Teriyaki Salmon Bowls

Teriyaki Salmon Bowls are deliciously vibrant, combining tender salmon bites with a sweet and savory sauce, served over fluffy rice and fresh veggies. This dish offers a delightful balance of flavors and textures that are not only satisfying but incredibly wholesome. With its rich umami notes, perfectly caramelized salmon, and a colorful array of toppings, this bowl is sure to become a go-to recipe in your meal repertoire.

I first discovered the joy of making Teriyaki Salmon Bowls on a busy weeknight when I needed to whip up something healthy and quick. The aromas wafting through my kitchen gave me a sense of comfort, a feeling that everything would be alright even after a long day. It’s easy to picture this as a wholesome family dinner or a fun meal-prep idea for your week. Plus, they’re budget-friendly, making it even more appealing. Trust me—you’ll want to give this a try!

How to Make Teriyaki Salmon Bowls

1. Prepare the Marinade: In a medium bowl, combine the low sodium soy sauce, light brown sugar, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes (if using). Mix together until well combined and set half the marinade aside.
2. Marinate the Salmon: Toss the remaining marinade with the 1 ½-2 lb salmon pieces, ensuring all pieces are coated. Let marinate for at least 30 minutes and up to 8 hours for deeper flavor.
3. Cook the Salmon: For air frying, arrange marinated salmon in an air fryer basket, cooking at 400°F for about 7-10 minutes. Optionally shake halfway through for even cooking. For baking, preheat your oven to 400°F and place the marinated salmon on a parchment-lined baking sheet. Bake for about 12-15 minutes, or until the internal temperature reaches 145°F and the salmon is opaque and flaky.
4. Make the Teriyaki Sauce: While the salmon cooks, whisk together the corn starch and cold water in a small bowl until smooth. Stir this mixture into the reserved marinade. Transfer everything to a saucepan and simmer on medium heat until thickened, which will take about 5-7 minutes. If it becomes too thick, add a splash of water to reach your desired consistency.
5. Assemble the Bowls: Once the salmon is cooked, transfer it to a serving dish and toss with the teriyaki sauce. In serving bowls, layer the cooked rice, top with the salmon, and add shelled edamame, cucumbers, and shredded carrots. Drizzle any remaining teriyaki sauce over the top and feel free to garnish with your choice of additional toppings such as avocado, green onions, or sesame seeds.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze the dish, place the salmon and veggies in a container or freezer bag, ensuring to label it with the date. This can last up to 3 months in the freezer. When reheating, use the microwave for about 1-2 minutes or warm it up in a skillet over medium heat. Keep in mind that texture might change slightly, so adding a touch of water can help revive the rice and keep everything moist.

Indulging in Teriyaki Salmon Bowls combines flavors you’ll adore—savory, sweet, and healthy. What’s special is how customizable it can be. Whether you stick to the core recipe or mix it up with favorite toppings, your experience will be unique. Don’t hesitate to experiment—maybe even add some roasted broccoli or snap peas for extra crunch. You’ll surely enjoy every delicious bite!

Recipe FAQs

Teriyaki Salmon Bowls

Recipe Author: Linsey

These Teriyaki Salmon Bowls are packed with flavor and freshness. Featuring tender salmon bites coated in a savory teriyaki sauce, served over rice with veggies, this dish is perfect for a quick, healthy dinner that satisfies.

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• Yield 4 servings 1x

Ingredients

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• ½ cup low sodium soy sauce, or tamari for gluten-free
• ⅓ cup light brown sugar
• 2 tsp sesame oil
• 3 tbsp rice vinegar
• 2 tbsp honey
• 2-3 garlic cloves, minced
• 1 tsp fresh ginger, grated or minced
• ¼- ½ tsp red pepper flakes, optional
• 3 tbsp cold water
• 2 tsp corn starch
• 1 ½-2 lb center cut salmon filets, skin removed and cut into approx. 1 inch pieces
• 2 cups cooked rice
• 1 cup shelled edamame
• 2 sliced baby cucumbers
• ½ cup shredded or julienned carrots
• cubed avocado, sliced green onion or pickled onions, toasted sesame seeds, bang bang sauce, and more

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Instructions

1. Mix the soy sauce, brown sugar, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes in a bowl. Reserve half of the marinade.
2. Coat the salmon pieces with the remaining marinade and let it marinate for 30 minutes to 1 hour.
3. Place the marinated salmon in an air fryer basket in a single layer; do this in batches if needed. Cook at 400°F for 7-10 minutes until cooked through.
4. Alternatively, bake in a preheated oven at 400°F on a parchment-lined baking sheet for 12-15 minutes until cooked thoroughly.
5. For the teriyaki sauce, combine cornstarch and cold water in a small bowl until dissolved, then add to reserved marinade. Heat in a small saucepan on medium until thickened, adding water if necessary to reach desired consistency.
6. Once the salmon is cooked, mix it with the warmed teriyaki sauce or drizzle it over the salmon just before serving.
7. Assemble the bowls with cooked rice, edamame, cucumbers, carrots, and salmon. Drizzle with any remaining teriyaki sauce before serving.

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Notes

Marinate the salmon for longer for enhanced flavor—up to 8 hours if desired.
Feel free to customize the bowls with your choice of vegetables or toppings like avocado and sesame seeds.

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Nutrition

• Serving Size: 1 bowl
• Calories: 560
• Sugar: 15g
• Sodium: 840mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: N/A
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 7g
• Protein: 32g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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