Lupin Free Honey Garlic Salmon
Sticky, 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, ginger, and a splash of apple cider vinegar — reduces into a glossy, caramelized glaze that clings to every bite. Coconut aminos stand in beautifully for soy sauce here, keeping the ingredient list clean and free from any of the grain-based additives that can sneak into conventional condiments. A double hit of turmeric gives both the fish and the sauce a warm, earthy depth that ties everything together. The technique is straightforward: a hard sear on the flesh side first, then a flip so the skin crisps up while you spoon that bubbling glaze over the top. Finished with fresh parsley and a squeeze of lemon, it's bright, savory, and just sweet enough to make everyone at the table ask 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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