Shellfish 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 skin that holds up beautifully under the glossy, aromatic sauce. Coconut aminos bring that deep, savory backbone you'd expect from a soy-based sauce — no wheat, no hidden seafood derivatives, just clean flavor — while fresh ginger, apple cider vinegar, and a touch of honey keep things bright and balanced. The arrowroot slurry thickens everything into a sauce that clings to every bite rather than pooling on the plate. 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 a mild, fresh bite. A squeeze of lime and a handful of cilantro at the table round it all out without overwhelming the fish. It's the kind of dish that looks like it came from a restaurant but comes together in a single skillet on a Tuesday night.
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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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