Rice Free Honey Garlic Salmon
Sticky, golden, and deeply savory, this skillet salmon is the kind of weeknight dinner that looks far more impressive than the effort it takes. The sauce — built from honey, coconut aminos, fresh garlic, ginger, and a splash of apple cider vinegar — reduces into a glossy glaze that clings to every bite. Coconut aminos stand in for traditional soy sauce here, which means the whole dish is naturally free from grains and works beautifully without any rice-based ingredients sneaking in through condiments or sauces. The salmon itself gets a quick sear skin-side up first, locking in that gorgeous golden crust before the glaze goes in and gets spooned over the fillets as they finish cooking. A pinch of turmeric in both the seasoning and the sauce adds a warm, earthy undertone that makes the whole thing feel a little more complex than a five-ingredient weeknight meal has any right to be. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a restaurant-worthy plate straight from your own skillet.
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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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