Celery Free Ginger-Scallion Salmon Fillets
These pan-seared salmon fillets are the kind of weeknight dinner that feels far more impressive than the effort involved. The skin crisps up beautifully in coconut oil while a glossy, ginger-forward sauce comes together right in the same skillet — no extra pots, no fuss. Coconut aminos bring that savory, umami depth you want without any of the usual soy-based concerns, and the arrowroot slurry thickens everything into a sauce that clings to every bite. A hit of apple cider vinegar and honey keeps the flavor bright and balanced, while fresh ginger layered with ground ginger makes the whole thing taste deeply aromatic. For anyone navigating a celery-free lifestyle, this recipe is naturally free of the ingredient without requiring any swaps or workarounds — every component here is exactly what it says it is. Finish with scallion greens, a squeeze of lime, and a scatter of cilantro if you like, and you've got a restaurant-worthy plate that came straight from your own stovetop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!