Teriyaki Salmon Rice Bowl (30 Minute Dinner)
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 water
- ½ cup soy sauce sub coconut aminos
- 4 tablespoons brown sugar sub coconut sugar
- 2 teaspoons garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ - 1 teaspoon fresh ginger minced
- ¼ cup cold water
- 2 tablespoons cornstarch
Salmon Rice Bowls:
- 4 salmon fillets 4-6oz each
- ⅓ cup soy sauce sub coconut aminos
- 1 tablespoon extra virgin olive oil
- 4 cups cooked rice
- 1 cup edamame thawed
- 1 cup matchstick carrots or julienned carrots
- 1 cup purple cabbage shredded
- sesame seeds optional
Instructions
- Make Teriyaki Sauce: In medium saucepan, whisk together 1 cup water, ½ cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon sesame oil, 1 teaspoon honey, and ½ - 1 teaspoon fresh ginger. Bring to a simmer. In a separate small bowl or measuring cup, whisk together ¼ cup cold water and 2 tablespoons cornstarch. Add this cornstarch slurry to the saucepan; whisk to combine. Simmer until it thickens to your desired consistency - remember it will thicken more as it cools slightly.
- Prep Salmon: Cut 4 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 ⅓ cup soy sauce to marinate for 15-30 minutes.
- Cook Salmon: Add 1 tablespoon extra virgin 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
Calories: 649kcal | Carbohydrates: 74g | Protein: 47g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 2812mg | Potassium: 1338mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5662IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 4mg
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