Wheat Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-friendly, these ginger-scallion salmon fillets deliver serious restaurant-level flavor with a surprisingly short ingredient list. The sauce is built on coconut aminos instead of soy sauce, which means it's naturally free of wheat without any substitutions or workarounds — just clean, savory depth with a little sweetness from honey and a kick from fresh grated ginger. A touch of arrowroot starch thickens everything into a glossy, spoonable glaze that clings beautifully to each fillet. The turmeric-dusted skin gets seared until crisp in coconut oil, giving you that satisfying crunch before the salmon gets bathed in the fragrant sauce. Scallion whites go into the pan first to build a savory base, then the greens are scattered over the top for a fresh, colorful finish. A squeeze of lime and a handful of cilantro at the table round out every bite with brightness. It's the kind of dish that looks impressive enough for guests but comes together fast enough for a regular 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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