Cinnamon Free Asian-Inspired Salmon Salad
Bright, bold, and built around clean pantry staples, this salmon salad delivers serious restaurant-level flavor without a trace of cinnamon anywhere in the lineup. The dressing leans on coconut aminos, fresh ginger, apple cider vinegar, and a touch of raw honey for that sweet-savory tang that makes Asian-inspired food so craveable — and every single ingredient is easy to verify. Cinnamon has a sneaky way of showing up in spice blends and bottled sauces, so building the seasoning from scratch here is a genuine relief. The salmon gets a simple rub of turmeric, ground ginger, and sea salt before hitting a hot skillet, coming out with irresistibly crispy skin and a golden, fragrant crust. Underneath it all, a crunchy base of shredded cabbage, julienned carrot, cucumber, and fresh cilantro soaks up the dressing beautifully. It's the kind of meal that looks impressive on the plate but comes together with straightforward technique and no specialty equipment required.
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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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