Save A vibrant, healthy bowl featuring glazed teriyaki salmon atop a crisp, colorful Asian slaw, perfect for a fresh and satisfying meal.
The first time I made this Teriyaki Salmon & Asian Slaw Bowl, my family loved the combination of juicy salmon and crunchy slaw. Preparing everything in under 40 minutes made it an instant favorite for busy evenings.
Ingredients
- Salmon fillets: 4, skinless, 150 g each
- Low-sodium soy sauce: 80 ml (1/3 cup) for glaze
- Honey or maple syrup: 2 tbsp for glaze and 1 tbsp for slaw dressing
- Rice vinegar: 1 tbsp for glaze, 2 tbsp for slaw dressing
- Sesame oil: 1 tbsp for glaze, 1 tbsp for slaw dressing
- Garlic cloves: 2, minced
- Fresh ginger: 1 tsp grated for glaze, 1 tsp for slaw dressing
- Cornstarch (optional): 1 tsp for thickening glaze
- Water (if using cornstarch): 1 tbsp
- Toasted sesame seeds: 1 tsp, for garnish
- Spring onions: 2 for garnish, 2 for slaw, all sliced
- Napa cabbage: 2 cups, shredded
- Red cabbage: 1 cup, shredded
- Carrots: 1 cup, shredded
- Red bell pepper: 1, thinly sliced
- Fresh cilantro leaves: 1/4 cup, chopped
- Roasted peanuts: 1/4 cup, roughly chopped
- Lime juice: 1 tbsp for slaw dressing
- Chili flakes (optional): 1/2 tsp for slaw dressing
Instructions
- Make teriyaki glaze:
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer briefly. Mix cornstarch with water and stir into glaze for thickness, if desired. Remove from heat to cool.
- Marinate salmon:
- Place salmon fillets in a dish. Pour half of teriyaki glaze over fillets, reserving rest. Marinate for 10 to 15 minutes.
- Prepare for baking or grilling:
- Preheat oven to 200°C (400°F) or preheat grill. Prepare baking tray with parchment paper or lightly oil grill.
- Cook salmon:
- Place marinated salmon on tray or grill. Bake or grill 10 to 12 minutes until just cooked and glazed, basting with extra marinade halfway. Discard any marinade used for soaking.
- Make slaw:
- Combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts in a large bowl.
- Prepare slaw dressing:
- Whisk rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and chili flakes. Pour over slaw and toss.
- Assemble bowls:
- Divide slaw among bowls. Top with teriyaki salmon fillet. Drizzle with reserved glaze and garnish with sesame seeds and spring onions.
Save We love serving these bowls family-style so everyone can build their own. It becomes a fun way to eat together and share favorites at the table.
Nutrition Information
Each serving provides about 410 calories, 20 g fat, 24 g carbs, and 34 g protein, making this bowl both satisfying and nutritious.
Serving Suggestions
Pair these bowls with steamed jasmine rice or soba noodles if you want extra heartiness. A dry Riesling wine or ice-cold green tea works perfectly as a refreshing drink.
Tools Needed
Gather a small saucepan, baking tray or grill, mixing bowls, whisk, and a cutting board with knife before starting for a smooth prep experience.
Save This bowl brings a fresh burst of color and flavor to the table. Enjoy as a weeknight dinner or a light, delicious lunch with friends!
Common Questions
- → What is the best way to cook the salmon?
Salmon can be baked at 200°C (400°F) or grilled for 10–12 minutes until fully cooked and nicely glazed.
- → Can the glaze be thickened?
Yes, mix cornstarch with water and add to the simmering glaze to achieve a thicker consistency.
- → What alternatives are there for salmon?
Chicken or tofu can be used instead for different protein options.
- → How can the slaw be made crunchier?
Adding snap peas or edamame enhances the crunch and adds extra texture to the slaw.
- → What nuts are in the dish and are there allergy options?
The slaw contains roasted peanuts, which can be omitted or swapped with toasted pumpkin seeds for nut allergies.