salmon bowls

These bowls feature chunks of fresh salmon, tender veggies and a bold teriyaki sauce all served over flavorful coconut rice.

Teriyaki Salmon and Veggie Bowls

carrots

Baby Bella mushrooms (sliced)

scallions (plus more for garnish)

salmon

Salt

Black pepper

Ground ginger

liquid aminos soy sauce

honey

apple cider vinegar

ginger

garlic (minced)

water

cornstarch or arrowroot starch

red chili flakes

coconut rice (see notes in post above)

Season salmon with salt, black pepper and ground ginger and set aside.

Heat 2 tablespoon of olive or butter in a large skillet over medium high heat. Add your veggies, season with a little bit of salt, black pepper and ground ginger, and saute for a few minutes until they start to soften, about 3-5 minutes.

Add salmon chunks and continue to cook until salmon is almost cooked through, 8-10 minutes. Add teriyaki sauce to skillet and continue to cook until sauce thickens and salmon is cooked through, an additional 3-5 minutes. Remove skillet from heat.

Spoon 1/2 cup of cooked rice into four medium bowls and divide salmon and veggie mixture evenly among the four bowls. Pour any remaining sauce over top of each bowl and top with fresh chopped scallions. Enjoy!

Delicious and easy chili lime salmon bowls with sweet forbidden rice, mango and edamame. You&#039;ll love the hint of maple in these healthy salmon bowls for the perfect, 30-minute weeknight dinner for two!

Chili Maple Lime Salmon Bowls with Forbidden Rice

(6 oz) wild salmon filets

maple syrup

lime,

chili powder

garlic,

virgin coconut oil

black rice (also known as forbidden rice)

mango, diced

edamame

salt

To garnish: Cilantro and green onion

First cook the rice: Add 1 cup of water with 1/2 cup of forbidden rice to a small pot and place over high heat. Bring to a boil, the reduce heat to low, cover and cook for 25 minutes. Once rice is done stir in mango, coconut oil, edamame and salt.

While the rice cooks, preheat oven to 400 degrees F. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper, skinside down.

In a small bowl, whisk together maple syrup, lime juice, chili powder and garlic. Pour or generously brush the glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork.

Divide mango &amp; rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.

If you time this correctly, this can easily be a 30 minute dinner from start to finish.

Sesame Crusted Salmon Bowls with Miso-Ginger Sauce. This salmon bowl recipe is packed with bold, vibrant flavors and will instantly become a family favorite.

Sesame Crusted Salmon Bowls

lbs. center-cut salmon, skin removed*

kosher salt, divided

extra-virgin olive oil, divided

Tbsp. honey

tsp. gochujang (Korean red pepper paste)

Tbsp. white sesame seeds

Tbsp. black sesame seeds

broccoli,

black pepper

white rice

Kimchi and thinly sliced green onion

Tbsp. white miso paste

rice vinegar

Tbsp. toasted sesame oil

mayonnaise oil

Cut salmon into 1x1-inch cubes and season evenly with 1/2 tsp. salt.In a large bowl, combine 2 Tbsp. of the olive oil, honey, and gochujang; whisk to combine. Add salmon and gently turn to coat.Combine sesame seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.

Prepare Creamy Miso-Ginger Sauce: In a medium bowl, combine miso and vinegar; whisk to combine. Add sesame oil, mayonnaise, ginger, gochujang, and honey; mix until smooth. Set aside.

Heat 1 Tbsp. olive oil in a large skillet over medium-high. Once hot, add broccoli florets. Cook 7 to 8 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt and black pepper, and transfer to a bowl. Cover to keep warm.Add remaining 1 Tbsp. oil to hot pan. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Stir, and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.

Serve salmon and broccoli on top of a bed of white rice. Garnish with a spoonful of kimchi, and drizzle Miso-Ginger Sauce over everything. If desired, garnish with thinly sliced green onion.

These honey sriracha salmon bowls are spicy, sweet and so easy to make. With only 20 minutes of active prep and cook time, this is the perfect easy dinner recipe for the whole family.

Honey Sriracha Salmon Bowls

salmon filets

soy sauce

sriracha

garlic

avocado

cucumber (sliced)

edamame (cooked)

sriracha mayo

cut salmon

Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.

whisk marinade

Whisk together all ingredients for the marinade in a large bowl.

marinate salmon

Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.

heat pan

Once it&#39;s done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.

cook

Cook for 2-3 minutes on each side to get a nice crisp.

add sauce

Add in the marinade and cook until the sauce thickens.

assemble

Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.

serve

Sprinkle with red pepper flakes and sesame seeds and enjoy!

The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.

Salmon Bowls

dry jasmine rice

edamame (, shelled)

English cucumber (, sliced)

green onions (, chopped)

mangos (,

avocados (, peeled,

cilantro

Sriracha mayo* (for topping (optional))

Tablespoons rice vinegar

sesame oil

+ 1 Tablespoon light brown sugar

Tablespoon honey

garlic (, minced)

red pepper flakes

Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.

Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.

Cook rice according to package instructions.

Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

https://content.jwplatform.com/videos/Cz4e9Vs5.mp4

Easy, healthy, gluten free and chock full of flavor, this baked teriyaki salmon is the perfect dinner recipe. It&#039;s simple enough for a weeknight, but delicious enough for a weekend date night in!

Baked Teriyaki Salmon

teriyaki sauce

rice

broccoli

scallion

defrost salmon

If using previously frozen salmon, let defrost in the fridge overnight. 

preheat

Preheat the oven to 400 degrees Fahrenheit. 

make sauce

oil dish

Lightly oil the bottom of a baking dish to prevent any sticking. 

Cut your salmon into one inch or so cubes. Cover with about half of the teriyaki sauce.

marinate

If you want to cook the filets whole and not cut into cubes, simply add the salmon, skin side down, with half of the teriyaki sauce. I like to use silicone brushes to spread it evenly on top.

skip marinating if needed

If you&#39;re hungry and can&#39;t bother to let it marinate (I&#39;ve been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.

bake

Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are. Cubed salmon will cook a bit faster, about 10-14 minutes depending on preference.

check

Check them at 10 minutes, they should easily flake with a fork and slide right off the skin. For the cubes, the color should be even throughout. 

Broil

You can then broil for just a couple minutes to get the tops nice and crispy is desired.

Toss or drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.

enjoy

Sprinkle with sesame seeds, red pepper flakes and chopped scallions and enjoy!

Excellent!  We were planning on salmon the other night and I always try to make it different ways, so I was searching and this came up. It sounded so good but we were out of broccoli but I had asparagus so I substituted it for the broccoli.  Also, it was kind of last minute so I just brushed the sauce on the salmon and stuck it in the air fryer. My husband raved about this dish so much!  It will definitely be in our meal rotation and I will never buy store bought teriyaki sauce again! Can’t wait to make it again with broccoli and a little more time to marinate the salmon.

This was incredible! I served the teriyaki salmon along with roasted broccoli and rice - together this was the BEST meal I have ever made.  I felt like it was comparable to dishes prepared by an experienced chef in a fancy restaurant.  The salmon was so easy to prepare (I used whole filets) and that sauce is out of this world!  Marinating the salmon, drizzling more sauce on top after baking, and adding a little to my rice really made my taste buds dance! My family does NOT want any other teriyaki sauce ever again - the sauce recipe has set a new (and very high) bar for our taste expectations.  I have been raving about this to my friends and love telling them that maple syrup is the 'secret ingredient' - I have never seen this as the sweetner for teriyaki sauces before.  I also think that thickening this sauce is part of what makes it really pack a flavour punch.  I have never commented on any recipe before but this one is such a stand-out that I just HAD to pass on my raves and thanks to you.

Amazing!!! Teriyaki sauce was delicious, very simple and flavorful meal!

Came out perfectly, and the teriyaki sauce was delicious and easy.

Please Share The Items Which Went Into The Sauce For The Salmon…..

We've been making a similar recipe for years that is incredibly tasty but also incredibly tedious. I'm so excited to have this new version that is still SUPER tasty but also so much easier &amp; quicker to make! Made it last week and it was a big hit!

OMG this sounds so delish, I will 100% be making this for dinner this week! Can't wait to see what you come up with next. 

~ XOXO, Amanda

These Salmon Bowls are loaded with crispy-edged air fryer salmon bites, warm rice, fresh vegetables, creamy avocado, and a spicy-sweet sriracha mayo. They come together in about 30 minutes from start to finish, or even faster if you have cooked rice ready. Add your favorite toppings and finish each bowl with fresh lemon juice to make the flavors pop.

lb salmon filet (skin-on

olive oil or melted butter

tsp toasted sesame oil (optional but adds great flavor)

garlic powder

tsp smoked paprika

tsp fine sea salt

½ tsp black pepper

onion powder

Persian cucumbers (or English cucumbers, sliced)

avocados (diced)

onions

Tbsp sesame seeds (optional)

edamame (cooked to package instructions, optional)

Lemon wedges

mayonnaise

Tbsp sriracha sauce (or more to taste)

Tbsp honey (or maple syrup)

Prepare the rice - Cook the rice or use the package instructions. You’ll need about 1 1/3 cups of Jasmine rice to yield 4 cups of cooked rice.

Season Salmon - Pat the salmon dry with a paper towel, remove the skin if desired, and cut into 1 to 1 1/2-inch cubes. Transfer to a mixing bowl and drizzle with olive oil and sesame oil. In a small bowl, stir together the seasonings: garlic powder, paprika, salt, pepper, and onion powder. Sprinkle over the salmon and toss gently until evenly coated.

Cook Salmon - Arrange salmon pieces in a single layer in the air fryer basket. Do not overcrowd the basket - cook in batches if needed. Air fry at 400˚F for 7 to 9 minutes, or until salmon is cooked through and flakes easily with a fork. Avoid overcooking. *See notes for cooking salmon on the stovetop or in the oven.

Make the Sauce - In a small bowl, whisk together mayo, sriracha, and honey until smooth. Add more heat or sweetness to taste if desired.

Assemble the Bowls - Divide the warm rice between 4 bowls. Top with salmon, cucumber, avocado, and edamame if using. Drizzle generously with the salmon sauce and garnish with green onions and sesame seeds.

https://www.youtube.com/watch?v=cDjrc94Hbd0

You will learn how to make easy Salmon Bowls with juicy air fryer salmon, rice, fresh toppings, and the best creamy sriracha mayo sauce.

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⏱️TIMESTAMPS⏱️
00:00 Salmon Bowls Intro
0:26 Ingredients for Salmon Bowls
0:42 How to Season the Salmon
1:02 Air Fryer Salmon Tips
1:23 Make the Sriracha Mayo Sauce
2:10 How to Build Salmon Bowls
3:04 Taste Test

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Top 7 salmon bowls recipes from across the web

The most viewed salmon bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Salmon and Veggie Bowls

Chili Maple Lime Salmon Bowls with ...

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Honey Sriracha Salmon Bowls

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Baked Teriyaki Salmon

Salmon Bowls

The most viewed salmon bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine