Chicken Free Honey Garlic Salmon
Rich, flaky salmon fillets get a serious upgrade here with a glossy glaze built from honey, coconut aminos, fresh garlic, ginger, and a touch of apple cider vinegar. The sauce caramelizes beautifully around the fish as it cooks, clinging to every edge in a way that looks and tastes like something from a proper restaurant kitchen. A double hit of turmeric — seasoned right into the fish and stirred into the sauce — gives the whole dish a warm, golden color and a subtle earthiness that rounds out the sweetness of the honey. Searing the fillets flesh-side down first locks in that gorgeous crust before flipping and letting the sauce do its thing, so the texture is crisp on the outside and perfectly tender within. Because the recipe leans on coconut aminos instead of traditional soy sauce, it keeps things clean and free from any poultry-derived additives that can sneak into some bottled condiments. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make the plate look as good as it tastes. This one is weeknight-easy but impressive enough to put in front of guests without a second thought.
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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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