Black Pepper Free Asian-Inspired Salmon Salad
This vibrant salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs with pan-seared salmon for a dish that feels both light and genuinely satisfying. The salmon gets a warm, golden crust from a simple rub of turmeric, ground ginger, and sea salt — no black pepper needed, and you won't miss it for a second. Coconut aminos stand in beautifully for soy sauce in the dressing, delivering that savory, umami depth alongside apple cider vinegar, honey, and fresh lime juice for a balance that's bright and a little addictive. Cooking the fillets skin-side down in coconut oil until the skin turns perfectly crisp is the kind of technique that makes a weeknight dinner feel restaurant-worthy. The dressing does double duty — most of it goes into the slaw, and the rest gets drizzled right over the salmon just before serving, tying every element together. Fresh cilantro and optional mint keep the whole bowl feeling clean and aromatic. It's the kind of meal that looks impressive on the plate but comes together with minimal fuss and a very short ingredient list.
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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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