Macadamia Free Honey Garlic Salmon
Sticky, garlicky, and finished with a glossy golden glaze, this salmon dinner hits every note you want from a weeknight centerpiece. The sauce comes together in one bowl — honey, coconut aminos, fresh garlic, ginger, and a splash of apple cider vinegar — and transforms into something deeply savory and caramelized as it reduces around the fillets in the pan. A double hit of turmeric in both the seasoning and the sauce gives the whole dish a warm, earthy undertone that makes it taste far more complex than the ingredient list suggests. Searing the salmon flesh-side down first locks in a beautiful golden crust before you flip it and let that glaze do its work, spooning it over the fish every minute so nothing goes to waste. Tree nut concerns can make sauces and glazes tricky since many restaurant-style preparations sneak in nut-based oils or butters, but every ingredient here is straightforward and easy to verify at the store. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a plate that looks genuinely impressive with almost no effort.
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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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