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 bowl, my family kept asking for seconds. The rich teriyaki glaze with the refreshing slaw feels like a restaurant treat made easy at home.
Ingredients
- Salmon fillets: 4 (150 g each), skinless
- Low-sodium soy sauce: 80 ml (1/3 cup)
- Honey or maple syrup: 2 tbsp, plus 1 tbsp for slaw dressing
- Rice vinegar: 1 tbsp for teriyaki glaze, 2 tbsp for slaw dressing
- Sesame oil: 1 tbsp for teriyaki glaze, 1 tbsp for slaw dressing
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated for glaze, 1 tsp for slaw dressing
- Cornstarch (optional): 1 tsp, for thickening
- Water (if using cornstarch): 1 tbsp
- Toasted sesame seeds: 1 tsp, for garnish
- Spring onions: 2, sliced for garnish and 2 thinly sliced for slaw
- 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
- Slaw dressing soy sauce: 1 tbsp
- Lime juice: 1 tbsp
- Chili flakes (optional): 1/2 tsp
Instructions
- Make the Teriyaki Glaze:
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger for the teriyaki glaze. Bring to a simmer over medium heat. If a thicker glaze is desired, mix cornstarch with water, add to the saucepan, and stir until slightly thickened. Remove from heat and let cool briefly.
- Marinate the Salmon:
- Place salmon fillets in a shallow dish. Pour half the teriyaki glaze over the salmon, reserving the rest for serving. Marinate for 10 minutes.
- Prepare to Cook Salmon:
- Preheat oven to 200°C (400°F) or preheat a grill. Line a baking tray with parchment paper or lightly oil the grill.
- Bake or Grill Salmon:
- Place salmon fillets on the prepared tray or grill. Bake or grill for 10 minutes, or until just cooked through and glazed, basting with extra marinade halfway through. Discard any leftover marinade used for marinating.
- Make the Slaw:
- While the salmon cooks, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts in a large bowl.
- Prepare Slaw Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, lime juice, ginger, and chili flakes if using. Pour over the slaw and toss to coat.
- Assemble Bowls:
- Divide the Asian slaw among bowls. Top each with a teriyaki salmon fillet. Drizzle with reserved teriyaki glaze. Garnish with sesame seeds and sliced spring onions.
Save This colorful meal quickly became a weeknight favorite in our house. Every time we serve it, someone asks for the teriyaki glaze recipe!
Serving Suggestions
Serve these bowls as they are for a light meal or add steamed jasmine rice or soba noodles for extra heartiness.
Allergen & Nutrition Information
This dish contains fish, soy, peanuts, and sesame. Each serving has approximately 410 calories, 20 g fat, 24 g carbohydrates, and 34 g protein.
Make it Your Own
For extra crunch, add sliced snap peas or shelled edamame to the slaw, or toss in some sliced radishes for more color and texture.
Save Enjoy your fresh and vibrant bowl full of satisfying flavors and crunch. You’ll want to make this again and again for an easy, healthy dinner!
Recipe FAQ
- → How do I thicken the teriyaki glaze?
Mix cornstarch with a small amount of water and stir into the simmering glaze until it reaches your desired thickness.
- → Can I grill the salmon instead of baking?
Yes, grilling the salmon over medium heat gives a smoky flavor and caramelizes the glaze beautifully.
- → What alternatives can I use for peanuts in the slaw?
To avoid allergens, substitute peanuts with toasted pumpkin seeds or omit them for a nut-free option.
- → Is it possible to prepare this dish ahead of time?
Marinate the salmon and prepare the slaw dressing in advance, then combine and cook shortly before serving for freshness.
- → What sides complement this bowl?
Steamed jasmine rice, soba noodles, or a light green salad pair well to round out the meal.