Bright, bold, and packed with fresh vegetables, this salmon salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. The spice rub — turmeric, ground ginger, and sea salt — gives each fillet a gorgeous golden crust, while the coconut oil ensures the skin crisps up beautifully in the pan. Coconut aminos stand in for traditional soy sauce in the dressing, which means the whole dish stays completely free of wheat and grain-based condiments that can sneak rye derivatives into otherwise clean recipes. The dressing itself is a punchy mix of apple cider vinegar, fresh ginger, raw honey, and lime juice — tangy, a little sweet, and deeply savory all at once. Shredded cabbage, julienned carrot, cucumber, and fresh cilantro soak it all up and add serious crunch beneath the flaky, pan-seared fish. Keeping the salmon skin-side up when you plate it is a small move that makes a big difference, locking in that satisfying crisp texture right until the last bite. This one is genuinely easy to pull off on a weeknight but impressive enough to serve to guests.
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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.
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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