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Close-up of a Teriyaki Salmon Bowl featuring glazed salmon over rice, topped with avocado, edamame, shredded carrots, and cucumbers.

Teriyaki Salmon Bowls

This recipe provides instructions for making Teriyaki Salmon Bowls, featuring salmon glazed with a homemade teriyaki sauce served over rice with fresh vegetables.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon
  • 4 salmon filets 5-6 ounce each
Base and Vegetables
  • 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
Teriyaki Sauce
  • 1/2 cup coconut aminos
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves garlic cloves minced (1 tablespoon total)
  • 1 teaspoon fresh ginger grated (or ½ teaspoon dried ginger)
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons warm water to dissolve the cornstarch
  • Sesame seeds optional garnish

Equipment

  • Shallow dish
  • Rimmed baking sheet
  • Small saucepan
  • Small bowl

Method
 

  1. Place salmon filets in a shallow dish and set aside.
  2. Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved.
  3. Pour ⅓ cup of the teriyaki sauce over the salmon filets, saving the rest for later. Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame.
  4. Preheat the oven on the broiler setting.
  5. 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.
  6. Broil for 7-8 minutes or until the fish flakes easily with a fork.
  7. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
  8. In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white.
  9. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.
  10. Continue to heat for 3-4 minutes, or until the sauce has thickened.
  11. To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.
  12. Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl.
  13. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.

Nutrition

Calories: 560kcalCarbohydrates: 65gProtein: 40gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 6gSugar: 19g

Notes

This recipe makes four servings. The nutrition information provided is for one-quarter of the recipe.

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