This teriyaki Salmon bowl is flavorful and healthy. A bed of rice is topped with teriyaki salmon, roasted broccoli, avocado and finished with a sticky teriyaki sauce. A healthy meal that take less than 40 minutes to make!
I’ve been making these teriyaki salmon bowls for years, yet have never taken the time to write down an actual recipe or give them a true name. I decided this recipe is so good, it’s worth sharing. These bowls are often called salmon buddha bowls or salmon teriyaki rice bowls. No matter the name, they are delicious!
As a dietitian, I love recommending foods and recipes that have nutritional benefits. This recipe is one that I would recommend, because it is packed full of heart healthy fats (omega 3’s) from the fish, and it has many nutrients from the vegetables. I have modifications listed below if you are concerned about the sodium content!
Reasons This Works
- The salmon teriyaki bowls are packed with flavor. The teriyaki sauce is used as a marinade for the salmon and the leftovers are turned into a sticky sauce for the topping.
- These bowls are a filling, low calorie meal option. They are packed with healthy fats from the salmon, and nutrients from the vegetables
- The ingredients can be prepped the night before and then assembled the next day. This is also a great way to use up leftovers.
- These bowls are versatile; you can customize the veggies and add any type you wish!
- Salmon Filets- select 2 salmon filets. Use either fresh salmon or frozen salmon that has been defrosted.
- Rice- sushi rice or jasmine rice are my favorites. Any type of rice will work, however!
- Soy sauce- use a tamari sauce. This is gluten free and also has a very strong flavor. If you cannot find tamari, use a low sodium soy sauce. I recommend low sodium because the teriyaki sauce is very salty with normal soy sauce.
- Veggies-the options are endless for veggies. I chose avocado, edamame and broccoli.
How to Pick Fresh Salmon
Select a salmon filet that is bright in color. There should not be any brown coloring around the edges or on the skin. Salmon should appear moist and not dried out. Stay away from salmon that has strong odors.
Here's more information on picking out good fish.
- Fish substitute: the salmon can be replaced with tilapia, shrimp, chicken, beef or pork.
- Veggies: the options are endless. Add as many or as little veggies as you like. A full list of veggie recommendations is listed below.
- Low sodium: soy sauce is known for being a high salt food. You can decrease the sodium content of this bowl by using a low sodium soy sauce or reducing the amount of soy sauce added to the marinade.
- Rice Substitute: replace the rice with brown rice, cauliflower rice, or sweet potato noodles.
Step by Step Instructions
Prepare the Teriyaki Sauce
- Combine the tamarai, honey, rice vinegar, brown sugar, garlic, ginger and water in a medium bowl. Mix until combined.
- Place the salmon in a bowl and pour half of the marinade over the salmon. Mix the salmon around until it’s fully covered. Set the salmon in the refrigerator for20-30 minutes to marinade.
- While the salmon is marinating, make the sauce.
- Add 1 tablespoon cornstarch to the remaining sauce mixture. Whisk until no lumps remain.
- Heat a medium skillet over medium heat. Add the sauce. Stir until bubbles and thickens (about 4-5 minutes). Stir constantly. Remove from heat and set aside.
Cook the Salmon and Broccoli
- Preheat the oven to 400 F.
- Spray a baking sheet with nonstick pan release spray.
- Add broccoli florets to the baking sheet. Toss with olive oil and salt (optional).
- Remove the salmon from the marinade and place on the baking sheet, skin side down.
- Cook for 20 minutes or until the salmon reaches 145F.
Prepare the Bowl
- Cook the rice as instructed on the package.
- Pour rice into bottom of a large bowl.
- Add the cooked salmon and roasted broccoli.
- Add the edmame and sliced avocado.
- Drizzle the teriyaki sauce over the rest of the bowl.
- Top with sesame seeds (optional).
These teriyaki salmon bowls can be easily customized to however you like. Feel free to add any of the vegetables listed. I like to choose 3-4 veggies, however you can go crazy and do as many as you like!
- Shredded carrots: purchase pre-shredded carrots in the store or shred your own carrots
- Purple Cabbage
- Pickled cucumbers
- Seaweed Paper
- Broccoli (roasted)
Shortcuts/Make Ahead Tips
- Use precooked rice. You can purchase a microwavable pouch of Jasmine Rice (Uncle Ben’s is a popular brand). It takes about 90 seconds to cook. The rice can also be cooked the night before so it’s ready to go the next day!
- Precut veggies: purchase fresh broccoli that is already cut. If using carrots, select shredded carrots.
- Salmon: the salmon can be cooked the night before and then made into bowls the next day.
Frequently Asked Questions:
How Do You Know If The Salmon Is Cooked?
The salmon is done when it reaches a temperature of 145F as measured with a meat thermometer.
Can I Use Frozen Salmon?
Yes, this recipe can me made with frozen salmon! The cooking time will take longer, so be sure to use the meat thermometer to make sure it’s cooked!
Can I Freeze this Recipe?
I would not recommend freezing this once cooked, as the quality of the salmon does not hold up very well. You could freeze the salmon before it is cooked, and then cook when ready to eat.
More Healthy Dinner Recipes
If you loved these homemade salmon bowls, you will love these other recipes as well! All of these recipes are gluten free, easy to make and healthy!
Teriyaki Salmon Bowl
- 2 4 oz salmon filets
- 3 cups cooked rice sushi rice or jasmine rice
- ½ cup edmame
- ½ cup broccoli
- 1 teaspoon olive oil
- 1 medium avocado
- 1 tablespoon sesame seeds optional garnish
- ¼ cup tamari or low sodium soy sauce (use tamari for gluten free version)
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 1.5 tablespoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon ginger spice
- 1 cup water
- 1 tablespoon corn starch
Prepare the Teriyaki Sauce
- In a medium bowl, combine the tamari, rice vinegar, honey, brown sugar, garlic, ginger, and water.
- Mix until combine.
- Split the mixture in half. (Half will be made into a sauce and the other half will be used as a marinade.
- Place the salmon filets in a large bowl. Top with half of the teriyaki mixture. Allow the fish to marinade in the refrigerator for 20-30 minutes.
- Finish making the sauce. Place a small saucepan over medium low heat. Add the sauce mixture and corn starch.
- Stir constantly until the sauce begins to bubble and thickens (about 3-4 minutes). Once the sauce is thick, turn of the heat and pour into a dish. Set aside.
Prepare the Salmon and Broccoli
- Preheat the oven to 400 F. Grease a baking sheet with pan release spray.
- Remove the steps from the broccoli and chop into small pieces.
- Add the olive oil to the broccoli and mix well. Set on the prepared pan.
- Remove the salmon from the marinade and place it on the prepared pan, with the skin side facing down.
- Bake in the oven for 12 minutes, or until fish reaches 145F when measured with a meat thermometer.
Assemble the Bowl
- Add 1.5 cups of cooked rice to the bottom of each bowl.
- Top each bowl with edamame, sliced avocado, broccoli and salmon.
- Garnish with sesame seeds and teriyaki sauce. Enjoy!