Wheat Free Honey-Garlic Glazed Salmon
Sticky, golden, and packed with bold flavor, this glazed salmon is the kind of weeknight dinner that feels way more impressive than the effort it takes. The glaze comes together in a single bowl — raw honey, coconut aminos, fresh garlic, ginger, and a squeeze of lemon — and coconut aminos do all the heavy lifting that soy sauce would normally handle, making this completely free of wheat without any awkward substitutions. That swap is seamless here because coconut aminos bring a savory-sweet depth that actually suits the honey glaze beautifully. A quick sear gets the salmon deeply golden before the glaze goes in, and then a few minutes of spooning it over the fillets lets everything caramelize into something seriously crave-worthy. The turmeric in the seasoning adds a warm, earthy note and gives the fish a gorgeous color before it even hits the pan. Finish with fresh parsley and a squeeze of lemon wedge, and you've got a restaurant-quality plate that came entirely from your own skillet.
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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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