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
  • 2 tablespoons warm water (to dissolve the cornstarch)
  • Sesame seeds (an optional garnish)


  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.

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