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Teriyaki Salmon Bowl (Easy 30 Minute Dinner)

teriyaki-salmon-bowl-(easy-30-minute-dinner)

Feeling less than inspired but want a meal that’s satisfying and won’t leave you feeling weighed down? Enter the Teriyaki Salmon Bowl. A complete meal in a bowl that’s ready in just 30 minutes.

Overhead view of teriyaki salmon bowl served in a white bowl with rice, chopped cucumber, edamame, sliced avocado, and shredded carrots, chopsticks on the side of the bowl.

A 30-Minute Weeknight Dinner Winner

When perfectly glazed salmon tops tender rice, creamy avocado, and fresh veggies, you’ve got a dinner that’s craveable like takeout, but much easier on the wallet when you make them at home. Even better, you can get this Teriyaki Salmon Bowl on the table in just 30 minutes so now a delicious, takeout-style meal can be yours any day of the week.

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Close up overhead view of teriyaki salmon bowl served in a white bowl with rice, edamame, carrots, avocado, cucumber and broiled teriyaki salmon filet.

Why We Think Salmon is a SUPERfood

Not only is salmon the super tasty star of this Teriyaki Salmon Bowl it’s loaded with nutrients making it one of the few foods we’d call and actual ‘superfood’. Here are just a few reasons we, as registered dietitians, love and recommend salmon:

  • Excellent source of omega-3 fatty acids which support brain, heart, and eye health
  • Great source of protein to support building and maintenance of lean muscle
  • Excellent source of vitamin B12 which is essential for metabolism, healthy nerves, and blood cells
  • Rich source of vitamin D. Salmon is one of the few foods that naturally contain vitamin D making it a smart choice for the winter months and those who live in northern latitudes or limit their exposure to the sun 
  • Good source of vitamin B6 which is essential for properly functioning nervous and immune systems
Overhead view of all ingredients for teriyaki salmon bowls arranged together in small bowls and platter.
Four broiled teriyaki salmon filets on a foil covered sheet pan.
Close up view of teriyaki salmon bowl served in a white bowl, topped with a broiled salmon filet with a spoon drizzling teriyaki sauce over salmon.

Ingredients to make a Salmon Bowl:

  • Salmon – Choose fillets that are 5-6 ounces with skin on (learn How to Choose Quality Seafood in this post)
  • Cooked rice – may use white rice or brown rice or substitute cooked quinoa or cauliflower rice. Frozen rice is a great shortcut to cut down on preparation time. 
  • Cucumber 
  • Shelled edamame –  Edamame are whole, immature (green) soybeans. They’re high in fiber and a good source of plant-based protein. Look for shelled edamame in the freezer section. If you can find shelled edamame, it’s easy to prepare following the package directions. 
  • Carrots – Look for shredded or julienned carrots in the produce section or use a julienne peeler like this to make your own. 
  • Avocado – A deliciously creamy contrast to the crunchy veggies.
  • Green onions
  • Coconut aminos – A lower-sodium and soy-free alternative to soy-sauce. May substitute gluten-free tamari or low-sodium soy sauce, if desired (see recipe for more information).
  • Honey – Adds a subtle sweetness to the tangy homemade teriyaki sauce
  • Rice vinegar 
  • Toasted sesame oil
  • Garlic cloves – Chopped garlic in a jar can be found in the produce section and is a great way to save time during preparation. 
  • Fresh ginger- May substitute dried ginger
  • Cornstarch – Thickens the sauce and gives it a velvety texture. May substitute arrowroot starch (see recipe card below), if desired.
  • Sesame seeds
Close up view of Teriyaki Salmon Bowl served in white bowl, the teriyaki salmon filet flaking apart with perfect broiling.

How to Make a Teriyaki Salmon Bowl

  1. Place the salmon filets in a shallow dish. Pat them dry with paper towels and sprinkle with salt and black pepper then set aside. 
  2. Prepare the sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger, Whisk well to combine making sure honey has dissolved. 
  3. Pour ⅓ cup sauce over the salmon filets then turn them over so that they are skin-side up. Set aside while you prepare the cucumbers, carrots, and edamame. 
  4. Preheat the broiler. While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon on the baking sheet skin side down, discarding any leftover marinade. Broil for 7-8 minutes or until the fish flakes easily with a fork. 
  5. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
  6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 3-4 minutes, or until the sauce has thickened. 
  7. To serve, place ¾ cup rice in each of 4 shallow bowls or plates. Top with salmon and divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado among the bowls. 
  8. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.
Teriyaki Salmon Bowls served in a white bowl over white rice topped with broiled salmon, edamame, carrots, avocado, cucumber and sesame seeds.

Teriyaki Salmon Bowl FAQ’s

Is a Salmon Bowl Good For You?

In addition to be insanely delicious, these teriyaki salmon bowls are packed with nutrition thanks to omega-3 fats from salmon along with a host of  vitamins, minerals and fiber from the colorful veggies. A salmon that includes rice or quinoa is a balanced meal providing protein, fats, and carbs to keep you well fed and satisfied for hours.

What Goes Well With Teriyaki Salmon?

If you’re wondering which vegetable pairs well with teriyaki salmon, we recommend cucumbers, carrots, thinly sliced radishes, shredded cabbage (try purple cabbage for extra color and antioxidants), steamed or roasted Brussels sprouts, sauteed mushrooms (any kind will do but shitake are particularly amazing!), sauteed or grilled asparagus, and/or roasted or steamed green beans or broccoli. A handful of sprouts or microgreens is also a fantastic addition to your bowl.

Can I Prep This Recipe Ahead?

Yes, there are a few ways to prep these teriyaki salmon bowls ahead of time. Take your pick from the following options to help save time later in the week:

  1. Cook the rice and the salmon then cool and store in separate air-tight containers in the fridge for up to 3 days or until ready to use. When it comes time to eat, thicken the teriyaki sauce, reheat the salmon and rice, then add the veggies, or
  2. Prep the veggies and the ingredients for the teriyaki sauce (don’t thicken the sauce just yet since you’ll be using part of it to marinate the salmon before cooking). When it’s time to eat, proceed with the recipe as written, or
  3. Prepare the bowls start to finish as written, storing the salmon and rice in airtight containers (we love these glass meal prep containers) separate from the veggies. When it’s time to eat, reheat the salmon and rice and top with the veggies and avocado.

Can a Salmon Bowl be made grain-free?

Yes! To make this bowl grain-free, substitute cauliflower rice for brown or white rice.

Which Rice is the Best Rice for a Salmon bowl?

The best rice is the rice you like best! While brown rice is higher in fiber than white rice, white rice cooks up quickly so it all comes down to what you prefer. We have recipes and step-by-step tutorial for making Instant Pot Brown Rice and Instant Pot Jasmine Rice that’s perfect every time! Frozen rice or quinoa is a great option for cutting down on prep time.

More Salmon Recipes You’ll Love

Overhead view of teriyaki salmon bowl in a white bowl with chopsticks on the edge of bowl.

Recipe

Teriyaki Salmon Bowl (30 Minute Dinner)

An easy weeknight dinner recipe, these Teriyaki Salmon Bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.

Prep: 20 minsCook: 10 minsTotal: 30 mins

Ingredients

  • 4 (5-6 ounce) salmon filets
  • 3 cups cooked brown rice or white rice (may substitute cooked quinoa or cauliflower rice)
  • 2 cups chopped cucumber
  • 1 cup shelled edamame, cooked and cooled
  • 1 cup shredded or julienned carrots
  • 1 medium avocado, sliced
  • 2 green onions, thinly sliced
  • ½ cup coconut aminos
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
  • 1 ½ tablespoons cornstarch 
  • Optional for serving: Sesame seeds

Instructions

  1. Place the salmon filets in a shallow dish and set aside. 
  2. Prepare the sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger, Whisk well to combine making sure honey has dissolved. 
  3. Pour ⅓ cup sauce over the salmon filets then turn them over so that they are skin-side up. Set aside while you prepare the cucumbers, carrots, and edamame. 
  4. Preheat the broiler. While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade. Broil for 7-8 minutes or until the fish flakes easily with a fork. 
  5. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
  6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 3-4 minutes, or until the sauce has thickened. 
  7. To serve, place ¾ cup rice in each of 4 shallow bowls or plates. Top with salmon and divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado among the bowls. 
  8. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.

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Nutrition Information

  • Serving Size: ¼ recipe
  • Calories: 560
  • Fat: 18 g
  • (Sat Fat: 3 g)
  • Sodium: 450 mg
  • Carbohydrate: 65 g
  • (Fiber: 6 g
  • Sugar: 19 g)
  • Protein: 40 g

Dietary

© The Real Food Dietitians

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Teriyaki Salmon Bowl served in a white bowl over white rice topped with edamame, cucumber, shredded carrots, sliced avocado, and a broiled teriyaki salmon filet.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.

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