Lupin Free Honey-Garlic Glazed Salmon
Few weeknight dinners hit as hard as a perfectly seared salmon fillet lacquered in a sticky, sweet-savory glaze — and this one absolutely delivers. The combination of raw honey, coconut aminos, fresh garlic, and grated ginger creates a glaze that caramelizes beautifully in the pan, coating every bite with bold, layered flavor. A pinch of turmeric in the seasoning adds a warm, earthy note and gives the flesh a gorgeous golden hue before it even hits the glaze. Coconut aminos do the heavy lifting here in place of conventional soy sauce, which means you sidestep the processed additives and legume-derived ingredients that can sneak into store-bought sauces and marinades. The technique is straightforward — sear, flip, pour, and spoon — but the result looks and tastes like something you'd order at a restaurant. A squeeze of fresh lemon at the end cuts through the richness and ties everything together. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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