Thai Salmon on Asian Slaw
Elevate your dinner routine with this vibrant Thai Salmon on Asian Slaw—an irresistible fusion of bold flavors and fresh textures. Succulent salmon fillets are oven-baked to perfection in a glossy, umami-rich marinade of soy sauce, honey, lime juice, and sesame oil, then paired with a zesty slaw bursting with color. The crisp mix of cabbage, carrots, and red bell pepper is tossed in a tangy sriracha-spiked dressing that perfectly balances creamy and spicy notes. Ready in just 35 minutes, this quick and healthy recipe is ideal for busy weeknights or when you're craving a restaurant-quality dish at home. Garnished with sesame seeds and fresh cilantro, this dish is as stunning as it is delicious. Perfect for fans of Thai-inspired cuisine, this wholesome salmon recipe is a must-try for a nutritious and flavor-packed meal!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 4 cups, thinly sliced (red or green) cabbage
- 1 cup, shredded carrots
- 1 medium, thinly sliced red bell pepper
- 3 stalks, finely sliced green onions
- 0.25 cup, chopped cilantro
- 3 tablespoons rice vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, whisk together soy sauce, honey, lime juice, sesame oil, minced garlic, and grated ginger.
Place the salmon fillets on the prepared baking sheet and brush the sauce generously over the top of each fillet. Reserve any leftover sauce for later.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
While the salmon is cooking, prepare the Asian slaw. In a large mixing bowl, combine the sliced cabbage, shredded carrots, bell pepper, green onions, and chopped cilantro.
In a separate small bowl, whisk together rice vinegar, mayonnaise, sriracha, sesame seeds, salt, and black pepper to make the dressing.
Pour the dressing over the slaw and toss well to combine. Adjust the seasoning to taste, if needed.
Once the salmon is done cooking, remove it from the oven and let it rest for a couple of minutes.
To serve, divide the Asian slaw among four plates and top each with a salmon fillet. Drizzle any remaining sauce over the salmon for extra flavor.
Garnish with additional sesame seeds or cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 424 mg | 9% | |
*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.
