Red Meat Allergy Friendly Honey-Garlic Glazed Salmon
Salmon is one of those proteins that feels both weeknight-easy and dinner-party impressive, and this honey-garlic version absolutely delivers on both fronts. The fillets get a warm, golden crust from a quick sear before being finished in a sticky glaze built from raw honey, coconut aminos, fresh garlic, and grated ginger — layers of sweet, savory, and just a little heat if you opt in on the red pepper flakes. Coconut aminos stand in beautifully for soy sauce here, bringing that deep umami richness without any of the ingredients that can complicate a red meat-free kitchen. A pinch of turmeric in the seasoning adds subtle earthiness and a gorgeous color to the flesh before the glaze even hits the pan. The technique of spooning the glaze back over the fish as it cooks means every bite is lacquered and deeply flavored rather than just coated on the surface. Finished with fresh parsley and a squeeze of lemon, it's bright, bold, and completely satisfying — proof that skipping red meat doesn't mean skipping anything worth eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!