These teriyaki salmon bowls feature smoky grilled salmon marinated in a flavorful homemade teriyaki sauce and served in rice bowls with lots of spicy mango slaw.
Just in case you weren’t aware, we kind of have a thing for bowl meals around here so these salmon teriyaki beauts are just Bowl Food 101.
Pretty, vibrant bowls like that sucker up there are what we do best and even more so if it happens to include all the summer fixings. Spicy mango slaw, I’m looking at you.
We’re living on these bowls so far this summer and not hating it one bit.
Every single component of these bowls just compliments each other in the best of ways. The smoky grilled salmon, the sweet and spicy slaw, the salty teriyaki glaze…it’s a bowl of pure magic.
These Salmon Bowls feature…
- Smoky grilled salmon with a flavorful homemade teriyaki sauce
- A sweet and spicy mango slaw
- A bowl base of fluffy rice with lots of green onions, sesame seeds, and spicy mayo drizzled on top
Making the Salmon Bowls
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Sesame oil
- Lime juice
- Honey
- Red pepper flakes
- Shredded cabbage
- Carrot
- Mango
- Soy sauce
- Rice wine vinegar
- Ginger
- Garlic
- Brown sugar
- Cornstarch
- Salmon fillets
- Cooked rice
- Green onions
- Spicy mayo
- Sesame seeds
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe using either the stovetop or oven.
- Oven: place the marinated salmon fillets on a greased sheet pan and bake at 400F 10-12 minutes until salmon registers 125-130F.
- Stovetop: lightly grease a large nonstick skillet, heat over medium-high heat, and sear salmon 3-4 minutes on each side until salmon registers 125-130F.
Tips for Perfect Salmon Bowls
- Use fresh garlic and ginger in teriyaki – fresh makes a huge difference in the teriyaki sauce.
- Marinate salmon – a quick 30 minute marinade in the teriyaki sauce is all it takes to build lots of flavor in the salmon.
- Save marinade – don’t throw out the marinade! We’re going to simmer this on the stovetop until thickened for drizzling on the salmon.
- Grill salmon on aluminum foil – you don’t want to put the salmon directly on the grill because it may stick. Use a sheet of nonstick aluminum foil on your grill to create a buffer.
Recipe Variations
Try these ideas for a different twist on these bowls.
- Use a different grain – try brown rice, quinoa, cauliflower rice, or farro.
- Swap proteins – you can easily swap out chicken for the salmon in this recipe. Be aware that cook time will vary slightly and always cook chicken to an internal temperature of 165F.
- Make slaw mild – decrease the red pepper flakes or skip them entirely.
- Use a different fruit – pineapple or orange would be a great replacement for the mango.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Marinate salmon – the salmon can be marinated in refrigerator up to 6 hours.
- Make the slaw – the slaw stores well in refrigerator up to 3 days.
- Cook the rice – the rice may be cooked up 3 days in advance and stored in refrigerator.
The flavors we’re piling into these bowls is quite simply off the charts, y’all. The homemade teriyaki sauce paired with the sweet mango slaw is a GAME-CHANGER duo of flavors!
Sooo yeah, consider taking up permanent residence in these bowls this summer.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this salmon made step-by-step on Google web stories.
More salmon favorites to try next!
Grilled Teriyaki Salmon Bowls with Spicy Mango Slaw
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Spicy Mango Slaw
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons freshly-squeezed lime juice
- 2 tablespoons honey or agave nectar
- 1-2 teaspoons red pepper flakes
- 2 cups shredded purple or green cabbage
- 1/2 cup shredded carrot
- 1 medium mango, peeled, pitted, and cut into 1-in strips
- Salt and pepper to taste
Grilled Teriyaki Salmon and Bowls
- 1/3 cup water
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons grated fresh ginger
- 2 medium cloves garlic, minced
- 1/4 cup light brown sugar
- 1 tablespoon honey
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- 1 lb skinless salmon fillets (about 4 pieces)
- 3 cups hot cooked rice
- Spicy mayonnaise, sliced green onions, and sesame seeds for serving
Instructions
Spicy Mango Slaw
- In a large bowl, whisk oils, lime juice, honey, and red pepper flakes until smooth. Fold shredded cabbage, carrot, and mango into dressing until evenly coated. Season slaw with salt and pepper to taste and refrigerate until ready to use.
Teriyaki Salmon
- In a shallow large bowl, whisk water, soy sauce, vinegar, ginger, garlic, brown sugar, honey, and cornstarch mixture.
- Arrange salmon in marinade bowl and turn to evenly coat. Allow salmon to marinate 30 minutes.
- Preheat an outdoor grill to medium-high heat OR prepare a large nonstick pan to use indoors on stovetop by greasing well. Remove salmon from marinade (do not discard marinade) and grill on a sheet of nonstick aluminum foil on outdoor grill or on stovetop until salmon registers 125-130F.
- Pour teriyaki marinade into a small pan and bring to a simmer over medium heat, stirring occasionally until thickened. Set aside for a moment.
- Divide rice between 4 serving bowls and arrange a piece of salmon in each bowl. Drizzle warm teriyaki sauce over salmon.
- Spoon mango slaw into bowls and garnish bowls with a drizzle of spicy mayo, sliced green onions, and sesame seeds. Serve immediately and enjoy!
Leave a Reply