If you love salmon and teriyaki as much as I do, you’re going to love this incredible teriyaki salmon bowl! I love everything about this easy recipe! It’s made with juicy and flavorful salmon, homemade ginger garlic teriyaki sauce and loads of fresh veggies. Serve the salmon over a bowl of rice or salad! Dinner can’t get any easier, or more delicious, than this seafood recipe!
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Preparing the Teriyaki Salmon
Salmon is my favorite seafood and this teriyaki salmon one of my favorite seafood recipes! I love the versatility of this fish and I love that it’s readily available in my local grocery store year round. Try to use wild-caught salmon if possible – it has so much more flavor and tastes amazing! I personally like to remove the skin from my salmon, but feel free to leave it on if you like it. Use kitchen tweezers to remove any bones, too. Slice the fillet into serving size portions for easier and faster cooking.
Easy Homemade Teriyaki Sauce
My go-to homemade teriyaki sauce and marinade is perfect for this teriyaki salmon recipe! I never buy the store varieties any more since it’s so easy to make! It’s made with some amazing ingredients like soy sauce, ginger, garlic and sesame seed oil. Mix the ingredients together and pour over the salmon. Allow the salmon to marinate for at least 30 minutes but you can even prepare it the night before. Once you remove the salmon from the sauce, cook it in a small saucepan for 8 to 10 minutes until nicely reduced. Use it for extra seasoning!
Assembling the Salmon Bowl
You can start assembling this salmon bowl even before you have the salmon ready! Once you have the salmon marinating, prep the veggies! Load up your bowl with white or brown rice, or even quinoa. Even chopped romaine lettuce will work! Add your favorite veggies on top; I like to use avocado, bell peppers, carrots, edamame beans and radishes. Feel free to add any of your favorite veggies! This teriyaki salmon bowl is also great to make ahead of time and pack yourself a lunch for the next day! Just pack the bowl into a glass container and you’re all set to go! Add the salmon on top once it’s ready and enjoy!
Enjoyed my teriyaki salmon recipe? Check out some of my other teriyaki and seafood recipes!
- Mango Teriyaki Salmon – one of my favorites, with homemade teriyaki sauce and mango avocado salsa on top!
- Teriyaki Chicken Breast – JUICY chicken with the best homemade teriyaki sauce!
- Try my easy and delicious ‘Teriyaki Chicken Stir-fry’ next, with loads of veggies!
- Easy ‘Avocado Salmon Salad’ is topped with a poached egg!
- Wild Sea Bass Dinner – buttery, flaky sea bass with garlicy spinach, tomatoes and mushrooms! Easy, 30-minute meal!
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Teriyaki Salmon Bowl Recipe (video)
- 1 1/2 to 2 pound salmon fillet
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 2 tbsp sesame seed oil
- 2 tbsp rice vinegar
- 1/4 cup water
- 3 large garlic cloves, pureed or finely minced
- 1 tbsp ginger puree
- sesame seeds
- 1 large red bell pepper, sliced
- 1 large avocado, sliced
- 1 medium cucumber, sliced
- 2 cups shredded carrots
- 1 cup edamame beans or sweet peas
- 1/2 cup radishes
- 2 cups White or brown rice, prepared according to package instructions
- (Please note: ingredients have been slightly updated from video recipe) Prepare the salmon marinade first. Combine all marinade ingredients in a measuring cup: soy sauce, sesame seed oil, rice vinegar, water, brown sugar, garlic and ginger. I used a zester to grate the garlic into a puree or you can use a garlic press. Stir and set aside.
- Using a sharp knife, remove the skin from the salmon and any bones with kitchen tweezers. If desired, leave the skin intact. Portion the salmon into serving-size pieces and place into a large bowl. Pour the prepared marinade over the top. Place the salmon into the refrigerator for 30 minutes.
- Meanwhile, prepare the veggies and rice for the bowl. I used white rice but brown rice will also work; just use your favorite brand. Slice the vegetables into thin strips and slices. Slice the avocado last, right before serving, so it doesn't discolor.
- Preheat the oven to 375F. Heat a large frying pan over medium heat with a tablespoon of olive oil. Once the pan is hot, remove the salmon from the marinade and add to the pan. Sear the salmon for a few minutes, then carefully turn over. Transfer the pan into preheated oven to finish cooking, about 7 to 9 minutes, depending on the thickness of the fillet. Thicker fillets will take a few extra minutes.
- Pour the remaining marinade sauce into a small saucepan and bring to a simmer over medium-high heat. Simmer for 8 to 10 minutes, until reduced. When ready to enjoy the dish, place the salmon over the bed of rice and veggies and pour the sauce over the top.