Eggless Asian-Inspired Salmon Salad
This vibrant bowl brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs with seared salmon fillets that are golden and crackling on the outside, tender and flaky within. The turmeric-and-ginger spice rub gives the fish a warm, earthy depth that plays beautifully against the bright, tangy dressing made from coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey. Every component here is naturally free of eggs — no mayo-based dressings, no hidden binders, just clean, whole ingredients that do all the heavy lifting on flavor. Coconut oil in the pan helps the skin render to a satisfying crisp, and keeping it skin-side up when you plate everything means that crunch stays intact right until the first bite. The reserved dressing drizzled over the top at the end ties the whole dish together with a punchy, citrusy finish. It's the kind of meal that feels restaurant-worthy but comes together in a single skillet and one mixing bowl, making it an easy weeknight win that never feels like a compromise.
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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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