Turkey Free Ginger-Scallion Salmon Fillets
Salmon gets a serious upgrade here, with golden, crisp-skinned fillets bathed in a glossy ginger-scallion sauce that's tangy, lightly sweet, and deeply savory all at once. The turmeric rub gives each fillet a warm, earthy note before it even hits the pan, and cooking the salmon skin-side down in coconut oil produces that satisfying crackle you'd expect from a restaurant plate. Coconut aminos stand in for soy sauce, delivering rich umami depth without any wheat or soy concerns, while fresh grated ginger and apple cider vinegar keep the sauce bright and lively. The arrowroot slurry thickens everything into a silky glaze that clings beautifully to each fillet — no heavy starches, no mystery additives. Scallion whites go into the pan first to soften and bloom, then the greens are scattered over the top at the end for a pop of color and fresh bite. A squeeze of lime and a handful of cilantro at the table round out every flavor on the plate. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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