Xanthan Gum Free Coconut Maple Glazed Salmon
Sweet, savory, and deeply satisfying, this glazed salmon hits all the right notes with a sticky maple and coconut aminos sauce that caramelizes beautifully in the oven. The glaze comes together in just a few minutes on the stovetop — pure maple syrup, coconut aminos, fresh ginger, apple cider vinegar, and a warm hit of turmeric — and every single ingredient is naturally free of xanthan gum without any substitutions needed. That matters more than it sounds, because xanthan gum quietly shows up in a surprising number of bottled sauces and condiments, making homemade glazes like this one a genuinely smart move. The technique here is what makes it special: a quick stovetop sear locks in moisture and gives the flesh those golden, slightly crisp edges before the oven finishes the job. Brushing the fillets twice during roasting builds up a glossy, lacquered coating that looks like it came from a restaurant kitchen. A final drizzle of the reserved glaze right before serving keeps every bite bright and punchy. Finish with scallions and fresh cilantro if you have them — they add color and a little lift that makes the whole plate feel complete.
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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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