Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 salmon fillets (skin-on or skinless); 2 tbsp soy sauce; 1 tbsp honey or maple syrup; 1 tbsp brown sugar; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 clove garlic, minced; ½ tsp ginger, grated; ½ tbsp cornstarch (mixed with 1 tbsp water for thickening); 1 tsp sesame seeds (for garnish); 1 green onion, sliced (for garnish)

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A perfect blend of sweet, savory, and umami flavors, this Teriyaki Salmon Bowl is a delicious and wholesome meal. The salmon is glazed with a rich teriyaki sauce and served over fluffy rice with fresh veggies, making it a well-balanced dish that’s both nutritious and satisfying.

Contents

Origin of Teriyaki Salmon What I Love About This Recipe Teriyaki Salmon Bowl Ingredients Directions Notes

Origin of Teriyaki Salmon

Teriyaki is a Japanese cooking technique where food is grilled or broiled with a glossy soy-based glaze. The word “teriyaki” comes from “teri” (shine) and “yaki” (grill or broil). While originally used for seafood, teriyaki salmon has become a popular dish worldwide, loved for its bold flavors and versatility.

What I Love About This Recipe

This Teriyaki Salmon Bowl is a perfect combination of flavor and nutrition. The caramelized teriyaki glaze makes the salmon incredibly delicious, while the rice and veggies create a well-rounded meal. Plus, it’s easy to make and great for meal prep!

Teriyaki Salmon Bowl

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

780

kcal

Ingredients

2 salmon fillets (skin-on or skinless)
2 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
½ tsp ginger, grated
½ tbsp cornstarch (mixed with 1 tbsp water for thickening)
1 tsp sesame seeds (for garnish)
1 green onion, sliced (for garnish)

Directions

Make the teriyaki sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
Thicken the sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
Cook the salmon: Heat a non-stick pan over medium-high heat. Sear the salmon skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes. Brush with the teriyaki sauce while cooking.
Assemble the bowl: Place cooked rice in a bowl and arrange the broccoli, carrots, cucumber, and avocado around it.
Add the salmon: Place the glazed salmon fillet on top and drizzle with extra teriyaki sauce.
Garnish: Sprinkle sesame seeds and sliced green onions on top. Add pickled ginger if desired.