Description

This Spicy Salmon Bowl is a bold and balanced fusion of sweet, tangy, and fiery flavors. Juicy oven-roasted salmon is marinated in a savory-sweet sriracha glaze, served alongside a crisp, sesame-ginger slaw, and finished with a creamy spicy mayo drizzle. It’s fresh, satisfying, and endlessly customizable—perfect for lunch, dinner, or meal prep!

Ingredients

For the Spicy Salmon

1 pound salmon, skin removed and cut into 1-inch cubes
1/4 cup rice vinegar (unseasoned)
1/4 cup soy sauce or coconut aminos
1 tablespoon sesame oil
1 tablespoon sriracha (adjust to taste)
1 tablespoon honey
1/2 teaspoon garlic powder or 1 teaspoon minced garlic
1/2 teaspoon onion powder

For the Spicy Mayo

2 tablespoons mayonnaise
2 tablespoons sriracha
2 tablespoons sweet chili sauce

For the Slaw

4 cups shredded green cabbage or coleslaw mix
2 tablespoons rice vinegar
2 tablespoons soy sauce or coconut aminos
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons grated ginger
2 green onions, chopped
Pinch of salt and pepper

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Instructions

Marinate the Salmon
In a bowl, mix rice vinegar, soy sauce, sesame oil, sriracha, honey, garlic, and onion powder. Add salmon cubes and toss to coat. Cover and refrigerate for 30 minutes.
Prepare the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha, and sweet chili sauce. Set aside in the fridge.
Make the Slaw
Combine all slaw ingredients in a large bowl. Mix well and let sit while the salmon cooks to allow the flavors to meld.
Cook the Salmon
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or grease lightly. Arrange marinated salmon in a single layer. Discard leftover marinade.
Bake for 8 minutes, or until the salmon flakes easily. Optional: broil for 1 minute for crispy tops.
Assemble the Bowls
Start with your base—rice, quinoa, mixed greens, or cauliflower rice. Add slaw, top with roasted salmon, and finish with a generous drizzle of spicy mayo. Add toppings like avocado, sesame seeds, or sliced cucumbers if desired.

Notes

You can grill or air fry the salmon instead of baking for extra texture.
Make it low-carb by using cauliflower rice as the base.
Use Greek yogurt in place of mayo for a lighter spicy drizzle.

Meal prep-friendly: store components separately and assemble when ready to eat.

Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 8-10 minutes
Category: Main Course
Method: Oven-Baked
Cuisine: Asian-Inspired, Fusion