Broiled Salmon with Peanut Sauce & Cabbage Slaw
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These salmon and rice bowls get a serious upgrade with a creamy, slightly spicy peanut sauce and a deliciously simple cabbage slaw. Try them for dinner tonight!
One of my favourite ways to cook salmon also happens to be one of the easiest and quickest. This seasoned salmon gets cubed and broiled in minutes and then served with a fiery, creamy peanut sauce. Serve it over rice and have a quick cabbage slaw on the side to complete the whole meal. It couldn’t be easier, or tastier.
Ingredients
Here’s what you’ll need to make the broiled and cubed salmon: salmon (skin removed), avocado oil, low sodium tamari (or soy sauce), sesame seeds, honey, garlic powder and ginger powder.
Here’s what you’ll need for the bowls and to make the cabbage slaw: jasmine rice, Napa cabbage, green onion, rice vinegar, avocado oil, low sodium tamari (or soy sauce), yellow miso paste, fresh ginger, toasted sesame oil and sesame seeds.
And to make the peanut sauce, here’s what you’ll need: creamy natural peanut butter, low sodium tamari (or soy sauce), lime juice, honey, rice vinegar, garlic clove, fish sauce (optional, but delicious!) and sambal oelek.
How to Make Broiled Salmon with Peanut Sauce
Place the cubed salmon in a large bowl and add the oil, through to the ginger and toss to combine.
Transfer the salmon to a large rimmed baking sheet.
Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.
In a small blender, combine all ingredients from the peanut butter through to the sambal oelek. Blend on high until smooth and creamy.
How to Make the Cabbage Slaw and Assemble
In a large bowl, whisk together the vinegar, oil, tamari, miso and ginger.
Add the cabbage and toss to combine. Top with green onion and sesame seeds.
Place the rice into a bowl and top with the salmon. Drizzle the peanut sauce over top and serve with the cabbage slaw on the side. Garnish with extra green onion and/or sesame seeds (if desired).
Tips
- Cook the coconut rice fresh: although I love to prep things in advance, the rice should be freshly cooked for this salmon with peanut sauce as it just tastes best when done so.
- Marinate the salmon: if you have the time, you can prep and marinate the salmon ahead to give it more flavour. Overnight, or for a few hours is great.
- Choose your baking sheet wisely: I don’t use parchment paper often if I don’t need to and especially if broiling as it will burn and is not oven safe at that high of a heat. I recommend using good quality, light coloured baking sheets like these ones (I love them and own two, they are the BEST!).
- No rice cooker: use this stovetop method for making coconut rice.
- Prep ahead: before you broil the salmon, have the cabbage slaw ready to go along with the creamy peanut sauce and rice cooked. The salmon only takes minutes to cook so it should be that last thing you do before assembling.
- Toast the sesame seeds: I highly recommend dry toasting the sesame seeds in a nonstick skillet ahead yourself. They taste better when toasted, trust me, it’s worth the extra few minutes.
Substitutions
- Tamari: use a low sodium soy sauce, or coconut aminos instead.
- No fresh ginger: omit, or use a small dash of ginger powder (it won’t be the exact same, but in a pinch it’ll work just fine).
- Sesame seeds: use chopped peanuts instead, roasted and salted would be delicious.
Storage and Prep
Storage: Store any cooked leftover salmon with peanut sauce separately in sealed containers in the fridge for up to two days. The peanut sauce can be stored for up to one week in a sealed container in the fridge.
Prep: The peanut sauce and slaw dressing can be made ahead and stored in the fridge. The cabbage can be sliced ahead as well. Don’t dress the slaw until you’re ready to eat!
Ingredients & Products I Recommend
Avocado Oil: I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.
Low Sodium Tamari: Tamari is a great option for those needing a gluten-free soy sauce. I’m not gluten-free, but still primarily use this brand. It’s not too salty and it tastes great.
Rice Cooker: My life changed for the better when I got a rice cooker. It takes the guesswork out of cooking rice and I find it always cooks it perfectly. This is the brand I have at home and absolutely love it.
Buy Now → 
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Buy Now → I hope you love these rice and salmon bowls with peanut sauce. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
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Broiled Salmon with Peanut Sauce & Cabbage Slaw
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American, Thai
- Diet: Dairy-Free, Gluten-Free, Pescatarian
Description
This broiled salmon with peanut sauce is a quick, flavourful and easy weeknight dinner. Serve it with a simple cabbage slaw and rice for a full meal!
Ingredients
- 12 oz. salmon, skin off, cubed
- 1 tbsp avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1 tbsp sesame seeds
- 1 tsp honey
- 3/4 tsp garlic powder
- 1/2 tsp ginger powder
- 3/4 cup dry jasmine rice, rinsed & drained
- 5 cups finely shredded Napa cabbage
- 2 stalks green onion, sliced on the bias
- 2 tbsps rice vinegar
- 1 tbsp avocado oil
- 1 tbsp low sodium tamari (or soy sauce)
- 1/2 tbsp yellow miso paste
- 1 tsp ginger, freshly grated
- 1/2 tsp toasted sesame oil
- toasted sesame seeds, for garnish
- 1/4 cup creamy natural peanut butter
- 2 tbsps low sodium tamari (or soy sauce)
- 2 tbsps lime juice
- 1 1/2 tbsps honey
- 1 tbsp rice vinegar
- 1 clove garlic
- 2 tsps fish sauce (optional, but delicious!)
- 1–2 tsps sambal oelek (depending on heat preference)
Instructions
For the salmon:
- When ready to cook (after the rice and slaw are made), preheat the oven to broil on high (550°F).
- Place the cubed salmon in a large bowl and add the oil, through to the ginger and toss to combine.
- Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.
For the bowls:
- Cook the rice according to package directions.
- In a large bowl, whisk together the vinegar, oil, tamari, miso and ginger.
- Add the cabbage and green onion and toss to combine. Top with sesame seeds.
For the peanut sauce:
- In a small blender, combine all ingredients from the peanut butter through to the sambal oelek. Blend on high until smooth and creamy.
Assembly:
- Place the rice into a bowl and top with the salmon. Drizzle the peanut sauce over top and serve with the cabbage slaw on the side. Garnish with extra green onion and/or sesame seeds (if desired). Enjoy!
Notes
Slaw: the cabbage slaw tastes best when it doesn’t sit too long as it will wilt. Toss it together while the salmon is broiling.
For more flavour: cook your rice with coconut milk, see this post for how to make fluffy coconut rice in your rice cooker.
