Looking for a healthy dinner that tastes like takeout but comes together in your own kitchen? This spicy salmon bowl delivers bold Asian flavors with tender marinated salmon, crunchy cabbage slaw, and a creamy sriracha mayo that brings everything together. I started making these bowls during my meal prep Sundays, and they’ve become my go-to when I want something satisfying that doesn’t feel heavy.
Table of Contents
Ingredients for Spicy Salmon Bowl
I always buy my salmon fresh when possible, looking for bright pink fillets with no brown spots. The marinade ingredients are pantry staples I keep on hand for quick Asian-inspired dinners. My preference is toasted sesame oil for deeper flavor, but regular works just fine too.
For the Salmon:
- 1 pound salmon (skin removed, cut into 1-inch pieces)
- ¼ cup rice vinegar
- ¼ cup soy sauce or coconut aminos
- 1 tablespoon sesame oil (toasted or regular) – I recommend toasted for richer flavor
- 1 tablespoon sriracha (or more to taste)
- 1 tablespoon honey
- ½ teaspoon garlic powder or 1 teaspoon minced garlic
- ½ teaspoon onion powder
For the Spicy Mayo Sauce:
- 2 tablespoons mayo
- 2 tablespoons sriracha – My go-to is the Huy Fong brand with the rooster on the bottle
- 2 tablespoons sweet chili sauce
For the Slaw:
- 4 cups shredded green cabbage (about ½ small head)
- 2 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons soy sauce or coconut aminos
- 2 teaspoons sesame oil (toasted or regular)
- 2 teaspoons minced garlic – In my experience, fresh garlic makes a big difference here
- 2 teaspoons grated ginger (fresh is best)
- 2 green onions (chopped)
- Pinch of salt and pepper
Step-by-Step Instructions
I recommend starting with the marinade first, then prepping your slaw and sauce while the salmon absorbs all those flavors. This way, everything’s ready to assemble when the fish is done.
Step 1: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic powder, and onion powder until the honey is fully dissolved. Add the salmon pieces and toss gently to coat every piece. Let marinate for 15-20 minutes at room temperature (or up to 2 hours covered in the fridge if you’re prepping ahead). The salmon should look glossy and well-coated.
Step 2: While the salmon marinates, make your spicy mayo. In a small bowl, combine mayo, sriracha, and sweet chili sauce. Whisk until smooth and creamy with no streaks. Taste and adjust the heat level by adding more sriracha if you like it spicier, or more sweet chili sauce if you prefer milder. Set aside or refrigerate until ready to use.
Step 3: Prepare the Asian slaw by combining shredded cabbage, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions in a large bowl. Season with a pinch of salt and pepper. Use tongs or your hands to massage the dressing into the cabbage for about 30 seconds. This helps soften it slightly while keeping that satisfying crunch. Let it sit while you cook the salmon so the flavors can develop.
Step 4: Heat a large skillet or non-stick pan over medium-high heat until hot (a drop of water should sizzle immediately). Remove salmon from the marinade using a slotted spoon, letting excess marinade drip back into the bowl. Reserve that marinade. Pat the salmon pieces lightly with a paper towel to remove excess moisture, which helps them brown better. Add salmon to the hot pan in a single layer, being careful not to crowd them. Cook for 2-3 minutes without moving until the bottom develops a golden-brown crust. Flip each piece and cook another 2-3 minutes until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F if you’re using a thermometer.
Step 5: Pour the reserved marinade into the pan with the cooked salmon. Bring it to a full rolling boil and let it bubble vigorously for at least 2 minutes, stirring to coat the salmon pieces. This both thickens the sauce and ensures the marinade is safe to eat. The glaze should reduce and become sticky, clinging to the salmon pieces beautifully.
Step 6: To assemble your bowls, divide the Asian slaw among four serving bowls. Top each with the glazed salmon pieces, making sure to drizzle some of that sticky glaze over everything. Finish with generous drizzles of the spicy mayo sauce. Garnish with extra green onions or a sprinkle of sesame seeds if desired.
Perfect Pairings for Spicy Salmon Bowl
This vibrant bowl pairs beautifully with sides that complement the Asian flavors while adding variety to your meal.
Steamed Jasmine Rice: Fluffy jasmine rice soaks up the extra sauce and provides a neutral base that balances the bold flavors. The slightly floral aroma of jasmine rice pairs perfectly with the ginger and sesame in the bowl.
Sticky Garlic Chicken Noodles: If you’re feeding a crowd and want another protein option, these noodles make an excellent side that shares similar Asian flavor profiles.
Crispy Wonton Strips: Add some extra crunch by topping your bowl with fried wonton strips or crispy chow mein noodles. The texture contrast elevates every bite.
Edamame: Steamed edamame sprinkled with sea salt adds extra protein and a pop of bright green color to your bowl while keeping things light and healthy.
Korean Ground Beef Bowl: For a complete Asian-inspired dinner spread, this bowl offers complementary flavors and works great alongside the salmon for variety.
Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, sesame oil, and a touch of sugar provide cool, refreshing bites that cut through the richness of the salmon.
Storing Your Spicy Salmon Bowl
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The salmon stays moist and flavorful when stored alone, and you can enjoy it cold straight from the fridge or gently reheat it in a skillet over low heat for 2-3 minutes. I usually add a splash of water to prevent drying.
The cabbage slaw actually gets better after a day in the fridge as the flavors meld together. It stays crispy for 2-3 days, though it may release some liquid, which you can simply drain before serving. Pro tip: the spicy mayo sauce keeps well covered in the refrigerator for up to one week, so I often double the batch to have it ready for other meals.
For meal prep success, prepare all three components on Sunday and store them separately. When you’re ready to eat, simply assemble a fresh bowl in under 2 minutes. The salmon tastes delicious cold over the slaw, making this perfect for packed lunches too.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it completely in the refrigerator overnight first. Pat it very dry with paper towels before marinating, as frozen salmon tends to retain more moisture that can prevent proper browning.
How can I make this bowl less spicy?
Reduce the sriracha in both the marinade and mayo to 1 teaspoon each, or substitute with sweet chili sauce for mild heat. You can always add more spice at the table, but you can’t take it away.
What other vegetables work well in this bowl?
Shredded carrots, thinly sliced bell peppers, snap peas, or cucumber ribbons all work beautifully. Add them to the slaw or arrange them separately for color and nutrition variety.
Spicy Salmon Bowl
Ingredients
Equipment
Method
- In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic powder, and onion powder until the honey is fully dissolved. Add the salmon pieces and toss gently to coat. Let marinate for 15-20 minutes at room temperature (or up to 2 hours covered in the fridge).
- While the salmon marinates, make the spicy mayo. In a small bowl, combine mayo, sriracha, and sweet chili sauce. Whisk until smooth and creamy. Adjust heat level to taste by adding more sriracha if desired. Set aside or refrigerate until ready to use.
- Prepare the Asian slaw by combining shredded cabbage, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions in a large bowl. Season with a pinch of salt and pepper. Massage the dressing into the cabbage for about 30 seconds and let sit while you cook the salmon.
- Heat a large skillet or non-stick pan over medium-high heat until hot. Remove salmon from marinade using a slotted spoon, reserving the marinade. Pat salmon pieces lightly with paper towels. Add salmon to the hot pan in a single layer and cook for 2-3 minutes without moving until the bottom develops a golden-brown crust. Flip and cook another 2-3 minutes until salmon is cooked through and flakes easily (internal temperature should reach 145°F).
- Pour the reserved marinade into the pan with the cooked salmon. Bring to a full rolling boil and let bubble vigorously for at least 2 minutes, stirring to coat the salmon. The glaze should reduce and become sticky.
- To assemble, divide the Asian slaw among four serving bowls. Top each with the glazed salmon pieces and drizzle generously with the spicy mayo sauce. Garnish with extra green onions or sesame seeds if desired.
Notes
