Teriyaki Salmon Bowl

The Teriyaki Salmon Bowl is a vibrant, wholesome, and flavor-packed dish that beautifully balances savory, sweet, and umami notes. Featuring tender salmon glazed in a rich homemade teriyaki sauce, this bowl is completed with fluffy steamed rice, crisp vegetables, and fresh garnishes for a satisfying meal that feels both indulgent and nourishing.

It’s the perfect mix of textures—flaky salmon, crunchy veggies, and soft rice—all tied together with the sticky, glossy teriyaki glaze. What makes this recipe extra special is its versatility; it works just as well for a quick weeknight dinner as it does for meal prep or even an elegant dinner presentation. Not only is it delicious, but it’s also nutrient-rich, making it a complete meal that’s as good for you as it is comforting.

Why We Love This Recipe

We love the Teriyaki Salmon Bowl because it’s simple yet feels restaurant-worthy. The salmon becomes buttery and tender in the oven or pan, while the teriyaki glaze coats each piece with rich, irresistible flavor. The addition of fresh vegetables and rice makes it a balanced, complete meal. It’s also highly customizable—you can swap vegetables, grains, or garnishes to suit your taste. Best of all, it’s quick to prepare and always leaves you satisfied without feeling heavy.

Why It’s a Must-Try Dish

This dish is a must-try because it’s the perfect example of healthy food that doesn’t compromise on taste. The homemade teriyaki sauce is far fresher and tastier than store-bought versions, and it pairs beautifully with salmon’s natural richness. It’s a one-bowl meal that delivers protein, fiber, and flavor in every bite. If you’ve been looking for a recipe that’s easy, nutritious, and versatile while still tasting like a treat, the Teriyaki Salmon Bowl is the answer.

Recipe Information:

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories per Serving: ~480 (approximate, varies by toppings)

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each, skin-on or skinless)
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated

For the Bowl:

• 3 cups cooked jasmine rice (or brown rice, quinoa)
• 1 cup steamed broccoli florets
• 1 cup shredded carrots
• 1 cucumber, sliced thin
• ½ avocado, sliced (optional)
• 2 green onions, chopped
• 1 tablespoon sesame seeds (for garnish)

Directions

1. Prepare sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until thickened. Set aside.
2. Cook salmon: Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook salmon skin-side down for 3–4 minutes, flip, then brush generously with teriyaki sauce. Cook until flaky and glazed.
3. Assemble bowls: Divide rice into bowls, top with salmon, vegetables, and avocado. Drizzle extra teriyaki sauce on top. Garnish with green onions and sesame seeds.

Step-by-Step Preparation Method:

1. Cook rice according to package instructions.
2. Prepare vegetables by slicing and steaming as needed.
3. In a small saucepan, whisk soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer.
4. Add cornstarch slurry to thicken sauce. Set aside.
5. Heat oil in skillet, season salmon, and cook until nearly done.
6. Brush with teriyaki sauce, flip, and cook until glazed and caramelized.
7. Assemble rice bowls with salmon, veggies, and toppings.
8. Drizzle extra sauce and garnish before serving.

How to Serve

Serve Teriyaki Salmon Bowls warm, with salmon placed over rice and surrounded by colorful vegetables. Add fresh garnishes like avocado, sesame seeds, and green onions for a vibrant presentation. Pair with miso soup or a light cucumber salad for a complete Japanese-inspired meal.

Tips for This Recipe

• Don’t overcook the salmon—aim for flaky but still moist.
• Make extra teriyaki sauce to drizzle over vegetables or save for later.
• Marinate salmon in teriyaki sauce for 15–20 minutes before cooking for even deeper flavor.

Variations

• Grain Swap: Use quinoa, brown rice, or cauliflower rice instead of jasmine rice.
• Protein Swap: Replace salmon with chicken, shrimp, or tofu.
• Veggie Boost: Add edamame, zucchini, or sautéed mushrooms.
• Spicy Kick: Mix sriracha into the teriyaki sauce for heat.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooked salmon separately (not with rice/veggies) for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm salmon gently in a skillet or oven to preserve texture; reheat rice and veggies separately.

Special Equipment Needed

• Skillet or nonstick pan
• Saucepan
• Mixing bowls
• Rice cooker (optional but handy)

FAQ:

Q: Can I use bottled teriyaki sauce instead of homemade?
A: Yes, but homemade sauce has fresher flavor and fewer additives.

Q: Can I grill the salmon instead of pan-searing?
A: Absolutely—grilled salmon gives a smoky depth that pairs beautifully with teriyaki.

Q: Can I make this recipe ahead?
A: Yes, cook salmon and rice ahead, store separately, and assemble bowls when ready.

Q: Can I make it gluten-free?
A: Yes, simply use tamari or coconut aminos instead of soy sauce.

Conclusion

The Teriyaki Salmon Bowl is a perfect balance of flavor, nutrition, and simplicity. With tender salmon, a glossy homemade teriyaki glaze, fluffy rice, and fresh vegetables, it’s a wholesome meal that’s as easy as it is impressive. Customizable, quick to prepare, and absolutely delicious, this dish works for both busy weeknights and elegant dinners. Once you try it, you’ll find yourself coming back to it again and again—it’s comfort food with a healthy, flavorful twist.