Ginger-Sesame Salmon with Asian Slaw and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon glazed with a ginger and sesame dressing served atop a crunchy Asian-style slaw with creamy avocado slices, perfect for a Whole30 lunch or dinner. This asian fusion-inspired whole30 (whole30, gluten free) ready in about 27 minutes pairs (6 oz each) salmon fillets, grated fresh ginger, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp grated fresh ginger, 2 tbsp sesame oil, 3 tbsp coconut aminos, 2 minced garlic cloves, and 1/4 tsp red pepper flakes (optional).
  2. Step 2: Pat dry 4 salmon fillets and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  3. Step 3: Heat a large nonstick skillet over medium-high heat. Add the salmon fillets skin-side down and sear for 5 minutes until crisp and golden. Flip and brush the top side with half the ginger-sesame sauce, cooking another 3-4 minutes until salmon is cooked through.
  4. Step 4: Meanwhile, in a large bowl, toss 2 cups thinly shredded red cabbage, 1 large julienned carrot, 2 sliced green onions, and 1/4 cup chopped cilantro with 2 tbsp lime juice and 1 tbsp olive oil until well coated.
  5. Step 5: Divide the slaw among plates, top with sliced avocado from 1 large avocado, and place a salmon fillet on each. Drizzle remaining ginger-sesame sauce over the salmon before serving.

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Frequently asked questions

How long does Ginger-Sesame Salmon with Asian Slaw and Avocado take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Sesame Salmon with Asian Slaw and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Ginger-Sesame Salmon with Asian Slaw and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Sesame Salmon with Asian Slaw and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Sesame Salmon with Asian Slaw and Avocado whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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