Mustard Free Ginger-Scallion Salmon Fillets
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved, and this ginger-scallion version absolutely delivers on that promise. The fillets get a quick rub of turmeric and sea salt before hitting a hot skillet, building a beautifully crisp skin that gives way to tender, flaky flesh inside. The real magic is the pan sauce — coconut aminos, fresh and ground ginger, apple cider vinegar, and honey come together into something glossy and deeply savory, thickened with arrowroot starch so it clings to every bite. Scallion whites go into the pan first to soften and bloom, then the greens get scattered over the finished dish for a fresh, bright finish. For anyone navigating a mustard-free kitchen, this recipe is a genuine relief — the sauce gets all its depth and tang from ginger and vinegar rather than any mustard-based condiment, so there's nothing to swap or second-guess. A squeeze of lime and a handful of cilantro at the table round everything out without complicating the process. It's the kind of recipe you'll find yourself coming back to on a Tuesday when you want something that tastes like you actually tried.
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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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