Chicken Free Ginger-Scallion Salmon Fillets
These salmon fillets are the kind of weeknight dinner that feels way more impressive than the effort involved. The skin gets properly crisp in a hot skillet before the fillets are finished to a perfect 145°F, so you get that satisfying contrast of crackling exterior and silky, tender flesh. A glossy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey comes together in the same pan, thickened with arrowroot starch until it coats every bite in something deeply savory and just slightly sweet. The turmeric rub gives the fish a warm, golden color before it even hits the pan, and the scallion whites go in right after to soften and bloom in all those good drippings. No poultry, no hidden broth, no shortcuts — just clean, whole-food ingredients that happen to taste incredible together. A scatter of scallion greens, a squeeze of lime, and a little fresh cilantro at the end keep everything bright and lively. This one is going straight into the regular 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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