Soy-Sesame Salmon Bowls with Roasted Sweet Potatoes, Quick Cabbage Slaw & Fried Egg

Name: Soy-Sesame Salmon Bowls with Roasted Sweet Potatoes, Quick Cabbage Slaw & Fried Egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Cuisine: Asian-inspired
Ingredients: 2 salmon fillets (5–6 oz each), patted dry; 1 large sweet potato, cut into 1/2–3/4 inch cubes; 2 eggs; 2–3 cups cabbage, thinly sliced; 1 bell pepper, thinly sliced; 1–2 tablespoons neutral oil (avocado/canola), plus more as needed; Kosher salt and black pepper; Optional: sliced scallions, sesame seeds, cooked rice; 1 1/2 tablespoons soy sauce; 1 teaspoon honey or brown sugar; 1 teaspoon rice vinegar (or lemon juice); 1 teaspoon sesame oil (optional but great); 1 small garlic clove, finely grated (optional); Optional: pinch red pepper flakes or sriracha

Asher Sadler

A fast, craveable weeknight bowl: crisp-edged roasted sweet potatoes, pan-seared salmon lacquered with a soy-sesame-honey glaze, and a crunchy cabbage-pepper slaw dressed with the same punchy sauce. A fried egg on top makes it rich and satisfying, with the yolk becoming a built-in sauce. Great for meal-prep, and easy to scale for two or more—serve as-is or over rice for extra heft.

weeknight
bowls
seafood
gluten-free adaptable
meal prep

35 min total · 15 min prep · 20 min cook

Serves 2

670 kcal · 45g protein · 48g carbs · 34g fat total

Sheet pan · Skillet · Mixing bowl · Whisk · Spatula

Ingredients

Instructions

Roast the sweet potatoes

Heat the oven to 425°F / 220°C. Line a sheet pan for easier cleanup.

Toss the sweet potato cubes with neutral oil, a good pinch of salt, and a few grinds of pepper. Spread in a single layer.

Roast until deeply browned on the edges and creamy when pierced, 20–30 minutes, flipping once halfway.

Make the glaze + slaw

In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar (or lemon), sesame oil (if using), grated garlic (if using), and chili (if using). Taste: it should be salty-sweet with a bright edge.

In a mixing bowl, toss cabbage and bell pepper with about 1/3 of the glaze. The slaw should look lightly coated and stay crunchy, not wet.

Sear the salmon

Heat a skillet over medium-high heat. Add a thin film of oil.

Season salmon lightly with pepper and just a pinch of salt (go easy—soy sauce is salty).

Place salmon in the pan skin-side down (or presentation side down). Sear until the surface is golden and crisp and the fish releases easily, 3–5 minutes.

Flip and cook 1–3 minutes more, until the center is just barely translucent and flakes with gentle pressure.

Off heat, spoon another 1/3 of the glaze over the salmon and let it gloss the surface for 30–60 seconds.

Fry the eggs + assemble

Wipe out the pan if needed, then fry the eggs in a little oil (or butter if you want) until the whites are set and the yolks are still runny, about 2–3 minutes.

Build bowls: roasted sweet potatoes on the bottom, slaw alongside, salmon on top, then the fried egg.

Drizzle with the remaining glaze to taste. Finish with sesame seeds and scallions if using. Add rice underneath if you want a bigger bowl.

Doneness cue: Perfect bowl salmon is moist and flakes in large pieces; the center should look slightly darker and glossy, not chalky.

Notes

Gluten-free: use tamari or certified GF soy sauce. No rice vinegar: swap lemon juice or any mild vinegar. No sesame oil: omit and finish with toasted sesame seeds if you have them. If the glaze tastes too salty, whisk in 1–2 teaspoons water and a touch more honey until balanced. Meal prep: keep slaw separate; re-crisp salmon in a hot skillet 1 minute per side or flake it cold into bowls.