This simple and delicious Teriyaki Salmon Bowl Recipe is a delicious, real-food weeknight dinner that only takes 30 minutes! It’s made with tender, flaky salmon, flavorful teriyaki sauce, fresh vegetables, and fluffy rice – all in one bowl!
Easy Salmon Teriyaki Bowl
This might end up your permanent rotation! These teriyaki salmon bowls are an easy sheet-pan meal that is made for your busy weeknights! We love the flavor that this easy-to-make teriyaki sauce brings to fresh salmon fillets and a variety of vegetables. Perfect for serving over your favorite rice or cauliflower rice. Our whole family loves these salmon bowls!
If you aren’t a fan of salmon, we also have a great Teriyaki Chicken Bowl recipe!
Why You Will Love This Recipe
- 30 Minutes: Including prep time this recipe should be ready to serve in just about 30 minutes! Perfect for those crazy weeknights.
- Whole30/Paleo Friendly: Love that you can easily serve it as is or with cauliflower rice to make it Whole30/Paleo!
- Takeout: If you are having a “takeout” type of craving this could be a more healthy way to satisfy that!
What You Will Need
- broccoli florets, carrots, & celery – these are the vegetables that we used but feel free to use what you have on hand.
- olive oil – just a drizzle to help roast the veggies in the oven.
- salmon fillets – you can get them with the skin on or off at your local grocery store, either work great!
- teriyaki sauce – if you really want to keep it easy, grab your favorite store-bought option or if you have a few extra minutes you have to try our homemade version!
- kosher salt – simple seasoning that always works!
- rice – we love serving this meal with jasmine rice or cauliflower rice.
How To Make Teriyaki Salmon Bowls
To make this quick and easy sheet pan dinner you start by lining your baking sheet with parchment paper. Place your fresh vegetables on half of the pan, drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 degrees F for 5 minutes.
Pull the baking sheet from the oven, add the salmon fillets, pat them with paper towels, and sprinkle with salt and pepper.
Then brush about half of the teriyaki sauce on the salmon and return it to the middle rack of the oven.
Continue baking for about 15 minutes or until the salmon is fully cooked.
Then serve the salmon and vegetables over your rice of choice (cauliflower rice works great for Whole30/Paleo). Option to drizzle more teriyaki sauce on top!
Recipe FAQs:
- Whole30/Paleo – To keep this Whole30/Paleo double check your teriyaki ingredients (try this store-bought kind or this homemade version) and serve with cauliflower rice!
- Cook Time for salmon: Cooking time for the salmon (15 minutes) is for salmon that is about 1 inch thick at its thickest part. If your salmon is pretty thick you might want to toss it on the pan at the beginning of the cook time with the veggies.
- Other Vegetables: You could easily throw other vegetables into the veggie mix, like mushrooms, water chestnuts, bell peppers, pea pods, and/or zucchini.
- Skin-on salmon or skin-off salmon: You can leave the skin on your salmon if you want or you can cook it without the skin – either way will work!
- Salmon in parchment/foil: You can definitely wrap your salmon in parchment paper or foil if you want! cooking time will be the same (unless your salmon is real thick).
- Instant Pot Jasmine Rice: I love making my rice in the Instant Pot – try this recipe if you haven’t done it before!
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
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Asian-Inspired
Description
Teriyaki Salmon Bowl Recipe – an easy, delicious 30 minute weeknight dinner your whole family is going to love!! (Whole30/Paleo-Friendly)
Ingredients
- 3 cups broccoli florets
- 3 medium/large carrots, peeled and sliced
- 2–3 stalks of celery, sliced
- olive oil
- kosher salt and pepper
- (4) 4-6oz salmon fillets
- 1/2 cup Teriyaki Sauce (store-bought or homemade)
- Jasmine Rice or Cauliflower Rice for serving
Instructions
- Preheat: Preheat oven to 400 degrees and prepare a baking sheet lined with parchment paper & start cooking your rice (either your cauliflower rice or regular rice).
- Veggies: Add veggies to one half of the baking sheet, leaving room for the salmon later. Drizzle with olive oil and sprinkle with salt and pepper – massage oil into the veggies.
- Initial Bake: Bake for 5 minutes.
- Add Salmon: Remove and add salmon filets to other half. Pat salmon dry with clean paper towel, sprinkle with a little salt and pepper and then brush on some of the teriyaki sauce.
- Second Bake: Place back in the oven for 15 minutes.
- Remove: Remove and serve with rice (cauliflower or regular) and drizzle additional teriyaki sauce over the veggies, salmon and rice (as desired).
- Serve: Serve immediately and enjoy!
Notes
- Whole30/Paleo – To keep this Whole30/Paleo double check your teriyaki ingredients (try this store-bought kind or this homemade version) and serve with cauliflower rice!
- Cook Time for salmon: Cooking time for the salmon (15 minutes) is for salmon that is about 1 inch thick at its thickest part. If your salmon is pretty thick you might want to toss it on the pan at the beginning of the cook time with the veggies.
- Skin on or off salmon: You can leave the skin on your salmon if you want or you can cook it without the skin – either way will work!
- Salmon in parchment/foil: You can definitely wrap your salmon in parchment paper or foil if you want! The cooking time will be the same (unless your salmon is real thick).
- Instant Pot Jasmine Rice: I love making my rice in the Instant Pot – try this recipe if you haven’t done it before!
- Cauliflower Rice: Feel free to make your own or grab some store-bought!
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!