AIP Friendly Coconut-Turmeric Salmon Fillets
Eating well on the autoimmune protocol can feel like a constant negotiation between flavor and compliance, but this dish proves you don't have to sacrifice either. Skin-on salmon fillets are marinated in coconut aminos, fresh ginger, garlic, and turmeric before being seared until the skin turns deep golden and crisp — the kind of texture that makes you forget you're eating anything remotely "restricted." The real magic happens in the pan sauce, where full-fat coconut milk simmers with more turmeric and ginger until it's silky, fragrant, and rich enough to spoon generously over every fillet. Coconut aminos stand in for soy-based sauces without missing a beat, delivering that savory depth that makes the whole dish feel indulgent rather than stripped down. A squeeze of fresh lime at the end cuts through the richness and ties everything together beautifully. This recipe serves four, making it an easy weeknight dinner that doesn't require a separate "safe" plate for anyone following an elimination protocol. Finish with fresh cilantro and lime wedges if you have them — they're optional, but they make the presentation genuinely stunning.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
For the marinade
- 3 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ½ tsp fine sea salt
For cooking
- 1 tbsp coconut oil
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, 1 tbsp lime juice, 1 tsp turmeric, 1 tsp grated ginger, grated garlic, and fine sea salt until combined. Place the salmon fillets in a shallow dish, pour the marinade over them, and turn to coat. Let marinate at room temperature for 20 minutes.
- 2
Lift the salmon fillets from the marinade and pat the flesh side lightly with a paper towel to remove excess marinade; reserve the marinade in the bowl. Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering.
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