Name: Teriyaki Salmon Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets (about 5 oz each); 1 tablespoon olive oil; Salt and pepper to taste; 1/4 cup soy sauce (low sodium); 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry); 2 cups cooked white or brown rice; 1 cup steamed broccoli; 1/2 cup shredded carrots; 1/2 avocado, sliced; 1 tablespoon sesame seeds (for garnish); 2 tablespoons green onions, sliced (for garnish)

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Teriyaki Salmon Bowl is a vibrant, wholesome dish featuring tender, caramelized salmon glazed with a homemade teriyaki sauce and served over fluffy rice with fresh vegetables. This well-balanced meal is packed with flavor, nutrients, and visual appeal—perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

This recipe offers a harmonious balance of sweet, savory, and umami flavors. The rich teriyaki glaze pairs beautifully with the buttery texture of salmon, while the fresh toppings and rice create a nourishing and satisfying bowl. It’s simple to prepare, healthier than takeout, and easy to customize. Whether for a quick weeknight meal or an impressive lunch bowl, this dish delivers in both taste and nutrition.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Salmon fillets (skinless or skin-on)
Cooked white or brown rice
Soy sauce (or tamari for gluten-free)
Honey or maple syrup
Rice vinegar
Fresh garlic (minced)
Fresh ginger (minced or grated)
Cornstarch + water (for thickening the sauce)
Avocado (sliced)
Green onions
Sesame seeds
Fresh cilantro
Cooked or raw vegetables (e.g., edamame, cucumber, carrots, broccoli, or snap peas)

directions

In a small saucepan, combine soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer.
Mix cornstarch with water and stir into the sauce. Cook until thickened, then set aside.
Pat salmon dry and season lightly. Sear or bake the salmon until cooked through and golden on the outside.
Brush the salmon with the teriyaki glaze during the last minutes of cooking.
Assemble the bowl: layer rice at the bottom, add vegetables and avocado, and place the salmon on top.
Drizzle with extra sauce and garnish with green onions, sesame seeds, and cilantro.

Servings and timing

This recipe serves 2 to 3 people. Total time required is approximately 30 minutes: 10 minutes for preparation and 20 minutes for cooking and assembly.

Variations

Low-carb: Serve over cauliflower rice or steamed greens.
Spicy twist: Add sriracha or chili flakes to the teriyaki sauce.
Plant-based version: Substitute salmon with tofu or tempeh.
Grain alternatives: Use quinoa, bulgur, or sushi rice.
Add crunch: Top with chopped roasted peanuts or crispy shallots.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the salmon and rice gently in the microwave or on the stovetop. For best results, keep fresh toppings like avocado or herbs separate until ready to serve. This dish is not recommended for freezing due to the texture of the fish and vegetables.

FAQs

Can I use store-bought teriyaki sauce?

Yes, but homemade offers fresher flavor and fewer additives.

Is this recipe gluten-free?

Use tamari instead of soy sauce and verify all other ingredients to ensure they’re gluten-free.

Can I grill the salmon?

Absolutely. Grilled teriyaki salmon adds a smoky depth to the bowl.

What vegetables work best?

Cucumber, shredded carrots, edamame, avocado, and steamed broccoli all pair well.

Can I meal prep this bowl?

Yes, prepare components separately and assemble just before eating for freshness.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I use frozen salmon?

Yes, just thaw it completely and pat it dry before cooking.

Is brown rice a good substitute?

Yes, it adds fiber and a nutty flavor that pairs well with teriyaki sauce.

What if I don’t have cornstarch?

Arrowroot powder or tapioca starch work well as substitutes.

How long does homemade teriyaki sauce last?

Stored in the fridge, it keeps for up to 1 week in a sealed container.

Conclusion

Teriyaki Salmon Bowl is a flavorful, nourishing meal that is as beautiful to look at as it is satisfying to eat. With its juicy glazed salmon, fresh toppings, and simple homemade sauce, it’s a versatile and healthful choice for any occasion. Easy to prepare and endlessly customizable, this recipe is sure to become a favorite in your weekly meal rotation.

Teriyaki Salmon Bowl

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Teriyaki Salmon Bowl is a nutritious and flavorful meal featuring tender salmon glazed in a sweet and savory teriyaki sauce, served over rice with a variety of fresh or cooked vegetables for a complete and balanced dish.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Lactose

Instructions

Season salmon fillets with salt and pepper.
In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Add cornstarch slurry and cook, stirring, until the sauce thickens. Remove from heat.
Heat olive oil in a skillet over medium heat. Sear salmon fillets skin-side down (if skin-on) for 4–5 minutes, then flip and cook another 3–4 minutes or until cooked through.
Brush or pour teriyaki sauce over the salmon during the last minute of cooking or after removing from heat.
Assemble bowls with rice as the base. Top with cooked salmon, steamed broccoli, shredded carrots, and avocado slices.
Drizzle with extra teriyaki sauce if desired. Garnish with sesame seeds and green onions before serving.