Seed Oil Free Honey-Garlic Glazed Salmon
Salmon is already a weeknight hero, and this honey-garlic version takes it somewhere genuinely special — sticky, glossy, and layered with warm ginger, bright lemon, and just enough heat from the red pepper flakes. The glaze comes together in a single bowl using raw honey, coconut aminos, and fresh aromatics, so every ingredient is clean and intentional. Cooking without seed oils is one of those things that sounds restrictive until you realize extra virgin olive oil does a better job anyway — it gets the fillets to a deep, gorgeous sear before the glaze even hits the pan. Spooning that thickened glaze back over the salmon as it finishes is the move that makes this dish look and taste like something from a proper restaurant kitchen. The turmeric in the seasoning adds a subtle earthiness and a beautiful golden hue to the flesh that plays perfectly against the caramelized coating. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and you've got a plate that's as impressive as it is unfussy.
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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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