Oats Free Honey Garlic Salmon
Sticky, garlicky, and deeply savory, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. The glaze comes together with honey, coconut aminos, fresh garlic, ginger, and a splash of apple cider vinegar — bold flavors that caramelize beautifully in the skillet and coat every fillet in a glossy, irresistible finish. Coconut aminos stand in for soy sauce here, keeping the whole dish naturally free from grains and anything oat-derived without sacrificing a single drop of umami depth. The technique is straightforward: sear the salmon flesh-side down first to build a golden crust, flip it, then spoon that bubbling sauce over the top until everything is lacquered and cooked through. A pinch of turmeric in both the seasoning and the sauce adds a warm, earthy undertone that makes the color of the glaze absolutely stunning on the plate. Finish with fresh parsley and a squeeze of lemon, and you have a restaurant-worthy dish that comes together entirely from clean, whole ingredients you can feel good about.
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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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