Artificial Flavors Free Ginger-Scallion Salmon Fillets
Bright, bold, and built entirely from real ingredients, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort required. Coconut aminos stand in for conventional soy sauce, bringing that savory depth without any of the synthetic additives or flavor enhancers that sneak into bottled condiments and marinades. Fresh ginger, apple cider vinegar, and honey round out the sauce with clean, punchy flavor that you can actually trace back to something growing in the ground. A golden turmeric crust on the skin-on fillets gives the whole dish a gorgeous color before the glossy, arrowroot-thickened sauce goes on top. The scallions are layered in two stages — whites cooked down into the sauce, greens scattered fresh at the end — so every bite has a little contrast. Lime wedges and cilantro finish it off with brightness that makes the whole plate pop. If you've been burned by store-bought sauces hiding "natural flavors" in the fine print, this one puts every ingredient right out in the open.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!