High Fructose Corn Syrup Free Asian-Inspired Salmon Salad
Bright, fresh, and deeply satisfying, this salmon salad brings bold Asian-inspired flavors together without a drop of high fructose corn syrup anywhere in sight. That's actually harder to pull off than it sounds — soy sauce, bottled dressings, and most store-bought marinades are notorious for sneaking in sweeteners you didn't ask for. Here, coconut aminos stand in beautifully, delivering that savory, slightly sweet umami depth while keeping the ingredient list completely clean. The dressing comes together with apple cider vinegar, fresh ginger, a touch of raw honey, and lime juice — real ingredients that taste like they belong together. Salmon fillets get a quick rub of turmeric and ground ginger before hitting a hot skillet with coconut oil, building a gorgeously crisp skin and warm spice that plays perfectly against the cool, crunchy cabbage and cucumber salad underneath. Tossing the vegetables with most of the dressing before plating means every bite is coated in flavor, and that final drizzle over the fish ties the whole bowl together. It's the kind of meal that feels like restaurant food but comes entirely from your own kitchen, with zero label-reading stress 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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