Teriyaki Salmon Bowls
These teriyaki salmon bowls feature flaky, glazed salmon served over rice with fresh vegetables, all drizzled in a savory-sweet teriyaki sauce for a balanced and delicious meal.
Servings 4 servings
Calories 557kcal
Ingredients
- 4 6-ounce salmon fillets
- 1/2 cup low-sodium soy sauce
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoon fresh ginger minced
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 4 cups cooked white or brown rice for serving
- 1/2 cup chopped cucumber
- 1/2 cup shredded or grated carrots
- 1/2 cup shelled edamame
- 2 scallions thinly sliced
Instructions
- Place the salmon filets in a shallow dish or a resealable plastic bag. In a small bowl, whisk together the soy sauce and pineapple juice. Pour over the salmon, gently turning over the salmon to make sure it’s evenly coated. Cover and place in the refrigerator for 30 minutes to marinate.
- Preheat the oven to 425 degrees F and lightly grease a baking sheet with cooking spray or olive oil. Remove the fish from the marinade, patting dry with paper towels (save the marinade).
- Bake the salmon for 12-15 minutes, or until it reaches desired doneness.
- While the salmon is cooking, prepare the sauce. In a small saucepan, combine the soy sauce and pineapple juice marinade, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes.
- Meanwhile, in a small bowl combine the water and cornstarch. Whisk the mixture into the simmering soy sauce mixture and let it thicken. Remove from heat.
- Divide the rice between 4 serving bowls and top each with salmon. Drizzle the sauce evenly on top. Top with cucumber, carrots, edamame, and scallions.
Video
Notes
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.
Nutrition
Calories: 557kcal | Carbohydrates: 63g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1241mg | Potassium: 1230mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2853IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 3mg