Grilled Teriyaki Salmon Bowls with Spicy Mango Slaw

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.

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Grilled Teriyaki Salmon Bowls with Spicy Mango Slaw

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.

Prep Time 30

Cook Time 10

Marinating Time 30

Total Time 1 10

Servings servings

Calories 559kcal

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!

Notes

Storing Instructions

Store bowls in refrigerator up to 3 days.

Nutrition