Pecan Free Asian-Inspired Salmon Salad
Bright, fresh, and deeply satisfying, this dish brings together seared salmon and a crisp vegetable slaw in a way that feels restaurant-worthy without the fuss. The dressing is a punchy blend of coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey — tangy, a little sweet, and completely addictive. Turmeric and ground ginger rubbed into the flesh side of each fillet give the salmon a warm, golden crust that pairs beautifully with the cool, crunchy cabbage, carrot, and cucumber underneath. Cooking the fillets skin-side down in coconut oil until the skin turns genuinely crisp is the move that takes this from good to great — that texture contrast is everything. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. Cilantro and optional mint keep the whole bowl feeling light and aromatic, while a final squeeze of lime ties it all together. This is the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with minimal effort and a single skillet.
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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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