Teriyaki Salmon Bowl

Teriyaki Salmon Bowl: A Flavor-Packed, Weeknight Wonder

Crispy, saucy, and totally satisfying — this teriyaki salmon bowl might just be your new favorite dinner.

What’s rich in omega-3s, full of color, and guaranteed to make your taste buds do a happy dance?

Say hello to the teriyaki salmon bowl. It’s quick, craveable, and packed with good-for-you ingredients. Whether you’re cooking for one or feeding a crowd, this dish will beckon your family or dinner guests to the table.

Here’s the game plan: pan-sear salmon until golden and crisp. Brush it with a glossy homemade teriyaki sauce. Then pop it in the oven for a perfect caramelized finish. Lay it on hearty brown rice layered with fresh veggies, and a simple vinaigrette, and boom — you’ve got a restaurant-worthy meal without leaving home.

Why Salmon Shines in This Teriyaki Salmon Bowl

Salmon isn’t just tasty — it’s one of the most nutrient-rich proteins around. It’s packed with omega-3 fatty acids, which support brain and heart health. Plus, it’s a great source of vitamin B12, vitamin D, and minerals like selenium and potassium.

Why Teriyaki Sauce Tastes So Irresistible

Teriyaki sauce is balanced ballet of sweet, salty, and umami in all the best ways. That’s why it’s so addictive. But here’s a fun twist: teriyaki originally referred to a cooking method — not a sauce.

Homemade teriyaki sauce is easy and eliminates all the additives (and other unnecessary ingredients) in store-bought versions.

The Power of Brown Rice in a Teriyaki Salmon Bowl

Let’s talk about the base. Brown rice brings more than texture — it delivers serious nutrition. As a whole grain, it contains fiber, B vitamins, and magnesium. It supports digestion and helps keep you full longer. Plus, its nutty flavor and chewy texture adds substance to every forkful.

If you have the time, toss the rice while it’s still warm, then let it sit for 15 to 30 minutes. While the rice is warm, the starch structure opens up. This means the dressing will cling to each grain and some will be absorbed. Add your vegetables to the salad after the rice has had a chance to mingle with the vinaigrette alone.

That’s how you turn plain grains into something craveable.

Fresh Veggies Bring Crunch and Contrast

A balanced bowl needs contrast. That’s where the veggies come in. We keep it simple: cubed cucumber, shredded carrot, and green onions sliced on the bias. They bring cool crunch, vibrant color, and fresh flavor.

Want to level up? Add avocado for creaminess or a sprinkle of red pepper flakes for a spicy kick.

Why You’ll Love This Teriyaki Salmon Bowl

This bowl brings it all together:

• Ready in under 30 minutes
• Loaded with lean protein, fiber, and healthy fats
• Bursting with flavor
• Perfect for meal prep or last-minute dinners

Whether you’re a salmon lover or just looking to shake up your routine, this teriyaki salmon bowl is a total win.

Bring It to the Table

Ready to pan-sear like a pro and serve up something unforgettable? This teriyaki salmon bowl delivers bold flavor, balanced nutrition, and fresh texture — all in one beautiful bowl.

So grab the recipe below and bring a little shine and flavor to your table tonight.

Other recipes you may be interested in trying:

Teriyaki Salmon Bowl

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This healthy teriyaki salmon bowl with brown rice, veggies, and a homemade teriyaki sauce is an easy and delicious meal on a home budget.

• Author: Chef Sandra Lewis
• Prep Time: 40
• Cook Time: 15
• Total Time: 55 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 4–6oz salmon filets, skin on
• kosher salt
• avocado oil
• 2 teaspoons sesame seeds, toasted

Bowl

• 2 cups cooked brown rice (warm or room temp)
• 1 cup cucumber, diced
• 1 cup carrot, shredded
• 4 green onions, bias-sliced
• 1/4 cup cilantro, chopped

 

Vinaigrette

• 2 tablespoons rice vinegar
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, grated
• zest from 1 lime
• 2 tablespoons olive oil
• kosher salt

 

Teriyaki

• 1/2 cup tamari (or soy sauce)
• 1 1/2 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, minced
• 1 tablespoon, water
• 1 tablespoon apple cider vinegar
• 1 tablespoon mirin
• 2 teaspoons cornstarch
• 2 teaspoons rice wine vinegar

 

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Instructions

• Preheat your oven to 450˚F.
• Season the salmon filets, set aside.
• In a small bowl, whisk together the vinaigrette ingredients. Taste and adjust the seasoning as needed.
• In a large bowl, combine the vinaigrette with the brown rice. Set it aside.
• Heat a small saucepan over medium heat, add the sesame oil, garlic, and ginger. Sauté 1 minute or so, just until fragrant. Reduce the heat to low.
• Stir in the tamari (or soy sauce), brown sugar, water, apple cider vinegar, and mirin. Bring to a gentle simmer and simmer lightly over low heat and simmer for 2-3 minutes.
• In a small bowl, whisk together the cornstarch with a tablespoon of cold water to make a slurry.
• Slowly whisk the slurry into the sauce. Simmer an additional 2-3 minutes or until the sauce is glossy and slightly thickened.
• Add 2 teaspoons of rice vinegar to add a splash of brightness to the teriyaki. Taste and adjust the seasoning as needed.
• Toss the bowl vegetables, cucumber, carrots, and green onion with the rice.
• Add the cilantro.
• Heat a skillet over medium-high heat until hot.
• Add just enough avocado oil to coat the bottom of the skillet. Give the skillet a swirl to ensure even coverage in the pan.
• Add the salmon filets to the skillet. Sear until the filet is browned to your liking.
• Flip the filet to the other side and turn off the burner.
• Coat each filet with the teriyaki sauce.
• Place the skillet into the oven and roast about 2-3 minutes or until the salmon filet registers 145˚F.
• Divide the rice mixture between 4 bowls.
• Top each with a salmon filet and sprinkle with toasted sesame seeds.