AIP Friendly Ginger-Scallion Salmon Fillets
Crispy-skinned salmon fillets draped in a glossy, ginger-forward sauce — this dish is weeknight-easy but genuinely impressive enough to serve to guests. The sauce layers fresh grated ginger, ground ginger, coconut aminos, and a touch of honey into something deeply savory and just barely sweet, thickened with arrowroot starch so it clings beautifully to every fillet. Coconut aminos stand in for soy sauce here, which is one of those smart swaps that keeps the dish compliant without sacrificing any of the umami depth you'd expect from a pan sauce like this. A quick turmeric-and-salt rub on the fish before it hits the skillet adds warmth and color, and letting the skin cook undisturbed in coconut oil gives you that satisfying crunch that makes salmon worth eating. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Scallion greens scattered over the top at the end keep things fresh and bright, and optional cilantro and lime wedges let you dial up the vibrancy even further. This recipe serves four, making it a solid choice for a family dinner or easy meal prep at the start of the week.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- 4 scallions, thinly sliced, white and green parts separated
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the salt and turmeric, then sprinkle evenly over both sides of each fillet. Let the fillets rest at room temperature for 10 minutes.
- 2
While the salmon rests, whisk together the coconut aminos, fresh ginger, apple cider vinegar, honey, and ground ginger in a small bowl. In a separate small bowl, stir the arrowroot starch into the cold water until fully dissolved; set both aside.
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