Pecan Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these salmon fillets bring serious restaurant energy to your home kitchen. A golden turmeric-and-salt crust forms on each piece as it sears in coconut oil, giving you that irresistible crispy skin before the real magic even begins. The pan sauce is where everything comes together — coconut aminos, fresh ginger, apple cider vinegar, and honey simmer down into a glossy, savory-sweet glaze thickened with arrowroot starch, so it clings beautifully to every fillet. Scallions go in two stages, with the whites cooked into the sauce for depth and the greens scattered over the top for a fresh, vibrant finish. The whole ingredient list is naturally free from tree nuts, so there's no need to audit labels or swap anything out — it just works as written. A squeeze of lime and a handful of cilantro at the table round out the flavors and make the dish feel genuinely special. This one is the kind of recipe you'll find yourself coming back to again and again.
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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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