MSG Free Honey Garlic Salmon
Sticky, golden, and packed with bold flavor, this skillet salmon hits every note — sweet from honey, savory from coconut aminos, and warmly spiced with turmeric and fresh ginger. Coconut aminos is the key swap here, standing in for traditional soy sauce and delivering that deep, umami-rich depth without any added glutamates. The sauce comes together in one bowl before the salmon even hits the pan, so the whole process feels effortless. A quick sear gets the flesh beautifully golden, then flipping skin-side down lets the glaze bubble up around the fillets and reduce into something seriously glossy and restaurant-worthy. Spooning that sauce over the salmon as it finishes cooking means every bite is coated in garlicky, gingery goodness. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make it look as good as it tastes.
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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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