Shellfish Free Asian-Inspired Salmon Salad
Asian-inspired flavors can be tricky territory when you're avoiding shellfish, since many bottled sauces and dressings sneak in oyster sauce, fish sauce made from shrimp, or other hidden seafood derivatives. This recipe sidesteps all of that by building its bold, umami-rich dressing entirely from coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice — every ingredient is clean and easy to verify. The result is a bright, tangy glaze that tastes like it came from a restaurant kitchen without any of the label-reading stress. The salmon itself gets a quick rub of turmeric and ground ginger before hitting a hot skillet with coconut oil, which means you get beautifully crisp skin and deeply fragrant, golden flesh in under ten minutes. It sits on a bed of shredded cabbage, julienned carrot, cucumber, scallion greens, and fresh cilantro — all tossed in that same punchy dressing so every bite is cohesive and alive. A final drizzle of reserved dressing over the top and a squeeze of lime bring the whole plate together with a little extra brightness. It's the kind of salad that genuinely satisfies, whether you're eating light or just craving something fresh and full of flavor.
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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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