Description
Soy Ginger Salmon and Asian Slaw is a quick and flavorful dinner featuring tender salmon glazed with a sweet and savory soy-ginger sauce alongside crunchy cabbage, carrots, and fresh herbs. This recipe offers an easy, high-protein meal filled with fresh Asian-inspired flavors that is perfect for a healthy weeknight dinner.
Ingredients
For the Salmon
- 4 salmon fillets, about 6 oz each
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp olive oil
- ¼ tsp black pepper
For the Asian Slaw
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- ½ red bell pepper, thinly sliced
- ½ cup red cabbage, shredded
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
For the Slaw Dressing
- 2 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
For Serving
- Sesame seeds
- Sliced green onions
- Lime wedges
Instructions
- Make the marinade: In a small bowl, whisk together the soy sauce, honey, lime juice, ginger, garlic, sesame oil, and black pepper until combined well.
- Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for 15–20 minutes to absorb the flavors.
- Prepare the slaw vegetables: While the salmon marinates, combine shredded green cabbage, shredded carrots, thinly sliced red bell pepper, shredded red cabbage, sliced green onions, and chopped cilantro in a large bowl.
- Make the slaw dressing: In a separate bowl, whisk together rice vinegar, soy sauce, lime juice, honey, sesame oil, grated fresh ginger, and minced garlic to create a tangy and flavorful dressing.
- Toss the slaw: Pour the dressing over the combined vegetables and toss thoroughly to coat all the ingredients. Refrigerate the slaw until ready to serve to let the flavors meld.
- Cook the salmon: Heat olive oil in a large skillet over medium heat. Remove the salmon fillets from the marinade and place them skin-side down if applicable. Cook for 4–5 minutes, then carefully flip and cook for an additional 3–4 minutes, or until the salmon flakes easily with a fork and reaches your preferred doneness.
- Glaze the salmon: During the last minute of cooking, brush the salmon with a little of the remaining marinade to enhance the glaze. Discard any leftover marinade that has come into contact with raw fish for safety.
- Serve: Plate the cooked salmon alongside or over the Asian slaw, and garnish with sesame seeds, sliced green onions, and lime wedges for a fresh finish.
Notes
- You can bake the salmon at 400°F (200°C) for about 10–14 minutes instead of pan-searing for a hands-off cooking method.
- If preferred, substitute soy sauce with coconut aminos for a soy-free alternative.
- Enhance the slaw by adding sliced cucumber, edamame, or mango for extra texture and flavor.
- For a more filling meal, serve with jasmine rice or brown rice alongside the salmon and slaw.
- Store the cooked salmon and slaw separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Seafood
- Method: Stovetop
- Cuisine: Asian-Inspired
