Rice Free Ginger-Scallion Salmon Fillets
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved, and this ginger-scallion version absolutely delivers. The fillets get a quick rub of turmeric and sea salt before hitting a hot skillet, building a beautifully crisp, golden skin that holds up beautifully under a glossy, savory sauce. Coconut aminos stand in for soy sauce here, which means the whole dish sidesteps the grain-based condiments that can quietly sneak into Asian-inspired recipes — no hidden fillers, no starchy thickeners beyond a clean arrowroot slurry. Fresh ginger and apple cider vinegar give the sauce a bright, punchy backbone, while a touch of honey rounds everything out into something genuinely craveable. The scallion whites go into the pan first to soften and bloom, then the greens get scattered over at the end for a pop of color and mild bite. A squeeze of lime and a handful of fresh cilantro finish the plate and make it look like something straight off a restaurant menu. Serve it over cauliflower rice, roasted vegetables, or a simple salad and dinner is completely sorted.
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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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