Pistachio Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these ginger-scallion salmon fillets deliver serious restaurant energy with a surprisingly short ingredient list. The turmeric-dusted skin gets seared in coconut oil until perfectly crisp, while the flesh stays tender and flaky inside — the kind of result that makes you feel like you actually know what you're doing in the kitchen. The real star is the glossy pan sauce built from coconut aminos, fresh and ground ginger, apple cider vinegar, and a touch of honey, thickened with arrowroot starch until it clings to every fillet in the best possible way. Scallion whites go into the skillet first to bloom their flavor, then the greens get scattered over the top at the end for a pop of color and freshness. A squeeze of lime and a handful of cilantro finish things off beautifully, though the dish absolutely holds its own without them. Every component here is straightforward and nut-free by nature, so there's no need to scrutinize labels or swap anything out — just cook and enjoy.
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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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