Oats Free Ginger-Scallion Salmon Fillets
Crispy-skinned salmon with a glossy, ginger-forward sauce is the kind of weeknight dinner that feels far more impressive than the effort involved. The turmeric-seasoned fillets get seared in coconut oil until the skin crackles, then finished with a quick pan sauce built from coconut aminos, fresh and ground ginger, apple cider vinegar, and a touch of honey — thickened with arrowroot starch for that silky, restaurant-quality coat. Every single ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels for hidden fillers the way you might with bottled sauces or pre-seasoned fish. The scallions pull double duty, softening in the pan to sweeten the sauce base while the bright green tops get scattered over the finished fillets for a fresh, punchy finish. A squeeze of lime and a handful of cilantro at the table round everything out beautifully, though the dish absolutely holds its own without them. This one is bold, clean, and deeply satisfying — the kind of recipe you'll find yourself coming back to on rotation.
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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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