Nutmeg Free Asian-Inspired Salmon Salad

Total time30 min

Prep time20 min

Cook time10 min

4.6

(28)

Bright, bold, and built around clean pantry staples, this salmon salad is the kind of weeknight dinner that feels far more impressive than the effort required. Crispy-skinned fillets seasoned with turmeric and ground ginger sit on top of a crunchy slaw of shredded cabbage, julienned carrot, cucumber, and fresh cilantro — all tossed in a tangy coconut aminos and apple cider vinegar dressing that pulls the whole bowl together. The dressing gets its depth from freshly grated ginger, a touch of raw honey, and a squeeze of lime, so every bite has that punchy, layered flavor you'd expect from a restaurant dish. Cooking the salmon skin-side down in coconut oil until it crisps up before flipping is the move that makes this recipe genuinely special — you get that satisfying contrast of crackling skin against tender, flaky fish. Many spice blends and bottled dressings sneak in warming spices you might not want, but every component here is made from scratch with a short, straightforward ingredient list, so you know exactly what's going into your bowl. Scatter some torn mint over the top and finish with a wedge of lime for a little extra brightness that ties everything together beautifully.

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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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