rachael rays soy ginger salmon and sesame cabbage slaw

Fish & Seafood

Rachael Rays Soy Ginger Salmon & Sesame Cabbage Slaw

The salmon in this easy dinner is quickly marinated in a mixture of tamari, fresh ginger and hot pepper sauce, giving it a bold, savory kick with a touch of heat. The crisp cabbage slaw, tossed with a sesame dressing, adds a refreshing sweet and savory contrast to the salmon. Together, they make a well-balanced meal that’s perfect for busy weeknights or casual entertaining. © 2025 Ray Marks Co. LLC. All rights reserved.

Ingredients

¼ cup vegetable oil, divided
3 tablespoons tamari
1 lime, zested and juiced
1 tablespoon hot pepper sauce
1 piece fresh ginger (3-inch), peeled and grated
4 salmon fillets (6 ounces each)
½ cup rice vinegar or cider vinegar
¼ cup honey
2 teaspoons toasted sesame oil
1 small head or ½ large head cabbage, shredded (about 4 cups)
½ bunch snipped chives (about ¼ cup)
3 tablespoons toasted sesame seeds
¼ teaspoon salt
⅛ teaspoon ground pepper

Directions

Preheat a grill or grill pan to medium-high.
In a shallow dish, mix 2 tablespoons vegetable oil, tamari, lime juice and zest, hot pepper sauce and ginger. Add the salmon and marinate, turning occasionally, for 15-20 minutes.
In a bowl, whisk the vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add the cabbage and toss to coat evenly. Add the chives and sesame seeds; season with salt and pepper.
Grill the salmon for 3 minutes on each side for medium-rare, 4 minutes on each side for fully cooked. Serve on top of the slaw.