Celery 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. 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 you'd order at a restaurant. Coconut aminos stand in beautifully for soy sauce here, keeping the umami rich and savory without any of the usual label-reading stress. The technique is simple but smart: sear the salmon flesh-side down first to build a golden crust, then flip and spoon that bubbling glaze over the top as it finishes cooking. Lemon wedges and fresh parsley at the end brighten everything up and balance the sweetness of the honey. Whether you're cooking for yourself or feeding a crowd, this one is guaranteed to disappear fast.
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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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