Sesame 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 is built from pure maple syrup, coconut aminos, fresh ginger, and a splash of apple cider vinegar — no soy sauce, no tahini, no hidden sesame anywhere in the ingredient list. That matters more than it sounds, because so many teriyaki-style glazes rely on sesame oil for depth, and swapping it out often leaves the dish tasting flat. Here, the coconut aminos bring that same umami richness without any of the concern, and the double hit of turmeric gives the whole thing a warm, golden color that looks stunning on the plate. The technique is straightforward: a quick stovetop sear to get those gorgeous caramelized edges, then a short roast in the oven while you brush on layer after layer of that glossy glaze. Finishing with the reserved portion drizzled right over the top means every bite is coated in flavor. A scatter of fresh cilantro and scallions pulls it all together into something that looks like it came from a restaurant kitchen.
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!