Peanut Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these ginger-scallion salmon fillets deliver restaurant-level flavor with a surprisingly short ingredient list. The sauce — built from coconut aminos, fresh grated ginger, apple cider vinegar, and a touch of honey — comes together in the same skillet as the fish, picking up every bit of those savory pan drippings along the way. A quick arrowroot slurry thickens everything into a glossy, spoonable glaze that clings beautifully to the crispy-skinned fillets. Turmeric-dusted salmon seared in coconut oil already sounds like a win, but that sauce takes it somewhere truly special. For anyone navigating nut-free cooking, this recipe is a natural fit — every ingredient is straightforward, with no hidden pastes or sauces that typically sneak in cross-contact risks. Finish with a scatter of scallion greens, a handful of fresh cilantro, and a squeeze of lime, and you've got a dish that looks and tastes like you put in way more effort 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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