Overhead view of teriyaki salmon bowl in a white bowl with chopsticks on the edge of bowl.

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
Servings: Serve 4


  • 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 
  • Optional for serving: Sesame seeds


  1. Place the salmon filets in a shallow dish and set aside. 
  2. Prepare the sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger, Whisk well to combine making sure honey has dissolved. 
  3. Pour ⅓ cup 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 foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade. Broil for 7-8 minutes or until the fish flakes easily with a fork. 
  5. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
  6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until the cornstarch is dissolved and the liquid looks milky white. 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 for 3-4 minutes, or until the sauce has thickened. 
  7. To serve, place ¾ cup rice in each of 4 shallow bowls or plates. Top with salmon and divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado among the bowls. 
  8. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.

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


© The Real Food Dietitians
Recipe By: Jess Beacom

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