Xanthan Gum Free Honey-Garlic Glazed Salmon
Few weeknight dinners hit as hard as a perfectly seared salmon fillet lacquered in a sticky, fragrant glaze — and this one delivers exactly that. The combination of raw honey, coconut aminos, fresh garlic, and grated ginger creates a sauce that's deeply savory, a little sweet, and just bright enough from the lemon juice to keep every bite interesting. A pinch of turmeric in the seasoning adds a warm, golden hue to the fish before it even hits the pan, making the finished dish look like something you'd order at a restaurant. Coconut aminos stand in beautifully for soy sauce here, bringing that umami depth without any of the additives or thickeners that can sneak into bottled condiments — so the glaze is completely clean and naturally free of gums or stabilizers. The pan-sear-then-glaze technique is the real secret: you get a gorgeous caramelized crust on the flesh side first, then flip and let that honey-garlic sauce reduce right in the skillet, spooning it over the fish until it clings like a lacquer. Serve it straight from the pan with lemon wedges and a scatter of fresh parsley, and dinner is done in under fifteen minutes of active cooking.
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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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