Sesame Free Asian-Inspired Salmon Salad
Bright, fresh, and packed with bold flavor, this salmon salad hits every note you want from an Asian-inspired dish — without a drop of sesame oil or tahini in sight. Traditional recipes in this style often lean heavily on sesame-based ingredients, but this one swaps in coconut aminos for that savory, umami-rich depth and lets fresh ginger, lime juice, and apple cider vinegar do the heavy lifting in the dressing. The result is a vibrant, tangy vinaigrette that clings beautifully to shredded cabbage, julienned carrot, and cool cucumber slices. The salmon itself gets a quick rub of turmeric and ground ginger before hitting a hot skillet, building a golden, spiced crust with crispy skin that makes every bite genuinely satisfying. Finishing each plate with a drizzle of the reserved dressing keeps the flavors lively and layered from the first forkful to the last. It's the kind of meal that feels restaurant-worthy but comes together in a single skillet and one big mixing bowl — no specialty ingredients, no stress.
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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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