Go Back
In the world of quick, nutritious meals, few dishes are as satisfying as a Teriyaki Salmon Bowl. This recipe brings together the rich, flaky texture of salmon, the wholesome goodness of brown rice, and a vibrant array of colorful vegetables, all drizzled in a delectable homemade teriyaki sauce. Whether you’re looking for a weeknight dinner solution or a meal prep option, these bowls are easy to prepare and packed with flavor. With the rise of healthy eating trends, teriyaki salmon bowls have become a favorite among health-conscious individuals who don’t want to compromise on taste.

Teriyaki Salmon Bowls

Discover the joy of making Flavorful Teriyaki Salmon Bowls, a perfect balance of nutrition and taste. This easy recipe features tender salmon, wholesome brown rice, and vibrant vegetables, all brought together by a homemade teriyaki sauce. Packed with omega-3s, fiber, and essential vitamins, these bowls cater to health-conscious eaters without sacrificing flavor. Ideal for weeknight dinners or meal prepping, they're both satisfying and delicious. Enjoy a vibrant and nutritious meal that celebrates culinary creativity and wellness!
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (6 oz each)

1 cup brown rice (or jasmine rice)

1 ½ cups water

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

1 tablespoon vegetable oil

3 green onions, sliced

Sesame seeds, for garnish

For the Teriyaki Sauce:

¼ cup soy sauce (or tamari for gluten-free)

3 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon ginger, minced

1 garlic clove, minced

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions
 

Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1 ½ cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork when done.

    Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, ginger, and garlic. In a separate bowl, mix the cornstarch with water until smooth. Add this to the sauce and stir well. Transfer the mixture to a small saucepan and heat over medium heat. Cook until bubbling and thickened, about 3-5 minutes. Remove from heat and set aside.

      Cook the Salmon: In a non-stick skillet, heat the vegetable oil over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and pour a few tablespoons of teriyaki sauce over the top. Cook for an additional 3-4 minutes, basting the salmon with the sauce, until cooked through and opaque.

        Sauté the Vegetables: In the same skillet (remove the salmon and set aside), add the broccoli, snap peas, and carrots, and sauté for 3-4 minutes until tender but still crisp. Drizzle with a bit of teriyaki sauce for extra flavor.

          Assemble the Bowls: Divide the cooked rice between two bowls. Top each bowl with the sautéed vegetables and a salmon fillet. Drizzle with remaining teriyaki sauce and garnish with sliced green onions and sesame seeds.

            Serve & Enjoy: Serve the teriyaki salmon bowls warm, and enjoy the delightful combination of flavors!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 2 servings