This Teriyaki Salmon Bowl comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Trust me, everyone will be back for seconds!
Ingredient Breakdown
- 4 filets Salmon filets Wild-caught preferred; can substitute with trout or chicken.
- 3 cups Cooked rice (brown or white) Quinoa or cauliflower rice can be used for a low-carb option.
- 1 Cucumber, chopped Substitute with bell peppers or snap peas as desired.
- 1 cup Edamame Fresh or frozen, can substitute with chickpeas.
- 1 cup Shredded carrots Pre-shredded for convenience, can use whole carrots if needed.
- 1 medium Avocado, ripe For creaminess; can substitute with sliced radishes.
- 3 stalks Green onions, sliced Alternative: fresh parsley or cilantro.
- ⅓ cup Teriyaki sauce Homemade sauce recipe included.
- 2 tablespoons Cornstarch For thickening the sauce.
- ¼ cup Water For the cornstarch slurry.
- 1 tablespoon Sesame seeds Optional; can toast for extra flavor.
Let’s Get Cooking!
Prep the Salmon: Place your salmon filets in a shallow dish and set aside. This way, they’ll be soaking up all that yummy teriyaki goodness!
Make the Teriyaki Sauce: Grab a bowl and whisk together the coconut aminos, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Make sure it’s well blended, and the honey has dissolved.
Marinate the Salmon: Pour ⅓ cup of that homemade teriyaki sauce over the salmon filets, making sure to coat them evenly. Let this lovely marinade do its magic while you prep your veggies! (Gosh, it’s going to smell amazing!)
Preheat and Prep: Preheat your oven to the broiler setting. Line a rimmed baking sheet with foil (for easy cleanup) and place the salmon filets skin-side down, discarding any leftover marinade.
Broil the Salmon: Broil the salmon for 7-8 minutes or until it flakes easily with a fork. The aroma will be heavenly, seriously, your kitchen is going to smell like a restaurant!
Heat the Sauce: Meanwhile, add the remaining teriyaki sauce to a small saucepan over medium-high heat. Bring it to a simmer, and now’s the time for the cornstarch slurry!
Thickening Time: In a separate small bowl, whisk together the cornstarch and the warm water until it’s all dissolved and milky. When the sauce in the saucepan is bubbling up with those lovely aromas, gently add the cornstarch mixture, stirring occasionally! Let it simmer for about 3-4 minutes until it thickens.
Assemble Your Bowls: Now comes the fun part! Grab 4 shallow bowls and spoon ¾ cup of rice into each dish. Top each bowl with a piece of that glorious salmon!
Add Your Veggies: Divide the cucumbers, carrots, edamame, and avocado slices evenly among the bowls. Drizzle each one with about 2 tablespoons of that thickened teriyaki sauce.
Garnish and Serve: Sprinkle with sliced green onions and sesame seeds (if you’re using them) before serving! Get everyone at the table, this is too good to enjoy alone!
If you loved this Teriyaki Salmon Bowl, be sure to check out my favorite recipes: my Salmon Gnocchi, my Texas Roadhouse Salmon, or my Honey Garlic Salmon Bites!
Why This Recipe Works
Quick & Easy
This Teriyaki Salmon Bowl comes together in under 30 minutes, which makes it perfect for busy weeknights. Not only will you impress your family, but you won’t spend your entire evening in the kitchen!
One-Pot Delight
All the action happens in one pot and a baking sheet, so not only do you get to minimize cleanup, but you also get to enjoy every delicious bite without an overwhelming mess!
Customizable
The beauty of this dish is that you can customize it to your heart’s content. Got leftover veggies? Toss them in! Want to switch out the protein? Go for it! It’s all about using what you love and have on hand.
Flavor Explosion
With that homemade teriyaki sauce that’s basically a hug in a bowl, each bite is loaded with flavor. It’s sweet, savory, and just a little bit tangy, pairing beautifully with the salmon and fresh veggies!
Kid-Friendly
This dish tends to be a crowd-pleaser, especially for those picky eaters. The vibrant colors and fun textures are appealing, making it an ideal meal that kids will love!
Serving and Storage Tips
Serving Suggestions
These bowls are super filling on their own, but if you want to make it feel like a feast, feel free to serve it with a side of steamed dumplings or some hot-and-sour soup! Extra rice on the side never hurt anyone either!
Storage
Leftovers keep well for up to 3 days in the refrigerator, making this a fantastic option for meal prep. Just make sure to store your components separately to keep your rice and veggies fresh!
Reheating Instructions
The best way to reheat is in the microwave, covered, for about 1-2 minutes, stirring halfway to ensure even heating. If you think the salmon might dry out, add a splash of water before covering it!
Freezer Friendly
If you want to make a big batch to store, you can freeze the unbroiled salmon filets with the marinade in a freezer-safe bag for up to 3 months. Just thaw them overnight in the fridge before cooking!
And there you have it! This Teriyaki Salmon Bowl is not only quick and easy but also a vibrant meal that your entire family will love. It’s packed with flavor, so don’t be shy to customize it how you please!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Teriyaki Salmon Bowl
Ingredients
Method
- Place your salmon filets in a shallow dish and set aside.
- In a bowl, whisk together coconut aminos, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki sauce.
- Pour ⅓ cup of teriyaki sauce over the salmon filets and coat evenly. Let it marinate while preparing the vegetables.
- Preheat your oven to the broiler setting and line a baking sheet with foil.
- Broil the salmon for 7-8 minutes or until it flakes easily with a fork.
- In a small saucepan, heat the remaining teriyaki sauce over medium-high heat until simmering.
- In a separate bowl, whisk together cornstarch and warm water until dissolved. Add to the simmering sauce and stir until thickened for about 3-4 minutes.
- Spoon ¾ cup of rice into four bowls.
- Place a piece of salmon on each bowl, then add cucumbers, carrots, edamame, and avocado slices.
- Drizzle with thickened teriyaki sauce.
- Garnish with sliced green onions and sesame seeds before serving.