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Salmon is a staple in our dinner rotation, appearing in everything from salads and sheet-pan meals to these teriyaki salmon bowls. Rich in protein and omega-3 fats, it also tastes great. Our teriyaki salmon bowl recipe features a homemade teriyaki sauce, packing the bowls with flavor and making it an excellent option for an easy weeknight dinner. In just 30 minutes, you can enjoy salmon paired with a savory, slightly sweet sauce that’s served over rice and then topped with fresh veggies. These bowls are both delicious and fulfilling.
Key Ingredients and Substitutions
Besides fresh salmon and rice our recipe uses a homemade teriyaki sauce.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Salmon: The star of the dish, the salmon provides a tender and healthy base that absorbs the delicious teriyaki sauce. The salmon fillets should be about 4 to 6 ounces each. There is no need to remove the skin before cooking.
- White, Brown, or Wild Rice: Offers a hearty base for the dish, providing a neutral canvas to highlight the flavorful teriyaki salmon while absorbing the savory sauce.
- Soy Sauce: We prefer a low sodium soy sauce. It adds the same savory depth and umami flavor without overwhelming it with excessive saltiness.
- Light Brown Sugar and Honey: We used a combination of brown sugar and honey to provide sweetness and complement the savory elements of the teriyaki sauce without overpowering them..
- Mirin: This sweet rice wine adds sweetness and depth of flavor. It also helps give the teriyaki sauce its glossy texture and caramelization when it is cooked.
- Rice Vinegar: Adds a gentle acidity that brightens the flavors of the dish and balances the richness of the teriyaki sauce.
- Grated Ginger: Freshly grated ginger adds a warming and slightly spicy kick. You can also use minced ginger or even ground ginger if that is all you have.
- Sesame Oil: Traditionally not included in a teriyaki sauce we like the nutty aroma and flavor that it adds to the sauce.
- Toppings: We kept our topping simple and used carrots, cucumbers, green onions and sesame seeds but you can also add avocado slices, sliced radishes, edamame, or seaweed salad.
Best Rice for a Salmon Bowl
Choosing the perfect rice for your salmon bowl depends on your personal preferences and dietary goals. We prefer either jasmine or basmati rice but really is a personal preference.
- Sushi rice: This short-grain rice has a sticky texture that absorbs flavors well, making it a good choice for bowls with many ingredients. It also has a slightly sweet and nutty flavor that complements salmon.
- Jasmine rice: his aromatic long-grain rice has a floral scent and slightly sweet taste, pairing well with Asian-inspired bowls and offering a fluffy contrast to salmon.
- Basmati rice: This long-grain rice has a light and fluffy texture with a subtle nutty flavor, providing a neutral base for your bowl without overpowering other ingredients.
- Brown rice: A healthier option, brown rice is higher in fiber and nutrients than white rice. However, it has a chewier texture and nuttier flavor that may not be everyone’s liking.
- Quinoa: This gluten-free option is a complete protein with a fluffy texture and slightly nutty flavor. It’s also a good source of fiber and other nutrients.
How to Make Teriyaki Salmon Bowls
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: Something helpful that we may have discovered during recipe development.
1. Make the teriyaki sauce: In a small saucepan over medium, whisk together the soy sauce, brown sugar, mirin, honey, rice vinegar, ginger, and garlic powder. Bring everything to a boil then reduce heat to low and simmer for 5 minutes, or until thickened slightly.
2. Cook the salmon: Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the salmon fillets on the prepared baking sheet and brush with the teriyaki sauce mixture. Bake the salmon for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. With a thin fish spatula you should be able to remove the salmon from its skin. While the salmon is baking, cook the rice according to package instructions.
3. Assemble the teriyaki salmon bowls: Divide the cooked rice between two bowls. To the bowls add the teriyaki glazed salmon (with the skin removed), shredded carrots, chopped green onions, sesame seeds, cucumber slices, and any of your other favorite toppings. Drizzle the salmon bowls with any remaining teriyaki sauce and serve immediately.
Make-Ahead and Storage
Make-Ahead: The rice, teriyaki sauce, and toppings can all be prepped in advance. The teriyaki sauce can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. The rice can also be cooked ahead of time and refrigerated for up to 3 days. Vegetables like shredded carrots and sliced cucumbers can also be prepped a day in advance and stored separately in the fridge.
How to Store: After assembling the teriyaki salmon bowls, any leftovers can be stored in the refrigerator for up to 2 days. Store the components separately to maintain freshness: place the cooked rice in one airtight container and the remaining toppings in another. Ensure the salmon is tightly wrapped or stored in a sealed container to prevent it from drying out.
How to Reheat: When ready to enjoy the leftovers, reheat the components separately to preserve their flavors and textures. To reheat the rice, place it in a microwave-safe dish with a splash of water and microwave on high in 30-second intervals until heated through, stirring occasionally. For the salmon, gently reheat it in a skillet over medium heat, adding a splash of water or additional teriyaki sauce to prevent it from drying out. Once everything is heated through, assemble the teriyaki salmon bowls and serve immediately.
Recipe Tips and Notes
- Use fresh, high-quality salmon fillets. Skin-on fillets can add extra flavor and texture. If using frozen salmon, make sure it is fully thawed before cooking.
- Marinate the salmon in teriyaki sauce for extra flavor. The salmon can be marinated for up to 30 minutes before cooking to enhance the flavor. However, don’t marinate for too long, as the acidity in the sauce can start to cook the fish.
- Make your own teriyaki sauce. While store-bought teriyaki sauce can work, making your own gives you control over the sweetness and saltiness, and it’s easy to make.
- Garnish for Extra Flavor. Top your bowl with sesame seeds, sliced green onions, or a sprinkle of nori (seaweed) strips to add flavor and visual appeal.
Frequently Asked Questions
Properly cooked salmon will flake easily with a fork at the thickest part of the fillet. This means the proteins have coagulated and the fish is cooked through. The most reliable method to check if salmon is done is to use a food thermometer. The USDA recommends an internal temperature of 145°F at the thickest part of the fillet.
As the teriyaki sauce cools, it will naturally thicken. However, if it is too runny you can thicken it with a cornstarch slurry. Combine one tablespoon of cornstarch and one tablespoon of water in a small bowl then slowly whisk the slurry mixture into the simmering teriyaki sauce. Continue to stir as the sauce simmers until the sauce reaches your desired thickness.
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Teriyaki Salmon Bowls
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- ⅓ cup soy sauce, low sodium
- 2 tablespoons light brown sugar
- 2 tablespoons mirin
- 1 ½ tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- ½ teaspoon sesame oil
- ½ teaspoon garlic powder
Teriyaki Salmon Bowls
- 2 salmon fillets, 4-6 ounces each
- 1 cup white, brown, or wild rice, cooked
- ½ cup carrots, shredded
- ¼ cup cucumbers, sliced
- 1 tablespoon sesame seeds
- ½ cup green onions, chopped
- In a small saucepan over medium, whisk together the soy sauce, brown sugar, mirin, honey, rice vinegar, ginger, sesame oil, and garlic powder.
- Bring to a boil then reduce heat to low and simmer for 5 minutes, or until thickened slightly.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Place the salmon fillets in the prepared baking sheet. Brush with the teriyaki sauce mixture.
- Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, cook the rice according to package instructions.
Teriyaki Salmon Bowls
- Divide the rice between two bowls. Top with the baked salmon, shredded carrots, chopped green onions, sesame seeds, and cucumber slices.
- Drizzle with any remaining teriyaki sauce and serve immediately.