Description
Our Teriyaki Salmon Bowl Recipe is an easy, delicious 30 minute weeknight dinner that your whole family is going to love!
Ingredients
Scale
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