Nitrate & Nitrite Free Honey Garlic Salmon
Salmon done right is one of those weeknight wins that feels far fancier than the effort involved, and this honey garlic version absolutely delivers. The fillets get a quick sear in coconut oil before being bathed in a glossy glaze built from honey, coconut aminos, fresh garlic, grated ginger, apple cider vinegar, and turmeric — every ingredient clean and straightforward with nothing hidden. Coconut aminos do the heavy lifting here as a soy sauce alternative, bringing that savory depth without the preservatives or additives that show up in so many conventional condiments and bottled sauces. The technique of spooning the sauce over the salmon as it finishes cooking means every bite is lacquered in that sticky, fragrant glaze rather than just sitting in a puddle of it. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it look genuinely restaurant-worthy. Whether you're cooking for a crowd or just yourself on a Tuesday, this one is hard to beat.
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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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