Spicy Honey Glazed Asian Salmon with Mango Slaw

Baked Asian Salmon with Mango Slaw is a light and healthy dinner recipe that cooks in about 30 minutes. This easy sweet and spicy salmon recipe will be a new favorite.

Salmon is one of my go to summer meals. It cooks really quick and I love having a healthy fish for dinner. While having enough time can cramp your cooking style, this is one dinner that won't take long to make.

I made this baked Salmon recipe the other night and everyone was happy. There was a piece leftover so I enjoyed having it cold for lunch the next day.

Now for the part that you will really like. There are very few ingredients involved in this recipe. Yes, you will need to buy fresh salmon,  slaw mix and mango but you might have the other ingredients in your pantry. I tend to buy salmon the day I am eating it because I want fish as fresh as possible.

Ingredients needed for Asian Salmon Marinade

The best part of this sweet and spicy salmon marinade is that all of the ingredients are pantry staples. I know when I purchase salmon, I already have everything else I need on hand to make a flavorful honey soy salmon in about 30 minutes.

• Chili powder
• Honey
• Sriracha sauce
• Soy sauce (low sodium)

For the dressing on the mango slaw, I used a Thai peanut vinaigrette from Trader Joe's but feel free to use your favorite Asian dressing or even an oil and vinegar vinaigrette. There are so many good ones that you can find at your local grocery store. This 5 minute Asian vinaigrette recipe would also be good to make and keep in your fridge.

How to Make this Sweet and Spicy Salmon Recipe with Slaw

1. Combine the marinade ingredients and pour over the salmon. Marinate for at least 10 minutes.
2. While the salmon marinates combine the slaw, mango and Asian dressing in a bowl and refrigerate until ready to use. The mango slaw can be made up to a day in advance or while the salmon is cooking.
3. Place the salmon on a parchment-lined tray and bake it in a preheated 400F oven for 15-20 minutes or until flaky and cooked through. Season with salt and pepper and garnish with cilantro or parsley if desired.
4. Serve the salmon with the mango slaw.

If you like Asian inspired seafood recipes like I do, try my Asian Seared Salmon with Spinach or Asian Cauliflower Rice Shrimp Bowls.

More Baked Salmon Recipes

• Roasted Spicy Ranch Salmon Asparagus
• Lemon Dill Roasted Salmon
• Foil Wrapped Salmon with Lemon and Herbs from Everyday Eileen

This sweet and spicy salmon recipe is so easy and makes a great summer meal!

Enjoy!

If you like this Asian Salmon Recipe, please leave a 5-star rating.

RECIPE

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5 from 4 votes

Sweet and Spicy Asian Salmon with Mango Slaw

This easy to make Baked Asian Salmon is healthy and tasty!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Seafood

Cuisine: Asian

Servings: 4 servings

Calories: 318kcal

Author: Lisa Grant

Ingredients

• 1 Tablespoon chili powder
• 2 Tablespoons honey
• 1 Tablespoons Sriracha sauce
• 2 Tablespoons soy sauce (low sodium)
• 1 Tablespoon dried parsley
• 4 salmon filets 1 ½ pounds
• 6 cups slaw mix
• 1 medium mango peeled, pitted and diced
• 2 Tablespoons of your favorite Asian dressing
• parsley or cilantro for garnish
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees. In a small bowl, mix together chili powder, honey , Sriracha, soy sauce and dried parsley. Marinate salmon in sauce for about 10 minutes.
• In a medium size bowl, mix together slaw, mango and Asian dressing. Season with salt and pepper to taste. Refrigerate until ready to use.
• Roast the salmon on a parchment lined baking sheet for 15 to 20 minutes or until flaky and cooked through. Season with salt and pepper to taste. Garnish with cilatro or parsley if desired.
• Serve salmon with slaw.

Nutrition

Calories: 318kcal | Carbohydrates: 25g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 109mg | Sodium: 799mg | Potassium: 850mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1274IU | Vitamin C: 60mg | Calcium: 67mg | Iron: 1mg

First Published May 2016; Last Updated May 2021

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