Legume Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these salmon fillets deliver serious restaurant energy with a sauce that comes together entirely in the same pan. Turmeric-dusted skin crisps up beautifully in coconut oil, giving you that golden crust before the fillet even gets flipped. The real magic is the glossy ginger-scallion sauce — coconut aminos bring the savory depth you'd expect from soy sauce, but without any soy or legume concerns, making this a genuinely stress-free swap. Apple cider vinegar and honey balance the sauce with just enough tang and sweetness, while arrowroot starch pulls it all together into a silky, spoonable finish. Fresh scallion greens scattered over the top add a little pop of color and bite right before serving. A squeeze of lime and a handful of cilantro take it over the edge if you have them on hand. This is the kind of dish that looks like you tried much harder than you actually did.
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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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