Gluten Free Asian-Inspired Salmon Salad
Bright, bold, and packed with fresh vegetables, this salmon salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. The turmeric-and-ginger spice rub gives each fillet a gorgeous golden crust, while the coconut oil sear locks in moisture and delivers that satisfying crispy skin. Coconut aminos stand in for soy sauce in the dressing, which means the whole dish is naturally free of gluten without any awkward substitutions or specialty products that are hard to track down. The tangy, ginger-forward vinaigrette ties together the shredded cabbage, julienned carrot, cucumber, and fresh herbs into a slaw that's crunchy, vibrant, and anything but boring. Reserving a portion of the dressing to drizzle over the finished salmon is a small step that makes a big difference — every bite gets that punchy hit of lime and apple cider vinegar. Whether you're cooking for a weeknight dinner or trying to impress someone, placing the fillets skin-side up on the salad keeps the texture perfect all the way to the table.
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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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