Legume Free Honey-Garlic Glazed Salmon
Sticky, glossy, and packed with bold flavor, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. The glaze comes together in a single bowl — raw honey, coconut aminos, fresh garlic, ginger, and a squeeze of lemon — and it caramelizes beautifully in the pan, coating every fillet in a rich, savory-sweet lacquer. Coconut aminos do the heavy lifting here in place of traditional soy sauce, which means the whole recipe stays completely free of legume-derived ingredients without sacrificing any depth. A quick sear gets the flesh golden and just opaque before the glaze goes in, and a few minutes of basting brings everything together into something truly restaurant-worthy. Ground turmeric in the seasoning adds a warm, earthy undertone that plays perfectly against the brightness of the lemon and the heat of the optional red pepper flakes. Serve it straight from the skillet with fresh parsley and lemon wedges, and dinner is done.
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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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