Nitrate & Nitrite Free Ginger-Scallion Salmon Fillets
Salmon is one of those proteins that genuinely rewards a little technique, and this skillet method delivers crispy skin and perfectly cooked, flaky flesh every single time. The turmeric-and-salt rub gives each fillet a gorgeous golden crust before it even hits the sauce, and the coconut aminos base means you get that deep, savory umami flavor without reaching for soy sauce or any of the processed condiments that often sneak in unwanted additives. Fresh ginger, apple cider vinegar, and a touch of honey build a sauce that's bright, a little tangy, and just sweet enough — thickened with arrowroot starch so it clings beautifully to every bite. Scallion whites go into the pan first to bloom their flavor, then the greens get scattered over the top at the end for a pop of color and freshness. For anyone navigating preserved or cured ingredients in their diet, this recipe leans entirely on whole, unprocessed pantry staples, so there's nothing hidden to worry about. A squeeze of lime and a handful of cilantro at the table pull the whole dish together into something that feels restaurant-worthy on a weeknight.
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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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