Cinnamon Free Honey Garlic Salmon
Sticky, garlicky, and deeply savory, this skillet salmon hits every note you want from a weeknight dinner without a single spice that could cause a reaction. The glossy glaze comes together from honey, coconut aminos, fresh garlic, grated ginger, apple cider vinegar, and turmeric — a lineup that delivers serious depth and warmth without any cinnamon hiding in a spice blend or bottled sauce. That's a real win, because so many store-bought teriyaki and honey-garlic sauces sneak in warming spices that make label-reading feel like a part-time job. Here, you control every ingredient from start to finish. The technique is just as satisfying as the flavor: a hard sear on the flesh side builds a golden crust, then flipping and spooning that thickening glaze over the fillets every minute creates a lacquered finish that looks genuinely restaurant-worthy. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate. It's the kind of recipe that earns a permanent spot in your 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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