Barley Free Ginger-Scallion Salmon Fillets
Soy sauce is one of those pantry staples that quietly contains barley or wheat, making a lot of Asian-inspired sauces completely off the table — but this recipe sidesteps that entirely by using coconut aminos as the base of its glossy, savory sauce. The result is a weeknight dinner that feels genuinely restaurant-worthy without any of the label-reading stress. Salmon fillets get a quick rub of turmeric and sea salt before hitting a hot skillet, building a beautifully crisp skin that holds up beautifully under the sauce. Fresh ginger, apple cider vinegar, and honey come together with the coconut aminos into something bright and a little sweet, thickened with arrowroot starch into a silky glaze that clings to every bite. Scallion whites go into the pan first to soften and bloom, then the greens get scattered over the top at the end for a pop of color and mild onion freshness. A squeeze of lime and a handful of cilantro at the table round everything out and make the whole plate feel alive. It's the kind of dish that looks like you spent way more time on it 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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