let's cook: turmeric salmon with a soy grapefruit glaze
Still can't get over citrus season over here!!
In the spirit of enjoying weeknight meals the same way I enjoy a dinner party or date night, I decided to whip out one of my old recipes this week in honor of citrus season and WOW this is a showstopper!!! I forgot how underrated a good grapefruit is!
This dish is bright, bold, delicious and nutritious. This salmon is seasoned with earthy (and might I add, anti-inflammatory) turmeric and it pairs perfectly with this bright and tart soy grapefruit glaze! It’s gluten-free friendly if you use tamari like I did (can sub regular or low sodium soy sauce) and it’s Whole30 friendly if you swap out the Tamari for coconut aminos, which are a bit sweeter and less salty.
In this gorg picture, I paired my salmon with a salad kit from Trader Joe’s but you could really serve it with anything that you like. White rice is a great option. Broccoli would work. But my fave thing is a crunchy, vibrant cabbage salad with some rice vinegar, soy sauce and sesame oil to season it along with cilantro and scallions.
As always, here is the recipe. If you want to multiply the servings, head here!
Turmeric Salmon with a Soy Grapefruit Glaze
Ingredients
For the Glaze:
1/2 cup freshly squeezed, strained grapefruit juice
1 tsp finely grated ginger
1 tsp finely grated garlic
1/2 tsp grapefruit zest
3 tbsp tamari, coconut aminos, or reduced-sodium soy sauce
2 tbsp apple cider vinegar
For the Salmon:
~1 lb fresh salmon, cut into equal-sized fillets
Turmeric powder to taste (generously dusted)
Salt to taste
Coconut oil for the pan
Chopped scallions, optional
Chopped cilantro, optional
Instructions:
Put a sieve or fine mesh strainer over a sauce pan. Pour the grapefruit juice into the strainer, separating the seeds and pulp from the juice. Discard the pulp and leave the juice in the sauce pan.
Place the sauce pan onto a stove top and turn the heat on medium high. Combine the rest of the glaze ingredients in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until reduced by half and slightly thickened (about 3–5 minutes). Remove from heat and strain out the solids.
As the glaze is simmering, dry the salmon fillets on all sides with a paper towel. Season all sides (skin included) generously with salt. Then, sprinkle turmeric powder on all sides (skin also included!) Don't be shy here with the seasoning!
Heat a large skillet over high heat. Season the skillet with 1 tbsp of coconut oil. Allow the oil to come to a shimmer (should be piping hot!) then place the salmon fillets skin side down onto the pan. Sear for 3-4 minutes, until the skin is golden brown and crisp. Flip the salmon onto the other side and let it sear for another 2-3 minutes, until golden brown. Then, tilt your pan and allow the oil to well up around the edges. Sear the sides of the salmon in the oil for 30 seconds-1 minute. Once all sides are seared, adjust the heat to medium and flip the salmon so the skin side is down against the heat.
Adjust the heat on your salmon pan to medium or medium low. Pour half of the glaze onto the salmon fillets so that the top of each is fully coated (each fillet should get about a quarter of the glaze.) Use a pastry brush or rubber spatula to fully coat the sides of the fillets in the rest of the glaze. Flip and coat the bottom as well. The glaze will begin to bubble on the bottom fo the pan. Feel free to grab a spoon and pour the bubbling glaze over the salmon as it continues to reduce in the skillet. You don't want any of it to go to waste!
Plate the salmon with some chopped scallions and cilantro, plus a side of your choice (I prefer something fresh and crunchy like my cabbage salad with a lime and avocado oil dressing and cara cara oranges, but that's just me!) Enjoy immediately!
Want to prep it out ahead of time to make cooking easier?
How to Prep It Out!
1. Make the Glaze
This takes approximately 10 minutes. You can make the glaze 1–2 days ahead and store it in a sealed container in the fridge.
Grapefruit Juice and Zest (2 minutes): Put a sieve or fine mesh strainer over a saucepan. Pour ½ cup freshly squeezed grapefruit juice through the strainer to remove seeds and pulp. Zest ½ tsp of the grapefruit directly into the pan.
Ginger and Garlic (2 minutes): Finely grate 1 tsp each of fresh ginger and garlic and add them to the saucepan.
Boil and Reduce (6 minutes): Bring the mixture to a boil over medium-high heat. Stir in 3 tbsp tamari (or substitute) and 2 tbsp apple cider vinegar. Let it boil for 2–3 minutes, then reduce the heat and simmer until reduced by 1/4. Strain the glaze through a sieve to remove the aromatics and set aside.
💡 Tip: Do this while sipping your morning coffee or with a glass of wine the night before!
2. Season the Salmon
This takes approximately 5 minutes. You can do this step earlier in the day and store the seasoned salmon in the fridge.
Dry the Salmon (1 minute): Pat the fillets dry with paper towels to help the seasonings stick.
Season Generously (2 minutes): Sprinkle salt on all sides of the fillets. Dust generously with turmeric powder, ensuring all sides are coated (yes, even the skin!).
Refrigerate (lol this takes like 30 seconds): Place the salmon on a plate, cover with plastic wrap, and store in the fridge until ready to cook. I like to do this earlier in the day or in the beginning of my ingredient prep if I am making the glaze at the same time as the salmon.
3. Sear the Salmon
This takes approximately 10 minutes. Plan this step close to serving time for the best results.
Heat the Pan (2 minutes): Heat 1 tbsp coconut oil in a large skillet over high heat until it shimmers.
Sear the Skin Side (4 minutes): Place the fillets skin-side down and cook until the skin is golden and crisp.
Sear the Flesh Side (3 minutes): Flip and sear the other side until golden brown. Sear the edges for an additional 30 seconds to 1 minute.
Adjust Heat (1 minute): Reduce the heat to medium and flip the fillets back to skin-side down.
4. Glaze and Finish the Salmon
This takes approximately 5 minutes.
Brush with Glaze while cooking (~5 minutes): Pour half the prepared glaze over the salmon, using a brush or spatula to coat all sides evenly. Let the glaze bubble and thicken around the salmon. Spoon the bubbling glaze over the fillets to ensure maximum flavor.
5. Plate and Garnish
This takes approximately 5 minutes.
Top with Herbs (2 minutes): Chop scallions and cilantro and sprinkle them over the glazed salmon.
Assemble Sides (3 minutes): Serve alongside a fresh, crunchy salad or steamed rice.
Total Time Breakdown
Glaze Prep: 10 minutes
Salmon Seasoning: 5 minutes
Searing the Salmon: 10 minutes
Glazing and Finishing: 5 minutes
Plating and Garnishing: 5 minutes
Grand Total: ~35 minutes (or spread out throughout your day).
💡 Pro Tip: Splitting the prep into manageable steps makes cooking feel like a breeze. You can make the glaze in the morning, season the salmon during lunch, and finish everything off for dinner in just 15 minutes! 😊
Definitely making, this looks incredible!