It is so easy to make this soy-ginger salmon and Asian slaw, and it’s packed full of flavor. These two dishes are great on their own, but they pair together beautifully!

This soy ginger salmon and asian slaw is easy to make and packed full of flavor. www.lillieeatsandtells.com

The soy-ginger salmon and Asian slaw both take less than 10 minutes to prepare separately. However, if you first toss together your Asian slaw and then allow it to sit while you cook your soy ginger salmon, the Asian slaw dressing will have time to come together and you’ll have the most delicious flavors by the time your salmon is ready.

This soy ginger salmon and asian slaw is delicious and macro friendly www.lillieeatsandtells.com

Soy Ginger Salmon

The marinade for this soy-ginger salmon is very easy to whip together, and it provides so much flavor for your salmon. Here’s what you’ll need:

  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Minced Garlic (or frozen cubes)
  • Minced ginger (or frozen cubes)
  • Honey
  • Chili garlic sauce
  • Juice from half a lime
  • Handful of chopped cilantro

Mix everything together in a small bowl and then pour it over your salmon in either a shallow dish or Ziploc bag. You’ll need to marinate the salmon for at least 30 minutes, but it can go for as long as 8 hours. This is a great marinade to start in the morning and let it hang out in the fridge until you’re ready to cook it later in the day.

The marinade for this soy ginger salmon has so much flavor, thanks to the soy sauce and sesame oil. www.lillieeatsandtells.com

When you’re ready to cook the salmon, remove it from the marinade and place it skin-side down on a parchment-lined baking sheet. Be sure to sprinkle it with kosher salt and cracked pepper. Then broil on low for 3-5 minutes, depending on the thickness of your fillets. You can also pan-sear this salmon for about 2-3 minutes, or until done to your preference.

I usually keep both farm-raised salmon (which is fattier) and sockeye salmon (which is leaner) in stock at home. The farm-raised, fattier salmon is richer and tastes better, and that’s what I cook for my family. I will then cook the sockeye salmon for myself. It will be done a few minutes earlier than the farm-raised salmon, but otherwise, the prep is the same.

This salmon goes really well with rice, noodles, or steamed or sauteed veggies. But I particularly like it on top of this Asian slaw.

This soy-ginger salmon is particularly good served over my asian slaw. www.lillieeatsandtells.com

Asian Slaw

This Asian slaw has a delicious, macro-friendly dressing, and it’s packed full of fresh veggies. Here’s what you’ll need for the dressing:

  • Rice vinegar
  • Soy sauce
  • Minced garlic (or frozen cubes)
  • Minced ginger (or frozen cubes)
  • Chili garlic sauce
  • Sesame oil
  • Kosher salt and pepper to taste
This Asian slaw is fresh, crunchy, and healthy! www.lillieeatsandtells.com
This Asian slaw is fresh, crunchy, and healthy! www.lillieeatsandtells.com

Whisk this dressing together directly in the bowl you’re going to toss your salad in. Then add in the following veggies:

  • Shredded green and/or purple cabbage
  • Shredded carrots
  • Thinly sliced red bell pepper
  • Shredded kale
  • Thinly sliced cucumber
  • Thinly sliced radishes
  • Chopped green onions
  • Chopped mint
  • Chopped cilantro
This Asian slaw takes just a few minutes to throw together. www.lillieeatsandtells.com

Toss the veggies together with the dressing, and then let the salad sit for about 10 minutes before serving. This gives time for all the flavors to come together. If, after 10 minutes, the salad still seems a little dry, you can add a little more vinegar or lime juice. If your macros allow some more fat, you can also add another drizzle of sesame oil.

This salad is really crunchy, fresh, and healthy. Depending on what your macros allow, this salad is also delicious with toasted almonds, peanuts or cashews, avocado, mango, edamame, and toasted sesame seeds.

The dressing for the Asian slaw is delicious and macro-friendly www.lillieeatsandtells.com

Serving the Soy Ginger Salmon and Asian Slaw Together

This salmon and slaw are really great separately, but they’re even more delicious served together. And they both are fast and easy to make. They make a really filling lunch or a great dinner. If you serve the salmon and the slaw together, go ahead and add some extra toppings, like edamame, avocado, mango, and toasted almonds.

This soy ginger salmon and Asian slaw makes for a great, easy dinner www.lillieeatsandtells.com

More Salmon Salad Recipes

If you’re in the mood for a salmon salad, here are a few more recipes you’ll love:

If you make this soy-ginger salmon and Asian slaw, be sure to tag me on Instagram @lillieeatsandtells!

Soy Ginger Salmon

The marinade on this soy ginger salmon is simple yet flavorful!
Course dinner, Protein
Prep Time 30 minutes
Cook Time 7 minutes
Servings 6 servings
Calories 168 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 3 tbsp soy sauce (45 g)
  • 1 tbsp rice vinegar (15 g)
  • 1 tsp sesame oil (5 g)
  • 3 cloves garlic, minced (or frozen cubes)
  • 3 tsp ginger, minced (or frozen cubes)
  • 1 tsp honey (5 g)
  • 1 tsp chili garlic sauce (5 g)
  • ½ lime, juiced (8 g)
  • handful of cilantro, chopped (6 g)
  • 1 ½ lb sockeye salmon (672 g)
  • kosher salt and pepper to taste

Instructions

  • Combine everything but the salmon and salt and pepper to make marinade.
  • Pour marinade over the salmon in a shallow dish or ziplock and let marinate for at least 30 minutes but as long as 8 hours or so.
  • Place marinated salmon fillets on a parchment lined baking sheet, skin side down. Sprinkle with a pinch of kosher salt and a few cracks of pepper and place on the second highest rack in a preheated broiler.
  • Broil on low (if it’s an option) for 3-5 minutes depending on the thickness and preferred doneness.  Broil on high for 1-2 more minutes if needed, or to get more color on top.
  • Enjoy with rice, noodles, alongside steamed or sautéed veggies or on top of the Asian Slaw, recipe below.

Notes

The nutrition for this recipe is calculated using sockeye salmon. Here are the nutrition facts for farm-raised salmon:
  • 213 calories
  • 1.8 g carbs
  • 12 g fat
  • 21.3 g protein
  • 0 g fiber
Farm-raised salmon is much higher in fat, which makes it delicious and easy to keep nice and moist. If you’re using a leaner salmon like Wild-Caught Alaskan Sockeye, make sure to keep an eye on it so you don’t overcook or it will dry out. Sometimes the fillets are very thin and will just need a few minutes in the oven.

Nutrition

Serving: 107gCalories: 168kcalFat: 6.2gProtein: 25gCarbohydrates: 1.8g
Keywords ginger, salmon

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

Asian Slaw

This Asian slaw has a flavorful dressing and is packed with fresh, crunchy veggies.
Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 servings
Calories 82 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

Dressing

  • 3 tbsp rice vinegar (45 g)
  • 1 tbsp soy sauce (15 g)
  • 2 cloves garlic, minced or frozen cubes
  • 2 tsp ginger, minced or frozen cubes
  • 1 tsp chili garlic sauce (5 g)
  • 1 tsp sesame oil (5 g)
  • ½ tsp kosher salt
  • pepper to taste

Slaw

  • 14 oz cabbage green and/or purple
  • 1 cup shredded carrots (80 g)
  • 1 red bell pepper sliced into thin matchsticks (170 g)
  • 3 cups shredded kale (85 g)
  • ½ cucumber sliced into matchsticks (170 g)
  • ¼ cup radishes sliced into small matchsticks (50 g)
  • ½ cup green onions, chopped (45 g)
  • ¼ cup mint, chopped (7 g)
  • 1 cup cilantro, chopped (25 g)

Optional Add Ons

  • toasted almonds, peanuts, or cashews
  • avocado
  • mango
  • edamame
  • toasted sesame seeds

Instructions

  • In a very large bowl, whisk together the dressing ingredients.
  • Right on top of the dressing, pile in all of your shredded or thinly sliced veggies and toss it all together.
  • Let the slaw sit for at least 10 minutes to let the juices release and come together. If it seems too dry after that, add a little more vinegar or some lime juice. If you’re happy to add more fat, add more sesame oil!

Notes

Here are the servings suggestions and sizes if you serve the soy ginger salmon on top of the Asian slaw:
  • 200 g slaw
  • 112 g soy ginger salmon
  • 28 g edamame
  • 20 g avocado
  • 20 g mango
  • 7 g toasted almonds
MFP: Search “Lillie Eats and Tells Asian Slaw”

Nutrition

Serving: 222gFiber: 5.7gCalories: 82kcalFat: 1.2gProtein: 3.6gCarbohydrates: 15.2g
Keywords slaw

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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