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Teriyaki Salmon Asian Slaw

Featured in: Comfort Baking

This vibrant dish features succulent salmon fillets glazed with a sweet and savory teriyaki sauce, balanced perfectly by a crisp Asian slaw. The slaw combines napa and red cabbage, carrots, red bell pepper, and fresh herbs tossed in a tangy dressing enhanced with ginger and lime. Cooked salmon is tender and glossy, garnished with toasted sesame seeds and spring onions. This bowl is easy to prepare, offering a refreshing yet satisfying meal with layers of texture and bold flavors, perfect for pescatarian and dairy-free diets.

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Updated on Sat, 15 Nov 2025 14:54:00 GMT
Tender teriyaki salmon glistens atop a crunchy Asian slaw in this enticing bowl. Save
Tender teriyaki salmon glistens atop a crunchy Asian slaw in this enticing bowl. | butterhearth.com

A vibrant, healthy bowl featuring glazed teriyaki salmon atop a crisp, colorful Asian slaw, perfect for a fresh and satisfying meal.

I first tried making teriyaki salmon at home after a memorable local sushi dinner that introduced me to these bold flavors. Mixing homemade glaze with fresh slaw has quickly become a family favorite for its texture and taste.

Ingredients

  • Salmon fillets: 4 pieces, 150 g each, skinless
  • Low-sodium soy sauce: 80 ml, about 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 glaze thickening
  • Water (optional): 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 (for slaw dressing): 2 tbsp
  • Soy sauce (for slaw dressing): 1 tbsp
  • Honey or maple syrup (for slaw dressing): 1 tbsp
  • Sesame oil (for slaw 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. Simmer over medium heat. For a thicker glaze, stir in cornstarch mixed with water 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, reserving the rest for serving. Marinate for 10 to 15 minutes.
Cook Salmon:
Preheat oven to 200°C (400°F) or preheat grill. Line a baking tray with parchment paper or lightly oil the grill. Place salmon fillets on tray or grill, bake or grill for 10 to 12 minutes until just cooked and glazed, basting with extra marinade. Discard any leftover marinade used for marinating.
Prepare Asian Slaw:
In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
Make Slaw Dressing:
In a small jar or bowl, whisk rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and chili flakes. Pour over the slaw and toss to coat.
Assemble Bowls:
Divide slaw among bowls. Top each serving with glazed salmon. Drizzle with reserved teriyaki glaze. Garnish with sesame seeds and sliced spring onions.
A beautifully arranged teriyaki salmon bowl, showcasing the vibrant colors of Asian slaw. Save
A beautifully arranged teriyaki salmon bowl, showcasing the vibrant colors of Asian slaw. | butterhearth.com

This meal always brings us together as my kids love assembling their own bowls, and we share stories over each crunchy bite.

Required Tools

Small saucepan, baking tray or grill, mixing bowls, whisk, cutting board and knife

Allergen Information

Contains fish, soy, peanuts, and sesame. Always check ingredient labels for hidden allergens.

Nutritional Information

Calories: 410, Total Fat: 20 g, Carbohydrates: 24 g, Protein: 34 g per serving

Imagine a flavorful bite: flaky teriyaki salmon with a cool, crisp Asian slaw. Save
Imagine a flavorful bite: flaky teriyaki salmon with a cool, crisp Asian slaw. | butterhearth.com

This refreshing bowl is perfect for a speedy weeknight meal or a vibrant lunch. Enjoy the blend of crisp textures and sweet-savory flavors.

Recipe Questions

→ How is the teriyaki glaze prepared?

The glaze is made by simmering soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and fresh ginger until lightly thickened. Optionally, cornstarch mixed with water can be added for extra thickness.

→ Can I substitute the salmon with other proteins?

Yes, tofu or chicken can be used as alternatives for a different texture while maintaining the dish's flavor profile.

→ What ingredients give the slaw its crunch?

Shredded napa cabbage, red cabbage, carrots, red bell pepper, and roasted peanuts add a satisfying crunch to the slaw.

→ How should the slaw dressing be combined?

Mix rice vinegar, soy sauce, honey or maple syrup, sesame oil, lime juice, fresh ginger, and chili flakes in a small bowl then toss well with the slaw ingredients.

→ Are there allergy considerations to note?

This dish contains fish, soy, peanuts, and sesame. For nut allergies, peanuts can be omitted or replaced with toasted pumpkin seeds.

→ What sides complement this dish best?

Steamed jasmine rice or soba noodles pair well, and for drinks, a dry Riesling or iced green tea enhances the flavors.

Teriyaki Salmon Asian Slaw

Glazed salmon served atop a colorful blend of fresh cabbage, carrots, and herbs with a tangy dressing.

Prep duration
20 min
Time to cook
15 min
Complete duration
35 min
Created by Grace Mitchell


Skill Level Easy

Heritage Asian-Inspired

Output 4 Portions

Dietary considerations No Dairy

Components

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)

Directions

Stage 01

Prepare Teriyaki Glaze: Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan and bring to simmer over medium heat. If thicker glaze is preferred, stir in cornstarch mixed with water and cook until slightly thickened. Remove from heat and cool briefly.

Stage 02

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

Stage 03

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

Stage 04

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

Stage 05

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

Stage 06

Mix Dressing and Toss Slaw: Whisk together all dressing ingredients in a small bowl or jar, pour over the slaw, and toss to coat evenly.

Stage 07

Serve: Divide the Asian slaw among serving bowls, place a teriyaki salmon fillet on top, drizzle with reserved glaze, and garnish with toasted sesame seeds and sliced spring onions.

Necessary tools

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

Allergy details

Review each component for potential allergens and consider consulting with a healthcare provider if you're unsure about certain ingredients.
  • Contains fish, soy, peanuts, and sesame seeds. Omit peanuts or replace with toasted pumpkin seeds for nut allergies.

Nutritional information (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy Value: 410
  • Fats: 20 g
  • Carbohydrates: 24 g
  • Protein Content: 34 g