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Teriyaki Salmon Bowls - Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Cook the rice: Start your rice first so it’s ready when the salmon is done. Keep warm and fluff with a fork.
  2. 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.
  3. 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.
  4. Prep the salmon: Pat the fillets dry and season lightly with salt and pepper. Brush a spoonful of teriyaki sauce over the top.
  5. 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.
  6. 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.
  7. Prep the vegetables: While salmon cooks, slice cucumbers, shred carrots, steam broccoli or edamame, and slice green onions. Keep textures varied.
  8. 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.
  9. Finish with toppings: Sprinkle sesame seeds and green onions. Add a squeeze of lime or a few drops of sriracha if you like heat.
  10. Serve immediately: Salmon is best juicy and warm, with the sauce still glossy.