Spicy Honey Salmon Avocado Slaw (Printable)

Glazed spicy salmon and tangy avocado slaw create a bold, vibrant bowl packed with freshness.

# What You'll Need:

→ Salmon Fillets

01 - 4 skinless salmon fillets (approximately 6 ounces each)

→ Salmon Marinade

02 - 2 tablespoons honey
03 - 1 tablespoon Sriracha sauce
04 - 1 tablespoon soy sauce
05 - 1 tablespoon fresh lime juice
06 - 1 tablespoon olive oil
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon ground black pepper

→ Avocado Slaw

10 - 2 cups finely shredded green cabbage
11 - 1 cup shredded carrot
12 - 1 ripe avocado, diced
13 - 1/4 cup chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons fresh lime juice
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon ground black pepper

→ For Assembly

18 - 2 cups cooked white rice
19 - 1 tablespoon toasted sesame seeds
20 - Fresh lime wedges, for garnish

# How to make it:

01 - Combine honey, Sriracha sauce, soy sauce, fresh lime juice, olive oil, garlic powder, kosher salt, and ground black pepper in a small bowl. Whisk until fully mixed. Place salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes.
02 - In a large bowl, mix shredded green cabbage, shredded carrot, diced avocado, and chopped cilantro. In a separate small bowl, whisk mayonnaise with fresh lime juice, kosher salt, and ground black pepper. Pour the dressing over the vegetables and toss until evenly coated.
03 - Heat a large nonstick skillet over medium-high heat. Add the marinated salmon fillets and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
04 - Divide the cooked white rice among serving bowls. Top with salmon fillets and avocado slaw. Sprinkle with toasted sesame seeds and serve with fresh lime wedges.

# Recipe Expert Tips:

01 -
  • Comes together in about thirty minutes from start to finish
  • Balanced flavors with sweet heat bright citrus and creamy avocado
  • Meal prep friendly or easy for a solo night or crowd
  • Nourishing grains lean protein and lots of vegetables
02 -
  • Protein rich and loaded with healthy fats
  • Great option for gluten free eaters if you use tamari
  • The slaw keeps well and does not get soggy
03 -
  • Let the salmon sit in the glaze at room temperature for ten minutes so flavor permeates
  • Use the sharpest knife you own for paper thin cabbage and carrot ribbons
  • If you like extra crisp edges sear salmon a moment longer before glazing
  • A light press with a spatula keeps salmon in contact with the pan and helps create that glossy finish

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