Shellfish Free Coconut Maple Glazed Salmon
Sweet, sticky, and deeply savory all at once, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze comes together in just a few minutes on the stovetop — maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a touch of turmeric — and the result is this gorgeous, lacquered finish that caramelizes beautifully in the oven. Searing the fillets first in coconut oil gives you golden, slightly crispy edges before the oven does its final work, locking in moisture so the fish stays tender all the way through. Reserving a portion of the glaze to drizzle at the end is a small step that makes a big difference, keeping every bite bright and punchy rather than muted from the heat. Scallions and fresh cilantro scattered on top add a little color and freshness that rounds the whole dish out. Because the ingredient list leans entirely on fish, pantry staples, and fresh aromatics, there's no need to second-guess labels or worry about hidden shellfish lurking in a sauce or seasoning blend. It's the kind of clean, confident cooking that makes dinner feel effortless.
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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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