1. Home
  2. Recipes
  3. Teriyaki Salmon Asian Slaw Bowl

Teriyaki Salmon Asian Slaw Bowl

Featured in: Everyday Easy Dishes

This dish features tender, glazed teriyaki salmon fillets paired with a vibrant Asian slaw bursting with shredded napa and red cabbage, carrots, bell pepper, and fresh herbs. The slaw is dressed in a tangy mix of rice vinegar, soy, honey, sesame oil, lime, and ginger, complementing the rich, savory salmon. Together, they create a colorful, balanced bowl ideal for a quick, healthy meal. Garnished with toasted sesame seeds and spring onions, it's perfect served with jasmine rice or noodles for added comfort and texture.

Pin It Share Share via Email Print Recipe Go to Recipe
Updated on Sat, 15 Nov 2025 11:55:00 GMT
Delicious teriyaki salmon, glistening with glaze, served in a vibrant Asian slaw bowl. Pin It
Delicious teriyaki salmon, glistening with glaze, served in a vibrant Asian slaw bowl. | fordish.com

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 bowl on a busy weeknight when I was craving something light yet filling. It quickly became a favorite for its ease and the punch of flavors in every bite.

Ingredients

  • Salmon fillets: 4 (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 cloves: 2, minced
  • Fresh ginger: 1 tsp, grated
  • 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
  • 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 (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
  • Fresh ginger (for dressing): 1 tsp, grated
  • Chili flakes (optional): 1/2 tsp

Instructions

Make 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 Salmon:
Place salmon fillets in a shallow dish. Pour half the teriyaki glaze over the salmon, reserving the rest for serving. Marinate for 10–15 minutes.
Preheat 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 10–12 minutes, or until just cooked through and glazed, basting with extra marinade halfway through. Discard any leftover marinade used for marinating.
Make Slaw:
While the salmon cooks, prepare the slaw. In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
Make Dressing:
In a small jar or bowl, whisk together all slaw dressing ingredients. Pour over the slaw and toss to coat.
Assemble & Serve:
To serve, 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.
Tender teriyaki salmon contrasted by a crisp Asian slaw, a beautiful and healthy bowl. Pin It
Tender teriyaki salmon contrasted by a crisp Asian slaw, a beautiful and healthy bowl. | fordish.com

My family loves building their own bowls, piling on extra slaw and sauce for a truly custom dinner.

Serving Suggestions

Serve with steamed jasmine rice, soba noodles, or enjoy as a stand-alone bowl for a low-carb option.

Allergen & Nutrition Information

This bowl contains fish, soy, peanuts, and sesame. For nut allergies, simply skip the peanuts or use toasted pumpkin seeds. Each serving has 410 calories, 20 g fat, 24 g carbohydrates, and 34 g protein.

Make Ahead & Storage

The slaw and dressing can be made ahead and refrigerated separately. Cooked salmon will keep in the fridge for up to 2 days, making it great for meal prep.

Savory teriyaki salmon atop a colorful slaw, a quick and satisfying Asian-inspired bowl. Pin It
Savory teriyaki salmon atop a colorful slaw, a quick and satisfying Asian-inspired bowl. | fordish.com

This bowl is perfect for busy nights when you crave something nourishing and bold. Enjoy every bite of vibrant flavor!

Recipe FAQs

→ What is the best way to cook the salmon?

Baking or grilling the salmon at 200°C (400°F) for 10–12 minutes ensures it stays moist and glazed perfectly. Basting halfway through helps keep the flavor intense.

→ Can I make the slaw ahead of time?

The slaw can be prepared a few hours in advance but should be tossed with the dressing just before serving to maintain its crisp texture.

→ How can I thicken the teriyaki glaze?

Mixing 1 tsp cornstarch with 1 tbsp water and adding it to the simmering glaze will thicken it; cook until slightly thickened before cooling.

→ What are good alternatives for garnishing?

Toasted sesame seeds and sliced spring onions add texture and color, but toasted pumpkin seeds or chopped cilantro can also be used.

→ Is this dish suitable for dietary preferences?

This preparation is pescatarian and dairy-free. For variations, swap salmon with tofu or chicken to suit different dietary needs.

Teriyaki Salmon Asian Slaw Bowl

Glazed salmon served atop a crisp, colorful Asian slaw for a fresh and satisfying bowl.

Prep Time
20 minutes
Time to Cook
15 minutes
Overall Time
35 minutes
Recipe by Fordish Mia Harper


Skill Level Easy

Cuisine Asian-Inspired

Result 4 Portion Size

Dietary Details No Dairy

Ingredient List

Teriyaki Salmon

01 4 skinless salmon fillets, 5.3 oz (150 g) each
02 1/3 cup low-sodium soy sauce (80 ml)
03 2 tablespoons honey or maple syrup
04 1 tablespoon rice vinegar
05 1 tablespoon sesame oil
06 2 garlic cloves, minced
07 1 teaspoon fresh ginger, grated
08 1 teaspoon cornstarch (optional)
09 1 tablespoon water (if using cornstarch)
10 1 teaspoon toasted sesame seeds (for garnish)
11 2 spring onions, sliced (for garnish)

Asian Slaw

01 2 cups shredded napa cabbage
02 1 cup shredded red cabbage
03 1 cup shredded carrots
04 1 red bell pepper, thinly sliced
05 2 spring onions, thinly sliced
06 1/4 cup fresh cilantro leaves, chopped
07 1/4 cup roasted peanuts, roughly chopped

Slaw Dressing

01 2 tablespoons rice vinegar
02 1 tablespoon soy sauce
03 1 tablespoon honey or maple syrup
04 1 tablespoon sesame oil
05 1 tablespoon lime juice
06 1 teaspoon fresh ginger, grated
07 1/2 teaspoon chili flakes (optional)

Directions

Step 01

Prepare Teriyaki Glaze: Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat. If thicker glaze is desired, whisk cornstarch with water, stir into the saucepan, and cook until slightly thickened. Remove from heat and let cool briefly.

Step 02

Marinate Salmon: Place salmon fillets in a shallow dish and pour half of the teriyaki glaze over them. Reserve the remaining glaze for serving. Let marinate for 10 to 15 minutes.

Step 03

Preheat Cooking Appliance: Preheat oven to 400°F (200°C) or heat a grill. Line a baking tray with parchment paper or lightly oil the grill surface.

Step 04

Cook Salmon: Arrange salmon on the prepared tray or grill. Bake or grill for 10 to 12 minutes, basting with additional marinade halfway through. Discard any leftover marinade used for soaking.

Step 05

Assemble Slaw: In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.

Step 06

Prepare Slaw Dressing: Whisk together rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and optional chili flakes until well combined. Pour over the slaw and toss thoroughly.

Step 07

Plate and Garnish: Divide the Asian slaw among serving bowls. Top each with a teriyaki salmon fillet. Drizzle with reserved teriyaki glaze and garnish with toasted sesame seeds and sliced spring onions.

Tools Needed

  • Small saucepan
  • Baking tray or grill
  • Mixing bowls
  • Whisk
  • Cutting board and knife

Allergy Details

Review each ingredient for allergens. Ask your doctor if you’re unsure.
  • Contains fish, soy, peanuts, and sesame. Omit peanuts or replace with toasted pumpkin seeds for nut allergies.

Nutrition Details (each serving)

Values provided for reference. Consult your medical provider with questions.
  • Energy Value: 410
  • Lipids: 20 g
  • Carbohydrates: 24 g
  • Proteins: 34 g