Pescatarian Ginger-Scallion Salmon Fillets
Rich, flaky salmon gets a serious upgrade here with a glossy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey — bold, bright, and deeply savory all at once. The fillets are dusted with turmeric and sea salt before hitting a hot skillet, which gives the skin an irresistible crispness while keeping the interior tender and moist. A quick arrowroot slurry thickens the sauce in under a minute, so you get that restaurant-quality coating without any fuss. Scallion whites go into the pan first to bloom in the drippings, and the greens are scattered over the top at the end for a fresh, peppery finish. Lime wedges and cilantro on the side let everyone customize their plate, making this feel a little more special than a weeknight dinner has any right to. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying the meal.
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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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