Pork Free Honey Garlic Salmon
Salmon done right is one of those weeknight wins that feels far fancier than the effort involved. The fillets get a quick sear until golden, then finish cooking in a glossy glaze built from honey, coconut aminos, fresh garlic, ginger, and a touch of apple cider vinegar — all of it spooned over the fish as it cooks so every bite is deeply coated and caramelized. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, umami depth without any of the usual label-reading stress. Ground turmeric shows up twice — once on the fish and once in the sauce — giving the whole dish a warm, golden hue and a subtle earthiness that rounds out the sweetness of the honey. The result is a lacquered, restaurant-worthy fillet that flakes perfectly at 145°F and pairs beautifully with a squeeze of fresh lemon. It comes together in a single skillet, which means less cleanup and more time enjoying 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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