Gluten Free Honey Garlic Salmon
Sticky, glossy, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that feels way more impressive than the effort involved. The sauce comes together from honey, coconut aminos, fresh garlic, ginger, and a splash of apple cider vinegar — naturally free from wheat and gluten-containing grains without any substitutions needed. Coconut aminos do the heavy lifting here in place of traditional soy sauce, delivering that deep, savory-sweet depth while keeping things completely safe for anyone avoiding gluten. A double hit of turmeric in both the seasoning and the sauce gives the glaze a warm, golden color and an earthy undertone that makes every bite feel intentional. The technique is simple but effective: sear the salmon flesh-side down first to build a golden crust, then flip and spoon that thickening glaze over the fillets until they're lacquered and cooked through. Finish with fresh parsley and a squeeze of lemon and you've got a restaurant-worthy plate that comes entirely from your own skillet.
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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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