Chestnut Free Asian-Inspired Salmon Salad
This vibrant salad brings together crispy-skinned salmon and a bright, crunchy slaw that feels restaurant-worthy without any complicated technique. The flesh side of each fillet gets rubbed with turmeric, ground ginger, and sea salt before hitting a hot skillet, building a golden crust that's deeply savory and aromatic. Meanwhile, shredded cabbage, julienned carrot, cucumber, and fresh cilantro get tossed in a punchy dressing made from coconut aminos, apple cider vinegar, grated ginger, and a touch of honey — no soy, no mystery sauces, just clean, bold flavor. Coconut aminos are the real MVP here, delivering that umami depth you'd expect from an Asian-inspired dish without any of the usual label-reading stress at the grocery store. The reserved dressing gets drizzled right over the finished salmon, so every bite has that tangy, slightly sweet finish. It's the kind of meal that looks impressive on the plate but comes together with straightforward pantry staples and a single skillet. Serve it with a squeeze of fresh lime and you've got a dinner that's as satisfying as it is wholesome.
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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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