Paraben Free Ginger-Scallion Salmon Fillets
Flaky, golden-skinned salmon meets a glossy, aromatic sauce built from coconut aminos, fresh ginger, apple cider vinegar, and honey — and the result is the kind of weeknight dinner that feels far more impressive than the effort involved. A quick dusting of turmeric and sea salt before the fillets hit the pan gives the fish a warm, subtly earthy crust that pairs beautifully with the bright, tangy sauce. Parabens are synthetic preservatives that sneak into far more packaged sauces and condiments than most people realize, so building a sauce from scratch with whole, recognizable ingredients is a genuinely smart move here. Coconut aminos stand in for conventional soy sauce and bring a mellow, slightly sweet depth without any of the additives that come along for the ride in many bottled alternatives. The arrowroot slurry thickens the sauce into something silky and spoonable in under a minute, coating every fillet in a glossy finish that looks like it came out of a restaurant kitchen. Scallion whites go into the pan first to soften and bloom, then the greens scatter over the top at the end for a pop of fresh color and mild bite. A squeeze of lime and a handful of cilantro at the table round everything out and make this dish feel as vibrant as it tastes.
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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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