Seed Oil Free Ginger-Scallion Salmon Fillets
Crispy-skinned salmon with a glossy, ginger-forward sauce is the kind of weeknight dinner that feels far more impressive than the effort involved. Every ingredient here is intentional — coconut oil handles the sear beautifully, giving you that golden, crackling skin without reaching for any refined vegetable or seed oil. Coconut aminos stand in for soy sauce and bring a mellow, savory depth, while fresh ginger, apple cider vinegar, and a touch of honey build a sauce that's bright, a little tangy, and just sweet enough. The arrowroot slurry pulls it all together into a glossy glaze that clings to every fillet. Turmeric in the seasoning adds a warm, earthy note and a gorgeous color before the fish even hits the pan. Scallion whites go into the sauce, the greens go on top, and a squeeze of lime at the table ties everything together. It's a clean, satisfying plate that doesn't ask you to compromise on flavor to get there.
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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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