Citric Acid Free Honey-Garlic Glazed Salmon
Salmon with a sticky, aromatic glaze is one of those weeknight dinners that feels far more impressive than the effort involved. The glaze here leans on raw honey and coconut aminos instead of the soy sauce and bottled condiments that often sneak citric acid into an otherwise clean dish — so you get that deep, savory-sweet coating without any hidden additives to worry about. Fresh ginger and minced garlic bring real brightness, and a squeeze of lemon juice rounds everything out naturally. The turmeric-seasoned fillets get a hard sear first, building a gorgeous golden crust before the glaze goes in and caramelizes around the fish as you spoon it over. That basting step is the secret — it builds layers of flavor and gives the salmon a lacquered finish that looks like it came out of a restaurant kitchen. Serve it straight from the pan with a few parsley leaves and lemon wedges and you have a complete, satisfying plate that doesn't ask you to compromise on taste to stay on track with your dietary needs.
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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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