BHA & BHT Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these salmon fillets deliver serious restaurant energy with a sauce that comes together in under a minute. The turmeric-dusted skin gets seared in coconut oil until genuinely crispy, while the inside stays silky and tender — the kind of result that makes people think you actually know what you're doing. That glossy ginger-scallion sauce is built from coconut aminos, fresh grated ginger, apple cider vinegar, and a touch of honey, thickened with arrowroot starch so there's no cornstarch or mystery additives in sight. For anyone navigating preservative-free eating, packaged sauces and marinades are often the sneaky culprit, but every component here is clean and straightforward. Separating the scallion whites and greens is a small step that pays off big — the whites go into the pan to soften and sweeten the sauce, while the fresh greens finish the dish with a little color and bite. A squeeze of lime and a handful of cilantro at the end are optional, but they push the whole plate into something you'd genuinely be excited to serve to guests.
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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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