Capsaicin Free Asian-Inspired Salmon Salad
Bright, fresh, and deeply satisfying, this salmon salad brings bold Asian-inspired flavors to the table without a single drop of chili oil, sriracha, or pepper heat. That's a bigger deal than it sounds — so many Asian-style dressings and marinades lean hard on heat, making them off-limits for anyone managing capsaicin sensitivity. Here, the flavor punch comes from coconut aminos, fresh grated ginger, apple cider vinegar, and a touch of honey, building a dressing that's tangy, savory, and genuinely complex. The salmon itself gets a rub of turmeric and ground ginger before hitting a hot skillet skin-side down, coming out with irresistibly crispy skin and tender, flaky flesh. Underneath it all, a crunchy slaw of shredded cabbage, julienned carrot, cucumber, and scallion greens soaks up that bright dressing beautifully. Fresh cilantro and optional mint keep everything feeling vibrant and light. It's the kind of meal that looks impressive on the plate but comes together with straightforward technique and a short, clean 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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