Turn an ordinary weeknight dinner into a gourmet event with this recipe for Teriyaki Salmon Bowl, creating rich umami and complex flavors with little effort!
If you’re like me, then you probably feel as though you’ve tried just about every salmon recipe in the book. I’m not sure when this versatile fish became so popular, but sometime during the last decade or so, it became obvious that salmon was now in the ranks of chicken or beef when it came to heavy-hitting proteins in the American diet.
Don’t get me wrong — I’m not complaining about that. I love salmon. Despite how temperamental fish can be to prepare, salmon is incredibly forgiving, and you can easily just toss it skin-side down on a pan and let it slowly cook. It also doesn’t require any complex sauce or topping to be delicious. If you just season it with nothing more than a little salt and a spritz of lemon juice, it’s going to be great.
But that also means most people have not really tapped into salmon’s full potential, which is why I love this recipe for teriyaki salmon bowls. It takes what’s already great about salmon—its healthy fats, its delicate flavor—and elevates it about a thousand notches. This recipe is perfect for a healthy lunch or dinner, and its simple ingredients make it easy to throw together in a pinch. Plus, whenever you’re serving a sweet and savory teriyaki sauce, you know it’s a crowd-pleaser that is sure to win over your guests.
What is Teriyaki Anyway?
It might sound like a dumb question, considering how common teriyaki chicken, teriyaki rice, and teriyaki fish dishes are on the menus of takeout spots and fine-dining establishments alike, but do you actually know where the term originates?
Well, the answer is actually quite simple. Teriyaki is a Japanese cooking method in which meat—typically fish if you want to be traditional about it—is broiled or grilled and then glazed with mirin rice wine, sake, soy sauce, and sugar.
Now that I’ve said that, allow me to admit that this recipe for teriyaki salmon bowls is not exactly traditional in the strictest sense, in that we’re cooking our salmon on a pan, rather than broiling or grilling it. But these days, when you say “teriyaki,” you’re really referring to the flavor profile—that is, the sauce itself. That’s why you can buy teriyaki sauce in the grocery store and also why you’ll find teriyaki steak, meatballs, chicken, and so on, even though the original method was primarily used for fish.
But hey, that’s the beauty of the culinary arts—it’s always evolving. While I probably wouldn’t submit this recipe in a traditional Japanese teriyaki contest, I wouldn’t hesitate to serve it to just about anyone, given how delicious, healthy, and filling it is.
FAQs & Tips
How to Make Ahead and Store?
This dish is great for meal prep, but I would advise you to store some of your ingredients separately if you’re making them for later. The edamame and rice can go in one bowl (and the fish in another), which can be heated up in the microwave or on the stovetop. Meanwhile, your avocado, scallions, and sesame seeds should be added afterward.
Can I Use Bottled Sauce Instead?
You can! And don’t worry, I promise I won’t tell. To be honest, these days, there are plenty of really delicious bottled sauce options you can find in your grocery store. I would opt for ones that have authentic ingredients (soy sauce, mirin, and sugar, rather than a bunch of chemicals and corn syrup).
Do I Have To Use Salmon?
Not at all! This dish is versatile, so if you only have chicken, steak, or some other protein lying around, feel free to use that instead! You can also go for tofu or some other vegetarian option if you’re looking to go meatless.
Serving Suggestions
This dish is an ideal lunch or dinner option, perfect to make ahead of time and serve to yourself or your guests. Like any bowl, it is usually best eaten fresh, but if you want to make it ahead of time and store it, that will also be fine—just be sure you keep your toppings like avocado and scallions separate, so you can add them last.
And if you want my expert advice, this is also a great dish to take on the go. Simply wrap it all up in a tortilla or sushi roll and bring it along with you. It makes for a perfect dish to eat, cold or hot.
For more Asian-inspired recipes, take a look at this Ramen Carbonara, this Asian Baked Chicken Breast or this Salmon Sushi Bowl.
Teriyaki Salmon Bowl
Ingredients
- 1 pound salmon fillets cut into chunks
- 1 cup sushi rice or short-grain rice
- 3 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 teaspoon brown sugar
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1 tablespoon hot sauce optional
- 4 scallions chopped
- 2 tablespoons sesame seeds
- 5 ounces shelled edamame beans
- 1 avocado sliced
Instructions
- Cook the rice according to package instructions. Once cooked, stir in the rice vinegar and salt, then set aside to cool slightly.
- For the teriyaki sauce, whisk together the honey, brown sugar, soy sauce, sesame oil, grated garlic, and grated ginger in a small bowl. If desired, add hot sauce for extra heat.
- In a skillet over medium-high heat, cook the salmon chunks for 2-3 minutes on each side until cooked through.
- Pour the teriyaki sauce mixture over the salmon in the skillet. Cook for an additional 2 minutes, allowing the sauce to thicken and coat the salmon.
- Steam or microwave the edamame beans until warm and set aside.
- Assemble the bowls by dividing the seasoned rice between two bowls. Top with the teriyaki salmon, edamame beans, sliced avocado, chopped scallions, and a sprinkle of sesame seeds.
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