Beef Free Honey-Garlic Glazed Salmon
This skillet salmon is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. The glaze — built from raw honey, coconut aminos, fresh garlic, ginger, and a squeeze of lemon — caramelizes beautifully in the pan, coating each fillet in something sticky, savory, and just a little bright. A pinch of turmeric in the seasoning gives the fish a gorgeous golden color before it even hits the glaze, and the optional red pepper flakes add a gentle kick if you're into that. The technique is straightforward: sear the salmon flesh-side down first to get that deep golden crust, then flip, pour the glaze over, and spoon it back on top as it thickens. Coconut aminos do the heavy lifting that soy sauce usually would, bringing that umami depth without any of the common allergen concerns you'd get from a bottled teriyaki sauce. Finished with fresh parsley and lemon wedges, it's a complete, vibrant plate that feels restaurant-worthy without a single complicated step.
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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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