teriyaki salmon bowls

Serve this Easy Teriyaki Salmon and Vegetables over rice to create delicious teriyaki salmon bowls. A healthy busy day recipe!

Easy Teriyaki Salmon and Vegetables

salmon

teriyaki sauce (store-bought

long grain white or brown rice

water as needed for rice

green beans (stemmy ends trimmed as needed

small red and 1 small yellow bell pepper

onion

olive oil (or as needed)

salt

granulated garlic or garlic powder

black pepper (to taste)

green onions (thinly sliced)

sesame seeds (or as needed)

⅔ cup less sodium soy sauce

mirin ((sweet rice wine))

sugar

sesame oil

ginger

garlic

water

cornstarch

Preheat oven to 400 degrees F.

Remove the salmon fillets from the packaging and place them in a medium bowl. Pour ½ cup teriyaki sauce over the top. Move the fillets around until well coated with the sauce, cover the bowl with plastic wrap, and transfer it to the refrigerator.

Prepare the rice (if using) with water according to the package directions.

While the rice is cooking, place the veggies on a large rimmed baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and granulated garlic and toss with your hands to distribute the oil and seasonings. Spread them out in an even layer and roast in the preheated oven for 10 minutes.

Remove the baking sheet from the oven and toss the veggies with a spatula. Spread the veggies out, making space for the salmon fillets. The empty spaces on the baking sheet should have a little oil on them. If they seem dry, drizzle with a small amount of olive oil. Place the salmon into the empty spaces with the veggies around them (there should not be veggies under the salmon). Return the baking sheet to the oven and roast for an additional 10 to 12 minutes or until the internal temperature of the thickest salmon fillet is at least 145 degrees F. Remove the baking sheet from the oven.

Warm an additional ¼ cup teriyaki sauce in the microwave and brush the salmon with the warmed sauce. Garnish with sesame seeds and green onion and serve over rice with the veggies.

For the Teriyaki Salmon and Vegetables

Whisk together all of the Teriyaki Sauce ingredients through the garlic in a medium saucepan. Place over MEDIUM-HIGH heat. In a small bowl or measuring cup, whisk the cornstarch and water until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce the heat to MEDIUM-LOW and cook for several minutes, stirring, until slightly thickened. Remove from the heat.

For the Homemade Teriyaki Sauce

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))

soy sauce

Tablespoons rice vinegar

+ 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

An easy weeknight dinner recipe, these teriyaki salmon bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.

Teriyaki Salmon Bowl (30 Minute Dinner)

(5-6 ounce) salmon filets

cooked brown rice

cucumber

edamame,

carrots

avocado,

green onions, thinly sliced

coconut aminos

honey

rice vinegar

garlic cloves, minced (1 tablespoon)

grated fresh ginger (or ½ teaspoon dried ginger)

water (to dissolve the cornstarch)

Sesame seeds (an optional garnish)

Place salmon filets in a shallow dish and set aside. 

Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved. 

Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).

Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame. 

Preheat the oven on the broiler setting. 

While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade. 

Broil for 7-8 minutes or until the fish flakes easily with a fork. 

While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.

In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white. 

When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.

Continue to heat for 3-4 minutes, or until the sauce has thickened. 

To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.

Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl. 

Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions (also referred to as scallions) and sesame seeds, if using.

Delicious as written, but could you bake this dish in the oven?

Another fantastic recipe! Love the mix of flavours and textures. Tastes and looks amazing, while taking minimal time to prepare! My favourite kind of recipe!

loved this recipe! Only thing was I would suggest doing about half the amount of cornstarch. Using the full recipe amount made my sauce very thick and almost jello like! But still tasted good!

This was delicious! I did have to make just a few modifications. I used salmon without skin and cooked it by the method I am more familiar with which is 11 minutes at 400°F. I’m sure broiling would have given it a little more glazed of a texture, but it tasted great with the additional sauce at the end. I also used Arrowroot powder instead of cornstarch because that’s what I usually do. It made the sauce pretty gummy, so I had to add extra water to thin it out. I served this with quinoa. I did not have any avocado. The rest of my family ate the edamame, but I am currently soy free so I just left it off my plate. Will make again!

Wow, my husband and I loved this! So delicious and easy. I followed it exactly as written. Will definitely make this again.

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Top 4 teriyaki salmon bowls recipes from across the web

The most viewed teriyaki salmon bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Teriyaki Salmon and Vegetables

Salmon Bowls

Teriyaki Salmon Bowl (30 Minute Din...

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The most viewed teriyaki salmon bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine