HONEY GINGER GLAZED SALMON AND SLAW
on Jul 21, 2025
This post may contain affiliate links. Please read our disclosure policy.
Salmon fillets are marinated in a ginger, garlic, and coconut aminos dressing and seared off in a pan before they’re finished off under the broiler. A vibrant, colorful four-ingredient slaw is the perfect companion to this five-star-worthy meal.
Who isn’t looking for another easy, super flavorful weeknight meal that is healthy and protein-rich? This Honey Ginger Glazed Salmon and Slaw is a winning dinner for even the busiest nights.
A quick 6-ingredient Asian-inspired glaze made from coconut aminos, ginger, garlic, sesame oil, sriracha, and honey serves double duty as both the marinade and the sauce for the slaw.
Best of all, this recipe comes together so quickly! While the salmon is marinating, you can work on julienning the veggies for the slaw.
The salmon gets a quick sear in a cast iron pan before it’s placed in the oven under the broiler to finish cooking. The result is a crispy exterior and a tender, perfectly cooked interior.
Get the Protein-Empowered digital cookbook!
Plate up the salmon with a healthy portion of the slaw and a sprinkle of cashews and dinner is served!
Ingredients for Ginger Glazed Salmon
Any weeknight recipe should be simple to make AND require minimal ingredients. Because the marinade is also the sauce, you’ll save time and still pack a punch of flavor. Here’s what you’ll need for this quick and easy dish.
- Salmon: Rich in omega-3s, salmon is a great weeknight protein option. It cooks relatively quickly and soaks up the marinade in just about 30 minutes.
- Coconut Aminos: This gluten-free soy sauce alternative is a star ingredient in many Asian-inspired dishes. If you aren’t gluten-free, you can substitute with regular soy sauce or tamari, but the flavor will be slightly different.
- Sesame Oil: This adds depth to the marinade, adding additional nutty flavor.
Pin this recipe for later!
Pin It- Ginger and Garlic: Two key ingredients in any Asian dish, ginger and garlic can be finely grated or minced to ensure every bit is soaked up in the sauce.
- Sriracha: For a bit of sweet heat, sriracha does the trick! Add more or less depending on your preference. I love the @yellowbirdsauce brand since it has cleaner ingredients.
- Honey: This natural sweetener works great with salmon, creating a glaze-like texture and helping it sear during the cooking process.
- Veggies: Julienned carrot, cucumber, and red cabbage are vibrant ingredients for a refreshing slaw. Honestly, the slaw is good on its own but even better with the rich, delicious salmon.
- Cilantro: This herb adds freshness to the slaw and pairs well with the other Asian-inspired ingredients. If you are opposed to cilantro, Italian parsley also works!
- Roasted Cashews: A sprinkle of cashews gives the dish a satisfying crunch. Roasted peanuts would also work nicely, or you can leave out entirely for those with a nut allergy.
How to Make Honey Ginger Salmon
Make the marinade
Whisk together the coconut aminos, sesame oil, grated ginger, garlic, sriracha, and honey.
Add the salmon fillets to a glass dish or a large resealable bag. Pour all but 1/3 cup over the salmon filets. Reserve the remainder for the slaw.
Marinate the salmon filets for 30 minutes. Remove the salmon from the marinade and discard.
Meanwhile, turn the oven to broil.
Cook the salmon
Heat a cast iron pan over medium-high heat and add a drizzle of avocado oil.
Add the salmon filets, skin-side down, and cook for 1 minute to let the skin get a little crispy.
Add the cast iron pan to the oven and broil for 6 minutes, watching carefully to ensure the salmon doesn’t burn.
Make the slaw
While the fish cooks, add the carrot, cucumber, red cabbage, cilantro, and green onions to a bowl. Pour the remaining dressing over the top of the salad and toss to combine.
Recipe Tip
A vegetable peeler does wonders here for the vegetables! Use it for the carrot and cucumber to create beautiful ribbons.
Plate the salmon and slaw, and top with roasted cashews. Serve and enjoy!
More Healthy Seafood Recipes To Try:
- Broiled Honey Sriracha Salmon
- Thai Rice Noodle Salad with Poached Shrimp
- Sweet and Smoky Shrimp Bowls with Pineapple Avocado Salsa
- Super Simple Shrimp Tostadas
- One Pot Cajun Shrimp, Sausage, and Rice
HONEY GINGER GLAZED SALMON AND SLAW
Ingredients
- 4 salmon filets
Marinade/Dressing:
- ½ cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons sriracha
- 3 tablespoons honey
Slaw:
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup purple cabbage, finely shredded
- ½ cup cilantro
- ½ cup green onions
- ½ cup roasted cashews, for topping
Instructions
Make the marinade:
- Whisk together the coconut aminos, sesame oil, grated ginger, garlic, sriracha, and honey.
- Add the salmon fillets to a glass dish or a large resealable bag. Pour all but 1/3 cup over the salmon filets. Reserve the remainder for the slaw.
- Marinate the salmon filets for 30 minutes. Remove the salmon from the marinade and discard.
- Meanwhile, turn the oven to broil.
Cook the salmon:
- Heat a cast iron pan over medium-high heat and add a drizzle of avocado oil.
- Add the salmon filets, skin-side down, and cook for 1 minute to let the skin get a little crispy.
- Add the cast iron pan to the oven and broil for 6 minutes, watching carefully to ensure the salmon doesn’t burn.
Make the slaw:
- While the fish cooks, add the carrot, cucumber, red cabbage, cilantro, and green onions to a bowl. Pour the remaining dressing over the top of the salad and toss to combine.
- Plate the salmon and slaw, and top with roasted cashews. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
you should be able to use skinless salmon, right? Or does it make a difference in cooking with the skin on?
Hi, Erin! Skinless should be fine. You may just want to check it a minute or two earlier depending on how big your pieces are.