Rice Free Asian-Inspired Salmon Salad
Bright, bold, and built entirely around fresh vegetables and perfectly seared fish, this salad delivers everything you love about Asian-inspired flavors without a grain of rice in sight. The dressing is the real star — coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice come together into something tangy, slightly sweet, and deeply savory all at once. Shredded cabbage, julienned carrot, cucumber, and scallion greens form a crisp, colorful base that holds up beautifully under the warm salmon rather than wilting into a soggy mess. The fillets get a quick rub of turmeric, ground ginger, and sea salt before hitting a hot coconut oil skillet, which means you end up with crackling, golden skin and tender, flavorful flesh in under ten minutes. Keeping the skin-side up when you plate it is a small move that makes a big difference — every bite stays crisp right to the last forkful. A squeeze of lime at the table ties everything together and makes the whole dish feel restaurant-worthy with almost no effort. This is the kind of weeknight meal that looks impressive, tastes even better, and happens to sidestep the usual starchy fillers entirely.
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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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