Teriyaki Salmon Bowl (Easy 30 Minute Dinner)

Feeling less than inspired, but want a meal that’s satisfying and won’t leave you feeling weighed down? Enter: the teriyaki salmon bowl. When perfectly glazed salmon tops tender rice, creamy avocado, and fresh veggies, you’ve got a dinner that’s craveable, like takeout, but much easier on the wallet.

Even better, you can get this teriyaki salmon bowl on the table in just 30 minutes. Now, a delicious, takeout-style meal can be yours any day of the week.

Mental Health Benefits of Salmon

Packed with omega-3 fatty acids, specifically EPA and DHA, salmon is one of the top mental health superfoods. These fatty acids are utilized in the cell membranes of the brain to promote communication between cells, which boosts overall cognitive function and regulation. 

Here are a few more reasons we, as registered dietitians, love and recommend salmon:

• Excellent source of omega-3 fatty acids, which support brain, heart, and eye health.
• Great source of protein to support the building and maintaining lean muscle.
• Excellent source of vitamin B12, which is essential for metabolism, healthy nerves, and blood cells.
• Rich source of vitamin D. Salmon is one of the few foods that naturally contain vitamin D. If you have limited sun exposure, especially during the winter months, stave off seasonal depression by making salmon a part of your regular meal plan.
• Good source of vitamin B6, which is essential for properly functioning nervous and immune systems.

Ingredients to Make a Teriyaki Salmon Bowl

• Salmon — Choose filets that are 5-6 ounces with skin on (learn how to choose quality seafood).
• Cooked rice — May use white rice or brown rice or substitute cooked quinoa or cauliflower rice. Frozen rice is a great shortcut to cut down on preparation time. 
• Cucumber 
• Shelled edamame —  Edamame are whole, immature (green) soybeans. They’re high in fiber and a good source of plant-based protein. Look for shelled edamame in the freezer section. If you can find shelled edamame, it’s easy to prepare following the package directions. 
• Carrots — Look for shredded or julienned carrots in the produce section, or use a julienne peeler to make your own. 
• Avocado — A deliciously creamy contrast to the crunchy veggies.
• Green onions
• Coconut aminos — A lower-sodium and soy-free alternative to soy sauce. Substitute gluten-free tamari or low-sodium soy sauce, if desired.
• Honey — Adds a subtle sweetness to the tangy homemade teriyaki sauce. Substitute brown sugar if needed.
• Rice vinegar 
• Toasted sesame oil — You’ll miss out on the sesame flavor, but if needed, you can substitute olive oil.
• Garlic cloves — Chopped garlic in a jar can be found in the produce section and is a great way to save time during preparation. 
• Fresh ginger — May substitute dried ginger or look for frozen cubes of ginger in the freezer section.
• Cornstarch — Thickens the sauce and gives it a velvety texture. May substitute arrowroot starch (see recipe card below), if desired.
• Sesame seeds

Find the ingredient list with exact measurements in the recipe card below.

How to Make a Teriyaki Salmon Bowl

1. Place the salmon filets in a shallow dish. Pat them dry with paper towels and sprinkle with salt and black pepper, then set aside. 
2. Prepare the teriyaki sauce by combining the coconut aminos, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved. 
3. Pour a portion of the sauce over the salmon filets then turn them over so that they are skin-side up. Set aside while you prepare the cucumbers, carrots, and edamame. 
4. Preheat the broiler. While the broiler preheats, line a rimmed baking sheet with aluminum foil. Place the salmon on the baking sheet skin side down, discarding any leftover marinade. Broil until the fish flakes easily with a fork. 
5. While the salmon is broiling, add the remaining teriyaki sauce to a small saucepan over medium-high heat and bring to a simmer.
6. In a small bowl, whisk together the cornstarch and warm water until the cornstarch is dissolved and the liquid looks milky white. 
7. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat until the sauce has thickened. 
8. To serve, place rice in each of 4 serving bowls or plates. Top the rice bowls with salmon fillets and divide the cucumbers, carrots, edamame, and avocado among the bowls. 
9. Drizzle each bowl with the thickened teriyaki sauce and sprinkle with sliced green onions and sesame seeds, to garnish.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How to Store

There are a few ways to meal prep these Asian-inspired teriyaki salmon bowls and store them ahead of time:

• Cook the rice and the salmon, then cool and store in separate air-tight containers in the fridge for up to 3 days or until ready to use. 
• Prep the veggies and store in air-tight containers until you’re ready to assemble your bowl. 
• To prep the teriyaki sauce, save the leftover sauce from marinating the salmon (the portion that you will not use as marinade) in an air-tight container. When it’s time to eat, whisk the teriyaki sauce mixture with a cornstarch slurry and simmer for 3-4 minutes to thicken it as directed in the recipe. 

You could also prepare the salmon, rice, and teriyaki sauce as written, start to finish. Then, store a single serving portion of each, together in airtight containers. We love these glass meal prep containers. 

When it’s time to eat, simply reheat the salmon and rice and top with fresh veggies and avocado. Avocado does not store very well, so that ingredient will need to be cut fresh when it’s time to eat to avoid it browning.

More Salmon Recipes You’ll Love

Sheet Pan Baked Salmon with Vegetables

Salmon Caesar Salad Grain Bowl

Mediterranean Bowl with Salmon

Easy One-Skillet Creamy Tuscan Salmon

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Recipe

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Teriyaki Salmon Bowl (30 Minute Dinner)

An easy weeknight dinner recipe, these teriyaki salmon bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.

Prep: 20 minsCook: 10 minsTotal: 30 mins

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Servings: Serve 4

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Ingredients

• 4 (5-6 ounce) salmon filets
• 3 cups cooked brown rice or white rice (may substitute cooked quinoa or cauliflower rice)
• 2 cups chopped cucumber
• 1 cup shelled edamame, cooked and cooled
• 1 cup shredded or julienned carrots
• 1 medium avocado, sliced
• 2 green onions, thinly sliced
• ½ cup coconut aminos
• ¼ cup honey
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 3 garlic cloves, minced (1 tablespoon)
• 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
• 1 ½ tablespoons cornstarch
• 2 tablespoons warm water (to dissolve the cornstarch)
• Sesame seeds (an optional garnish)

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Instructions

1. Place salmon filets in a shallow dish and set aside. 
2. Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved. 
3. Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).
4. Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame. 
5. Preheat the oven on the broiler setting. 
6. While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade. 
7. Broil for 7-8 minutes or until the fish flakes easily with a fork. 
8. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
9. In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white. 
10. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.
11. Continue to heat for 3-4 minutes, or until the sauce has thickened. 
12. To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.
13. Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl. 
14. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions (also referred to as scallions) and sesame seeds, if using.

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Nutrition Information

• Serving Size: ¼ recipe
• Calories: 560
• Fat: 18 g
• (Sat Fat: 3 g)
• Sodium: 450 mg
• Carbohydrate: 65 g
• (Fiber: 6 g
• Sugar: 19 g)
• Protein: 40 g

Dietary

Dairy-FreeEgg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jess Beacom

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