Cashew 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, ginger, and a splash of apple cider vinegar — reduces into a glossy glaze that clings to every bite. Turmeric adds a warm, earthy depth to both the fish and the sauce, giving the whole dish a beautiful color without any complicated technique. Coconut aminos stand in for soy sauce here, keeping the ingredient list clean and free from the hidden extras that can sneak into bottled sauces and marinades. The method is straightforward: sear the salmon flesh-side down first to build a golden crust, flip it, then spoon that fragrant glaze over the fillets as they finish cooking. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make it look like something you'd order at a restaurant. Whether you're serving it over rice, alongside roasted vegetables, or straight off the plate, this one is going to earn a permanent spot in your dinner rotation.
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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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