These Teriyaki Salmon Bowls are fresh, colorful, and packed with flavor—perfect for families looking for a healthy, satisfying dinner that doesn’t require a lot of 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 These Teriyaki Salmon Bowls:
These Teriyaki Salmon Bowls are a fresh, flavorful, and nourishing meal that comes together quickly and feels just as good for weeknight dinner as it does for meal prep. Tender oven-roasted salmon is glazed with a homemade sweet-and-savory teriyaki sauce, then layered over fluffy rice and topped with crisp vegetables, creamy avocado, and nutty sesame seeds.
This build-your-own bowl style makes it easy to customize for kids and adults alike—and it’s a great way to introduce more seafood into your weekly rotation.
- Balanced and nutritious with protein, whole grains, and veggies
- Homemade teriyaki sauce (no bottled sauces needed!)
- Ready in about 30 minutes
- Easy to customize for different diets and preferences
- Perfect for meal prep and leftovers
Recipe Variations & Suggestions:
- Spicy Teriyaki Salmon Bowls: Add sriracha or chili garlic sauce to the teriyaki.
- Extra Veggie Bowls: Include shredded cabbage, snap peas, or roasted broccoli.
- Kid-Friendly Option: Serve components separately and go light on sauce.
- Poke-Style Bowl: Skip broiling and bake gently, then flake the salmon into chunks.
Substitutions:
- Soy sauce → Tamari or coconut aminos (for gluten-free)
- Honey → Maple syrup or brown sugar
- Salmon → Tofu, shrimp, or grilled chicken
- Rice → Quinoa, jasmine rice, or cauliflower rice
- Edamame → Chickpeas or sugar snap peas
Storage & Meal Prep:
- Store components separately in airtight containers for up to 3 days.
- Reheat salmon gently in the microwave or enjoy it cold in bowls or salads.
- Sauce can be made ahead and refrigerated for up to 5 days.
More Family-Friendly Salmon Recipes:
Teriyaki Salmon Bowls
These Teriyaki Salmon Bowls are fresh, colorful, and packed with flavor—perfect for families looking for a healthy, satisfying dinner that doesn’t require a lot of effort.
Servings: 4
Salmon Bowls
- 4 salmon filets 5-6 oz each
- 3 cups cooked brown rice or white rice quinoa or cauliflower rice also work
- 1/2 English cucumber, sliced into half moons
- 1 cup shelled edamame, cooked and cooled
- 1 cup shredded or julienned carrots
- 1 medium avocado, sliced
- 1 tbsp sesame seeds
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Preheat the oven to 400°F. Place salmon filets in a shallow dish and set aside.
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Make the teriyaki sauce by whisking together soy sauce, apple cider vinegar, sesame oil, honey, garlic, ginger, and green onions until well combined and the honey has dissolved.
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Pour ⅓ cup of the teriyaki sauce over the salmon filets, reserving the remaining sauce.
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Line a rimmed baking sheet with foil and place the salmon on the sheet, skin-side down. Discard any leftover marinade.
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Bake for 10 minutes, then switch the oven to broil and cook for an additional 2–3 minutes, until the salmon is slightly caramelized on top.
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While the salmon cooks, pour the remaining sauce into a small saucepan and bring to a simmer over medium-high heat.
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In a small bowl, whisk together cornstarch and warm water until smooth.
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Slowly whisk the cornstarch slurry into the simmering sauce. Continue cooking for 3–4 minutes, stirring occasionally, until thickened.
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To serve, divide rice among bowls. Top with salmon, cucumber, carrots, edamame, and avocado.
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Drizzle with teriyaki sauce and sprinkle with sesame seeds. Serve immediately.
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