Carrageenan Free Honey-Garlic Glazed Salmon
Salmon dishes this glossy and fragrant rarely come together so cleanly, but the combination of raw honey, coconut aminos, fresh garlic, and grated ginger creates a glaze that is genuinely hard to stop spooning over everything. Coconut aminos steps in where soy sauce would normally go, and it brings a mellow, slightly sweet depth without any of the additives that make conventional condiments a concern for people avoiding certain thickeners and stabilizers. The turmeric-seasoned fillets get a hard sear first, building that golden crust before the glaze goes in and caramelizes around the fish over a gentler heat. Basting every minute during those final few minutes is the move — it builds up a lacquered, sticky coating that clings to every flake. A squeeze of fresh lemon at the end cuts through the richness and keeps the whole plate feeling bright. This is the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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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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