Brazil Nut Free Honey-Garlic Glazed Salmon
Salmon done right is one of those weeknight wins that feels way more impressive than the effort involved. These skin-on fillets get a quick sear until deeply golden, then finish in a sticky, fragrant glaze built from raw honey, coconut aminos, fresh garlic, and grated ginger — the kind of sauce that caramelizes in the pan and makes you want to scrape every last drop onto your plate. A pinch of turmeric in the seasoning adds a warm, earthy note that plays beautifully against the bright hit of fresh lemon juice. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying dinner. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient here is straightforward, with no hidden nut-based oils or sauces to second-guess. Spooning that thickened glaze over the fillets as they cook is genuinely satisfying, and the optional parsley and lemon wedges at the end make it look like something you'd order at a nice restaurant. Serve it over rice, alongside roasted vegetables, or honestly just on its own — it holds up either way.
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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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