Pistachio Free Honey Garlic Salmon
Weeknight dinners don't get much more satisfying than a perfectly seared salmon fillet lacquered in a glossy, garlicky honey glaze. The sauce comes together from honey, coconut aminos, fresh ginger, apple cider vinegar, and a double hit of turmeric — ingredients that are straightforward to source and completely free of tree nut concerns. Coconut oil gives the fillets a beautiful golden crust before the sauce goes in, and then a few minutes of basting transforms everything into something that looks genuinely restaurant-worthy. The turmeric adds a warm, earthy undertone that plays beautifully against the sweet-savory glaze without overpowering the salmon's natural richness. One thing to watch: the honey can cause the garlic to brown fast, so keep an eye on the heat and dial it back if the sauce starts to darken too quickly. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and cut through the richness just enough. It's the kind of dish that feels indulgent but comes together in a single skillet with zero fuss.
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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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