Name: Teriyaki Salmon Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the Salmon:; 4 salmon fillets; ¼ cup soy sauce (or tamari for gluten-free); 3 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp cornstarch mixed with 2 tsp water (slurry); For the Bowls:; 3 cups cooked rice (white or brown); 2 cups steamed broccoli florets; 1 cup shredded carrots; 1 avocado, sliced; 2 green onions, chopped; Sesame seeds, for garnish

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These teriyaki salmon bowls are my perfect balance of sweet, savory, and fresh. Tender, flaky salmon is glazed with homemade teriyaki sauce, then served over fluffy rice with colorful vegetables and creamy avocado. It’s a wholesome, filling dish that feels restaurant-worthy yet is easy to make at home.

Why You’ll Love This Recipe

I love this recipe because it’s both healthy and satisfying. The teriyaki sauce is made from scratch with simple pantry ingredients, giving me full control over sweetness and saltiness. The bowl format means I can customize it—sometimes I go heavy on the veggies, sometimes I swap rice for quinoa, and other times I add a spicy kick with sriracha. It’s a dish that works for both busy weeknights and meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

Salmon fillets
Soy sauce
Honey
Rice vinegar
Sesame oil
Garlic, minced
Fresh ginger, grated
Cornstarch mixed with water (for thickening)

For the Bowls:

Cooked rice (white or brown)
Steamed broccoli florets
Shredded carrots
Avocado, sliced
Green onions, chopped
Sesame seeds (for garnish)

Directions

I start by rinsing the salmon and patting it dry with paper towels. I place the fillets on a lined baking sheet.
I make the teriyaki sauce by combining soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan. I bring it to a gentle simmer, then stir in the cornstarch slurry to thicken. I set it aside.
I brush the salmon fillets generously with the sauce, then bake at 400°F (200°C) for 12–15 minutes, brushing again halfway through for extra glaze.
While the salmon cooks, I prepare the rice and steam the broccoli until bright green and tender.
To assemble, I divide the rice into bowls, top with broccoli, shredded carrots, avocado slices, and a salmon fillet. I drizzle extra teriyaki sauce over the top and sprinkle with green onions and sesame seeds.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I swap the rice for cauliflower rice to make it low-carb. I’ve also added edamame, pickled cucumbers, or sautéed mushrooms for more variety. For a spicy twist, I mix a little chili paste into the teriyaki sauce.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm the salmon and rice gently in the microwave or in a covered skillet with a splash of water. I add fresh avocado just before serving.

FAQs

Can I make this with frozen salmon?

Yes, I thaw it completely before cooking for the best texture.

Can I use store-bought teriyaki sauce?

Yes, but I prefer homemade for fresher flavor and control over the sweetness.

What other vegetables work in this bowl?

I like adding bell peppers, snap peas, edamame, or roasted sweet potatoes.

How can I make it gluten-free?

I use tamari or coconut aminos instead of soy sauce.

Can I grill the salmon instead of baking?

Yes, grilling adds a smoky flavor—just brush with sauce while grilling for a nice glaze.

Conclusion

These teriyaki salmon bowls are fresh, flavorful, and easy to adapt to my mood or pantry. The tender salmon, glossy sauce, and crisp vegetables over warm rice make every bite a perfect mix of textures and flavors. Whether I’m cooking for myself or feeding a crowd, this dish always feels like a special treat without being complicated.