Teriyaki Salmon Bowls – Simple, Flavor-Packed Weeknight Dinner
If you love a dinner that tastes like takeout but comes together in your own kitchen, teriyaki salmon bowls are a winner. They’re sweet, savory, fresh, and fast—perfect for busy weeknights or meal prep. The salmon gets sticky and caramelized in the oven or skillet, and the sauce doubles as a glaze and drizzle.
Paired with rice and crisp veggies, it’s a complete meal that feels balanced and satisfying. No special tools needed, and the ingredients are easy to find.
Ingredients
Method
- Cook the rice: Start your rice first so it’s ready when the salmon is done. Keep warm and fluff with a fork.
- Make the teriyaki sauce: In a small saucepan, whisk 1/2 cup soy sauce, 1/3 cup honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated ginger. Bring to a gentle simmer over medium heat.
- Thicken the sauce: Mix 2 teaspoons cornstarch with 2 teaspoons water to make a slurry. Whisk it into the simmering sauce and cook 1–2 minutes until glossy and slightly thick. Turn off the heat. Taste and adjust sweetness or salt.
- Prep the salmon: Pat the fillets dry and season lightly with salt and pepper. Brush a spoonful of teriyaki sauce over the top.
- Cook the salmon (oven method): Heat the oven to 400°F (200°C). Place salmon on a parchment-lined sheet pan. Bake 8–12 minutes depending on thickness, until the center is just opaque and flakes easily. Brush with more sauce halfway through for extra glaze.
- Cook the salmon (skillet method): Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high. Add salmon skin-side down if using skin-on, and cook 3–4 minutes. Flip and brush with sauce. Cook 2–4 more minutes until just cooked through and slightly caramelized.
- Prep the vegetables: While salmon cooks, slice cucumbers, shred carrots, steam broccoli or edamame, and slice green onions. Keep textures varied.
- Assemble the bowls: Add warm rice to each bowl, top with a salmon fillet, and arrange vegetables around it. Spoon extra teriyaki sauce over the salmon and rice.
- Finish with toppings: Sprinkle sesame seeds and green onions. Add a squeeze of lime or a few drops of sriracha if you like heat.
- Serve immediately: Salmon is best juicy and warm, with the sauce still glossy.
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Get Your Program TodayWhy This Recipe Works
Quick cooking time: Salmon cooks fast, so dinner is on the table in under 30 minutes.
Homemade teriyaki sauce: A simple mix of soy sauce, honey, garlic, and ginger gives you big flavor without bottled sauces full of additives.
Flexible bowl format: Use any rice or greens you like, swap the veggies, and adjust the sweetness to taste.
Layered texture: Tender salmon, fluffy rice, crunchy vegetables, and a glossy sauce make every bite interesting.
Shopping List
- Salmon fillets (4 fillets, about 5–6 oz each; skin-on or skinless)
- Soy sauce or tamari (low sodium recommended)
- Honey (or brown sugar or maple syrup)
- Rice vinegar (or apple cider vinegar)
- Sesame oil
- Fresh garlic (3–4 cloves)
- Fresh ginger (1–2 inches)
- Cornstarch (to thicken the sauce)
- Water
- Cooked rice (white, brown, or jasmine; about 4 cups cooked)
- Vegetables for the bowls (choose a mix: cucumber, shredded carrots, edamame, steamed broccoli, snap peas, avocado)
- Green onions
- Sesame seeds
- Lime or lemon (optional, for brightness)
- Cooking oil (neutral, like avocado or canola)
- Red pepper flakes or sriracha (optional, for heat)
Step-by-Step Instructions
- Cook the rice: Start your rice first so it’s ready when the salmon is done. Keep warm and fluff with a fork.
- Make the teriyaki sauce: In a small saucepan, whisk 1/2 cup soy sauce, 1/3 cup honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 tablespoon grated ginger.
Bring to a gentle simmer over medium heat.
- Thicken the sauce: Mix 2 teaspoons cornstarch with 2 teaspoons water to make a slurry. Whisk it into the simmering sauce and cook 1–2 minutes until glossy and slightly thick. Turn off the heat.
Taste and adjust sweetness or salt.
- Prep the salmon: Pat the fillets dry and season lightly with salt and pepper. Brush a spoonful of teriyaki sauce over the top.
- Cook the salmon (oven method): Heat the oven to 400°F (200°C). Place salmon on a parchment-lined sheet pan.
Bake 8–12 minutes depending on thickness, until the center is just opaque and flakes easily. Brush with more sauce halfway through for extra glaze.
- Cook the salmon (skillet method): Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high. Add salmon skin-side down if using skin-on, and cook 3–4 minutes.
Flip and brush with sauce. Cook 2–4 more minutes until just cooked through and slightly caramelized.
- Prep the vegetables: While salmon cooks, slice cucumbers, shred carrots, steam broccoli or edamame, and slice green onions. Keep textures varied.
- Assemble the bowls: Add warm rice to each bowl, top with a salmon fillet, and arrange vegetables around it.
Spoon extra teriyaki sauce over the salmon and rice.
- Finish with toppings: Sprinkle sesame seeds and green onions. Add a squeeze of lime or a few drops of sriracha if you like heat.
- Serve immediately: Salmon is best juicy and warm, with the sauce still glossy.
How to Store
Refrigerator: Store cooked salmon, rice, veggies, and extra sauce in separate airtight containers for up to 3 days. Keep cucumbers and avocado fresh by slicing right before serving.
Reheating: Warm salmon gently in the microwave at 50% power for 45–60 seconds, or in a covered skillet over low heat with a splash of water.
Avoid overcooking.
Freezer: Freeze cooked salmon and plain rice (not veggies or sauce) for up to 2 months. Thaw overnight and reheat gently, then add fresh vegetables and sauce.
Benefits of This Recipe
- Protein-rich and satisfying: Salmon is high in protein, which helps keep you full and supports muscle health.
- Omega-3 fats: Salmon provides heart-healthy fats that support brain and heart function.
- Balanced meal: Carbs from rice, protein from salmon, and fiber from vegetables make a well-rounded bowl.
- Meal prep friendly: Make the sauce and rice ahead, then cook the salmon fresh for quick assembly.
- Customizable: Easy to adapt to gluten-free, dairy-free, or low-sodium needs.
Common Mistakes to Avoid
- Overcooking the salmon: It dries out fast. Pull it when the center is just opaque and flakes easily.
- Skipping the cornstarch slurry: Without it, the sauce won’t cling well to the salmon and rice.
- Using too much salt: Soy sauce is salty.
Taste the sauce first before adding extra salt to the fish or rice.
- Drowning the bowl in sauce: Keep it glossy, not soupy. Add a little at a time and adjust.
- Not drying the salmon: Patting dry helps the glaze stick and promotes caramelization.
Recipe Variations
- Gluten-free: Use tamari or certified gluten-free soy sauce. Check labels on vinegar and cornstarch.
- No added sugar: Swap honey for a smaller amount of maple syrup or use date syrup.
You can also reduce sweetener and add a splash more vinegar for balance.
- Air fryer method: Air fry at 390°F (200°C) for 7–9 minutes, brushing with sauce halfway through.
- Spicy: Add sriracha or gochujang to the sauce, or finish with chili crisp.
- Low-carb: Use cauliflower rice or a bed of mixed greens instead of regular rice.
- Veggie swap: Try roasted Brussels sprouts, sautéed mushrooms, or pickled radishes for extra depth.
- Citrus twist: Add orange zest and a splash of orange juice to the teriyaki sauce for brightness.
- Protein swap: Substitute tofu, shrimp, or chicken. Adjust cooking time accordingly.
FAQ
Can I use frozen salmon?
Yes. Thaw it in the fridge overnight or in a sealed bag under cold running water.
Pat completely dry before cooking so the glaze adheres and the fish sears properly.
Do I need to remove the skin?
No. Skin-on fillets cook well and stay moist. Cook skin-side down first in a skillet for a crisp edge, or bake and remove the skin after if you prefer.
What rice works best?
Jasmine or short-grain white rice gives that classic bowl texture, but brown rice adds a nutty flavor and more fiber.
Sushi rice is great if you like a stickier base.
How do I know when the salmon is done?
It should flake easily with a fork and look just opaque in the center. If you use a thermometer, aim for 125–130°F for moist, medium doneness.
Can I make the sauce ahead?
Absolutely. Store it in a jar in the fridge for up to 1 week.
Warm gently before using so it loosens and shines.
What if I don’t have cornstarch?
Use arrowroot or potato starch in the same amount. You can also simmer longer to reduce, but the sauce may be thinner and less glossy.
How can I cut the sodium?
Use low-sodium soy sauce, add a splash of water to the sauce, and skip extra salt on the fish. A squeeze of lime boosts flavor without more salt.
Is this good for meal prep?
Yes.
Cook the rice and sauce ahead and portion raw veggies. Cook the salmon fresh for the best texture, or cook it a day ahead and reheat gently.
In Conclusion
Teriyaki salmon bowls are proof that simple ingredients can deliver big flavor. With a quick homemade sauce, tender fish, and a fresh mix of veggies, you get a balanced meal that feels special without much effort.
Keep the components flexible, taste as you go, and don’t overcook the salmon. Make it once, and it will quickly become a weeknight staple.
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