Pork Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, this skillet salmon delivers serious restaurant-level flavor with a sauce that practically makes itself. Turmeric-dusted fillets get seared in coconut oil until the skin turns irresistibly crisp, then they're finished with a glossy ginger-scallion glaze built from coconut aminos, apple cider vinegar, and a touch of honey. The arrowroot slurry thickens everything into a silky, spoonable sauce that clings to every bite — no cornstarch, no soy sauce, no hidden pork-derived additives to second-guess. Coconut aminos do a lot of heavy lifting here, bringing that savory, slightly sweet depth you'd expect from a traditional soy-based sauce without any of the usual label-reading stress. Fresh ginger grated right into the pan keeps the flavor lively and aromatic, while the scallion whites and greens add layers of mild onion flavor at different stages of cooking. A squeeze of lime and a scatter of cilantro at the end pull the whole dish together with a clean, citrusy finish. It's the kind of meal that looks impressive on the plate but comes together in one skillet with minimal cleanup.
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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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