Macadamia Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these ginger-scallion salmon fillets deliver serious restaurant-level flavor from a short list of wholesome ingredients. The turmeric-dusted skin crisps up beautifully in coconut oil, giving you that satisfying crunch before you even get to the glossy sauce. Speaking of the sauce — coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey come together into something deeply savory with just enough zing to keep every bite interesting. The arrowroot slurry thickens everything quickly, so the sauce clings to the fish rather than pooling on the plate. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just clean, straightforward ingredients you can feel confident about. A squeeze of lime and a scatter of fresh cilantro at the end lift the whole dish and make it look as good as it tastes. It's the kind of meal that feels like a treat but comes together in a single skillet with almost no fuss.
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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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