MSG Free Ginger-Scallion Salmon Fillets
Bright, bold, and deeply satisfying, this skillet salmon brings together fresh ginger, coconut aminos, and a glossy pan sauce that tastes like it took far more effort than it actually did. Coconut aminos stand in for soy sauce here, which is a smart swap for anyone avoiding the hidden additives and flavor enhancers that sneak into conventional soy-based condiments — you get all the savory depth with none of the guesswork. The turmeric-dusted fillets get seared skin-side down until genuinely crispy, then flipped just long enough to finish cooking through before the sauce comes together in the same pan. Apple cider vinegar and honey balance the ginger's heat with a subtle tang and sweetness, while the arrowroot slurry pulls everything into a silky glaze that clings beautifully to each fillet. Scallion whites go in early for a mellow, aromatic base, and the green tops get scattered over at the end for a fresh, slightly sharp finish. A squeeze of lime and a handful of cilantro at the table round it all out if you want that extra brightness. This is weeknight cooking at its most rewarding — clean ingredients, one skillet, and a result that genuinely looks like restaurant food.
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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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