Barley Free Honey-Garlic Glazed Salmon
Sticky, golden, and fragrant with garlic and ginger, this glazed salmon is the kind of weeknight dinner that looks like you tried way harder than you did. The glaze comes together in one small bowl — raw honey, coconut aminos, fresh lemon juice, and a pinch of red pepper flakes — and it caramelizes beautifully in the pan as you spoon it over the fish. Coconut aminos do all the savory heavy lifting here, which is great news because traditional soy sauces and many bottled glazes can sneak in grain-derived ingredients that aren't always obvious on the label. Everything in this recipe is naturally free of barley and barley-based additives, so you can cook with confidence and zero label-squinting. A quick sear gets the salmon deeply golden before the glaze goes on, and a few minutes of basting brings it all together into something glossy and restaurant-worthy. Finish with fresh parsley and a squeeze of lemon, and you've got a dish that's as bright and vibrant as it looks.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp ground turmeric
- 1 tbsp extra virgin olive oil
For the glaze
- 3 tbsp raw honey
- 3 tbsp coconut aminos
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the salmon fillets completely dry with paper towels. Season all over with the salt, black pepper, and turmeric.
- 2
In a small bowl, whisk together the honey, coconut aminos, garlic, ginger, lemon juice, and red pepper flakes, if using, until combined. Set aside.
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