Chestnut Free Honey Garlic Salmon
Glossy, golden, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that feels far 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 sticky, lacquered glaze that clings to every bite. A double hit of turmeric gives both the fish and the sauce a warm, earthy depth that makes the whole dish feel cohesive and intentional. Coconut oil gets the fillets beautifully seared before the sauce goes in, and a few minutes of basting is all it takes to bring everything together. Because the ingredient list is naturally free of tree nuts and nut-based products, there's no need to scrutinize labels or swap anything out — it just works as written. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a restaurant-worthy plate that came together in a single pan.
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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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