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Teriyaki Salmon Bowls

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These Teriyaki Salmon Bowls feature tender, flaky salmon glazed with homemade teriyaki sauce, served over rice with fresh vegetables and avocado. A balanced, wholesome dinner ready in 30 minutes that’s perfect for both busy weeknights and meal prep.

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Pat salmon fillets dry.
  2. Make teriyaki sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer gently.
  3. Stir in cornstarch slurry; cook until sauce thickens.
  4. Brush salmon with sauce. Bake 12–15 minutes, brushing again halfway through.
  5. While salmon cooks, prepare rice and steam broccoli until bright and tender.
  6. Assemble bowls: Divide rice into bowls, add broccoli, carrots, and avocado slices. Top each with a salmon fillet, drizzle with extra sauce, and sprinkle with green onions and sesame seeds.

Notes

  • Swap rice for cauliflower rice for a low-carb option.
  • Add edamame, mushrooms, or pickled cucumbers for variety.
  • For a spicy kick, mix chili paste into the teriyaki sauce.
  • Grilling the salmon adds smoky flavor—baste with sauce while grilling.

Nutrition

Find it online: https://cookedbymaya.com/teriyaki-salmon-bowls/