Peanut Free Honey Garlic Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.7

(20)

Sticky, glossy, and deeply savory-sweet, this skillet salmon is the kind of weeknight dinner that looks like you spent way more effort than you actually did. The sauce comes together in a single bowl — honey, coconut aminos, fresh garlic, grated ginger, apple cider vinegar, and a touch of turmeric — and then reduces right in the pan into a gorgeous caramelized glaze that clings to every bite. Coconut aminos stand in beautifully for soy sauce here, keeping the umami depth without any of the usual label-reading stress that comes with bottled sauces and marinades. The technique is straightforward: sear the fillets flesh-side down first to build a golden crust, flip them, then spoon that bubbling glaze over the top as it thickens. A quick temperature check at 145°F ensures the fish is perfectly cooked through without going dry. Finished with a squeeze of lemon and a scatter of fresh parsley, it's bright, bold, and genuinely restaurant-worthy from your own stovetop.

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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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