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 on a busy weeknight when I needed something quick but nourishing. The combination of succulent fish and crunchy slaw instantly became a favorite at our dinner table.
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Ingredients
- Salmon fillets: 4 fillets (150 g each), skinless
- Low-sodium soy sauce: 80 ml (1/3 cup)
- Honey or maple syrup: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated
- Cornstarch: 1 tsp, optional for thickening
- Water: 1 tbsp, if using cornstarch
- Toasted sesame seeds: 1 tsp, for garnish
- Spring onions: 2, sliced for garnish
- Napa cabbage: 2 cups, shredded
- Red cabbage: 1 cup, shredded
- Carrots: 1 cup, shredded
- Red bell pepper: 1, thinly sliced
- Spring onions: 2, thinly sliced
- Fresh cilantro leaves: 1/4 cup, chopped
- Roasted peanuts: 1/4 cup, roughly chopped
- Rice vinegar (dressing): 2 tbsp
- Soy sauce (dressing): 1 tbsp
- Honey or maple syrup (dressing): 1 tbsp
- Sesame oil (dressing): 1 tbsp
- Lime juice (dressing): 1 tbsp
- Fresh ginger (dressing): 1 tsp, grated
- Chili flakes (dressing): 1/2 tsp, optional
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Instructions
- Make the 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 with water and add to the pan, stirring until slightly thickened. Let cool briefly.
- Marinate Salmon:
- Place salmon fillets in a shallow dish. Pour half of the teriyaki glaze over the salmon, reserving the rest. Marinate for 10 to 15 minutes.
- Cook Salmon:
- Preheat oven to 200°C (400°F) or preheat grill. Line a baking tray with parchment or lightly oil grill. Place salmon fillets on tray or grill and cook for 10 to 12 minutes until just cooked and glazed, basting with extra marinade halfway. Discard leftover marinade used for marinating.
- Prepare Slaw:
- While salmon cooks, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts in a large bowl.
- Make Slaw Dressing:
- In a jar or bowl, whisk together all slaw dressing ingredients. Pour over the slaw and toss to coat evenly.
- Assemble Bowls:
- Divide Asian slaw among serving bowls. Top each with a teriyaki salmon fillet, drizzle with reserved glaze, and garnish with sesame seeds and sliced spring onions.
Save I fondly remember making this recipe for my cousins during a sunny family picnic. Everyone loved building their bowls and customizing the toppings together.
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Required Tools
Small saucepan, baking tray or grill, mixing bowls, whisk, cutting board and knife
Allergen Information
Contains fish, soy, peanuts, and sesame. For nut allergies, omit peanuts or substitute with toasted pumpkin seeds. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 20 g, Carbohydrates 24 g, Protein 34 g
Save 
Enjoy this bowl fresh and vibrant, or pack leftovers for a flavorful lunch. Every spoonful brings a satisfying crunch and a burst of color.
