Artificial Food Coloring Free Ginger-Scallion Salmon Fillets
Bright, bold, and built entirely from real ingredients, this salmon dish is the kind of weeknight dinner that feels like a restaurant meal without any of the guesswork. The sauce comes together from coconut aminos, fresh ginger, apple cider vinegar, and honey — nothing artificial, nothing mysterious, just clean pantry staples that deliver serious depth of flavor. That golden turmeric rub on the fillets gives the fish a gorgeous color naturally, so there's no need for dyes or additives to make this plate look stunning. Searing the salmon skin-side down in coconut oil gets the skin perfectly crisp before a quick flip finishes the cook, and the arrowroot-thickened sauce clings to every fillet beautifully. Scallion whites go into the pan first to build a fragrant base, then the greens get scattered over the top at the end for a fresh, vibrant finish. A squeeze of lime and a handful of cilantro round everything out if you want to lean into the brightness even further. It's the kind of recipe that proves eating without synthetic dyes doesn't mean sacrificing color, flavor, or satisfaction.
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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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