Shellfish Free Honey Garlic Salmon
Salmon is one of those proteins that feels fancy but comes together fast on a weeknight, and this version absolutely delivers on flavor. A sticky, golden glaze built from honey, coconut aminos, fresh garlic, and grated ginger coats each fillet in something that tastes like it took way more effort than it did. The double hit of turmeric — in both the seasoning and the sauce — gives the dish a warm, earthy depth that plays beautifully against the sweetness of the honey and the brightness of apple cider vinegar. Searing the salmon flesh-side down first locks in a gorgeous crust before you flip it and let that glaze bubble and thicken around the fish, spooning it over the top until everything is lacquered and glossy. Because this recipe skips soy sauce in favor of coconut aminos, it sidesteps a common hidden-ingredient headache without sacrificing any of that savory, umami-rich flavor. Finished with fresh parsley and a squeeze of lemon, each plate looks like something you'd order at a restaurant — except you made it at home, and you know exactly what went into it.
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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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