Seeds Free Asian-Inspired Salmon Salad
Bright, fresh, and packed with bold flavor, 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 the fillets a gorgeous golden crust, while the coconut oil sear locks in a satisfying crispness that holds up beautifully against the cool, crunchy vegetables underneath. Many Asian-inspired dressings rely on sesame oil or sesame seeds for that signature nutty depth, but this one builds its complexity from coconut aminos, apple cider vinegar, fresh ginger, and a touch of honey — no seeds required, and no flavor sacrificed. The dressing is genuinely punchy and bright, with lime juice cutting through the richness of the salmon in the best possible way. Shredded cabbage, julienned carrot, cucumber, and fresh cilantro give the salad real texture and color, so every forkful has something going on. It's the kind of recipe that works just as well for a weeknight dinner as it does for impressing guests, and the fact that it's naturally free of seeds makes it effortless to serve to anyone at the table.
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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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