Easy Healthy Teriyaki Salmon Bowl (30-Minutes)

Looking for a fast, flavorful, and healthy dinner that doesn’t skimp on satisfaction? Meet your new go-to: the Teriyaki Salmon Bowl.

With flaky salmon glazed in a sticky-sweet teriyaki sauce, served over fluffy rice and vibrant veggies, this dish delivers bold flavors in every bite.

Let’s dive in!

Ingredients for the Perfect Teriyaki Salmon Bowl

To create a well-balanced and satisfying bowl, it’s all about choosing fresh ingredients and bold pairings. Here’s what you need:

• Salmon fillets: Fresh or frozen, skin-on or skinless. Wild-caught is ideal for better flavor and nutrition.
• Teriyaki sauce: You can use a store-bought version or make a homemade sauce with pantry staples.
• Rice base: Jasmine or sushi rice works well, but brown rice or cauliflower rice can be great alternatives.
• Vegetables: Steamed broccoli, shredded carrots, edamame, cucumber slices, and red cabbage add color and crunch.
• Garnishes: Toasted sesame seeds, sliced green onions, avocado, and a drizzle of sriracha mayo elevate the final dish.

How to Make Homemade Teriyaki Sauce

While bottled sauces are convenient, nothing beats the taste of a fresh, homemade teriyaki glaze.

Ingredients:

• 1/4 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 mixed with 2 teaspoons water (for thickening)

Instructions:

1. Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat.
2. Bring to a gentle simmer, then stir in the cornstarch slurry.
3. Cook for 1–2 more minutes until the sauce thickens to a glaze-like consistency.
4. Taste and adjust—add more honey for sweetness or soy sauce for saltiness.

This sauce keeps well in the fridge for up to a week, so it’s great for make-ahead meals.

Cooking the Salmon Just Right

Perfectly cooked salmon is moist, flaky, and full of flavor. Here are your options:

Pan-seared: Heat oil in a nonstick skillet over medium-high heat. Sear salmon skin-side down for 4–5 minutes, flip, then cook another 2–3 minutes. Brush with teriyaki sauce during the last minute.

Baked: Preheat oven to 400°F (200°C). Place salmon on a foil-lined tray, brush with teriyaki sauce, and bake for 12–15 minutes.

Grilled: Brush salmon with oil and grill over medium heat for 4–5 minutes per side, basting with sauce.

Air fryer: Cook salmon at 400°F for 8–10 minutes. Add the glaze in the last few minutes to avoid burning.

For food safety, aim for an internal temperature of 125°F–130°F for medium or 145°F for well-done.

Building the Ultimate Salmon Bowl

Now comes the fun part—assembling your bowl.

1. Start with the base: Fluffy white rice, nutty brown rice, or low-carb cauliflower rice.
2. Add your salmon: Glazed and cut into bite-sized chunks or served whole on top.
3. Pile on the veggies: Use raw, roasted, or steamed vegetables for color and crunch.
4. Drizzle with sauce: A little extra teriyaki or a creamy sriracha mayo adds richness.
5. Finish with toppings: Sesame seeds, avocado slices, scallions, and even pickled ginger.

Feel free to experiment with different textures and flavor combinations. You can go spicy with chili flakes, tangy with pickled veggies, or rich with a soft-boiled egg.

Meal Prep and Storage Tips

Teriyaki salmon bowls are ideal for meal prep. Here’s how to store and reheat them:

• Storage: Keep the cooked salmon, rice, and vegetables in separate airtight containers for up to 3–4 days.
• Reheating: Microwave rice and veggies until warm, then reheat salmon briefly to avoid overcooking.
• Sauce: Store teriyaki sauce in a sealed jar in the fridge for up to one week.
• Make-ahead: Cook extra rice and salmon in batches so you can build bowls all week long.

This dish holds up well in the fridge, making it a great grab-and-go lunch option.

Recipe FAQ’s

Can I use store-bought teriyaki sauce?

Yes! A good-quality store-bought version works in a pinch. You can skip the sauce-making step.

Can I meal prep this recipe?

Absolutely. Store salmon, rice, and veggies separately for up to 3–4 days and reheat before serving.

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

Try cauliflower rice or shredded cabbage stir-fried lightly in sesame oil.