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Teriyaki Glazed Salmon Bowls

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These Teriyaki Glazed Salmon Bowls are a quick, healthy, and delicious dinner idea featuring flaky roasted salmon, a sticky-sweet homemade teriyaki glaze, fluffy rice, and crisp veggies. Perfect for busy weeknights or meal prep, this customizable bowl brings restaurant-worthy flavor to your table in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin-on or skinless
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or avocado oil
  • 1/3 cup soy sauce (use low-sodium if preferred)
  • 3 tablespoons honey or pure maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, finely minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
  • 2 cups cooked jasmine rice (substitute with brown rice, quinoa, or cauliflower rice)
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1/2 cup edamame, shelled and steamed
  • 1 avocado, sliced (optional)
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds (white or black, or a mix)
  • Pickled ginger or radishes, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish. Pat the salmon fillets dry with paper towels, then season both sides with salt and pepper.
  2. In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir to combine. Bring to a gentle simmer over medium heat, stirring occasionally, for about 2-3 minutes.
  3. In a small bowl, mix cornstarch with 2 tablespoons cold water until smooth. Slowly whisk the slurry into the simmering sauce. Cook for another 1-2 minutes, stirring constantly, until the glaze thickens to a syrupy consistency. Remove from heat. If too thick, add a splash of water.
  4. Place the salmon fillets skin-side down on the prepared baking sheet. Brush generously with about half of the teriyaki glaze. Reserve the rest for finishing.
  5. Roast in the preheated oven for 10-12 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and is just opaque in the center. For a caramelized finish, broil for the last 1-2 minutes, watching closely.
  6. While salmon bakes, cook jasmine rice according to package instructions. Prep your veggies: shred carrots, slice cucumber, steam edamame, and slice avocado and green onions.
  7. Scoop rice into four bowls. Top each with a salmon fillet. Arrange carrots, cucumber, edamame, avocado, and any other favorite veggies around the salmon. Drizzle remaining teriyaki glaze over everything.
  8. Sprinkle with sesame seeds, green onions, and pickled ginger if desired. Serve immediately and enjoy!

Notes

For best results, pat salmon dry before glazing to help the sauce stick. Don’t overcook the salmon—remove as soon as it flakes easily. The teriyaki glaze can be made ahead and stored in the fridge for up to a week. Customize your bowl with seasonal veggies or swap the rice for a low-carb option. For a gluten-free version, use tamari instead of soy sauce.

Nutrition

Keywords: teriyaki salmon, salmon bowl, healthy dinner, easy salmon recipe, Japanese bowl, meal prep, gluten-free option, dairy-free, quick dinner, homemade teriyaki

Find it online: https://pokirecipes.com/teriyaki-glazed-salmon-bowls-recipe-easy-healthy-dinner-idea/