Soy Free Honey Garlic Salmon
Sticky, glossy, and packed with bold flavor, this skillet salmon hits that perfect balance of sweet, savory, and gently spiced. The sauce comes together with honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar — no soy sauce in sight, which makes it a genuinely satisfying option for anyone navigating soy sensitivities. Coconut aminos deliver that deep, umami-rich depth you'd expect from a classic honey garlic glaze, so nothing feels like a compromise here. The technique is straightforward: sear the fillets until golden, flip, pour in the sauce, and spoon it over the fish as it thickens into a lacquered, restaurant-worthy finish. A pinch of turmeric in both the seasoning and the sauce adds a warm, earthy undertone that makes the whole dish feel a little more special. Finished with fresh parsley and a squeeze of lemon, it's the kind of weeknight dinner that looks far more impressive than the effort required.
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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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