Rice Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits every note you want from a weeknight dinner without a single grain in sight. The glaze is built from pure maple syrup, coconut aminos, fresh ginger, and a splash of apple cider vinegar — ingredients that come together in minutes but taste like something you'd order at a restaurant. A touch of turmeric runs through both the seasoning and the glaze, giving the fish a warm, golden color and a subtle earthiness that makes the whole dish feel cohesive. Coconut aminos do the heavy lifting where soy sauce typically would, delivering that umami depth without any of the usual label-reading stress. The technique is simple but smart — a quick stovetop sear locks in moisture before the oven finishes the job, and brushing on the glaze in layers means every bite is lacquered and caramelized rather than just coated. A final drizzle of reserved glaze right before serving keeps the flavors bright and punchy. Scatter on some scallions and cilantro if you have them, and you've got a stunning plate that looks far more involved than it actually is.
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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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