Easy Salmon Teriyaki Bowl
As you all know, we have a deep love for all things salmon, teriyaki flavors, and a classic rice bowl. So it was a no-brainer to create an easy weeknight dinner recipe that combines all of them with our favorite fresh vegetables. Just follow these super simple step by step instructions for a meal that you will be making again and again!
Thinking About Changing Up the Protein?
Consider using chicken and making our Grilled Teriyaki Chicken Rice Bowl!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- salmon fillets – highly recommend fresh fillets for this easy weeknight dinner!
- teriyaki sauce – if you have never learned how to make homemade teriyaki sauce, we strongly suggest that you try it. It is so quick and easy!
- fresh veggies – feel free to use any veggies that you have on hand or in the fridge.
- cooked rice – any variety of rice will work here – white rice, brown rice, or even cauliflower rice!
How To Make Teriyaki Salmon Bowls
What Type of Salmon Should I Use for Teriyaki Salmon Bowls: Skinless, Skin-On, or Frozen?
Our local grocery store typically has fresh, skin-on salmon fillets available that we love using, but any variety of salmon would work here. Skinless would be easiest, but we just cut the skin off before cooking. If you choose frozen salmon, be sure to fully thaw before cooking. Thaw salmon in the fridge overnight or by placing the package in cold water for a few hours.
Best Ways To Serve Teriyaki Salmon Bowls
In this salmon rice bowl, we decided to use edamame, shredded cabbage, and carrots. Add a sprinkling of sesame seeds and generous drizzle of teriyaki sauce and you are all set! Option to swap out any of the ingredients for your own creation.
Meal Prep
This delicious dinner can easily be prepped ahead of time! Simply cook up the salmon and rice, then store each in a separate airtight container for reheating when you are ready. The veggies can also be chopped and stored in the fridge. Just be sure to keep some extra teriyaki sauce on hand for drizzling on top when serving!
Recipe FAQs and Tips
- Can I use store-bought teriyaki sauce? Absolutely, whether you make your own sauce or use your favorite store-bought sauce it will be delicious!
- How long should I marinate the salmon for teriyaki salmon bowls? Only 15-30 minutes will give your salmon delicious flavor without changing the texture.
- How do you keep your salmon from getting mushy and falling apart? Be sure to pat the salmon dry (especially if it was frozen and then thawed), marinate for a maximum of 30 minutes, and get the skillet nice and hot for a good sear on the outside.
- What kind of rice should I serve with teriyaki salmon bowls? Any variety of rice works just fine, so cook up your favorite on the stove top or in a rice cooker.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Teriyaki Salmon Bowl Recipe
- Prep Time: 10 minutes
- Marinate Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: Asian-Inspired
Description
Our Teriyaki Salmon Bowl Recipe is an easy, delicious 30 minute weeknight dinner that your whole family is going to love!
Ingredients
Homemade Teriyaki Sauce:
- 1 cup of water
- 1/2 cup soy sauce (or coconut aminos)
- 4 tablespoons brown sugar (or coconut sugar)
- 2 teaspoons garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 – 1 teaspoon fresh ginger, minced
- Slurry: 1/4 cup cold water + 2 tablespoons cornstarch
Salmon Rice Bowls:
- 4 (4-6oz) salmon fillets
- 1/3 cup soy sauce
- 1 tablespoon extra virgin olive oil
- 4 cups cooked rice of your choice
- 1 cup edamame, thawed
- 1 cup matchstix carrots (or julienned carrots)
- 1 cup purple cabbage, shredded
- optional garnish: sesame seeds
Instructions
- Make Teriyaki Sauce: In medium saucepan, whisk together 1 cup water, 1/2 cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon sesame oil, 1 teaspoon honey, and 1/2 teaspoon ginger. Bring to a simmer. Whisk the 1/4 cup cold water and 2 tablespoons cornstarch in a separate small bowl or measuring cup. Add slurry to saucepan; whisk to combine. Simmer until it thickens to your desired consistency – remember it will thicken more as it cools slightly.
- Prep Salmon: Cut the salmon fillets into 1 inch chunks and remove any skin (if it has the skin-on). Place the salmon pieces in a bowl with about 1/3 cup soy sauce to marinate for 15-30 minutes.
- Cook Salmon: Add 1 tablespoon olive oil to a large cast iron skillet to coat the bottom and bring to a medium-high heat. Once hot, add the salmon pieces to the skillet and let cook approx. 2-3 minutes per side or until fully cooked. Remove and set on a plate to rest for 5 minutes.
- Build Bowls: Divide the rice, edamame, carrots, cabbage, and cooked salmon between individual bowls.
- Serve: Drizzle some teriyaki sauce on top and enjoy! Option to garnish with some sesame seeds.
Notes
- Whole30/Paleo: double check the teriyaki sauce ingredients or make a Paleo teriyaki sauce and serve with cauliflower rice!
- Cooking Techniques: option to make Blackstone Salmon Bites or Air Fryer Salmon Bites, if you prefer!
- Storage: keep any leftovers in an airtight container in the fridge for 4-5 days. We try to keep the salmon and rice separate from the veggies and teriyaki sauce for easier reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 299
- Sugar: 8.8 g
- Sodium: 1417 mg
- Fat: 8.7 g
- Carbohydrates: 28.8 g
- Protein: 27.8 g
- Cholesterol: 50.5 mg
Christine says
Hi Erin! I made this for dinner tonight and it was loved by all. It was easy to prep ahead for a good bit of it. Then when we were ready to eat, it was so fast! And very little clean-up. I also loved that I was able to use up some vegetables that I had some last bits of. This is going into the rotation, for sure. Thank you!!
Erin says
That’s awesome to hear, Christine! Thanks so much for taking the time to come back and leave a review!
Erica says
This was delicious! I used frozen salmon fillets from Trader Joe’s and they are not as thick, so only cooked them for 10 min (and could probably do 8-9 min next time). The homemade teriyaki sauce is easy and delicious!
Erin says
yay! so happy to hear that, Erica! Thank you for the review + rating – it is so appreciated!