1Prepare the slaw: In a large bowl, combine shredded cabbage, julienned carrots, chopped cilantro, and thinly sliced green onions.

2Make slaw dressing: In a small bowl, whisk together rice vinegar, 1 tablespoon lime juice, granulated sugar, 1 tablespoon sesame oil, and a pinch of salt and pepper.

3Combine slaw: Pour the dressing over the vegetables and toss gently to coat. Set aside to marinate while preparing the salmon.

4Prepare the glaze: In a small saucepan, whisk together sriracha, honey, soy sauce, minced garlic, 1 teaspoon grated ginger, 1 tablespoon lime juice, and 1 tablespoon sesame oil. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove from heat.

5Sear the salmon: Pat salmon fillets dry and season generously with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon, skin-side down (if applicable), and sear for 3-4 minutes until the skin is crispy and golden.

6Glaze and flip: Carefully flip the salmon. Brush generously with about half of the prepared sriracha-honey glaze. Reduce heat to medium.

7Finish cooking: Continue cooking for another 3-5 minutes, brushing with more glaze periodically, until the salmon is cooked through to your preferred doneness (internal temperature of 145°F or 63°C).

8Serve: Remove salmon from the skillet and let rest for 2 minutes. Serve hot alongside the ginger lime slaw, garnished with toasted sesame seeds and any remaining glaze.