Description
Quick, colorful, and packed with flavor, this spicy salmon bowl is a weeknight hero. Juicy, marinated salmon paired with a tangy-sweet slaw and drizzled with creamy spicy mayo—every bite is a delicious balance of heat, crunch, and freshness. Gluten-free, dairy-free, and endlessly customizable, it’s a bowl you’ll crave again and again.
Ingredients
For the Salmon
1 lb salmon, skin removed and cut into 1” pieces
¼ cup rice vinegar
¼ cup soy sauce or coconut aminos
1 tbsp sesame oil
1 tbsp sriracha (or more to taste)
1 tbsp honey
½ tsp garlic powder or 1 tsp minced garlic
½ tsp onion powder
For the Spicy Mayo Sauce
2 tbsp mayo
2 tbsp sriracha
2 tbsp sweet chili sauce
For the Slaw
4 cups shredded green cabbage
2 tbsp rice vinegar (or white wine vinegar)
2 tbsp soy sauce or coconut aminos
2 tsp sesame oil
2 tsp minced garlic
2 tsp grated ginger
2 green onions, chopped
Pinch of salt and pepper
Instructions
Marinate the Salmon
In a bowl, whisk rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic, and onion powder. Add salmon and toss gently. Marinate for 10–15 minutes.
Prepare the Slaw
In a large bowl, combine cabbage, vinegar, soy sauce, sesame oil, garlic, ginger, green onions, salt, and pepper. Toss well and set aside.
Cook the Salmon
Heat a non-stick skillet over medium heat. Add salmon (discard extra marinade) and sear for 6–8 minutes, turning once, until cooked through and lightly caramelized.
Mix Spicy Mayo
In a small bowl, mix mayo, sriracha, and sweet chili sauce until smooth.
Assemble the Bowls
Serve salmon over rice, quinoa, or greens. Top with slaw and drizzle with spicy mayo. Add avocado, sesame seeds, or extra sriracha if desired.
Notes
A bowlful of bold flavor, creamy heat, and crisp freshness—this dish hits every note.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420 per serving
- Fat: 28g per serving
- Carbohydrates: 18g per serving
- Fiber: 3g per serving
- Protein: 28g per serving