Easy Teriyaki Salmon Bowl

Salmon bowls are my answer to eating healthy without feeling like I’m eating healthy. This teriyaki version has everything — flaky glazed salmon, fluffy rice, crunchy vegetables, creamy avocado, and a homemade teriyaki sauce that beats any bottle you can buy.

The sauce comes together in 5 minutes with pantry staples you already have, and it caramelizes on the salmon in the oven, creating this sticky-sweet glaze that’s absolutely irresistible. I always make extra rice so I can have leftovers for lunch the next day. It’s one of those meals that makes you feel good about what you’re eating while also being genuinely delicious.

Sarah Mitchell

Easy Teriyaki Salmon Bowl

Salmon bowls are my answer to eating healthy without feeling like I'm eating healthy. This teriyaki version has everything — flaky glazed salmon, fluffy rice, crunchy vegetables, creamy avocado, and a homemade teriyaki sauce that beats any bottle you can buy.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 460

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets (6 oz each)
• 3 cups cooked rice
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 cup edamame, shelled
• 2 green onions, sliced
• Sesame seeds for garnish
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the teriyaki sauce: combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer.
3. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Remove from heat.
4. Place the salmon fillets on the baking sheet. Brush generously with half the teriyaki sauce.
5. Bake for 12-15 minutes until the salmon flakes easily and the glaze is caramelized.
6. Divide the rice among four bowls. Top with the salmon, sliced avocado, cucumber, and edamame.
7. Drizzle with the remaining teriyaki sauce and garnish with green onions and sesame seeds.

Notes

For extra caramelization, broil the salmon for the last 2 minutes. The teriyaki sauce can be made ahead and stored in the fridge for up to a week. Customize your bowls with whatever toppings you like — pickled ginger, shredded carrots, seaweed, or sriracha mayo are all great additions.