Cashew 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 until perfectly crisp in coconut oil, while the flesh stays tender and flaky inside — the kind of contrast that makes every bite satisfying. 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 until it clings beautifully to each fillet. Everything here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Scallion whites go into the sauce for a mellow, savory depth, while the green tops get scattered over at the end for a fresh, slightly sharp finish. A squeeze of lime and a handful of cilantro at the table round it all out without overwhelming the ginger-forward profile. This is the kind of dish that looks like you put in way more effort 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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