Teriyaki Salmon Bowls are the perfect solution when you want a restaurant-quality meal at home in just 25 minutes. I’ve been making this recipe for my family for years, and it never fails to impress with its beautiful presentation and incredible flavors.
There’s something magical about the way that sweet and savory teriyaki glaze caramelizes on the salmon in the oven. The first time I made these bowls, I was honestly surprised at how quickly they came together – and how much my family loved them. What started as a weeknight experiment has become one of our most requested dinner recipes, rivaling even our popular chicken marinade recipes for family favorites. The combination of flaky, glazed salmon with fresh vegetables and fluffy rice creates the perfect balance of flavors and textures that satisfies everyone at the table. Let’s get cooking!
Why You’ll Love This Teriyaki Salmon Bowls Recipe
These teriyaki salmon bowls have become a staple in my kitchen because they deliver restaurant-quality results with minimal effort. I love how this recipe brings together the sweet and savory flavors that make teriyaki so irresistible, while keeping things simple enough for busy weeknights.
Ready in just 25 minutes from start to finish
Perfect balance of sweet and savory teriyaki flavors
Packed with nutritious salmon, vegetables, and whole grains
Completely customizable with your favorite vegetables
Easy cleanup with minimal dishes required
Great for meal prep and leftovers
Family-friendly recipe that even picky eaters enjoy
This recipe is more than just a quick dinner – it’s a complete, satisfying meal that brings everyone to the table with excitement.
Ingredient Note List
Salmon Fillets: Fresh salmon fillets are the star of these bowls, providing heart-healthy omega-3 fatty acids and a rich, flaky texture that pairs beautifully with the sweet teriyaki glaze.
Soy Sauce: The foundation of our teriyaki sauce, soy sauce brings that essential umami depth and saltiness that balances perfectly with the honey’s sweetness.
Honey: I always use pure honey because it creates a gorgeous caramelized glaze when baked and adds natural sweetness without being overpowering.
Rice Vinegar: This gentle acid brightens the entire sauce and helps balance the richness of the salmon with a subtle tang.
Sesame Oil: Just a tablespoon adds an incredible nutty aroma and authentic Asian flavor that makes these teriyaki salmon bowls taste restaurant-quality, similar to how sesame oil enhances our teriyaki shrimp stir-fry.
Fresh Ginger: Grated fresh ginger provides a warm, spicy note that cuts through the richness and adds complexity to the sauce.
Garlic: Minced fresh garlic enhances the savory elements and creates an aromatic base that makes your kitchen smell amazing.
Cornstarch: This simple thickening agent transforms the sauce from thin to glossy and helps it cling beautifully to the salmon.
Steamed Rice: The perfect neutral base that soaks up all those delicious teriyaki flavors and makes the meal satisfying and complete.
Fresh Vegetables: Broccoli, carrots, and avocado add color, nutrition, and varying textures that make each bite interesting and balanced.
How to Cook Teriyaki Salmon Bowls
Step 1. I always start by preheating my oven to 400°F because consistent temperature is key to getting that perfect flaky texture on the salmon.
Step 2. After rinsing the salmon under cold water, I pat each fillet completely dry with paper towels – this step ensures the teriyaki glaze adheres properly and creates a beautiful caramelized surface.
Step 3. In my experience, making the teriyaki sauce fresh makes all the difference, so I whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat.
Step 4. I’ve found that letting the sauce simmer for just a minute or two allows all those flavors to meld together beautifully before adding the cornstarch mixture.
Step 5. My family loves when I brush each salmon fillet generously with the warm teriyaki sauce – you can actually watch it start to caramelize as it hits the fish.
Step 6. I usually bake the salmon for 12-15 minutes, checking at 12 minutes because nobody wants overcooked fish – it should flake easily but still be moist inside.
Step 7. While the salmon bakes, I prepare my rice according to package directions and steam the broccoli until it’s bright green and tender-crisp – the same technique I use for vegetables in my chicken and shrimp stir-fry.
Step 8. To assemble these gorgeous bowls, I divide the rice among four bowls and arrange the vegetables in colorful sections before topping with the glazed salmon and that irresistible extra sauce.
How to Store & Reheat
I usually store any leftover components separately in airtight containers in the refrigerator, where they’ll stay fresh for up to 3 days – the same storage method I recommend for stir-fry dishes. The salmon maintains its texture better when stored apart from the rice and vegetables.
For freezing, I recommend only freezing the cooked salmon fillets, wrapped tightly in foil and placed in freezer bags for up to 2 months. The vegetables and rice are best enjoyed fresh rather than frozen.
When reheating, I’ve found the best method is to gently warm the salmon in a 300°F oven for about 8-10 minutes, while the rice can be reheated in the microwave with a splash of water to restore moisture. The vegetables taste best at room temperature or lightly warmed.
Teriyaki Salmon Bowls
Teriyaki Salmon Bowls are a fast, healthy dinner option with baked salmon fillets glazed in sweet-savory sauce, served over rice and fresh vegetables. Perfect for weeknights.
Preheat oven to 400°F (200°C). Rinse salmon under cold water and pat dry. Place on a lined baking sheet.
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium until simmering.
Add cornstarch slurry to the saucepan. Stir and cook for 1–2 minutes until the sauce thickens. Remove from heat.
Brush salmon with teriyaki sauce. Bake for 12–15 minutes, or until salmon flakes easily with a fork.
While salmon bakes, cook rice and steam broccoli until tender-crisp.
Assemble bowls: Add rice, broccoli, carrots, avocado, and one salmon fillet per bowl. Drizzle with remaining sauce and garnish with green onions and sesame seeds.
Notes
Customize vegetables as desired. Add red pepper flakes for heat. Substitute salmon with tofu or chicken if preferred. Store ingredients separately for best results.
What to Serve With Teriyaki Salmon Bowls
Cucumber Salad: A crisp cucumber salad with rice vinegar dressing provides a refreshing, cool contrast to the warm, glazed salmon and adds extra vegetables to your meal.
Edamame: Steamed edamame beans are perfect alongside these bowls, adding plant-based protein and a satisfying pop of bright green color that complements the Asian flavors.
Teriyaki Vegetables: Additional stir-fried vegetables with teriyaki glaze create a cohesive flavor profile while adding more colorful, nutritious elements to your meal.
Chicken and Shrimp Stir-Fry: For those wanting extra protein or feeding a crowd, this complementary Asian dish pairs beautifully with the teriyaki flavors.
Pickled Vegetables: Quick-pickled radishes or carrots bring a tangy crunch that cuts through the richness of the teriyaki glaze and adds an authentic Japanese restaurant touch.
Asian-Style Seasoned Salad: A fresh salad with Asian seasonings adds extra crunch and freshness, making the meal feel more substantial and colorful.
FAQs
How many calories are in teriyaki salmon bowls? Each serving contains approximately 550 calories, making these bowls a nutritious and satisfying dinner option that provides excellent protein and healthy fats from the salmon.
Are teriyaki salmon bowls healthy for you? Yes, these bowls are very healthy because they combine omega-3 rich salmon with fiber-filled vegetables and provide a balanced mix of protein, healthy fats, and complex carbohydrates.
Can I substitute the salmon with other proteins? Absolutely – I often use chicken thighs or firm tofu when I want to switch things up, and both work beautifully with the homemade teriyaki sauce.
How do I prevent the salmon from being overcooked? I recommend checking your salmon at 12 minutes and looking for it to flake easily with a fork while still being slightly translucent in the center – it will finish cooking from residual heat.
