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Teriyaki Salmon Bowls » Simple and Healthy Recipe! ✅

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These Healthy Teriyaki Salmon Bowls are an easy weeknight dinner recipe and are great for meal prep too. Rice bowls are topped with tender, flaky baked salmon, pineapple, avocado, edamame, and carrot ribbons. Toss them with an easy homemade teriyaki sauce and enjoy this healthy and balanced dinner!

because you will love them

homemade teriyaki sauce – Making your own teriyaki sauce is super easy and only takes about 10 minutes. It’s also a great way to check the ingredients and amount of sugar in the sauce.

Balanced food – As with all of my bowl recipes, these are what I consider a balanced meal. There are proteins, carbohydrates and vegetables and they make you feel full and satisfied.

customizable – You can easily customize the topping on these salmon bowls based on what you like or what you have on hand.

Ingredients you will need

  • Maple syrup: honey can be used as an alternative.
  • Sriracha – I like a little heat in my teriyaki sauce, but you can leave it out if it’s not for you.
  • Rice vinegar
  • Soy sauce – I always recommend low sodium so you can control how salty the dish you are making is. For use without gluten tamari.
  • Ground ginger, garlic powder
  • Corn Starch – Used to thicken the sauce. Arrowroot powder also works.
  • Salmon – Any variety of salmon will work for these. I recommend getting steaks that are fairly even in thickness, if possible, so they cook evenly.
  • Edamame – Edamame is an immature soybean and a good source of plant-based protein.
  • Pineapple – use fresh if you can find it, but canned works too.
  • Carrots – To make carrot sticks like I did, simply use a peeler to remove the carrot sticks.
  • Rice
  • Avocado – a good source of healthy fats and fiber.
  • Green onion
  • Sesame seeds

how to cook salmon

There are a couple of things to keep in mind when cooking salmon. First, try to use a fillet that is even in thickness. This will help ensure that some of the salmon isn’t overcooked or undercooked.

Dry the salmon before seasoning or, in this case, brush it with a little teriyaki sauce. Preheat oven to 375°F. and line a baking sheet with parchment paper or aluminum foil.

Salmon cooking time will vary depending on thickness. The easiest way to tell if salmon is cooked is to use a meat thermometer. Salmon, similar to steak, can be medium or well done.

For medium doneness, stick to temperatures between 115°-125°F. For a more medium-done salmon, cook at 130°-140°F. 140°F should be the absolute hottest temperature you cook it to. And remember, it will continue to cook even after you take it out of the oven.

How to make teriyaki salmon bowls

Preheat oven to 375°F. and line a baking sheet with parchment paper or aluminum foil. Pat the salmon fillet dry with kitchen paper and place it on the baking sheet while you prepare the teriyaki sauce.

Combine all ingredients for the teriyaki sauce except cornstarch in a small saucepan. Bring it to a boil. Make a dough with the cornstarch and the same amount of cold water and then pour it into the sauce.

Lower the heat and blend until the sauce thickens. This should only take a couple of minutes. Take a couple of tablespoons of sauce and brush over the salmon fillet then pop it in the oven to cook.

While salmon is cooking, prepare all ingredients. If you don’t have parboiled rice, cook the rice while the salmon cooks too.

Cook salmon until tender and flakes easily in center. Remove from oven and assemble bowls with some shredded salmon on the side, prepared seasonings, teriyaki sauce, and sesame seeds and scallions for garnish.

Variations and substitutions

  • While I think making homemade teriyaki sauce is important for this recipe, if you’re short on time, you can always use store-bought.
  • Rice can be substituted with quinoa, rice noodles, or cauliflower rice for a low-carb option.
  • Alternative toppings could include cucumbers, zucchini, bell peppers, broccoli, or red cabbage.
  • Use an equal amount of honey as an alternative to maple syrup to sweeten teriyaki sauce.

More teriyaki recipes

  • Teriyaki Chicken and Rice Bowls
  • Teriyaki ground beef and broccoli
  • Crispy Teriyaki Tofu and Fried Broccoli
  • Teriyaki Turkey Burger with Grilled Pineapple and Onions
  • Teriyaki Chicken Leaf and Brussels Sprouts

Continue to Low Yield: 4 servings

Teriyaki Salmon Bowls

Preparation time
15 minutes

Time to cook
20 minutes

Total Time
35 minutes


teriyaki sauce

  • 3 tablespoons low-sodium soy sauce or tamari (gluten-free)

  • 3 tablespoons of water

  • 3 tablespoons maple syrup

  • 2 tablespoons of rice vinegar

  • 1 – 2 teaspoons of Sriracha

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon garlic powder

  • 2 teaspoons cornstarch

rice bowls

  • 1 pound salmon fillet

  • 2 cups of cooked rice

  • 1 cup diced pineapple

  • 1 cup of edamame

  • 2 carrots, peeled into strips

  • 1 avocado, peeled and thinly sliced

  • 1 avocado, peeled and thinly sliced

  • Shallot and sesame seeds to decorate


teriyaki sauce

  1. In a small saucepan, combine all the ingredients for the teriyaki sauce except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of cold water and stir until the cornstarch dissolves. Pour the mixture with the sauce and mix. Lower heat and simmer until sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Remove sauce from heat and store in an airtight jar or container until ready to use.

baked salmon

  1. Preheat oven to 375°F. and line a baking sheet with parchment paper or aluminum foil. Place the salmon fillet on the baking sheet and brush with 1-2 tablespoons of teriyaki sauce. Cook for 12-20 minutes depending on the thickness of the salmon fillet. Use a meat thermometer to check if it’s done. The thickest part of the salmon should be between 115°-140°F depending on how raw or well cooked you want to cook it.

Assembling the bowls

  1. Pour 1/2 cup of rice into each bowl. Crumble salmon and divide evenly into each bowl. Top each bowl with a few ribbons of edamame, pineapple, carrot, and avocado. Drizzle with some teriyaki sauce and garnish with spring onions and sesame seeds.

Nutritional information:





Amount per proportion:

Calories: 550 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 71mg Sodium: 774mg Carbohydrates: 50g Fiber: 7g Sugar: 16g Protein: 35g

Nutrition information is an estimate. Consult a registered dietitian for the most accurate nutritional information.

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