Description

This Honey Ginger Glazed Salmon and Slaw recipe features tender salmon filets marinated in a flavorful blend of coconut aminos, sesame oil, ginger, garlic, sriracha, and honey. The salmon is crisped in a hot cast iron skillet before being finished under the broiler for perfect caramelization. Served alongside a refreshing julienned carrot, cucumber, and purple cabbage slaw tossed in a portion of the same tangy marinade and topped with crunchy roasted cashews, this dish balances sweet, spicy, and savory flavors with vibrant textures.

Ingredients

For the Salmon and Marinade

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

For the Slaw

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

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Instructions

Make the Marinade: In a bowl, whisk together the coconut aminos, sesame oil, grated ginger, minced garlic, sriracha, and honey until well combined to create the flavorful marinade and glaze.
Marinate the Salmon: Place the salmon filets into a glass dish or a large resealable bag. Pour all but 1/3 cup of the marinade over the salmon, reserving the remainder for the slaw dressing. Let the salmon marinate for 30 minutes to absorb the flavors.
Preheat the Oven to Broil: Set your oven’s broiler to high so it is ready for finishing the salmon after searing.
Sear the Salmon: Heat a cast iron pan over medium-high heat and add a drizzle of avocado oil. Place the salmon filets skin-side down and sear for 1 minute to crisp up the skin gently.
Broil the Salmon: Transfer the cast iron pan with salmon to the preheated oven and broil for 6 minutes. Keep a close eye to avoid burning. The salmon should develop a caramelized glaze and cook through.
Make the Slaw: While the salmon cooks, combine julienned carrot, cucumber, shredded purple cabbage, chopped cilantro, and sliced green onions in a bowl. Pour the reserved 1/3 cup marinade over the vegetables and toss thoroughly to coat evenly.
Plate and Garnish: Serve the broiled salmon filets alongside a generous portion of the fresh slaw. Sprinkle the top with roasted cashews for added crunch and nutty flavor. Enjoy immediately.

Notes

Marinate the salmon for at least 30 minutes for the best flavor infusion but no longer than 1 hour to avoid over-marinating.
Watch the salmon closely when broiling to prevent it from burning or drying out.
You can substitute tamari or low-sodium soy sauce if coconut aminos are unavailable, but the flavor will vary slightly.
To make it spicier, increase the sriracha or add a dash of red pepper flakes to the marinade.
For a nut-free option, omit the roasted cashews or replace them with toasted pumpkin seeds.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Broiling and Searing (Stovetop and Oven Broiling)
Cuisine: Asian-inspired