Artificial Food Coloring Free Honey Garlic Salmon
Glossy, golden, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that looks like it took way more effort than it actually did. The sauce comes together from a handful of real, whole ingredients — honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar — so there's no reaching for a bottled marinade loaded with mystery dyes or synthetic additives. Coconut aminos stand in beautifully for soy sauce here, delivering that savory depth without any of the artificial coloring concerns that can sneak into conventional condiments. A double hit of turmeric gives both the fish and the sauce a warm, earthy note while lending that gorgeous amber hue naturally. The technique is straightforward: sear the salmon until it releases cleanly from the pan, flip it, then spoon that thickening glaze over the top until everything is lacquered and irresistible. Finished with fresh parsley and a squeeze of lemon, it's a clean, vibrant plate that genuinely earns its good looks.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp coconut oil
- ½ tsp salt
- ¼ tsp ground turmeric
For the sauce
- 3 tbsp honey
- 3 tbsp coconut aminos
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. Sprinkle the flesh side evenly with the salt and 1/4 tsp turmeric.
- 2
In a small bowl, whisk together the honey, coconut aminos, minced garlic, grated ginger, apple cider vinegar, and remaining 1/4 tsp turmeric until combined. Set aside.
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