Beef Free Honey Garlic Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.7

(20)

Salmon is the star here, and it absolutely earns the spotlight. The fillets get a quick sear until golden, then finish cooking in a glossy, fragrant glaze built from honey, coconut aminos, fresh garlic, ginger, and a touch of apple cider vinegar — the kind of sauce you'll want to spoon over everything on your plate. A double hit of turmeric gives the whole dish a warm, golden hue and a subtle earthiness that makes it feel a little more special than your average weeknight dinner. Coconut aminos stand in for traditional soy sauce, keeping the flavor deep and savory without any wheat or soy concerns, and coconut oil handles the sear beautifully. The technique is straightforward — sear, flip, glaze, and spoon — but the result looks and tastes like something you'd order at a restaurant. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a complete, vibrant plate that comes together with minimal fuss and zero compromise on flavor.

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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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