Chestnut 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 just cooked through — that two-stage flip method makes all the difference. The real star is the glossy pan sauce built from coconut aminos, fresh and ground ginger, apple cider vinegar, and a touch of honey, thickened with arrowroot starch until it clings beautifully to every fillet. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients from start to finish — no swaps needed, no label-scanning required. Scallion whites go into the pan first to bloom their flavor before the sauce comes together, and the green tops get scattered over at the end for a fresh, slightly sharp finish. A squeeze of lime and a handful of cilantro are optional but genuinely worth it if you have them on hand. This one earns a permanent spot in the weeknight 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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