Paleo Ginger-Scallion Salmon with Avocado Salsa
Crispy-skinned salmon fillets meet a bold, aromatic sauce and a bright, chunky salsa in a dinner that feels restaurant-worthy but comes together in a single skillet. The ginger-scallion sauce leans on coconut aminos instead of soy sauce, which keeps everything grain-free and naturally sweetened without sacrificing that deep, savory punch you'd expect. A quick sear gets the salmon golden and just-cooked through, then the sauce goes right into the pan and reduces around the fish in a matter of minutes — no complicated techniques required. The avocado salsa, tossed with cherry tomatoes, lime juice, and fresh cilantro, adds cool creaminess that balances the heat from the red pepper flakes beautifully. Everything on the plate is whole-food, unprocessed, and genuinely satisfying, which is exactly what you want when you're cooking this way on a weeknight. It serves four, so it's just as good for a casual dinner party as it is for meal prep — the flavors only get better as they settle.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the ginger-scallion sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
For the avocado salsa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp kosher salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, combine the diced avocado, cherry tomatoes, lime juice, cilantro, and 1/4 tsp salt. Fold gently until just combined, then set aside at room temperature while you prepare the salmon.
- 2
In a small bowl, stir together the coconut aminos, grated ginger, the white parts of the scallions, sesame oil, and red pepper flakes. Set aside.
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