Mushroom Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these ginger-scallion salmon fillets deliver serious restaurant energy with a short ingredient list and one skillet. The turmeric-dusted, skin-on fillets get seared until the skin turns perfectly crisp, then finished with a glossy sauce built from coconut aminos, fresh and ground ginger, apple cider vinegar, and a touch of honey. An arrowroot slurry pulls the sauce together into something silky and spoonable — no cornstarch, no soy sauce, and absolutely nothing fungus-derived hiding in the mix. That matters more than you'd think, since many bottled Asian-style sauces and umami shortcuts rely on ingredients that don't work for everyone. Here, every component is straightforward and easy to verify, so you can cook with confidence. A squeeze of lime and a scatter of fresh cilantro at the end lift the whole dish and make it feel genuinely special. It's the kind of meal that looks like you spent far more time 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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