Brazil Nut Free Honey Garlic Salmon
Sticky, golden, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that feels way more impressive than the effort it takes. The sauce — built from honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar — reduces into a glossy glaze that clings to every bite. A double hit of turmeric in both the seasoning and the sauce gives the whole dish a warm, earthy depth that makes it taste like something from a restaurant menu. Searing the fillets flesh-side down first locks in that gorgeous crust before you flip and let the sauce do its thing, spooning it over the salmon as it thickens. Tree nut allergies can make sauces and marinades tricky since so many store-bought options sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a complete, crave-worthy plate that comes together in one pan with zero fuss.
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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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