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Teriyaki Salmon Asian Slaw

Featured in: Easy Weeknight Dinners

This dish features tender salmon fillets coated in a sweet and savory teriyaki glaze, baked or grilled to perfection. Accompanying the fish is a crisp Asian slaw composed of napa and red cabbage, carrots, bell pepper, and fresh herbs tossed in a tangy dressing. The combination delivers a balance of flavors and textures, with nutty and aromatic notes from toasted sesame seeds and peanuts. Quick to prepare, it's ideal for a healthy, flavorful main course that can be served with rice or noodles.

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Updated on Sat, 15 Nov 2025 09:03:00 GMT
Golden-brown teriyaki salmon glistens atop colorful Asian slaw in this enticing bowl. Save
Golden-brown teriyaki salmon glistens atop colorful Asian slaw in this enticing bowl. | dashnosh.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 salmon bowl on a busy weeknight when I was craving something both fresh and comforting, and it quickly became a family favorite for its simplicity and flavor punch.

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: 2 cloves, 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: 2 tbsp (for dressing)
  • Soy sauce: 1 tbsp (for dressing)
  • Honey or maple syrup: 1 tbsp (for dressing)
  • Sesame oil: 1 tbsp (for dressing)
  • Lime juice: 1 tbsp
  • Fresh ginger: 1 tsp, grated (for dressing)
  • 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. 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 to 15 minutes.
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 prepared tray or grill. Bake or grill for 10 to 12 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, in a large bowl combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
Dress the slaw:
In a small jar or bowl, whisk together all slaw dressing ingredients. 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.
A beautifully plated Teriyaki Salmon & Asian Slaw Bowl with sesame seeds and fresh spring onions. Save
A beautifully plated Teriyaki Salmon & Asian Slaw Bowl with sesame seeds and fresh spring onions. | dashnosh.com

Sharing this dish at the table always brings the family together, with everyone assembling their own perfect salmon bowl just the way they like it.

Serving Suggestions

For a heartier meal, serve with jasmine rice or soba noodles, or enjoy alongside a cup of green tea or a crisp glass of Riesling.

Allergen & Nutrition Info

This recipe contains fish, soy, peanuts, and sesame. To make nut-free, substitute toasted pumpkin seeds for peanuts. Each serving offers about 410 calories, 20 g fat, 24 g carbohydrates, and 34 g protein.

Variations & Add-ins

Add snap peas or edamame to the slaw for extra crunch, or swap the salmon for tofu for a tasty vegetarian option.

Flavorful teriyaki salmon and vibrant slaw create a delicious, healthy Teriyaki Salmon & Asian Slaw Bowl. Save
Flavorful teriyaki salmon and vibrant slaw create a delicious, healthy Teriyaki Salmon & Asian Slaw Bowl. | dashnosh.com

This vibrant bowl is as delicious as it is beautiful. Enjoy a perfectly balanced, fresh meal any night of the week!

Kitchen Q&A

→ How do I make the teriyaki glaze thicker?

Mix cornstarch with water and stir the mixture into the simmering glaze until it thickens to your desired consistency.

→ Can I substitute the salmon with other proteins?

Yes, tofu or chicken can be used as alternatives to create variation while maintaining flavors.

→ What can I add for extra crunch in the slaw?

Sliced snap peas or edamame are excellent additions to enhance texture and freshness.

→ How should I serve this dish for a fuller meal?

Pair the glazed salmon and slaw with steamed jasmine rice or soba noodles for added heartiness.

→ Are there common allergens in this dish?

Yes, it contains fish, soy, peanuts, and sesame. Substitute peanuts with toasted pumpkin seeds for nut allergies.

Teriyaki Salmon Asian Slaw

Glazed salmon paired with vibrant Asian slaw for a fresh and satisfying meal option.

Prep Duration
20 min
Cook Duration
15 min
Complete Duration
35 min
Created by Tyler Morgan


Skill Level Easy

Cultural Heritage Asian-Inspired

Output 4 Portion Size

Nutritional Categories No Dairy

What You'll Need

Teriyaki Salmon

01 4 skinless salmon fillets (5.3 oz each)
02 1/3 cup low-sodium soy sauce
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, for thickening)
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)

Method

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, blend cornstarch with water and stir into the saucepan until slightly thickened. Remove from heat and allow to cool slightly.

Step 02

Marinate Salmon: Arrange salmon fillets in a shallow dish. Pour half of the teriyaki glaze over the salmon, reserving the remainder for serving. Marinate for 10 to 15 minutes.

Step 03

Preheat Cooking Equipment: Preheat oven to 400°F or prepare grill. Line a baking tray with parchment paper or lightly oil the grill surface.

Step 04

Cook Salmon: Place the salmon fillets on the prepared tray or grill. Cook for 10 to 12 minutes, basting halfway through with reserved marinade until just cooked and glazed. Discard any used marinade.

Step 05

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

Step 06

Prepare Dressing: Whisk rice vinegar, soy sauce, honey, sesame oil, lime juice, grated ginger, and optional chili flakes in a small bowl or jar until blended.

Step 07

Dress Slaw and Serve: Pour dressing over the slaw and toss to coat evenly. Divide slaw among serving bowls, top each with a glazed salmon fillet, drizzle with reserved teriyaki glaze, and garnish with sesame seeds and sliced spring onions.

Kitchen Tools Needed

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

Allergy Alerts

Review ingredients carefully for potential allergens and seek professional medical guidance if concerned.
  • Contains fish, soy, peanuts, and sesame. For nut allergies, omit peanuts or substitute with toasted pumpkin seeds.

Nutrition Details (serving size)

Numbers shown are estimates only - consult healthcare providers for specific advice.
  • Energy: 410
  • Fats: 20 g
  • Carbohydrates: 24 g
  • Proteins: 34 g