Soy Free Ginger-Scallion Salmon Fillets
Crispy-skinned salmon with a glossy, ginger-forward sauce is the kind of weeknight dinner that feels way more impressive than the effort involved. The sauce gets its savory depth from coconut aminos — a naturally soy-free swap that delivers that rich, umami punch without any of the worry that comes with traditional soy sauce. Fresh grated ginger, apple cider vinegar, and honey round it out into something bright and complex, while an arrowroot slurry pulls it all together into a beautifully thick glaze. The turmeric-dusted fillets cook skin-side down in coconut oil until the skin is shatteringly crisp, then flip for just a couple more minutes — no guesswork, just perfectly cooked fish. Scallion whites go into the pan to soften and bloom before the sauce comes together, and the green tops get scattered over at the end for a fresh, peppery finish. A squeeze of lime and a handful of cilantro take it over the top if you have them on hand. It's clean, vibrant, and genuinely satisfying — the kind of recipe you'll come back to on rotation.
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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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