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Teriyaki Salmon Asian Slaw

Featured in: Quick Family Meals

This dish features tender salmon fillets glazed with a sweet and savory teriyaki sauce, baked or grilled to perfection. Complemented by a crunchy Asian slaw packed with napa and red cabbage, carrots, bell peppers, and fresh herbs, tossed in a zingy dressing combining rice vinegar, soy sauce, honey, sesame oil, lime juice, and ginger. Garnished with toasted sesame seeds and spring onions, it offers layers of flavor, texture, and vibrant colors ideal for a quick, healthy, and pescatarian-friendly main meal.

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Updated on Sat, 15 Nov 2025 11:55:00 GMT
Golden-brown teriyaki salmon glistens atop a crunchy Asian slaw in this colorful bowl. Pin
Golden-brown teriyaki salmon glistens atop a crunchy Asian slaw in this colorful bowl. | potfuljoy.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 for my family when we craved something light yet satisfying. The sweet-savory salmon paired with crunchy slaw became our go-to weeknight favorite.

Ingredients

  • Salmon fillets: 4 pieces (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: 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 (for slaw): 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: 1/2 tsp (optional)

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, and stir until slightly thickened. Let cool briefly.
Marinate salmon:
Place salmon fillets in a shallow dish. Pour half the teriyaki glaze over salmon, reserving the rest. Marinate for 10 minutes.
Cook salmon:
Preheat oven to 200°C (400°F) or preheat grill. Line baking tray with parchment paper or oil grill. Place salmon on tray or grill, bake or grill for 10 minutes or until cooked and glazed, basting with extra marinade halfway. Discard leftover marinade.
Make slaw:
Combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts in a large bowl.
Mix dressing:
Whisk all slaw dressing ingredients in a jar or bowl. Pour over slaw and toss to coat.
Assemble bowls:
Divide slaw among bowls. Top with a salmon fillet. Drizzle reserved glaze. Garnish with sesame seeds and spring onions.
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| potfuljoy.com

My kids love building their own bowls at the table and adding extra peanuts for crunch. It quickly became a family tradition on lazy Sundays.

Required Tools

Small saucepan, baking tray or grill, mixing bowls, whisk, cutting board (knife).

Nutritional Information

Per serving: 410 calories, 20 g total fat, 24 g carbohydrates, 34 g protein.

Serving Suggestions

Try pairing with steamed jasmine rice or soba noodles for a heartier meal. Serve with dry Riesling or ice-cold green tea.

Freshly grilled teriyaki salmon with a sticky glaze, served with light and flavorful Asian slaw. Pin
Freshly grilled teriyaki salmon with a sticky glaze, served with light and flavorful Asian slaw. | potfuljoy.com

Enjoy the burst of flavor and texture in every bite. A fresh meal that turns any dinner into something memorable.

Recipe Q&A

→ What type of fish is best for this dish?

Skinless salmon fillets work best as they absorb the glaze well and cook evenly, yielding a tender, flaky texture.

→ Can this slaw be prepared ahead of time?

Yes, the slaw can be mixed and dressed a few hours in advance, but it’s best to add delicate ingredients like peanuts right before serving to maintain crunch.

→ Is it possible to make the glaze thicker?

Yes, adding cornstarch mixed with water while simmering the glaze will thicken it, creating a richer coating for the salmon.

→ What are good side options to serve with this dish?

Steamed jasmine rice or soba noodles pair well, adding heartiness and balancing the fresh flavors of the salmon and slaw.

→ How can I add extra crunch to the slaw?

Including snap peas or edamame adds fresh texture and complements the existing crispness from cabbage and carrots.

Teriyaki Salmon Asian Slaw

Glazed teriyaki salmon served with a crisp, colorful Asian slaw for a fresh and satisfying meal.

Preparation time
20 min
Cooking time
15 min
Total time
35 min


Difficulty Easy

Origin Asian-Inspired

Yield 4 Servings

Dietary specifications Dairy-free

Ingredients

Teriyaki Salmon

01 4 skinless salmon fillets (5.3 oz each)
02 1/3 cup low-sodium soy sauce
03 2 tbsp honey or maple syrup
04 1 tbsp rice vinegar
05 1 tbsp sesame oil
06 2 garlic cloves, minced
07 1 tsp fresh ginger, grated
08 1 tsp cornstarch (optional, for thickening)
09 1 tbsp water (if using cornstarch)
10 1 tsp 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 tbsp rice vinegar
02 1 tbsp soy sauce
03 1 tbsp honey or maple syrup
04 1 tbsp sesame oil
05 1 tbsp lime juice
06 1 tsp fresh ginger, grated
07 1/2 tsp chili flakes (optional)

Instructions

Step 01

Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer over medium heat. If a thicker glaze is desired, stir in a cornstarch-water mixture until slightly thickened. Remove from heat and cool briefly.

Step 02

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

Step 03

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

Step 04

Cook the salmon: Arrange salmon on the baking tray or grill. Cook for 10 to 12 minutes until just cooked and glazed, basting with reserved marinade halfway through. Discard any leftover marinade used for marinating.

Step 05

Prepare the Asian slaw: In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.

Step 06

Mix the dressing: In a small jar or bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and optional chili flakes. Pour over the slaw and toss to coat evenly.

Step 07

Assemble the bowl: Divide the Asian slaw among serving bowls. Place a teriyaki salmon fillet on top of each. Drizzle with the reserved teriyaki glaze and garnish with sesame seeds and sliced spring onions.

Required equipment

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

Allergen information

Review each ingredient to identify potential allergens and if uncertain, please consult a healthcare professional.
  • 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 values (per serving)

These values are provided as a general guide only and shouldn't replace professional medical advice.
  • Calories: 410
  • Fat: 20 g
  • Carbs: 24 g
  • Protein: 34 g