Emulsifier Free Ginger-Scallion Salmon Fillets
Bright, bold, and deeply savory, these ginger-scallion salmon fillets are the kind of weeknight dinner that feels far more impressive than the effort involved. The sauce comes together from coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey — every ingredient is whole and straightforward, with zero hidden additives or synthetic stabilizers to worry about. That matters more than you might think, because so many bottled sauces and condiments sneak in emulsifiers that have no business being on your plate. Here, arrowroot starch does the thickening work cleanly, giving the glaze a glossy, spoon-coating consistency that clings beautifully to each fillet. The salmon itself gets a quick turmeric-and-salt rub before hitting a hot skillet, so the skin turns genuinely crisp while the flesh stays silky and just cooked through. Scallion whites go into the pan first to build a fragrant base, and the greens get scattered over the top at the end for a fresh, slightly sharp finish. A squeeze of lime and a handful of cilantro are optional, but they make the whole dish sing.
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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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