Yeast Free Honey-Garlic Glazed Salmon
Salmon is already one of the most satisfying proteins you can put on the table, and this version takes it somewhere truly special with a sticky, fragrant glaze built from raw honey, coconut aminos, fresh garlic, and grated ginger. Coconut aminos does the heavy lifting here in place of traditional soy sauce, which means you get that deep, savory-sweet depth without any fermented ingredients that could be a problem on a yeast-free plan. The lemon juice brightens everything up, and a pinch of red pepper flakes adds just enough heat to keep things interesting. Turmeric in the seasoning gives the fillets a gorgeous golden color before they even hit the glaze, and the pan-searing technique locks in a beautifully caramelized crust. Spooning the glaze over the fish as it finishes cooking is the move that makes this dish restaurant-worthy — it builds up in glossy, sticky layers that cling to every bite. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying dinner. Serve it with lemon wedges and a scatter of fresh parsley and you have a plate that looks as good as it tastes.
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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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