Pescatarian Honey-Garlic Glazed Salmon
Few things hit the dinner table with as much impact as a perfectly seared salmon fillet, and this honey-garlic version delivers on every level. The glaze — built from raw honey, coconut aminos, fresh garlic, grated ginger, and a squeeze of lemon — caramelizes beautifully in the pan, coating each fillet in something sticky, savory, and just a little bright. A touch of ground turmeric in the seasoning adds warmth and a gorgeous golden hue before the fish even hits the skillet. The technique is straightforward: a hard sear flesh-side down first, then a flip and a steady baste as the glaze thickens around the skin-on fillets. Spooning that glossy sauce over the salmon every minute or so is the move that makes this dish feel restaurant-worthy without any real fuss. Finished with fresh parsley and lemon wedges, it's the kind of weeknight meal that looks like you tried much harder 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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