Capsaicin Free Honey Garlic Salmon
Salmon done right is one of those weeknight wins that feels way more impressive than the effort involved. This version gets a gorgeous golden sear before being bathed in a sticky, fragrant glaze built from honey, coconut aminos, fresh garlic, ginger, and a touch of apple cider vinegar — all completely free of any heat-producing ingredients. For anyone who needs to avoid capsaicin, that matters more than it might seem, since so many sauces and marinades sneak in chili, cayenne, or hot sauce as a background note. Here, the warmth comes entirely from ginger and turmeric, giving the dish real depth and a beautiful golden color without a single pepper in sight. The technique of spooning the thickening glaze back over the fillets as they finish cooking is the secret to that lacquered, restaurant-quality finish. A squeeze of lemon and a scatter of fresh parsley at the end keep things bright and balanced. It's the kind of meal that looks like you planned it for company but comes together on a regular Tuesday.
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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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