This Teriyaki Salmon Bowl is a healthy, protein-packed dinner featuring tender broiled salmon, fluffy rice, fresh vegetables, creamy avocado, and a homemade teriyaki sauce. Ready in just 30 minutes, it’s perfect for busy weeknights and meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Broil
- Cuisine: Asian
Ingredients
4 (5-6 ounce) salmon fillets
3 cups cooked brown rice or white rice
2 cups chopped cucumber
1 cup cooked shelled edamame
1 cup shredded or julienned carrots
1 medium avocado, sliced
2 green onions, thinly sliced
1/2 cup coconut aminos
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 1/2 tablespoons cornstarch
2 tablespoons warm water
Sesame seeds, for garnish (optional)
Instructions
1. Place the salmon fillets in a shallow dish.
2. Whisk together the coconut aminos, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
3. Pour about one-third of the sauce over the salmon, turning the fillets to coat both sides. Let them marinate while preparing the vegetables.
4. Preheat the oven to the broil setting and line a baking sheet with foil.
5. Arrange the salmon skin-side down on the prepared baking sheet and discard any remaining marinade.
6. Broil the salmon for 7 to 8 minutes, or until it flakes easily with a fork.
7. Meanwhile, pour the remaining teriyaki sauce into a saucepan and bring it to a gentle simmer over medium-high heat.
8. Whisk together the cornstarch and warm water until smooth, then stir the slurry into the simmering sauce.
9. Cook for 3 to 4 minutes, stirring frequently, until the sauce thickens.
10. Divide the cooked rice among four serving bowls.
11. Top each bowl with one salmon fillet, cucumber, edamame, carrots, avocado slices, and green onions.
12. Drizzle generously with the thickened teriyaki sauce and garnish with sesame seeds before serving.
Notes
For extra flavor, marinate the salmon for up to 30 minutes before cooking.
Cooked quinoa or cauliflower rice can replace regular rice.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Add broccoli, cabbage, or snap peas for extra vegetables.
Use gluten-free tamari instead of coconut aminos if preferred.