Pescatarian Coconut Maple Glazed Salmon
Sweet, savory, and just a little glossy, this salmon dish hits every note you want from a weeknight centerpiece without requiring much effort at all. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, and a touch of apple cider vinegar — ingredients that come together in minutes but taste like something far more considered. A double hit of turmeric gives both the fish and the glaze a warm, golden hue that looks stunning on the plate. The technique here is smart: a quick stovetop sear locks in that caramelized crust before the oven finishes the job gently, keeping the fillets tender and flaky all the way through. Brushing the glaze on in layers — once before roasting and once halfway through — means every bite is deeply coated rather than just surface-level sweet. Finishing with the reserved glaze and a scatter of scallions and cilantro adds brightness that cuts right through the richness of the fish. It's the kind of recipe that looks impressive enough for guests but is honestly easy enough to make on a Tuesday.
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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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