Place soy sauce, garlic, ginger, honey, sesame oil, vinegar, and olive oil in a food processor or blender. Blend until smooth and creamy.
Place salmon filets in a shallow dish and pour half the soy sauce mixture over top; turning filets to coat on all sides. Set aside.
Place water chestnuts, carrot, bell pepper, and cabbage in a medium bowl and toss with remaining soy sauce mixture. Season with salt and pepper. Add avocado and toss to combine. Set aside.
Heat a small amount of olive oil in a non-stick skillet over medium high heat. Place salmon skin-side up and cook until nicely browned, about 6 minutes. Turn salmon over and cook until it is cooked through, about 6 minutes more.
To serve, plate the salmon and spoon the slaw over each filet.
