MSG Free Asian-Inspired Salmon Salad

Total time30 min

Prep time20 min

Cook time10 min

4.6

(28)

This vibrant salad brings together crisp shredded cabbage, julienned carrot, cool cucumber, and fresh herbs with perfectly seared salmon for a bowl that feels both light and deeply satisfying. The turmeric and ginger rub gives the fish a warm, golden crust that looks as good as it tastes, while the coconut aminos-based dressing ties everything together with a savory, slightly tangy kick. Coconut aminos is the real hero here — it delivers that rich, umami-forward flavor you'd expect from a soy-based sauce without any added monosodium glutamate, making it a smart swap that doesn't sacrifice a single bit of depth. The dressing also leans on fresh ginger, apple cider vinegar, raw honey, and lime juice, so every component is clean and straightforward with nothing hidden in the ingredient list. Cooking the salmon skin-side down first in coconut oil locks in moisture and builds a satisfying crispness that holds up beautifully once it's plated on top of the dressed greens. It's the kind of meal that feels like restaurant-quality takeout but comes together entirely in your own kitchen, with full control over what goes into every bite. Finish with a squeeze of lime and a handful of fresh mint if you have it — the brightness really makes the whole dish pop.

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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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