Teriyaki Salmon Bowls

If you are looking for easy dinners that are packed with flavor and come together in under 30 minutes, these Teriyaki Salmon Bowls are about to become one of your favorite ways to feed the whole family. Tender, flaky salmon is glazed in a homemade teriyaki sauce made with soy sauce, rice vinegar, and sesame oil, then served over a warm cup of rice with fresh ingredients and vibrant veggies. It is a healthy meal loaded with healthy fats and fatty acids that even the pickiest eaters will love. Whether you are meal prepping for a busy weeknight or putting together a satisfying dinner, these salmon bowls are a great way to get a delicious, well-rounded plate on the table fast. Scroll down to the full recipe and recipe card below to get started!

Are we making our own teriyaki sauce for this recipe?

Yes! This recipe shows how to make your own teriyaki sauce using simple grocery store ingredients, or you can use brands like Primal Kitchen if you prefer a shortcut.

Can these salmon bowls be eaten warm or cold?

They are best enjoyed warm with freshly cooked salmon and rice, but they also taste great the next day straight from the fridge.

Is this good for meal prep?

Absolutely. Healthy teriyaki salmon rice bowls hold up well for meal prep lunch and reheat beautifully. We love these meal prep containers!

Can I turn this into a salmon quinoa bowl?

Yes! Swap rice for quinoa or cauliflower rice for another great way to enjoy cooked salmon.

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What type of rice works best?

White rice, brown rice, jasmine rice, and sushi rice all work beautifully. For a lower-carb option, try cauliflower rice or even zucchini noodles. Cook your cup of rice in a rice cooker for the most consistent, fluffy results every time.

Ingredient Notes

Fresh Salmon Fillets: salmon provides rich flavor along with fatty acids and healthy fats that make this bowl satisfying and nourishing.
Soy Sauce: Adds the salty, savory base that gives homemade teriyaki sauce its signature depth.
Honey: Balances the sauce with natural sweetness while helping the salmon caramelize beautifully.
Rice Vinegar: Brings brightness and balance to the teriyaki flavor profile.
Sesame Oil: A little bit adds nutty richness and authentic teriyaki aroma.
Garlic: Fresh minced garlic enhances the savory flavor of the sauce.
Fresh Ginger: Adds warmth and classic Asian-inspired flavor.
Cornstarch: Thickens the sauce into that glossy teriyaki coating.
White Rice or Brown Rice: Creates the hearty base for salmon bowls and absorbs every drop of sauce.
Edamame: Adds plant-based protein and texture to healthy teriyaki salmon rice bowls.
Julienned Carrots: Provide crunch and natural sweetness.
English Cucumber or Persian Cucumbers: Fresh, crisp slices balance the warm cooked salmon.
Avocado: Creamy slices add healthy fats and make the bowl extra filling.
Green Onions: A fresh finishing touch that brightens each bite.
Sesame Seeds: A sprinkle of sesame seeds adds texture and visual appeal.

How to Make Teriyaki Salmon Bowls

Preheat the oven to 400°F. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make your own teriyaki sauce.
Place the salmon filets in a shallow dish and pour 4 tablespoons of the teriyaki marinade over them, ensuring they are well coated. If your salmon has skin, place the salmon skin side down. NOTE: If you notice a fishy smell, pat the filets with a paper towel and rinse briefly before marinating.
Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the salmon filets on the prepared sheet pan and bake for 12-15 minutes, or until the fish flakes easily with a fork and has reached your desired internal temperature.
While the salmon bakes, pour the remaining teriyaki sauce into a small saucepan and warm over medium heat. In a separate bowl, mix the cornstarch with a splash of water to create a cornstarch mixture, then slowly whisk it into the sauce. Continue to heat and whisk until the sauce darkens and thickens into a glossy glaze.
Once the salmon has finished baking, remove the cooked salmon from the baking sheet and coat the tops of each filet generously with the thickened teriyaki sauce.
Begin to assemble the bowls by dividing the cooked rice among serving bowls. Top each bowl with a portion of cucumbers, carrots, edamame, and avocado. Feel free to add extra veggies or any favorite veggies you have on hand, like snap peas, bok choy, brussels sprouts, or black bean sprouts.
Place one or two teriyaki-glazed salmon filets (or salmon pieces or salmon bites) on top of the rice in each bowl.
Drizzle any remaining teriyaki sauce over the whole bowl and garnish with sliced green onions and a sprinkle of sesame seeds. Add toppings of your choice like spicy mayo, extra sesame oil, or a little bit of black pepper.