Chestnut Free Honey-Garlic Glazed Salmon
Sticky, golden, and deeply savory, this glazed salmon hits every note you want from a weeknight dinner that still feels a little special. The glaze comes together from raw honey, coconut aminos, fresh garlic, ginger, and a squeeze of lemon — nothing obscure, nothing that requires a label check for hidden tree nut derivatives. Turmeric-seasoned fillets get a hard sear first, locking in moisture before the glaze goes in and reduces into something glossy and caramelized right in the pan. Spooning that sauce over the fish as it finishes cooking is the move that makes every bite taste like it came from a restaurant. Coconut aminos do the heavy lifting in place of soy sauce, bringing a mellow, umami-rich depth that plays beautifully against the sweetness of the honey. A handful of fresh parsley and a few lemon wedges at the end brighten the whole plate without complicating anything. It's the kind of recipe that looks impressive but asks very little of you.
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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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