Description
This Teriyaki Salmon Bowl is a quick and flavorful 30-minute dinner featuring tender broiled salmon glazed with homemade teriyaki sauce, served over a bed of brown or white rice, and topped with fresh, crisp vegetables and creamy avocado. Perfectly balanced with protein, healthy fats, and vibrant veggies, this meal is both nutritious and satisfying.
Ingredients
Salmon and Rice
- 4 (5-6 ounce) salmon filets
- 3 cups cooked brown rice or white rice (may substitute cooked quinoa or cauliflower rice)
Vegetables and Toppings
- 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
- Sesame seeds (optional garnish)
Teriyaki Sauce
- ½ cup coconut aminos
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
- 1½ tablespoons cornstarch
- 2 tablespoons warm water (to dissolve the cornstarch)
Instructions
- Marinate the Salmon: Place salmon filets in a shallow dish. In a separate bowl, whisk together coconut aminos, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until combined and honey is dissolved. Pour one-third of this teriyaki sauce over the salmon, coating thoroughly. Turn filets skin-side up and let marinate while preparing vegetables.
- Preheat the Broiler: Set your oven to the broil setting and allow it to preheat. Line a rimmed baking sheet with foil to catch drippings.
- Prepare and Broil the Salmon: Arrange the marinated salmon filets on the lined baking sheet, skin side down. Discard any leftover marinade. Broil for 7-8 minutes, or until the fish flakes easily with a fork.
- Prep the Vegetables: While the salmon broils, prepare the cucumbers, carrots, and edamame by chopping or shredding as directed. Have the avocado sliced and green onions thinly sliced for topping.
- Make the Teriyaki Sauce Glaze: Transfer the remaining two-thirds of the teriyaki sauce to a small saucepan over medium-high heat. Bring it to a gentle simmer. In a small bowl, whisk together cornstarch and warm water until dissolved and milky.
- Thicken the Sauce: Stir the cornstarch slurry into the simmering teriyaki sauce. Continue to cook, stirring occasionally, until the sauce thickens, about 3-4 minutes.
- Assemble the Bowls: Divide ¾ cup of cooked rice among four shallow bowls. Place a cooked salmon filet on top of the rice in each bowl.
- Add Vegetables and Toppings: Distribute the cucumbers (½ cup per bowl), carrots (¼ cup per bowl), edamame (¼ cup per bowl), and sliced avocado equally in each bowl. Drizzle each bowl with 2 tablespoons of the thickened teriyaki sauce.
- Garnish and Serve: Sprinkle sliced green onions and optional sesame seeds over each bowl for a fresh, nutty finish. Serve immediately and enjoy your nutritious and delicious teriyaki salmon bowls.
Notes
- Salmon can be broiled skin side down to crisp the skin or skin removed if preferred.
- Substitute rice with quinoa or cauliflower rice for a variation.
- Honey can be replaced with maple syrup for a vegan alternative; adjust diet classification accordingly.
- Ensure not to overcrowd the broiler tray to allow even cooking.
- Leftover teriyaki sauce can be stored in the fridge for up to 3 days.
- For extra flavor, marinate salmon for up to 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: Asian
