Teriyaki Salmon Bowl

I’ve created a tasty and balanced Teriyaki Salmon Bowl that works perfectly for a weeknight dinner. Salmon glazed in a homemade teriyaki sauce, served over a bed of rice and vibrant veggies—clean, flavorful, and satisfying.

Why You’ll Love This Recipe

I love how this dish brings together rich, juicy salmon and a sticky-sweet teriyaki glaze, yet keeps things fresh with crisp vegetables and wholesome rice. It comes together in about 30 minutes, so I get dinner on the table fast without sacrificing flavor. Plus, I can swap veggies or switch the base to suit what I have on hand, which keeps it flexible and fun.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Salmon

• 4 salmon fillets (each about 6 oz)
• 1 tablespoon oil (avocado or sesame)
• Salt and pepper to taste

For the Homemade Teriyaki Sauce

• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch + 2 teaspoons water (for the slurry)

For the Bowl Assembly

• 2 cups cooked rice (jasmine, sushi or brown)
• 1 cup steamed broccoli
• ½ cup shredded carrots
• ½ cup shelled, cooked edamame
• ½ cup thinly sliced cucumber
• ½ cup thinly sliced red cabbage
• 1 avocado, sliced
• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced

Optional

• Sriracha mayo for drizzling

Directions

1. I start by making the teriyaki sauce: In a small saucepan I combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic and ginger. I heat over medium until it begins to simmer. Then I stir in the cornstarch + water slurry and cook 1-2 minutes until the sauce thickens to a glaze-like consistency.
2. I season the salmon fillets with salt and pepper. I heat the oil in a non-stick skillet over medium-high. I place the salmon skin-side down and cook about 4-5 minutes. Then I flip and cook another 2-3 minutes, brushing with the teriyaki sauce during the last minute of cooking. (If I prefer oven-baked I might do 400 °F / 200 °C for about 12-15 minutes, or air-fry at 400 °F for 8-10 minutes.)
3. While the salmon cooks, I get the rice ready and set it aside. I steam or blanch the broccoli and edamame. I slice the cucumber, red cabbage and avocado.
4. For assembly: I put a base of rice in each bowl. I top with the glazed salmon (whole fillet or cut into chunks). I arrange the veggies around the salmon. Then I drizzle extra teriyaki sauce (and sriracha mayo if using). I finish with sesame seeds and green onions.

Servings And Timing

This recipe yields 4 servings. Preparation takes about 15 minutes, cooking takes about 15 minutes, so total time is approximately 30 minutes.

Variations

• Swap the rice for brown rice or cauliflower rice for a lower-carb version.
• Use roasted or raw veggies instead of steamed: try roasted zucchini, sweet potato or sautéed greens.
• For extra heat, drizzle with sriracha mayo or sprinkle on chili flakes.
• If you prefer a different protein, you could use tofu or chicken instead of salmon—just adjust the cooking time accordingly.
• Use tamari instead of soy sauce (and ensure other sauce ingredients are gluten-free) for a gluten-free version.

Storage/Reheating

I store the cooked salmon, rice and vegetables separately in airtight containers in the fridge for up to 3-4 days. When reheating: I warm the rice and veggies first in the microwave or in a skillet until steaming, then briefly reheat the salmon so it doesn’t overcook. The teriyaki sauce keeps well too—stored in a sealed jar in the fridge for up to one week.

FAQs

What type of salmon should I use?

I use fresh or properly thawed frozen salmon fillets; skin-on or skinless both work. Wild-caught will have stronger flavor, but farmed is fine too.

Can I use store-bought teriyaki sauce?

Yes — a good-quality store-bought teriyaki sauce works if I’m short on time, skipping the homemade step entirely.

How can I tell when the salmon is done?

I look for salmon that flakes easily with a fork and is opaque throughout. An internal temperature of around 125-130 °F (52-54 °C) gives medium doneness; 145 °F (63 °C) is fully cooked.

Can I meal-prep this recipe?

Absolutely — it’s ideal for prepping ahead. I store components separately and assemble the bowls when ready to eat.

What’s a good low-carb substitute for rice?

I like using cauliflower rice or even shredded cabbage lightly sautéed in sesame oil as a base instead of rice.

Conclusion

I love how this Teriyaki Salmon Bowl combines simplicity, flavor and nutrition in one dish. It’s quick enough for a weeknight dinner but feels like something special. With juicy glazed salmon, a vibrant array of veggies and a satisfying base of rice (or substitute), it hits the mark for balance and taste. I hope you’ll enjoy it as much as I do.

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