Cashew Free Honey-Garlic Glazed Salmon
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved. These skin-on fillets get a golden sear before being bathed in a sticky, fragrant glaze built from raw honey, coconut aminos, fresh garlic, ginger, and a bright hit of lemon juice — no nuts, no nut-derived sauces, nothing to second-guess. The turmeric rub adds a warm, earthy depth to the crust that plays beautifully against the sweet-savory glaze as it reduces and clings to every inch of the fish. Spooning that glossy pan sauce back over the fillets while they finish cooking is the move that takes this from good to genuinely restaurant-worthy. Coconut aminos do the heavy lifting in place of traditional soy-based sauces, keeping the umami rich without introducing any unexpected allergens. A scatter of fresh parsley and a squeeze of lemon at the end keeps everything bright and fresh. It's the kind of dish that looks like you planned it for company but comes together on a random Tuesday without breaking a sweat.
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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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