Hazelnut Free Ginger-Scallion Salmon Fillets
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved, and this ginger-scallion version absolutely delivers. The fillets get a quick rub of turmeric and sea salt before hitting a hot skillet, building a beautifully crisp, golden skin that holds up beautifully under a glossy, savory sauce. That sauce — built from coconut aminos, fresh and ground ginger, apple cider vinegar, and a touch of honey — comes together in the same pan, picking up all the good caramelized bits left behind by the fish. An arrowroot slurry thickens everything into a lacquer-like glaze that clings to every bite without any starchy heaviness. Scallion whites go in first for a mellow, fragrant base, then the bright green tops get scattered over at the end for color and a little bite. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about sauces that sneak in unexpected nut-based thickeners. Finish with fresh cilantro and a squeeze of lime and you've got a restaurant-quality plate that came together in one skillet.
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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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