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Spicy Salmon Bowl Recipe salmon cooking in a skillet with glaze

Spicy Salmon Bowl

A quick and healthy dinner featuring glazed salmon, crisp Asian slaw, and a creamy spicy mayo drizzle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 1.5 pounds salmon fillets skinless and cut into 1-inch cubes
  • 0.25 cup soy sauce use coconut aminos for gluten-free
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 to 2 teaspoons sriracha or to taste
  • 1 teaspoon honey
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 4 cups shredded cabbage mix coleslaw mix
  • 2 tablespoons rice vinegar for slaw
  • 1 tablespoon soy sauce for slaw
  • 1 teaspoon sesame oil for slaw
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 to 3 green onions thinly sliced
  • 0.25 teaspoon salt or to taste
  • 1 pinch black pepper or to taste
  • 0.25 cup mayonnaise
  • 1 to 2 teaspoons sriracha for mayo
  • 1 tablespoon sweet chili sauce

Equipment

  • Skillet
  • Large bowl
  • Whisk

Method
 

  1. Whisk together the marinade ingredients: soy sauce, rice vinegar, sesame oil, sriracha, honey, garlic powder, and onion powder. Reserve 2 tablespoons of the marinade for later. Toss the salmon pieces in the remaining mixture and marinate for 15 to 20 minutes.
  2. In a small bowl, combine mayonnaise, sriracha, and sweet chili sauce for the spicy mayo. Set aside.
  3. In a large bowl, mix shredded cabbage with rice vinegar, soy sauce, sesame oil, garlic, ginger, green onions, salt, and pepper for the slaw. Toss well.
  4. Heat a skillet over medium-high heat. Cook marinated salmon for 2 to 3 minutes per side until golden brown. Deglaze the pan with the reserved clean marinade to thicken the glaze.
  5. Assemble bowls with slaw, top with glazed salmon, and drizzle with spicy mayo. Garnish with sesame seeds if desired.

Notes

Store leftovers in the refrigerator for up to 3 days. Keep slaw dressing separate for best texture.