Nitrate & Nitrite Free Honey-Garlic Glazed Salmon
Salmon is one of those weeknight heroes that feels fancy without requiring much effort, and this honey-garlic version delivers serious flavor with a glossy, caramelized glaze that clings to every bite. The secret to keeping this dish clean is coconut aminos in place of conventional soy sauce — a smart swap that brings that savory, umami depth without the preservatives or additives that sneak into so many bottled condiments. Raw honey, fresh garlic, grated ginger, and a squeeze of lemon round out the glaze into something genuinely crave-worthy, bright and a little sticky in the best possible way. A dusting of turmeric on the fillets before searing adds warmth and a gorgeous golden color before the glaze even hits the pan. The technique here — searing the salmon flesh-side down first, then flipping and spooning that thickening glaze over the fish repeatedly — builds layers of flavor and ensures the fish stays moist all the way through. Finished with fresh parsley and a wedge of lemon, it's the kind of plate that looks like you spent way more time on it 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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