetop. Coconut aminos stand in beautifully for soy sauce here, delivering that same umami depth without any grain or legume concerns, which is exactly the kind of smart swap that makes this style of eating so doable long-term. A quick sear in coconut oil locks in a gorgeous golden crust before the oven finishes the job, and brushing the glaze on in layers means every bite is lacquered and caramelized rather than just coated on top. The turmeric woven through both the seasoning and the glaze adds a warm, earthy undertone and a stunning color that makes the finished dish look almost too good to eat. Scallions and fresh cilantro scattered over the top at the end brighten everything up and add a little freshness to balance the richness of the fish. It's the kind of recipe that proves eating this way never has to feel like a compromise.
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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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