Yeast Free Ginger-Scallion Salmon Fillets
Bright, bold, and weeknight-ready, this salmon dish delivers serious restaurant energy with a sauce that comes together in the same pan you cooked the fish in. The turmeric-dusted fillets get a hard sear until the skin turns perfectly crisp, then a glossy, ginger-forward glaze made with coconut aminos and apple cider vinegar ties everything together. Those two ingredients are doing a lot of heavy lifting here — coconut aminos stand in for soy sauce without any of the fermentation concerns, and the apple cider vinegar adds brightness without introducing anything that could be a problem for people avoiding yeast-derived ingredients. Arrowroot starch thickens the sauce quickly and cleanly, so there's no flour or starch-based thickener to second-guess. A hit of honey rounds out the heat from the fresh ginger, and the scallions — cooked whites folded into the sauce, raw greens scattered on top — give you two layers of flavor and a little color. Finish with cilantro and a squeeze of lime if you have them, and dinner is genuinely done.
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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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