High Fructose Corn Syrup Free Honey-Garlic Glazed Salmon
Sticky, caramelized, and deeply savory, this glazed salmon hits every note you want from a weeknight dinner without a single ingredient you'd need to second-guess. The glaze is built from raw honey and coconut aminos — a combination that delivers that sweet-salty depth you'd normally get from teriyaki sauce, minus the high fructose corn syrup and additives that sneak into most bottled versions. Fresh garlic, grated ginger, and a squeeze of lemon juice round it all out into something that tastes genuinely restaurant-worthy. The technique is straightforward: a hard sear on the flesh side first, then a flip and a slow baste as the glaze reduces and clings to every edge of the fillet. That spooning step is the secret — it builds up a glossy, lacquered coat that makes the salmon look as good as it tastes. A dusting of turmeric in the seasoning adds a subtle warmth and a gorgeous golden color before the pan even gets hot. Serve it with lemon wedges and a scatter of fresh parsley, and you've got a clean, vibrant plate that's as satisfying to look at as it is to eat.
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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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