Japanese Salmon Oven Supper

Japanese Salmon Oven Supper

Japanese Salmon Oven Supper

I just can’t get enough of this coleslaw mix roasted with salmon, soy and maple.

I just love how the sweet salty sauce cooks down with the cabbage and carrot to make the most delicious vegetable experience.

Think comforting like a big bowl of udon noodles but a million times more flavoursome (and a million times better for you). This is one comfort food that won’t leave you feeling heavy like you’re wearing a lead blanket afterwards.

If you’re not a salmon fan, this is equally good with chicken, tofu, meatballs or even eggs (they won’t need as long to cook).

When I say coleslaw mix – I mean the raw shredded cabbage and carrots in packs – without any dressing. Of course you’re welcome to shave your own cabbage and carrot if you prefer.

Japanese Salmon Oven Supper

Japanese Salmon Oven Supper

Total Time 15 minutes
Servings 2 people


  • 2 salmon fillets
  • 500 g coleslaw salad mix
  • 2 tablespoons soy sauce
  • 2 tablespoons rice or wine vinegar
  • 1 tablespoon maple syrup or honey
  • 2 nori sheets or sesame seeds


  • Turn your oven to 250C (480F). Cut each salmon fillet into 3 chunks. PLace on a rimmed baking sheet (I line mine with baking paper). Scatter over coleslaw mix.
  • Mix soy, vinegar and maple syrup or honey. Drizzle over the salmon.
  • Pop in the oven. Set your timer for 10 minutes.
  • If using nori / seaweed sheet, cut finely into ribbons with scissors.
  • When the timer goes check the salmon is cooked to you liking. Divide between two bowls and top with nori or sesame seeds.


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Variations & Substitutions for Japanese Salmon Oven Supper

plan-B (pantry) – use frozen green beans, frozen peas or frozen cauliflower rice instead of the cabbage / carrot.

vegetarian – tofu or eggs work really well instead of the fish.

different protein – chicken, ground (minced) meat like pork, turkey, chicken or beef, meatballs, tofu, eggs, edamame (soy beans).

soy-free – use coconut aminos or fish sauce.

different vinegar – any white vinegar is good like apple cider, champagne vinegar, or even lemon juice.

no maple syrup – honey or use 1.5 teaspoons brown or white sugar. You can skip it but the sweetness is a lovely contrast to the salty soy.

more substantial (carb lovers) – serve with rice.

more substantial (low carb) – serve with avocado or roast nuts.

Low FODMAP – use a smaller amount of savoy cabbage and serve with rice.

different vegetables – use frozen green beans or cauliflower rice, plain cabbage, kale, frozen peas, broccoli, asparagus, sweet potato (will take longer to cook), green onions.

different flavour bombs – sliced scallions (green onions), chives, coriander, mint, shiso (Japanese herb), furikake, schichimi togarashi, hot sauce, roast pinenuts, cashews, peanuts, fried shallots.

Waste Avoidance Strategy

salmon fillets – freeze them

coleslaw salad mix – will keep for a few weeks in the fridge.

soy sauce / rice or wine vinegar / maple syrup or honey / nori sheets or sesame seeds – keep them in the pantry.

Problem Solving Guide

bland – more salt! Or add in a flavour bomb.

burning – with the oven at this temp it cooks quickly, so make sure you set a timer. For now just remove any burnt bits and serve with some extra veg.

no oven – stir fry veg and salmon in a wok – add the sauce at the end when everything is cooked.

taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient! Also make sure the fish is touching the oven tray and not sitting on a bed of cabbage – you want the heat to directly penetrate from the bottom.

Prepare Ahead

Yes! Just cook as per the recipe but keep the nori / sesame seeds separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Japanese Salmon Oven Supper

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Have fun in the kitchen!

With love,
Jules x

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