This teriyaki salmon bowl is fresh, colorful, and full of flavor. Perfect for families looking for a healthy and satisfying dinner that doesn’t require much effort. With endless customization options and a homemade sauce you’ll want to drizzle on everything, this recipe is sure to become a weeknight favorite!
Why you’ll love this Teriyaki Salmon Bowl:
This Teriyaki Salmon Bowl is a fresh, flavorful, and nutritious meal that comes together quickly and feels just as good for a weeknight dinner as it does for meal prep. Tender, oven-baked salmon drizzled with sweet and delicious homemade teriyaki sauce, served over fluffy rice and topped with crunchy vegetables, creamy avocado and nutty sesame seeds.
This personalized bowl style makes it easy to customize for both kids and adults and is a great way to add more seafood to your weekly rotation.
- balanced and nutritious Contains protein, whole grains, and vegetables
- Homemade Teriyaki Sauce (No bottled sauce required!)
- Ready in about 30 minutes
- easy customization According to various diets and preferences
- Perfect for meal prep and leftovers
Recipe variations and suggestions:
- Spicy Teriyaki Salmon Bowl: Add sriracha sauce or chili garlic sauce to teriyaki.
- additional vegetable bowl: Add finely chopped cabbage, peas, and roasted broccoli.
- Kid-friendly options: Serve ingredients separately and lightly apply sauce.
- poke style bowl: Skip broiling and lightly grill, then cut the salmon into large pieces.
Substitute:
- i am a willow tree → Tamari or coconut aminos (for gluten-free)
- honey → Maple syrup or brown sugar
- salmon → Grilled tofu, shrimp, and chicken
- rice → Quinoa, jasmine rice, cauliflower rice
- Edamame → Chickpeas or sugar snap peas
Storage and Meal Preparation:
- Keep components separate You can store it in an airtight container for up to 3 days.
- Gently reheat the salmon Microwave it or enjoy it cold in a bowl or salad.
- The sauce can be made in advance. Then refrigerate for up to 5 days.
Family Friendly Salmon Recipes:
Teriyaki Salmon Bowl
This teriyaki salmon bowl is fresh, colorful, and full of flavor. Perfect for families looking for a healthy and satisfying dinner that doesn’t require much effort.
Serving Size: 4
salmon bowl
- 4 salmon fillet 5-6 ounces each
- 3 cup Brown rice or white rice Quinoa or cauliflower rice also work well.
- 1/2 British cucumbers sliced into half-moon shapes
- 1 cup Cooked and cooled peeled peas
- 1 cup Finely chopped or shredded carrots
- 1 middle Avocado, thinly sliced
- 1 tablespoon sesame
Preheat the oven Up to 400°F. Place the salmon fillets in a shallow dish and set aside.
Make teriyaki sauce Combine soy sauce, apple cider vinegar, sesame oil, honey, garlic, ginger and green onions and mix until honey is dissolved.
pour ⅓ cup teriyaki sauce Reserve remaining sauce on top of salmon fillets.
Line a rimmed baking sheet with foil and place the salmon, skin-side down, on the sheet. Discard any remaining marinade.
Bake for 10 minutesThen switch the oven to broil and cook further. 2-3 minutesuntil the salmon is slightly caramelized on top.
While the salmon is cooking, pour the remaining sauce into a small saucepan and bring to a boil over medium heat.
In a small bowl, mix cornstarch and warm water until smooth.
Slowly whisk cornstarch slurry into boiling sauce. keep cooking 3-4 minutesStir occasionally until thickened.
To serve, divide rice among bowls. Top with salmon, cucumber, carrot, edamame, and avocado.
Drizzle with teriyaki sauce and sprinkle with sesame seeds. Serve immediately.
