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Enjoy these flavorful Salmon Quinoa Bowls made with a sweet chili glazed salmon, quinoa, mango slaw, and other delicious bowl toppings. It’s great for meal prep and is full of fresh flavor!
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Pin ItBowls are great way to diversify your diet and eat plenty of fruits and vegetables. Load your favorite toppings into a bowl with protein and grains and you have a complete meal for lunch or dinner.
The best thing about building bowls is that you can easily adapt or swap out the toppings for any of your favorite bowl toppings. This recipe combines all of my favorite flavors to make a salmon and quinoa bowl, but feel free to use other toppings to make it your own.
This recipe is naturally gluten free and dairy free.
Table of Contents
Recipe Highlights
- Perfect for Meal Prep – This recipe is fairly easy to prep. A lot can be prepped ahead like cooking the quinoa, making the slaw and preparing the toppings. You can assemble the bowls whenever you’re ready to eat.
- Versatile and Easy to Adapt – Bowls are great for families because everyone can make their own combination of toppings.
- Best Combination of Flavors – Sweet chili glazed salmon combines with mango slaw and crunchy fresh carrots, cucumbers and edamame. Add some spicy mayo for a refreshing combo of fresh flavors.
What’s the best salmon to use?
Try to use wild salmon, if possible. The best choice is Alaskan wild salmon (king salmon). Farm raised Atlantic salmon is always a fine choice. Both types of salmon are thick and cook easily. While coho salmon and sockeye salmon are delicious, they are generally more delicate (not as thick) and require cooking on low heat.
Ingredient Notes & Variations
- Salmon: Use fresh or frozen salmon, but be sure to thaw frozen salmon first.
- Quinoa: Use any type of quinoa. Or use rice, couscous or your other favorite grain as the base. Skip the grains completely and serve this bowl over lettuce or kale.
- Sweet Chili Glaze: This recipe includes a homemade sauce made from honey, soy sauce, sesame oil, chili garlic sauce and grated ginger. With fresh flavor, the sauce is one of the best things about this bowl!
- Mango Slaw: The highlight of this recipe is the mango slaw. I use the same mango slaw that is featured in one of my best recipes for Asian Chicken Meatball Lettuce Wraps.
- Toppings: In addition to the mango slaw, this recipe includes shredded carrots, sliced cucumbers, edamame and cilantro. Other topping ideas are below.
- Spicy Mayo: The spicy mayo is optional, but I think all bowls deserve a creamy sauce.
Other Topping Ideas
While this quinoa bowl tastes amazing without any modifications, feel free to adjust as you see fit. A few other options for toppings are below.
- Avocado
- Broccoli
- Feta Cheese
- Mango Salsa
- Pickled Carrots
- Pickled Onions
- Roasted Zucchini and Squash
- Shaved or Roasted Brussels Sprouts
- Stir Fry Vegetables
Pro Tip
Do not overcook the salmon. Use an instant read thermometer inserted into the thickest part. Salmon is cooked when it reads 145°F, but I like to remove it a few degrees early as it will continue to cook as it rests. The center should be fully pink without any rawness.
Storage and Reheating
You can store the fully assembled salmon quinoa bowls in a sealed container in the refrigerator for up to 2 days and then eat them cold. Or you can leave the components unassembled so that you can reheat the salmon and quinoa before serving.
Quinoa: will last for for up 5 days in the fridge.
Salmon: Will keep for up to 2 days in the fridge.
Prepared vegetables or toppings: Will keep for up to 3 days in the fridge.
Other Bowls You’ll Love
Salmon Quinoa Bowl
Ingredients
For the mango slaw:
- 1/2 ripe mango, thinly sliced
- 1 cup thinly shredded purple cabbage
- 1/4 cup packed cilantro, roughly chopped
- 1 green onion, whites and tender green parts thinly sliced
- 1 tablespoons lime juice
- 1 tablespoons honey
- 1 teaspoon chili garlic sauce, (like sriracha)
- 1/4 teaspoon kosher salt
For the salmon glaze:
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1/2 tablespoon sesame oil
- 1 to 2 tablespoons chili garlic sauce, or sriracha
- 2 cloves garlic, minced
For the salmon bowl:
- 1 1/2 pounds salmon, skinless
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1 tablespoon sesame oil
- 2 1/2 cups cooked quinoa, for serving
- 2 to 4 of the following: shredded carrots, sliced cucumber, broccoli, avocado, edamame, fresh cilantro
- Sesame seeds, for garnish
Spicy Mayo (optional)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons honey
Instructions
- To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
- To make the glaze, whisk together the honey, soy sauce, sesame oil, garlic chili sauce, garlic and ginger in a medium bowl. Set aside.
- Pat the salmon dry with paper towels. Slice the salmon into 1 1/2 to 2-inch chunks. Season the fish with salt, garlic powder and smoked paprika.
- In a large nonstick skillet set over medium heat, heat the sesame oil. Add the salmon in a single layer and cook for 3 to 4 minutes per side, turning gently.
- Reduce the heat to medium low and add the glaze, gently turning the salmon pieces to coat them. Continue heating and tossing until the glaze has thickened and is clinging to the fish.
- Divide the quinoa between 4 bowls. Top with a portion of the cooked salmon, then add your desired vegetables, mango slaw and spicy mayo, if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner and even my kids loved it. I just left off the spicy mayo for them. The mango slaw was so good and worth making.