Hazelnut Free Honey Garlic Salmon
Sticky, glossy, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that looks 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 lacquered glaze that clings to every bite. A double hit of turmeric in both the seasoning and the sauce gives the whole dish a warm, golden color and a subtle earthiness that makes it feel anything but ordinary. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, straightforward cooking. The technique is simple: sear the fillets flesh-side down first to build a golden crust, flip, then spoon that bubbling glaze over the salmon as it finishes cooking. Finished with fresh parsley and a squeeze of lemon, it's bright, savory, and just sweet enough to keep everyone reaching for seconds.
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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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