Apricot Ginger Teriyaki Glazed Salmon Tostadas with Sesame Slaw

Apricot Ginger Teriyaki Glazed Salmon Tostadas with Sesame Slaw

These tostadas combine crisp corn shells with flaky glazed salmon and a bright sesame slaw. Apricot Ginger Teriyaki Glaze is used two ways: warmed into a glossy glaze brushed on the salmon and whisked into the slaw dressing for consistent apricot‑ginger flavor in both hot and cold elements. This recipe is easy, balanced and visually appealing.

Ingredients

• 4 salmon fillets, about 6 oz each, skin on or off
• Salt and pepper to taste
• 1 tbsp olive oil
• 8 small corn tostada shells or baked tortillas
• Apricot teriyaki glaze
  • 1/2 cup Apricot Ginger Teriyaki Glaze
  • 1 tsp soy sauce
  • 1 tsp rice vinegar or lime juice
• Sesame slaw
  • 2 cups shredded green cabbage
  • 1 cup shredded carrot
  • 2 tbsp thinly sliced scallion greens
  • 3 tbsp plain Greek yogurt or mayo
  • 1 tbsp Apricot Ginger Teriyaki Glaze (stirred into dressing)
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • Salt and pepper to taste
• To finish
  • 2 tbsp toasted sesame seeds
  • Fresh cilantro or microgreens for garnish
  • Lime wedges for serving

Instructions

1. Mix the sesame slaw: In a bowl combine cabbage, carrot and scallion greens. In a small bowl whisk together yogurt (or mayo), 1 tbsp Apricot Ginger Teriyaki Glaze, toasted sesame oil and rice vinegar until smooth. Toss with slaw, season with salt and pepper and chill while you cook the salmon. The glaze in the dressing gives a subtle apricot and ginger note to the slaw.
2. Prepare the glaze for salmon: In a small saucepan warm 1/2 cup Apricot Ginger Teriyaki Glaze with 1 tsp soy sauce and 1 tsp rice vinegar over low heat until loosened and brushable, about 1–2 minutes. Keep warm.
3. Cook the salmon: Pat salmon dry and season with salt and pepper. Heat 1 tbsp olive oil in a nonstick or cast‑iron skillet over medium‑high heat. Place salmon skin‑side down if using skin and sear 3–4 minutes until skin is crisp. Flip and cook 2–3 minutes until nearly done. In the last 30–45 seconds brush the warm apricot‑ginger glaze over the flesh and spoon a bit onto the skin. Remove salmon and rest 1–2 minutes.
4. Assemble tostadas: Place a toasted corn shell on a board. Flake a portion of glazed salmon onto each shell. Top with a generous scoop of sesame slaw. Sprinkle with toasted sesame seeds and garnish with cilantro or microgreens. Serve with lime wedges and extra glaze on the side.
5. Serve: Best served immediately while salmon is warm and glaze is glossy. Offer extra Apricot Ginger Teriyaki Glaze at the table for guests who want more sweetness and ginger heat.

Notes

• Creative use of product: Apricot Ginger Teriyaki Glaze is used as a warm finishing glaze on the salmon and stirred into the chilled slaw dressing so its apricot and ginger notes appear in both hot and cool components of the tostada.
• Heat control: This glaze is mild; add a pinch of chili flakes to the glaze if you prefer spicier finish.
• Make ahead: Slaw can be prepared a day ahead. Rewarm glaze gently before glazing cooked salmon.