Walnut Free Honey Garlic Salmon
Sticky, glossy, 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 comes together from honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar — all whisked in one bowl before the fish even hits the pan. A double hit of turmeric in both the seasoning and the sauce gives the glaze a warm, golden color and a subtle earthiness that makes every bite feel intentional. Searing the fillets flesh-side down first locks in a beautiful crust, and then flipping and spooning that thickening glaze over the top keeps the salmon moist and deeply flavored all the way through. Because the entire ingredient list is built around whole, straightforward pantry staples, there's no need to scan labels or worry about hidden tree nut additions that sometimes sneak into store-bought glazes and marinades. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a restaurant-quality plate that comes entirely from your own kitchen.
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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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