This Teriyaki Salmon and Broccoli Slaw is the perfect healthy weeknight dinner. Perfectly cooked salmon is glazed with a flavorful teriyaki sauce and then paired with a tart and creamy broccoli slaw.
Quick
Beginner-friendly
You’ll Learn: How to pan fry salmon to get the perfect glaze
Worth It: Restaurant-quality dinner even on the busiest nights
Bonus: Slaw and salmon can be prepped ahead
Soft salmon in a sticky teriyaki glaze will please even the pickiest of eaters!
Salmon is surprisingly one of those foods that many people do not like. I suspect that they have had salmon that was not well made. Two things that make salmon delicious: marinate it and don’t over cook it!
This salmon is marinated in a super flavorful paleo teriyaki sauce. It is made with coconut aminos to keep it paleo. It is low in sugar and made with just a touch of honey for added sweetness.
What kitchen tools will I need to make this healthy salmon dish?
- Measuring spoons
- Liquid measuring cups
- Mixing bowls
- Sharp knives
- Cutting boards
What ingredients will I need to make this healthy salmon and broccoli dinner?
- Salmon
- Broccoli slaw – I get mine from Trader Joe’s. If you can’t find this you can shred whole broccoli stalks and carrots.
- Lime jice
- Honey
- Mayonnaise
- Sesame oil
- Coconut aminos or soy sauce
- Garlic
- Ginger
- Rice wine vinegar
Let’s make some Teriyaki Salmo and Broccoli Slaw!
Step 1: Marinate the Salmon
To begin, marinate the salmon and prepare the slaw at least 6 hours prior to cooking. I like to do this first thing in the morning. First, if needed, cut the salmon into filets.
Then, prepare the salmon marinade by combining the lime juice, honey, coconut aminos or soy, sesame oil, ginger, garlic and rice vinegar in a small bowl and pour over salmon. Next, toss salmon in the marinade to coat, cover, and place in the refrigerator for at least 6 hours.
Step 2: Prepare the Broccoli Slaw
Then, prepare the broccoli slaw by adding lime juice, mayo, and honey to a bowl and mixing. Next, toss the slaw into the liquid being sure to coat all of the slaw in the liquid. Finally, cover the bowl and place in the fridge to chill and soak for 6 hours while the salmon marinates
Step 3: Cook the Salmon
When you are ready for dinner, remove the salmon and slaw from the fridge after marinating. Then, coat a frying pan in a little avocado oil and heat over medium-low heat. Once warm add the salmon to the pan skin side down and leave the excess marinade on the side.
Then, cook the salmon over medium-low heat skin side down for 4 minutes. Flip and cook for another 4 minutes. Next, remove the salmon from the pan and add the marinade to the pan.
Then, simmer with marinade for 3 minutes over medium heat. Add the salmon back into the pan and cook the salmon skin side up for 1 minute. Finally, flip the salmon and cook skin side down for an additional minute while spooning the excess marinade over the top. Sprinkle some sesame seeds over the salmon and serve with the slaw and rice or cauliflower rice
Step 4: Enjoy!
How long will this salmon keep in the fridge and how should I reheat it?
Once prepared, store the teriyaki salmon and broccoli slaw separately in the fridge in air tight containers. The slaw should last for about 5 days. The salmon should be eaten within 3 days of preparing. Reheat in a frying pan or in the microwave, but be careful not to overcook it.
Check out these Other Salmon Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Teriyaki Salmon and Broccoli Slaw
Ingredients
Teriyaki Salomon
- 1 lb salmon – cut into filets
- 1 tbsp lime juice
- 1 tbsp honey
- 1/3 cup coconut aminos or soy sauce
- 2 tsp sesame oil
- 2 tsp freshly chopped ginger
- 1 cloves fresh garlic – minced
- 1 tbsp rice wine vinegar
- Optional: sesame seeds for topping
Broccoli Slaw
- 12 oz bag of broccoli slaw or broccoli stalks cut into shreds
- 1/4 cup lime juice
- 1/4 cup mayo
- 1 tbsp honey
Instructions
- Marinate the salmon and prepare the slaw at least 6 hours prior to cooking – I like to do this first thing in the morning
- Cut the salmon into filets if you need to
- Prepare the salmon marinade by combining the lime juice, honey, coconut aminos or soy, sesame oil, ginger, garlic and rice vinegar in a small bowl and pour over salmon
- Toss salmon in the marinade to coat, cover, and place in the refrigerator for at least 6 hours
- Prepare the broccoli slaw by adding lime juice, mayo, and honey to a bowl and mixing
- Then toss the slaw into the liquid being sure to coat all of the slaw in the liquid
- Cover the bowl and place in the fridge to chill and soak for 6 hours while the salmon marinates
- Remove the salmon and slaw from the fridge after marinating
- Coat a frying pan in a little avocado oil and heat over medium-low heat
- Once warm add the salmon to the pan skin side down and leave the excess marinade on the side
- Cook over medium-low heat skin side down for 4 minutes
- Flip and cook for another 4 minutes
- remove the salmon from the pan and add the marinade to the pan
- Simmer with marinade for 3 minutes over medium heat
- Add the salmon back into the pan and cook skin side up for 1 minute
- Flip the salmon and cook skin side down for an additional minute while spooning the excess marinade over the top
- Sprinkle some sesame seeds over the salmon and serve with the slaw and rice or cauliflower rice
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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