Paleo Honey Garlic Salmon
Salmon is one of those proteins that practically begs for a bold, sticky glaze, and this version delivers exactly that without a single ingredient that falls outside ancestral eating guidelines. The secret weapon here is coconut aminos, which brings that deep, savory-sweet depth you'd normally get from soy sauce — minus the soy, the gluten, and the grain-based processing. Honey, fresh garlic, grated ginger, and a splash of apple cider vinegar round out the sauce into something genuinely complex, while turmeric adds a warm, golden hue to both the fish and the glaze. The technique matters too: searing the salmon flesh-side down first builds a gorgeous golden crust, then flipping and spooning that thickening glaze over the fillets every minute creates a lacquered finish that looks like it came out of a restaurant kitchen. Coconut oil handles the high heat beautifully and keeps everything in line with a whole-foods approach. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel just a little fancy for a weeknight dinner.
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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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