Print

Teriyaki Salmon Bowl

Life At The Table Teriyaki Salmon Bowl. A salmon filet coated with teriyaki sitting on a bed of brown rice, cucumbers, carrots, and green onions in a white bowl on a wooden table.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Units Scale
  • 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

 

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.

Find it online: https://lifeatthetable.com/teriyaki-salmon-bowl/

Book Now Book Now
Chef Sandra's Top 10 Fruits and Vegetables for Weeknight Cooking

Top 10 Fruits and Vegetables for Weeknight Cooking

You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.

 

You have Successfully Subscribed!

We never, ever share your information.