Artificial Flavors Free Asian-Inspired Salmon Salad
Bright, fresh, and deeply satisfying, this salmon salad brings bold Asian-inspired flavors to the table using nothing but whole, recognizable ingredients. Every element — from the turmeric-and-ginger spice rub on the salmon to the tangy coconut aminos dressing — is built from scratch, so there's no need to reach for a bottled sauce that might be hiding synthetic flavor additives. Coconut aminos steps in as a naturally sweet, savory base for the dressing, and fresh grated ginger alongside real lime juice do all the heavy lifting that artificial flavor enhancers usually get credit for. The salmon itself gets pan-seared skin-side down in coconut oil until the skin turns gloriously crisp, then finished just long enough to hit that perfect flaky texture. Underneath, a crunchy slaw of shredded cabbage, julienned carrot, cucumber, and scallion greens soaks up the bright, honey-kissed dressing beautifully. A handful of fresh cilantro and optional torn mint keep everything tasting clean and vibrant. It's the kind of meal that feels restaurant-worthy but comes together in one skillet and one bowl.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp coconut oil
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp raw honey
- 1 tsp fresh lime juice
For the salad
- 4 cups green cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh mint leaves, torn (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the dressing: whisk together the coconut aminos, apple cider vinegar, olive oil, grated ginger, honey, and lime juice in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
- 2
Combine the shredded cabbage, carrot, cucumber, scallion greens, and cilantro in a large mixing bowl. Drizzle about two-thirds of the dressing over the vegetables and toss until evenly coated. Scatter the mint over the top, if using.
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