Teriyaki Salmon Bowls
These Teriyaki Salmon Bowls are a warm, balanced dinner with flaky broiled salmon, tender rice, crisp vegetables, and a glossy homemade teriyaki sauce. Ready in 30 minutes, they bring cozy comfort and fresh flavor to the table.
Equipment
- Shallow dish For marinating the salmon
- Rimmed baking sheet Line with foil for broiling
- Small saucepan For simmering and thickening the sauce
- Small bowl For mixing the cornstarch slurry
- Whisk For blending the sauce and slurry
Ingredients
- 4 5-6 ounce salmon filets
- 3 cups cooked brown rice or white rice
- 2 cups chopped cucumber
- 1 cup shelled edamame, cooked and cooled
- 1 cup shredded or julienned carrots
- 1 medium avocado, sliced
- 2 green onions, thinly sliced
- 1/2 cup coconut aminos
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 1/2 tablespoons cornstarch
- 2 tablespoons warm water
- sesame seeds, optional garnish
Instructions
- Place the salmon filets in a shallow dish and set aside.
- In a bowl or measuring cup, whisk together the coconut aminos, honey, rice vinegar, toasted sesame oil, garlic, and ginger until the honey dissolves.
- Pour 1/3 cup of the teriyaki sauce over the salmon filets, reserving the remaining sauce for later. Turn the filets so they are skin-side up and let them sit while you prepare the vegetables.
- Preheat the oven to the broiler setting. Line a rimmed baking sheet with foil.
- Place the salmon filets skin-side down on the prepared baking sheet and discard any leftover marinade from the dish.
- Broil for 7 to 8 minutes, or until the salmon flakes easily with a fork.
- While the salmon cooks, add the remaining sauce to a small saucepan over medium-high heat and bring it to a simmer.
- In a small bowl, whisk together the cornstarch and warm water until smooth and milky.
- Whisk the cornstarch slurry into the simmering sauce. Return to a simmer and cook for 3 to 4 minutes, stirring occasionally, until thickened.
- Divide 3/4 cup of cooked rice into each of 4 shallow bowls or plates. Top each with one salmon filet.
- Divide the cucumber, carrots, edamame, and avocado among the bowls.
- Drizzle each bowl with about 2 tablespoons of teriyaki sauce. Finish with sliced green onions and sesame seeds, if using.
Notes
Use brown rice, white rice, quinoa, or cauliflower rice depending on your preference. For a lighter sweetness, reduce the honey slightly. Sesame seeds are optional for garnish.
Nutrition
Calories: 560kcalCarbohydrates: 65gProtein: 40gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 6gSugar: 19g
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