Turkey Free Honey Garlic Salmon
Glossy, golden, and packed with bold flavor, this skillet salmon is the kind of weeknight dinner that feels way 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 sticky, fragrant glaze that clings to every bite. A double hit of turmeric in both the seasoning and the sauce gives the whole dish a warm, earthy depth that makes it taste like something you'd order at a restaurant. Coconut aminos stand in beautifully for soy sauce, keeping the flavor savory and rich without any of the usual label-reading stress that comes with bottled condiments. The technique is straightforward: sear the fillets flesh-side down first to build a gorgeous crust, flip them, then spoon that glossy sauce over the top as it thickens in the pan. Finished with fresh parsley and a squeeze of lemon, it's bright, satisfying, and completely free of poultry in any form — just clean, high-quality fish and pantry staples doing all the heavy lifting.
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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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