Teriyaki Salmon Bowl Quinoa Recipe-Asian Slaw

Tangy caramelized salmon stars in this protein-packed Teriyaki Salmon Bowl. Tender baked salmon, roasted broccoli, quinoa, and bright black bean Asian slaw create an award-winning combo!

Even a meat and potato family like mine knows a superior salmon bowl recipe when we eat it! We go just as crazy over Grilled Blackened Salmon, my summer favorite! Our other “got-to-have-It” fish recipes come down to a serious “eeny-meeny-mini-moe” between Zesty Baked Salmon, Lemon Parmesan Crusted Tilapia, or Parmesan Crusted Tilapia when grilling isn’t an option!

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Why This Teriyaki Salmon Bowl Is My New Obsession!

If you like salmon……OMG, this teriyaki salmon bowl has been my latest addiction! I make it for dinner, then have it for lunch the next two days, and I could keep on going!

• Excellent flavor, gorgeous presentation, and heart-healthy!
• A feel-good simple to pre-prep for a quick and easy dinner
• Perfectly tender glazed salmon in savory-sweet teriyaki sauce
• Fresh crunchy veggies for unique contrasting textures
• Crave-worthy light and refreshing honey ginger slaw dressing
• Health nut or not, absolutely packed with nutrients and fiber

Teriyaki Salmon Bowl Quinoa Recipe With Asian Slaw Ingredients

This salmon bowl recipe is really an outstanding quick and easy dinner, especially if you make the black bean cold slaw ahead of time. FYI: My neighbor loved it, too; high praise indeed, as she rarely comments on recipes.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Salmon Filets – should be dark pink in color, free of gray blemishes or brown areas, and not smell like “fish!” 😋
• Teriyaki Sauce – marinade for glazed baked salmon. This recipe calls for the tangy, caramel notes of a teriyaki sauce that contains honey, garlic, and ginger. (Most commercial teriyaki sauces.)
• Quinoa* – cooked and set aside, can be made in advance.  *(brown or white rice is also an option)
• Broccoli Florets – chopped into smaller bite-size pieces. 
• Olive Oil – or olive spray to thoroughly coat roasted broccoli.

Black Bean Asian Slaw

• Black Beans – rinsed, and drained canned beans. 
• Red Cabbage & Carrots – shredded for the slaw. *Time saver, buy the bagged slaw mix.
• Radishes – cleaned and diced. 
• Red Bell Pepper – chopped and deseed. Or bagged mini sweet peppers in the produce section.
• Green Onions – sliced

Salmon Bowl Honey Ginger Dressing:

• Sesame Seeds – lightly toasted brings out extra flavor.
• Rice Vinegar
• Sesame Oil
• Lime Juice
• Honey
• Ground Ginger

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How To Make A Salmon Quinoa Bowl With Asian Slaw

Get ready to rock your dinner table with a healthy, tasty teriyaki salmon bowl. You’ll need a shallow dish or large zip-top bag, a lined baking sheet, mixing bowls, and a whisk to get started.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Marinate salmon in teriyaki sauce for at least 15–30 minutes (I usually marinate for about 1 hour), turning occasionally. 
2. Place the marinated salmon fillets on a parchment-lined baking sheet, and broccoli tossed with oil and sea salt on the other half. Bake until the salmon is cooked and the broccoli is roasted for ~15 minutes.
3. Whisk the salmon bowl honey ginger dressing until thoroughly combined, coat the black bean Asian slaw ingredients, and refrigerate (if you can make this a few hours ahead of time, the cold slaw is even better after it sits in the fridge).
4. Divide heated quinoa into four bowls and top with roasted broccoli, Asian slaw, and salmon filet; serve immediately.

Teriyaki Salmon Bowl Recipe Notes

A key element for a healthy, protein-packed, and simple 30-minute meal is having the salmon bowl components in the fridge and ready to go: honey ginger dressing on the Asian slaw, and quinoa. So simple and so yummy you can’t wait to get home!

• For optimum flavor and even cooking, I prefer to let salmon come close to room temp before baking, so I remove it from the fridge 30-60 minutes before cooking.
• Marinate the salmon with teriyaki in a zip-top bag or air-tight container in the fridge if marinating for more than an hour. 
• If I’m in a hurry and set on a salmon teriyaki bowl for dinner, I marinate the salmon on the counter for 15-30 minutes. 
• If using a traditional teriyaki sauce that is acidic, or you add citrus to your marinades, stick to a 30-60 minute marinating limit.
• You can use skin-on salmon if you prefer (I think it’s more flavorful with the skin) – just be sure to place the skin side down on the pan and remove it when serving.
• If you are sweet-sensitive, try adding an extra squeeze of lime over the teriyaki bowl for a bright citrus note.

Variations/Popular Substitutions & Additions

I occasionally tell you certain recipes are tried and tested for exceptional taste the way they are written, often asking you to try them as-is before making changes or substitutes. This teriyaki salmon bowl recipe is no exception, but there are a few little things I’ve been changing!

• Add English or baby cucumbers, sliced and quartered. 
• Bagged broccoli slaw in place of the red cabbage and carrots is delicious and saves time. 
• Mini bell peppers can be used in place of regular red bell pepper and are a little sweeter and quicker to cut up. 
• If you picked up a bunch of radishes with nice green tops and enjoy the fresh peppery bite, wash and shred up a few leaves to add to the slaw.

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