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Teriyaki salmon bowl 1

Teriyaki Salmon Bowl

This heart-healthy teriyaki salmon bowl combines omega-3-rich salmon with a homemade teriyaki sauce and fresh vegetables for a nutritious and delicious meal. Perfect for weeknight dinners or meal prep, it delivers protein, flavor, and satisfaction in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 4 bowls
Calories 450 kcal

Equipment

  • Non-stick skillet
  • Small Saucepan
  • Steamer basket

Ingredients
  

For the Salmon

  • 4 salmon fillets 6 oz each, skin-on preferred
  • 1 tablespoon olive oil
  • salt and pepper to taste

For the Teriyaki Sauce

  • 1/3 cup low-sodium soy sauce or coconut aminos for gluten-free option
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Bowl

  • 2 cups brown rice cooked (or quinoa/cauliflower rice)
  • 2 cups broccoli florets steamed
  • 1 large carrot julienned
  • 1 avocado sliced
  • 1 cucumber thinly sliced
  • 2 green onions chopped
  • 1 tablespoon sesame seeds
  • sliced nori sheets, edamame, pickled ginger optional

Instructions
 

  • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat.
  • Once simmering, add the cornstarch slurry while whisking continuously. Continue to cook for 1-2 minutes until the sauce thickens to a glossy consistency. Remove from heat and let cool slightly.
  • Pat the salmon fillets dry with paper towels and season with salt and pepper.
  • Heat olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
  • Flip carefully and cook for another 2-3 minutes, depending on thickness. The salmon should be slightly pink in the center for optimal moisture.
  • Pour half of the teriyaki sauce over the salmon in the last minute of cooking, allowing it to caramelize slightly. Reserve the remaining sauce for drizzling over your completed bowls.
  • While the salmon cooks, steam your broccoli florets until bright green and tender-crisp (about 3-4 minutes).
  • Arrange your rice as the base of each bowl, creating distinct sections for each component rather than mixing everything together.
  • Place the glazed salmon over the rice, then arrange the broccoli, julienned carrots, cucumber slices, and avocado around it.
  • Drizzle with the remaining teriyaki sauce, then sprinkle with chopped green onions and sesame seeds. Add optional toppings like nori or pickled ginger if desired.

Notes

For meal prep, store components in separate containers to maintain freshness. The salmon will keep for up to 3 days refrigerated, while the sauce stays fresh for up to 2 weeks. Make double the amount of sauce and store half in the refrigerator for quick meals when you're pressed for time.
For a lower-carb option, substitute cauliflower rice for the brown rice. For a gluten-free version, use coconut aminos or tamari instead of soy sauce.

Nutrition

Calories: 450kcalCarbohydrates: 42gProtein: 32gFat: 18gSodium: 620mgFiber: 8g
Keyword Salmon Bowl, Teriyaki Salmon, Healthy Dinner, Meal Prep, Protein Bowl
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