Yeast Free Asian-Inspired Salmon Salad
This vibrant salad is a full meal that feels light and fresh while still being deeply satisfying — crisp shredded cabbage, julienned carrot, cool cucumber, and bright herbs all tossed in a punchy ginger-lime dressing, then topped with a beautifully seared salmon fillet. The dressing is built entirely from coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice, so there's no soy sauce or fermented condiments to worry about — a common sticking point when you're avoiding yeast and yeast-derived ingredients. Coconut aminos deliver that savory, umami-forward depth without the hidden additives that make so many Asian-inspired sauces off-limits. The salmon itself gets a golden, aromatic crust from a simple rub of turmeric and ground ginger, then cooks in coconut oil until the skin turns perfectly crisp — that skin-side-up finish at serving is a small but genius move that keeps every bite satisfying. Everything comes together in one skillet and one big mixing bowl, which means less cleanup and more time actually enjoying dinner. Whether you're navigating a strict elimination protocol or just trying to eat cleaner, this is the kind of recipe that makes the whole effort feel completely worth it.
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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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