Sesame Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these salmon fillets deliver serious restaurant energy with a sauce that comes together entirely in the same pan. The turmeric-dusted skin crisps up beautifully in coconut oil, giving you that golden, crackling exterior before the fish even meets the sauce. Coconut aminos stand in for soy sauce here, bringing that savory, slightly sweet depth without any of the sesame-adjacent cross-contamination concerns that can come with bottled Asian-style condiments. Fresh ginger and apple cider vinegar keep the sauce lively and a little tangy, while a quick arrowroot slurry pulls it all together into a glossy, spoonable glaze. Scallion whites go into the pan first to soften and bloom, then the greens get scattered over the top at the end for a pop of color and mild bite. A squeeze of lime and a handful of fresh cilantro finish things off if you want to lean into the brightness even further. It's the kind of dish that looks far more involved than it actually is — and that's always a win.
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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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