Brazil Nut Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these ginger-scallion salmon fillets deliver serious restaurant energy with a surprisingly short ingredient list. The turmeric-dusted skin gets seared in coconut oil until perfectly crisp, while the flesh stays tender and flaky inside — the kind of texture that makes you put down your phone and actually pay attention to dinner. The real star is the glossy pan sauce built from coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey, thickened with arrowroot starch so it clings beautifully to every fillet. Because the whole dish is built from straightforward, whole-food ingredients, you never have to squint at a label wondering whether something snuck in that shouldn't be there. Scallion whites go into the pan first to bloom in the drippings, and the greens get scattered on top at the end for a fresh, slightly sharp contrast. A squeeze of lime and a handful of cilantro at the table round everything out, though the salmon is honestly stunning even without them. This is the kind of recipe that earns a permanent spot in your rotation.
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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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