Xanthan Gum Free Honey Garlic Salmon
Sticky, glossy, and packed with bold flavor, this skillet salmon hits that perfect sweet-savory balance that makes a weeknight dinner feel genuinely special. The sauce comes together with honey, coconut aminos, fresh garlic, grated ginger, and a splash of apple cider vinegar — no thickeners, no starches, nothing that needs a stabilizer to hold it together. It thickens naturally as it reduces in the hot pan, coating each fillet in a lacquered glaze that looks like it took way more effort than it did. That's great news if you're navigating a diet that rules out xanthan gum, since so many store-bought sauces and glazes quietly rely on it as a thickener. Here, the honey does all the work on its own, and the result is a sauce with real body and shine. A quick sear skin-side up first locks in moisture, then flipping and spooning the sauce over the fish every minute builds up those gorgeous caramelized layers. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a plate that looks like it came out of a restaurant 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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