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–+ servings

Teriyaki Salmon Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

Ingredients  

Teriyaki Sauce

  • 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

Instructions 

Teriyaki Sauce

  • 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.

Salmon

  • 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.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type and amounts of ingredients used. It does not include the nutrition for any substitutions or additions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.