These teriyaki salmon bowls are as beautiful as they are delicious. The homemade teriyaki glaze gives the salmon a deep, glossy flavor that pairs perfectly with the lightness of fresh veggies and steamed rice. They’re quick enough for a weeknight dinner but impressive enough to serve guests. Plus, they’re customizable, making them great for meal prep or picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin on or off)
Soy sauce
Brown sugar
Garlic, minced
Fresh ginger, grated
Honey or maple syrup
Rice vinegar
Cornstarch (for thickening)
Water
Cooked white or brown rice
Cucumber, sliced
Carrots, shredded or julienned
Avocado, sliced
Edamame (cooked and shelled)
Green onions, sliced
Sesame seeds (optional)
Lime wedges (optional)
Directions
Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, brown sugar, garlic, ginger, honey (or maple syrup), and rice vinegar. Bring to a simmer over medium heat. In a separate small bowl, mix cornstarch with water to make a slurry, then stir into the sauce. Cook until thickened, about 2–3 minutes. Remove from heat.
Cook the salmon: Preheat a skillet over medium-high heat. Lightly oil the pan and place salmon fillets skin-side down (if using skin). Cook for 3–4 minutes, then flip and cook for another 2–3 minutes until salmon is cooked through and flakes easily with a fork.
Glaze the salmon: In the last minute of cooking, brush the salmon generously with the teriyaki sauce and let it caramelize slightly in the pan.
Assemble the bowls: Add a scoop of cooked rice to each bowl. Top with the teriyaki-glazed salmon and arrange cucumber, carrots, avocado, edamame, and green onions around the salmon.
Garnish and serve: Drizzle with extra teriyaki sauce and sprinkle with sesame seeds. Serve with a lime wedge if desired.
Servings and timing
This recipe makes 4 servings and takes approximately 30 minutes from start to finish, including prep and cooking.
Variations
Spicy Version: Add sriracha or red pepper flakes to the teriyaki sauce.
Grilled Salmon: Grill the salmon instead of pan-searing for a smoky flavor.
Low-Carb Option: Swap the rice for cauliflower rice or leafy greens.
Vegetable Swap: Use whatever fresh veggies you have on hand—like bell peppers, radishes, or snap peas.
Tropical Twist: Add pineapple chunks for a sweet and juicy addition.
Storage/Reheating
Store leftover salmon and vegetables separately from the rice to maintain freshness. Refrigerate in airtight containers for up to 3 days. Reheat the salmon and rice gently in the microwave or on the stovetop. The teriyaki sauce may thicken in the fridge—add a splash of water when reheating if needed. These bowls are also great served cold as a salmon salad bowl.
FAQs
Can I use store-bought teriyaki sauce?
Yes, store-bought sauce works in a pinch, but homemade offers fresher flavor and less added sugar or preservatives.
What kind of salmon should I use?
Fresh or frozen fillets of Atlantic, sockeye, or coho salmon work well. Just ensure they’re boneless and skinless if preferred.
Is this dish good for meal prep?
Absolutely. Store components separately and assemble fresh for best texture. It holds up well for 2–3 days in the fridge.
Can I bake the salmon instead?
Yes. Bake at 400°F (200°C) for 12–15 minutes, then glaze with teriyaki sauce during the last few minutes of baking.
Can I make this gluten-free?
Yes, use tamari or a gluten-free soy sauce alternative in the teriyaki sauce.
How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and is opaque in the center. Internal temperature should reach 145°F (63°C).
Can I use frozen vegetables?
Yes, thawed and steamed frozen edamame, carrots, or peas work well and save time.
What rice is best for this recipe?
Jasmine, basmati, or sushi rice all work great. Brown rice or quinoa are good for a more nutritious option.
Can I marinate the salmon ahead of time?
Yes, marinate in half the teriyaki sauce for up to 30 minutes before cooking. Reserve the other half for glazing.
Can I make this without sugar?
You can reduce or omit the sugar and sweetener, though the sauce will be less glossy and sweet. Use a splash of pineapple juice or orange juice as a natural sweetener.
Conclusion
Fresh Teriyaki Salmon Bowls are a flavorful and nourishing meal that comes together quickly and delivers on both taste and presentation. With customizable toppings and a rich, homemade glaze, this dish is a healthy and satisfying way to enjoy salmon any night of the week. Whether you’re meal prepping or cooking dinner for the family, these bowls are sure to impress.
Fresh Teriyaki Salmon Bowls are vibrant, flavorful meals featuring flaky salmon glazed in a homemade teriyaki sauce, served over rice with fresh vegetables. They’re nutritious, customizable, and perfect for busy weeknights or meal prep.
Ingredients
4 salmon fillets (skin on or off)
1/3 cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon cornstarch
2 tablespoons water (for slurry)
2 cups cooked white or brown rice
1/2 cucumber, sliced
1 cup shredded or julienned carrots
1 avocado, sliced
1 cup cooked, shelled edamame
2 green onions, sliced
Sesame seeds (optional, for garnish)
Lime wedges (optional, for serving)
Instructions
In a small saucepan, whisk together soy sauce, brown sugar, garlic, ginger, honey (or maple syrup), and rice vinegar. Bring to a simmer over medium heat.
Mix cornstarch and water in a small bowl to create a slurry, then stir into the sauce. Cook until thickened, about 2–3 minutes. Remove from heat.
Heat a lightly oiled skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3–4 minutes. Flip and cook another 2–3 minutes until cooked through.
In the last minute of cooking, brush salmon generously with teriyaki sauce and allow it to caramelize slightly in the pan.
Assemble the bowls: Add rice to each bowl and top with salmon. Arrange cucumber, carrots, avocado, edamame, and green onions around the salmon.
Drizzle with extra teriyaki sauce and garnish with sesame seeds. Serve with lime wedges if desired.
Notes
Add red pepper flakes or sriracha for a spicier version.Grill the salmon instead of pan-searing for a smoky twist.Use cauliflower rice or mixed greens for a low-carb option.Swap in seasonal vegetables like bell peppers or snap peas.Great for meal prep—store components separately for freshness.
