Save A vibrant, healthy bowl featuring glazed teriyaki salmon atop a crisp, colorful Asian slaw, perfect for a fresh and satisfying meal.
I first made this teriyaki salmon bowl after searching for a quick yet impressive weeknight dinner. The combination of flaky fish and crunchy slaw never fails to make the meal feel special and satisfying.
Ingredients
- Salmon fillets: 4 (150 g each), skinless
- Low-sodium soy sauce: 80 ml (1/3 cup), for the teriyaki glaze
- Honey or maple syrup: 2 tbsp, to sweeten the glaze
- Rice vinegar: 1 tbsp, for acidity in the glaze
- Sesame oil: 1 tbsp, for the glaze and dressing
- Garlic: 2 cloves, minced for glaze
- Fresh ginger: 1 tsp, grated for glaze and 1 tsp for dressing
- Cornstarch (optional): 1 tsp, for thickening glaze
- Water (if using cornstarch): 1 tbsp
- Toasted sesame seeds: 1 tsp, for garnish
- Spring onions: 2, sliced, for garnish
- Napa cabbage: 2 cups, shredded for slaw
- Red cabbage: 1 cup, shredded for slaw
- Carrots: 1 cup, shredded for slaw
- Red bell pepper: 1, thinly sliced for slaw
- Spring onions: 2, thinly sliced for slaw
- Fresh cilantro leaves: 1/4 cup, chopped for slaw
- Roasted peanuts: 1/4 cup, roughly chopped for slaw
- Rice vinegar (for dressing): 2 tbsp
- Soy sauce (for dressing): 1 tbsp
- Honey or maple syrup (for dressing): 1 tbsp
- Sesame oil (for dressing): 1 tbsp
- Lime juice: 1 tbsp, for dressing
- Fresh ginger (for dressing): 1 tsp, grated
- Chili flakes (optional): 1/2 tsp, for dressing
Instructions
- Prepare Teriyaki Glaze:
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. For a thicker glaze, mix cornstarch and water, add to the pan, and stir until thickened. Let cool briefly.
- Marinate Salmon:
- Place salmon fillets in a shallow dish. Pour half of the teriyaki glaze over the salmon and marinate for 10 to 15 minutes, reserving the rest of the glaze for serving.
- Prepare Oven or Grill:
- Preheat oven to 200°C (400°F) or preheat a grill. Line a baking tray with parchment paper or lightly oil the grill.
- Cook Salmon:
- Place salmon fillets on the prepared tray or grill. Bake or grill for 10 to 12 minutes until just cooked and glazed, basting with extra marinade halfway. Discard any leftover marinade used for marinating.
- Make Asian Slaw:
- While salmon cooks, in a large bowl combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
- Prepare Dressing and Toss Slaw:
- In a jar or bowl, whisk together all slaw dressing ingredients. Pour over the slaw and toss to coat evenly.
- Assemble Bowls:
- Divide the dressed slaw among serving bowls. Top each bowl with a teriyaki salmon fillet and drizzle with reserved glaze. Garnish with sesame seeds and sliced spring onions.
Save This recipe has become a weekend lunch favorite with my family, especially when everyone can customize their bowl and get creative with toppings.
Serving Suggestions
Pair with steamed jasmine rice or soba noodles for a more filling meal. This bowl also pairs well with a crisp green tea or a light dry Riesling.
Allergen Information
Contains fish, soy, peanuts, and sesame. For nut allergies, omit peanuts or use toasted pumpkin seeds instead. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 20 g, Carbohydrates: 24 g, Protein: 34 g
Save This bowl is perfect for quick lunches and meal prep. Enjoy each bite of tangy slaw and savory salmon!
Recipe FAQ
- → How is the teriyaki glaze made?
The glaze combines low-sodium soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and grated ginger simmered together. Optionally, cornstarch mixed with water can thicken the glaze for a glossy finish.
- → What type of salmon is best for this dish?
Skinless salmon fillets around 150 grams each work best to absorb the glaze and cook evenly, whether baked or grilled.
- → Can the slaw dressing be customized?
Yes, the dressing can be adjusted to taste by varying the sweetness, acidity, or spiciness. Adding or reducing chili flakes changes the heat level.
- → What are some good protein alternatives?
Tofu or chicken can replace salmon for different dietary preferences while keeping the vibrant flavors intact.
- → How should leftovers be stored?
Keep salmon and slaw separate in airtight containers in the refrigerator. Consume within 2 days for best freshness.
- → What are suitable side pairings?
Steamed jasmine rice, soba noodles, or lightly sautéed greens complement the glazed salmon and slaw well, adding heartiness.