Carrageenan 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 genuinely crisp, while the flesh stays silky and tender inside — the kind of texture that makes people ask what your secret is. The sauce is where things really shine: coconut aminos bring a deep, savory backbone, fresh ginger adds a lively kick, and a touch of honey rounds everything out without tipping into sweetness. Arrowroot starch thickens the glaze quickly and cleanly, so you get a glossy, spoonable sauce that clings to every fillet without any starchy aftertaste. For anyone navigating carrageenan concerns, this recipe sidesteps the usual trouble spots entirely. Many store-bought sauces, marinades, and even some seafood products use carrageenan as a thickener or stabilizer, but here every component is straightforward and easy to verify. Coconut aminos, apple cider vinegar, and arrowroot are all naturally free of that additive, so you can cook with real confidence. Finish with a squeeze of lime and a scatter of fresh cilantro, and you have a complete, vibrant plate that looks as good as it tastes.
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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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