Walnut Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, this skillet salmon delivers serious restaurant-level flavor with a sauce that comes together in under a minute. Turmeric-dusted fillets get seared in coconut oil until the skin turns perfectly crisp, then they're finished with a glossy ginger-scallion glaze built from coconut aminos, apple cider vinegar, and a touch of honey. The arrowroot slurry is the secret weapon here — it thickens the sauce quickly and cleanly without any flour or cornstarch, giving you that silky, spoonable consistency that clings to every bite. For anyone navigating tree nut allergies, this recipe is naturally free of walnuts and walnut-derived ingredients, relying instead on coconut oil and coconut aminos for richness and depth. Scallion whites go into the pan first to build a fragrant base, while the greens get scattered on top at the end for a fresh, peppery finish. A squeeze of lime and a handful of cilantro round everything out if you want a little extra brightness. It's the kind of dish that looks impressive on the plate but asks very little of you in the kitchen.
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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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