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Delicious teriyaki salmon bowl with salmon fillet, brown rice, cucumbers, edamame, carrots, and avocado served in a shallow bowl.
Alyssa

Teriyaki Salmon Bowl

An easy weeknight dinner recipe, these teriyaki salmon bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Asian
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 filets salmon
  • 3 cups cooked brown rice or white rice
  • 2 cups chopped cucumber
  • 1 cup shelled edamame, cooked and cooled
  • 1 cup shredded or julienned carrots
  • 1 medium avocado, sliced
  • 2 green onions thinly sliced
  • ½ cup coconut aminos
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons warm water
  • sesame seeds (optional garnish)

Method
 

  1. Place salmon filets in a shallow dish and set aside.
  2. Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved.
  3. Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).
  4. Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame.
  5. Preheat the oven on the broiler setting.
  6. While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade.
  7. Broil for 7-8 minutes or until the fish flakes easily with a fork.
  8. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
  9. In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white.
  10. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.
  11. Continue to heat for 3-4 minutes, or until the sauce has thickened.
  12. To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.
  13. Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl.
  14. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.

Notes

Serve warm and enjoy a delicious, healthy meal!