Name: Honey Ginger Glazed Salmon with Crispy Slaw Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: Asian-inspired
Ingredients: 4 salmon filets; ½ cup coconut aminos; 1 tablespoon sesame oil; 1 tablespoon ginger, grated; 2 cloves garlic, minced; 3 tablespoons sriracha; 3 tablespoons honey; Avocado oil, for cooking; 1 cup carrot, julienned; 1 cup cucumber, julienned; 1 cup purple cabbage, finely shredded; ½ cup cilantro, roughly chopped; ½ cup green onions, sliced; ½ cup roasted cashews, for topping

Print Recipe· 4.3 from 10 reviews

If you’re craving a dish that bursts with bold flavor and delightful texture, I can’t wait to share my absolute favorite: the Honey Ginger Glazed Salmon with Crispy Slaw Recipe. This vibrant meal brings together the rich, tender salmon glazed in a sweet and spicy honey-ginger marinade and pairs it perfectly with a fresh, crunchy slaw topped with toasted cashews for an irresistible finish. It’s simple enough for a weeknight dinner yet impressive enough to serve when you want to wow friends and family.

Ingredients You’ll Need

The image shows a white oval dish filled with four pieces of bright orange salmon fillets. The salmon is covered in a thick, glossy dark brown sauce with small bits of garlic or spices scattered on top. The fillets are neatly arranged side by side, partially submerged in the sauce. Around the dish, there are small bowls containing light brown cashews, green leafy herbs, and sliced orange vegetables. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting this recipe right is all about choosing fresh, quality ingredients that complement each other perfectly. Each item plays a key role—from the tender salmon to the crunchy vegetables and the flavorful, balanced glaze that ties everything together beautifully.

4 salmon filets: Choose fresh, skin-on filets for the best flavor and crispiness.
½ cup coconut aminos: Adds a savory, slightly sweet base to the marinade, acting as a soy sauce alternative.
1 tablespoon sesame oil: Brings a toasty, nutty depth that enhances the glaze.
1 tablespoon ginger, grated: Fresh ginger provides a zingy warmth that makes this glaze special.
2 cloves garlic, minced: Garlic adds aromatic richness that balances the sweetness.
3 tablespoons sriracha: Adds a kick of heat; adjust according to your spice preference.
3 tablespoons honey: The star sweetener that caramelizes beautifully on the salmon.
1 cup carrot, julienned: Crunchy, lightly sweet, and colorful.
1 cup cucumber, julienned: Adds refreshing coolness to the slaw.
1 cup purple cabbage, finely shredded: Provides vibrant color and satisfying crunch.
½ cup cilantro: Fresh herbaceous notes that brighten the slaw.
½ cup green onions: Adds a mild oniony pop and fresh green color.
½ cup roasted cashews, for topping: Adds luxurious crunch and richness to finish the dish.

How to Make Honey Ginger Glazed Salmon with Crispy Slaw Recipe

Step 1: Make the Marinade

Start by whisking together coconut aminos, sesame oil, grated ginger, garlic, sriracha, and honey to create a luscious glaze that’s the heart of this recipe. This marinade instantly infuses the salmon with a beautiful balance of sweet, spicy, and savory flavors.

Step 2: Marinate the Salmon

Pour most of the marinade over the salmon filets in a glass dish or resealable bag, saving a small amount for the slaw. Let the salmon soak up those flavors for 30 minutes. This step is key to achieving that sticky, flavorful glaze that you’ll love with every bite.

Step 3: Preheat and Start Cooking

While the salmon marinates, preheat your oven to broil. Then heat a cast iron pan over medium-high heat with a drizzle of avocado oil. Sear the salmon skin-side down for about 1 minute to crisp it perfectly—this little trick locks in texture and flavor.

Step 4: Broil the Salmon

Transfer the cast iron pan to the oven and broil the salmon for around 6 minutes. Watch carefully to avoid burning, but you want that gorgeous caramelized honey-ginger char on top. The broiling brings out an irresistible depth of flavor with a beautifully cooked interior.

Step 5: Prepare the Crispy Slaw

While the salmon finishes cooking, toss together the julienned carrot and cucumber, shredded purple cabbage, chopped cilantro, and sliced green onions in a bowl. Pour the reserved marinade over the slaw and mix well. This dressing is the perfect tangy complement to the richness of the salmon.

Step 6: Plate and Top

Serve each salmon filet alongside a generous portion of the colorful crispy slaw. Then sprinkle roasted cashews on top for a luxurious crunch that completes this dish with flair. Each bite offers a satisfying contrast of textures and layers of flavor.

How to Serve Honey Ginger Glazed Salmon with Crispy Slaw Recipe

A white round plate with scalloped edges holds a large, cooked salmon fillet that is golden brown with a shiny glaze on top. The salmon rests on a colorful bed of mixed vegetables including thin strips of orange carrots, purple cabbage, and green leafy herbs evenly spread beneath it. Scattered on the salmon and vegetables are whole cashew nuts and small green herb leaves. A silver fork is placed diagonally on the plate, resting in the vegetable mix near the front edge. The plate sits on a rust-colored cloth napkin, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate this dish effortlessly. Try adding extra chopped cilantro or a sprinkle of toasted sesame seeds for visual appeal and an added layer of nuttiness. A wedge of lime on the side also brightens those bold flavors beautifully.

Side Dishes

This salmon and slaw combo shines on its own but pairs wonderfully with simple sides like steamed jasmine rice or quinoa for a wholesome meal. If you want to keep it light, a side of roasted asparagus or sautéed bok choy complements the Asian-inspired flavors effortlessly.

Creative Ways to Present

For a fun twist, serve the salmon over crunchy lettuce leaves for handheld bites at a casual gathering. Alternatively, layer the crispy slaw and salmon in small mason jars for an elegant presentation that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon and slaw separately in airtight containers in the refrigerator. This keeps each component fresh and maintains the perfect textures for the next day.

Freezing

While the salmon tastes best fresh, you can freeze cooked filets wrapped tightly in foil or plastic wrap for up to two months. The slaw is best eaten fresh and doesn’t freeze well because of its crunchy veggies.

Reheating

Reheat salmon gently in a skillet over low heat or in the oven at a low temperature to preserve its juiciness and prevent drying out. Add the slaw fresh from the fridge to keep that crisp texture intact.

FAQs

Can I use soy sauce instead of coconut aminos?

Yes, you can substitute soy sauce if you don’t have coconut aminos, but the flavor will be slightly saltier and less sweet. Adjust the honey amount if needed to balance.

Is this recipe spicy?

This Honey Ginger Glazed Salmon with Crispy Slaw Recipe has a mild to medium spice level thanks to the sriracha. If you prefer less heat, reduce the sriracha or omit it entirely.

Can I prepare the slaw in advance?

You can prep the vegetables ahead of time but toss them with the dressing just before serving to keep the slaw crisp and fresh.

What if I don’t have a cast iron pan?

Any oven-safe skillet will work for searing and broiling the salmon. Just make sure it can go under the broiler safely.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Broiling for 6 minutes usually gets you there perfectly for standard filet thickness.

Final Thoughts

I truly believe this Honey Ginger Glazed Salmon with Crispy Slaw Recipe will become a beloved staple in your kitchen. It’s the kind of meal that feels special but comes together with ease, delivering impressive tastes and textures every time. I hope you enjoy making it as much as I enjoy sharing it—happy cooking!