Mustard Free Honey-Garlic Glazed Salmon
Glazed salmon can feel intimidating, but this skillet method is genuinely foolproof and delivers restaurant-quality results at home. The glaze is built from raw honey, coconut aminos, fresh garlic, grated ginger, and a squeeze of lemon — bold, sticky, and deeply savory without a drop of mustard or any of the condiment blends that so often sneak it in. Coconut aminos does a lot of heavy lifting here, bringing that umami depth you'd expect from soy sauce while keeping the ingredient list clean and worry-free. A dusting of turmeric on the fillets before searing adds a warm, golden color and a subtle earthiness that plays beautifully against the sweet-tangy glaze. The technique — searing flesh-side down first, then flipping and spooning the glaze over the fish as it finishes — means every bite is lacquered and caramelized rather than pale and steamed. Finished with fresh parsley and bright lemon wedges, it's the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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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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