Gut Friendly Honey-Garlic Glazed Salmon
Salmon is one of those proteins that genuinely loves your gut back, and this glazed version makes it almost impossible to resist. The fillets get a dusting of turmeric before hitting a hot skillet, lending a warm, anti-inflammatory note that pairs beautifully with the sticky, fragrant glaze. That glaze — built from raw honey, coconut aminos, fresh garlic, and grated ginger — skips the soy and refined sugars that can quietly irritate a sensitive digestive system, without sacrificing a single drop of flavor. Coconut aminos bring that savory, umami depth you'd expect from a classic sauce while keeping things gentle and clean. The technique is straightforward: a hard sear for a golden crust, then a flip and a slow baste until the glaze thickens into something glossy and caramelized. Fresh lemon juice brightens the whole dish at the end, cutting through the richness of the fish in the best possible way. It's the kind of weeknight dinner that feels indulgent but leaves you feeling genuinely good afterward.
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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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