Soy Free Asian-Inspired Salmon Salad
This vibrant salad brings bold, Asian-inspired flavors to the table without a drop of soy in sight. The secret weapon is coconut aminos, which delivers that savory, umami-rich depth you'd normally get from soy sauce — making it a genuinely satisfying swap rather than a compromise. A bright dressing of apple cider vinegar, fresh ginger, honey, and lime ties everything together with a punchy, well-balanced kick. The salmon itself gets a turmeric-and-ginger rub before hitting a hot skillet with coconut oil, building a beautifully crisp skin and golden crust that makes each fillet feel restaurant-worthy. Underneath, a crunchy bed of shredded cabbage, julienned carrot, cucumber, and fresh cilantro soaks up the dressing and adds satisfying texture to every bite. Finishing with torn mint and a squeeze of lime takes the whole thing somewhere fresh and a little unexpected. It's the kind of meal that looks impressive but comes together with straightforward technique and a short ingredient list — perfect for a weeknight dinner that doesn't feel like a weeknight dinner.
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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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