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These easy teriyaki salmon bowls feature roasted glazed salmon served over rice with fresh vegetables, all drizzled in a savory-sweet teriyaki sauce for a balanced and delicious meal.

A salmon filet over rice with edamame, carrots, and cucumbers.

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We’ve been in a bit of a bowl dinner phase over here, and I’m not mad about it. This usually happens when we are in this weird transition phase when the worst of the cold is behind us, but it’s still not quite warm enough to fire up the grill. And there’s something very satisfying about scooping everything – grains, protein, veggies, sauce – into one cozy bowl. Bonus points if it involves something saucy.

I’ve been rotating between these pineapple teriyaki chicken bowls or chicken satay rice bowls when those take-away cravings hit, Mediterranean bowls when I want something meatless, and these roasted salmon quinoa bowls because salmon is always a weeknight favorite around here.

I’ve also been making this honey sriracha salmon when I’m in the mood for something with a little kick – it’s quick, flavorful, and goes with just about any veggie-rice combo I have on hand.

a fork taking a bite of the salmon from a bowl with rice, salmon, veggies, and sauce.

Staying on the salmon theme – I wanted to try these teriyaki salmon bowls next and boy did they deliver! They hit all the right notes: a simple marinade that later gets transformed into my favorite pineapple teriyaki sauce for drizzling, roasted salmon that comes out tender and flaky, and a crunchy veggie topping situation that makes it feel super fresh. Plus, the whole thing holds up great for leftovers.

This teriyaki salmon rice bowl is perfect for a busy weeknight, meal prep lunch, or just when you want something colorful and delicious without a lot of fuss.

Why You’ll Love This Recipe

Everything goes in one bowl – less mess and more flavor in every bite.
Uses a simple marinade that gets re-used in the sauce.
These teriyaki salmon bowls are packed with a good balance of protein, carbs, and veggies.
Salmon is naturally rich in nutrients like omega-3 fatty acids and a great source of protein to include in your weeknight rotation.
Leftovers reheat really well for lunch the next day.

Ingredient Notes

For The Salmon Bowl

Salmon

I like to use fresh salmon fillets here. I usually go with about 6 ounces per person.

Rice

You can use white rice or brown rice, it’s up to you! I like to use jasmine rice for these teriyaki salmon bowls but you can use short grain rice as well.

Veggies

I used cucumber, shredded carrots, edamame, and scallions. But feel free to mix it up depending on what’s in your fridge – avocado, snap peas, or radish would all be great here!

For The Teriyaki Sauce

ingredients pictured and labelled to make teriyaki sauce

Soy Sauce and Pineapple Juice

This is the base of both the marinade and sauce. The soy sauce brings the salt, while pineapple juice adds natural sweetness and acidity. I use low-sodium soy sauce to keep the overall saltiness in check.

Brown Sugar

Just enough to round out the sauce. Combined with pineapple juice, it gives the teriyaki that classic glossy, sticky texture.

Rice Vinegar

Adds a little tang to balance the sweetness. If you don’t have it, apple cider vinegar would work in a pinch.

Sesame Oil

The sesame oil brings a really nice, rich, toasty flavor that makes a big difference, even with the small amount we use here.

Ginger and Garlic

Freshly grated is ideal here for the best flavor. These two are what really make the homemade teriyaki sauce taste like takeout, in the best way!

Red Pepper Flakes

I like to add a little bit of red pepper flakes for a tiny bit of heat to cut through the sweetness. You can add more if you like it spicier or just skip it!

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Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

Step By Step Instructions

Place the salmon fillets in a shallow dish or resealable plastic bag.

In a small bowl, whisk together the soy sauce and pineapple juice, then pour it over the salmon. Turn the fillets gently to coat them well, cover, and refrigerate for 30 minutes to marinate.

Four salmon fillets with marinade in a shallow dish.

Preheat the oven to 425°F and lightly grease a baking sheet with olive oil or cooking spray. Remove the salmon from the marinade, pat it dry with paper towels (but hang on to that marinade!), and place it on the prepared baking sheet.

Four salmon fillets on a foil-lined baking sheet.

Bake for 12 to 15 minutes, or until the salmon is cooked to your liking.

While the salmon is in the oven, make the sauce. Pour the reserved marinade into a small saucepan and stir in the brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.

Bring to a boil over medium-high heat, then lower the heat to medium-low and let it simmer for about 5 minutes.

In the meantime, whisk together the cornstarch and water in a small bowl. Add it to the simmering sauce and cook for another minute or two, until thickened. Remove from heat.

Adding a cornstarch slurry to simmering teriyaki sauce.

To assemble, divide the rice between four bowls and top with the baked salmon. Drizzle the warm teriyaki sauce over the top and finish with cucumber, carrots, edamame, and scallions.

A spoon drizzling glaze over a salmon filet on a bed of rice with fresh vegetables.

Recipe Tips

Pat the salmon dry before baking! This helps it roast more evenly and gives you a better texture on the outside.

Don’t skip the marinade time. Just 30 minutes lets the salmon soak up that sweet and salty flavor.

Use an instant-read thermometer! For perfectly cooked salmon, you’re aiming for an internal temp of about 125–130°F for medium doneness.

Topping Suggestions

You can keep your salmon teriyaki bowls simple with just the sauce and the veggies, or load these bowls up with more toppings of your choice. Here are a few ideas:

Sliced avocado – for creaminess.
Pickled red onions – for tang and color.
Toasted sesame seeds – for crunch.
Chopped peanuts or cashews – adds texture and a salty bite.
Shredded cabbage or slaw mix – great if you want something extra crunchy without much prep.
Sriracha mayo – For a creamy and spicy kick.

Recipe Variations

These teriyaki salmon bowls are super flexible. You can mix and match ingredients depending on what you have or what you’re in the mood for:

Swap the salmon – Try shrimp, tofu, or chicken instead. Tofu works especially well if you’re looking for a plant-based option – just press it well so it gets nice and crispy! You can also use raw fish for a poke bowl effect.
Change up the grain – White or brown rice is great, but so is quinoa, farro, or even cauliflower rice for something lighter.
Turn it into a salad – Skip the rice and serve everything over greens with the warm sauce as a dressing.
Make it a sushi bake – Instead of serving everything in bowls, layer cooked rice in a baking dish, flake the baked salmon over the top, and drizzle with the teriyaki sauce. Add a sprinkle of shredded nori, sesame seeds, and green onions, then bake for a few minutes just to warm through.

Storage Tips

These teriyaki salmon bowls store really well, which makes them great for meal prep or next-day lunches. Once everything has cooled, you can pack the rice, salmon, and veggies into airtight containers and keep them in the fridge for up to 3 days.

I usually store the sauce separately so it doesn’t soak into the rice too much, and just reheat it quickly on the stove or in the microwave before serving. The salmon can be reheated gently in the microwave or oven – it still tastes great the next day. The fresh toppings like cucumber and scallions are best added just before serving to keep them crisp.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

Teriyaki Salmon Bowls