Sweet Soy Glazed Salmon Bowls with Edamame Grains and Spicy Mayo

These sweet soy glazed salmon bowls are a quick and delicious dinner option that comes together in just 25 minutes. Flaky salmon is coated in a sweet soy glaze and baked until tender, served over a bed of edamame-flecked grains and tender-crisp cabbage. A drizzle of creamy Sriracha mayo adds a spicy kick that perfectly balances the sweetness.

This recipe is designed for minimal cleanup, with everything cooked on a single tray. It’s a perfect weeknight meal that feels special but requires little effort.

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Ingredients

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust the oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. In the oven-ready tray, toss the coleslaw mix with a drizzle of cooking oil. Season with salt and pepper.
2. Pat the salmon dry with paper towels. Season all over with a drizzle of oil, salt and pepper. Nestle the salmon, skin side down, into the coleslaw mix. Drizzle half of the sweet soy glaze over the salmon. Bake on the top rack until the salmon is cooked through and the vegetables are wilted and tender, about 12-15 minutes.
3. When the salmon has about 5 minutes left, massage the grain blend package to separate the grains, then open it. In a medium microwave-safe bowl, combine the grain blend and edamame. Microwave until warmed through, 1½ to 2 minutes. Stir in 1 tablespoon of butter until melted. Season with salt and pepper to taste.
4. In a small bowl, mix together the mayonnaise and Sriracha. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Divide the edamame grain blend between shallow bowls. Top with the cabbage and salmon. Drizzle the remaining sweet soy glaze and Sriracha mayo over the top. Serve immediately.

Recipe Tips

FAQ

Can I use frozen edamame?

Yes, you can use frozen edamame. Thaw them first by running under warm water, then pat dry before adding to the grain blend.

What can I substitute for the sweet soy glaze?

You can make a quick substitute by mixing 2 tablespoons soy sauce with 2 tablespoons honey or brown sugar.

How do I know when the salmon is done?

The salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F.