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From teriyaki chicken bowls to Hawaiian poke bowls to Korean beef bowl recipes, one-bowl meals are one of my faves for lunch or dinner when I’m short on time. They’re fast, they’re convenient, and they’re so easy to customize. This salmon bowl recipe is no exception. I usually make it with cauliflower rice for myself and brown rice for my kids with a bowl of egg drop soup. No matter how you make it, this teriyaki salmon rice bowl will leave you feeling satisfied and energized. And the best part? It works well for meal prep, too!
Why You’ll Love This Salmon Bowl Recipe
- Sweet, savory, unami flavors
- Flaky salmon and crisp veggies
- Variety of flavors and textures
- Simple ingredients
- Just 30 minutes from stove to table
- Naturally healthy and gluten-free, with low carb options
Ingredients & Substitutions
This section explains how to choose the best salmon bowl ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Salmon – To enhance the flavor of your teriyaki salmon bowl recipe, try using salmon with the skin on (even if you don’t plan on eating it). I personally recommend wild-caught salmon, but check out my pan seared salmon to learn how to pick the best kind for searing. Cut the fish into 1-inch cubes.
- Olive Oil – For sauteing. Coconut oil or avocado oil would work as well.
- Teriyaki Sauce – My favorite sauce and marinade for easy Asian meals! I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce), honey, apple cider vinegar (or rice vinegar), blackstrap molasses, garlic powder, ground ginger, and sesame oil. You can also use store-bought teriyaki sauce if you like, or make sugar-free teriyaki sauce.
- Cooked Brown Rice – A salmon rice bowl is more filling! I opted for brown rice, but you could use sushi rice, white rice, or quinoa. When it’s just my husband and me eating it, I usually choose cauliflower rice. Cook your rice using your favorite method, and season with salt and pepper before assembling the bowls.
- Vegetables – I used carrots, cucumbers, and radishes. You can easily customize this dish to include other veggies such as broccoli, snow peas, bean sprouts, zucchini, or mushrooms.
- Avocado – I love the freshness of avocado slices, but you could use slices of a cooked baked sweet potato for a similar creamy texture.
- Green Onions – Or try chopped chives, red onion, shallots, garlic, and/or cilantro.
How To Make A Salmon Bowl
This section shows how to make a salmon rice bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook the salmon. Heat a cast iron or stainless steel skillet over medium heat. Add the olive oil and heat until shimmering. Add the salmon pieces and sear on one side, then carefully flip and finish cooking on the other side. Remove salmon from the pan and cover to keep warm.
- Make the sauce. Prepare teriyaki sauce according to the instructions here, using the same skillet instead of a saucepan.
- Combine the salmon and sauce. Return salmon to the pan and toss to coat in the sauce.
- Assemble the salmon bowls. Divide the brown rice, salmon, carrots, cucumbers, radishes, avocado, and green onion among four bowls. Spoon any remaining sauce from the pan on top. You can also drizzle your teriyaki salmon bowl with healthy spicy mayo for a kick and/or sprinkle with sesame seeds for texture.
- Store: Cover leftovers tightly with plastic wrap, or transfer to airtight containers with lids. Store in the fridge for up to 3-4 days.
- Meal prep: This salmon bowl recipe is perfect for meal prep! You can assemble individual “bowls” in rectangular meal prep containers and refrigerate. (Just wait to add the avocado until right before serving.) You can also prep the individual components and store them separately. Just cook the rice, cook the salmon and mix with sauce, and chop the vegetables in advance. Storing them in separate containers will make them last a couple days longer.
- Freeze: You won’t be able to freeze the avocado and fresh vegetables, but you can freeze the teriyaki salmon and cooked rice separately for up to 3 months.
- Reheat: Warm up the salmon rice bowls in the oven (if using an oven-safe glass container) or the microwave, then add the fresh veggies back in.
More Salmon Recipes
If you like salmon as much as I do, there are endless ways to prepare and serve it! Here are some more ideas:
Tools To Make A Salmon Rice Bowl
- Skillet – I prefer to use a cast iron skillet for even heat distribution, but a regular stainless steel skillet would also work.
- Spatula – This spatula is uniquely designed with a thin, flexible edge that easily slides underneath delicate foods like fish or eggs. You could also use tongs to flip the salmon.
Salmon Bowl Recipe
Salmon Bowl (Teriyaki Style, 30 Minutes!)
This teriyaki salmon bowl recipe with flaky salmon, crisp veggies, creamy avocado, and brown rice makes an easy, healthy 30-minute meal.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Remove salmon from the pan and cover to keep warm.
Make the teriyaki sauce according to the instructions here, using the same skillet instead of a saucepan. (It will cook faster than a saucepan, about 10-12 minutes.)
Once the sauce is thickened, add the salmon back in and toss to coat in the sauce.
Assemble each bowl with 1/2 cup brown rice, 1/4 of the salmon (plus more teriyaki sauce drizzled over the top), 1/4 cup each of carrots, cucumbers, and radishes, 1/4 of the avocado, and 1 tablespoon of green onion.
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Serving size: 1/2 cup rice, 1/4 of the salmon, 1/4 cup each of carrots, cucumbers, and radishes, 1/4 avocado, and 1 tablespoon green onion
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