Soy Ginger Salmon with Napa Sesame Slaw
Elevate your weeknight dinners with this Soy Ginger Salmon with Napa Sesame Slaw, a dish that combines bold, tangy flavors with wholesome, colorful ingredients. Perfectly marinated in a savory-sweet blend of soy sauce, honey, ginger, and garlic, the baked salmon achieves a flaky, tender texture every time. Paired with a crisp, refreshing slaw made from Napa cabbage, julienned carrots, and red bell peppers, tossed in a zesty sesame-lime dressing and topped with toasted sesame seeds, this meal strikes the perfect balance of health and indulgence. Ready in under 40 minutes, it’s an ideal option for busy evenings or an impressive, crowd-pleasing dinner. Keywords: baked salmon, soy ginger marinade, Napa cabbage slaw, sesame dressing, healthy dinners.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 2 stalks (sliced thin) green onions
- 4 cups (thinly shredded) Napa cabbage
- 1 large (julienned or grated) carrot
- 1 small (thinly sliced) red bell pepper
- 2 teaspoons toasted sesame seeds
- 1 tablespoon (freshly squeezed) lime juice
- 2 teaspoons olive oil
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and 1 tablespoon of sesame oil to make the marinade.
Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the fillets are well-coated. Cover the dish or seal the bag, and refrigerate for at least 15 minutes or up to 1 hour.
While the salmon is marinating, prepare the Napa sesame slaw. In a large bowl, combine the shredded Napa cabbage, julienned carrot, and sliced red bell pepper.
In a small bowl, whisk together the rice vinegar, lime juice, 1 teaspoon of sesame oil, and olive oil. Season the dressing with salt and black pepper to taste.
Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated. Sprinkle the slaw with toasted sesame seeds and sliced green onions. Set aside.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Remove the salmon from the marinade (discard the excess) and place the fillets skin-side down on the prepared baking sheet.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through.
To serve, place a portion of the Napa sesame slaw on a plate and top with a baked salmon fillet.
Garnish with additional sesame seeds or green onions if desired. Serve immediately and enjoy your Soy Ginger Salmon with Napa Sesame Slaw!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 44.8 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
