Lupin Free Ginger-Scallion Salmon Fillets
These golden, turmeric-dusted salmon fillets are the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The skin gets properly crisp in a hot skillet before the fish is finished and draped in a glossy, ginger-forward sauce built from coconut aminos, apple cider vinegar, honey, and a touch of arrowroot to bring it all together. Fresh and ground ginger double up for a sauce that's bright, warming, and just a little tangy — the kind of thing you'll want to spoon over rice or anything else on the plate. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-derived flour that quietly shows up in everything from pasta to breaded proteins. Every ingredient here is straightforward and easy to verify, so there's no label-scanning stress before you get started. The coconut aminos do a lot of heavy lifting in place of soy-based sauces, delivering that savory depth without any of the usual concerns. Finish with scallion greens, a handful of cilantro, and a squeeze of lime, and you've got a restaurant-quality plate that's completely built from scratch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!