Almond Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, this skillet salmon delivers serious restaurant energy with a sauce that genuinely makes you want to lick the pan. A golden turmeric-seasoned crust gives way to tender, flaky fish, while the glossy coconut aminos glaze — sharpened with fresh ginger, apple cider vinegar, and a touch of honey — coats every bite in savory-sweet depth. The arrowroot slurry is the quiet hero here, thickening the sauce to a silky, spoonable consistency without any grain-based thickeners. Scallion whites go into the pan first to build fragrance, then the greens scatter over the top at the end for a pop of color and mild bite. Everything in this recipe is naturally free from tree nuts, so there's no need to audit labels or swap anything out — it just works as written. A squeeze of lime and a handful of fresh cilantro at the table keep things lively and fresh. It's the kind of dish that looks like you put in way more effort than you actually did.
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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
- 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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