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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 0.25 cup soy sauce
  • 0.25 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 cups cooked rice white or brown
  • 1 cup broccoli florets steamed
  • 1 cup shredded carrots
  • 1 avocado sliced
  • 0.25 cup green onions chopped
  • Sesame seeds to taste, for garnish

Equipment

  • baking sheet
  • small saucepan
  • whisk
  • Paper towels

Method
 

  1. Preheat oven to 400°F (200°C). Rinse salmon under cold water and pat dry. Place on a lined baking sheet.
  2. In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium until simmering.
  3. Add cornstarch slurry to the saucepan. Stir and cook for 1–2 minutes until the sauce thickens. Remove from heat.
  4. Brush salmon with teriyaki sauce. Bake for 12–15 minutes, or until salmon flakes easily with a fork.
  5. While salmon bakes, cook rice and steam broccoli until tender-crisp.
  6. 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.