Teriyaki Salmon Bowl

Introduction

There’s something about a bowl of teriyaki salmon that feels like a warm, cozy hug at the end of a busy day. The rich, sweet and savory flavor of the teriyaki sauce paired with perfectly cooked salmon, all served on a bed of rice or greens— it’s comfort food at its finest, but with a little bit of a healthy twist. This Teriyaki Salmon Bowl is one of those recipes that not only satisfies your cravings but also fills you up without weighing you down.

I first discovered this dish during a trip to a small sushi restaurant near the coast. The salmon was so tender, the teriyaki sauce so rich and flavorful, and I remember thinking to myself, “I need to recreate this at home!” Since then, it’s become a go-to meal for busy weeknights or even casual dinner parties. I love how versatile it is— you can make it with brown rice, jasmine rice, or even a leafy green base if you’re feeling extra healthy.

The best part? It’s easy to prepare, and with a handful of simple ingredients, you’ll feel like a gourmet chef without the hassle. Whether you’re a cooking pro or a beginner, this dish will have you feeling confident in the kitchen. Plus, the teriyaki sauce adds a burst of flavor that will have everyone coming back for seconds.

Why You’ll Love This Recipe

This Teriyaki Salmon Bowl is definitely one you’ll want to keep in your recipe rotation. Let me give you a few reasons why:

1. Easy to make: With just a few ingredients, you can whip up a flavorful dish in under 30 minutes. No complicated techniques, just simple steps to follow.
2. Packed with flavor: The teriyaki sauce is the star here, offering a perfect balance of sweet, salty, and umami flavors. Add in the tender, flaky salmon, and you’ve got a dish that’s bursting with flavor.
3. Healthy & satisfying: Salmon is not only delicious, but it’s also packed with healthy omega-3 fatty acids. Plus, the addition of fresh veggies, rice, and a sweet-savory sauce makes this meal nutritious and filling.
4. Customizable: You can tweak this dish based on your preferences. Want to make it gluten-free? Swap out soy sauce for tamari. Looking for a lighter version? Use cauliflower rice instead of regular rice. There are endless ways to make it your own.
5. Perfect for meal prep: This recipe stores well in the fridge, making it great for lunches or leftovers. It’s also easy to pack for on-the-go meals.

I honestly can’t get enough of this dish—whether it’s for a quick dinner or a satisfying lunch the next day. I’m sure it will quickly become a favorite in your house too.

Preparation Time and Servings

• Total Time: 30 minutes
• Servings: 4 servings
• Calories per serving: Approximately 400 calories

Ingredients

salmon:

• 4 salmon fillets (about 6 oz each), skin on or off depending on your preference
• 2 tablespoons olive oil or vegetable oil for cooking
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)

teriyaki sauce:

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (for thickening)
• 1/4 cup water

bowl:

• 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
• 1 cup steamed broccoli or sautéed spinach
• 1/2 cup shredded carrots
• 1/2 avocado, sliced
• 1/4 cup thinly sliced cucumber
• 2 green onions, sliced (for garnish)
• A handful of edamame (optional)

The combination of these ingredients is a perfect harmony of flavors and textures, with the tender salmon and crunchy veggies complementing the rich, savory teriyaki sauce.

Step-by-Step Instructions

1st Step: Cook the Rice (or Cauliflower Rice)

• Start by cooking your rice. For white or brown rice, follow the package instructions to get fluffy, perfectly cooked rice. If you’re going for cauliflower rice, simply sauté it in a pan with a little olive oil until soft and heated through.
• Set the rice aside once it’s cooked and ready.

2nd Step: Make the Teriyaki Sauce

• In a small saucepan, combine the soy sauce, honey, rice vinegar, ginger, garlic, cornstarch, and water.
• Heat over medium heat, stirring frequently until the sauce starts to simmer. Keep an eye on it so the sauce doesn’t burn.
• Let it cook for 3-4 minutes, stirring constantly, until it thickens to a nice syrupy consistency. Once thickened, remove it from the heat and set it aside. It will continue to thicken slightly as it cools.

3rd Step: Cook the Salmon

• While the rice and sauce are working their magic, heat a large skillet over medium-high heat and add the oil.
• Season both sides of your salmon fillets with salt and pepper.
• Once the oil is hot, place the salmon fillets skin-side down (if using skin-on salmon) and cook for 4-5 minutes on each side, depending on the thickness of the fillets. You want the salmon to be golden brown on the outside and flaky and tender on the inside. The salmon should easily flake with a fork when done.
• Once cooked, remove the salmon from the skillet and let it rest for a minute or two.

4th Step: Assemble the Bowl

• In each bowl, place a scoop of your cooked rice as the base.
• Add the steamed broccoli or sautéed spinach, shredded carrots, avocado slices, and cucumber. If you’re using edamame, toss those in as well for an extra boost of protein.
• Gently flake the salmon into large pieces and arrange on top of the vegetables and rice.
• Drizzle the teriyaki sauce over the salmon and veggies. For extra flavor, you can drizzle a little more sauce on the rice, too.
• Sprinkle with sesame seeds and green onions for garnish.

5th Step: Serve & Enjoy!

Serve your Teriyaki Salmon Bowl immediately while it’s warm. It’s perfect as a quick weeknight dinner or even a delicious lunch the next day. Each bite is bursting with flavor, and the best part is that you’ll feel good about what you’re eating.

How to Serve

• Over rice: Serve this dish on top of steamed white rice, brown rice, or even quinoa for a healthier alternative.
• With veggies: Make sure to load up on the veggies! The crunch of the cucumber, the sweetness of the carrots, and the richness of the avocado all complement the salmon and teriyaki sauce perfectly.
• Side dishes: Pair it with some edamame, a simple miso soup, or a small side salad dressed in a light vinaigrette for a complete meal.

Additional Tips

1. Don’t overcook the salmon: Salmon cooks quickly, so keep an eye on it. Overcooked salmon can become dry, so aim for just a few minutes per side for a moist, tender result.
2. Customize your sauce: If you like your teriyaki sauce a little sweeter, feel free to add more honey or maple syrup. For a saltier flavor, add a splash more soy sauce.
3. Use fresh ginger: Fresh ginger adds a vibrant, aromatic flavor that really elevates the sauce. If you don’t have fresh ginger, ground ginger will work, but fresh is always better.
4. Meal prep: This dish stores really well in the fridge, making it a great option for meal prepping. Just assemble the bowls without the sauce, store in airtight containers, and drizzle the sauce on top before serving.
5. Add some heat: If you like a little spice, try adding a dash of red pepper flakes to the sauce or a drizzle of sriracha on top of the finished bowl.

Recipe Variations

Serving Suggestions

• Side Dishes: Pair your Teriyaki Salmon Bowl with roasted vegetables like sweet potatoes, asparagus, or Brussels sprouts. A simple side salad with a lemony dressing also works beautifully.
• Beverages: A refreshing iced green tea or a cold sparkling water with lemon would be perfect alongside this dish. If you prefer something more indulgent, try a light, chilled white wine like Sauvignon Blanc.

Freezing and Storage

• Storage: If you have leftovers, store the salmon and rice in an airtight container in the fridge for up to 3 days. Be sure to keep the teriyaki sauce separate to prevent the rice from getting soggy.
• Freezing: You can freeze the cooked salmon, but it’s best to freeze it without the sauce. To reheat, gently warm the salmon in the microwave or in a skillet over low heat.
• Reheating: To reheat the rice, add a splash of water and microwave it for 1-2 minutes. For the salmon, you can microwave it for 30-45 seconds or heat it in a skillet with a little olive oil.

Special Equipment

• Skillet: A heavy-bottomed skillet is perfect for searing the salmon. It ensures even cooking and a beautiful golden crust.
• Small Saucepan: You’ll need this to make your teriyaki sauce. A non-stick saucepan is ideal for reducing the sauce without sticking.

FAQ Section

Can I use frozen salmon?
Yes, you can use frozen salmon! Just make sure to thaw it properly before cooking for the best results.

What if I don’t have fresh ginger?
Ground ginger works just fine if you don’t have fresh. You’ll need about 1/4 teaspoon of ground ginger to replace 1 tablespoon of fresh.

Can I make this recipe ahead of time?
Yes, you can prep the ingredients ahead of time. Cook the rice and veggies, and store them in separate containers. You can also make the sauce in advance. Just reheat it before serving.

How can I make the sauce thicker?
If you prefer a thicker sauce, add a little more cornstarch mixed with water until you reach your desired consistency.

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Conclusion

I hope you love this Teriyaki Salmon Bowl as much as I do! It’s such an easy, satisfying meal that’s full of flavor and makes me feel like a chef every time I make it. If you try it, I’d love to see how it turns out for you. Don’t forget to snap a pic and tag me on Instagram—your beautiful bowls are sure to make my day!

Happy cooking, and enjoy every bite!