If you’re craving a meal that’s bursting with flavor, texture, and vibrant colors, look no further than this Teriyaki Salmon Bowl Recipe. It perfectly balances the rich, tender salmon glazed in a homemade teriyaki sauce, crisp fresh veggies, and fluffy rice, creating a dish that feels indulgent but is incredibly wholesome. Whether you’re cooking for a quick weeknight dinner or impressing friends at a gathering, this bowl hits all the right notes in every bite.
Ingredients You’ll Need
These ingredients are straightforward but essential—they come together beautifully to give this Teriyaki Salmon Bowl Recipe its signature blend of savory, sweet, and fresh elements. Each item plays a role, from the nutty sesame oil to the zing of grated ginger, ensuring every mouthful is perfectly balanced.
- Sesame oil, 2 tablespoons, divided: Provides a rich, toasted flavor that enhances both the sauce and the salmon’s crispness.
- Garlic, 2 cloves, grated: Adds a pungent, aromatic punch that wakes up the palate.
- Fresh ginger, 1/2 inch, grated: Brings a gentle warmth and zing to the teriyaki sauce.
- Soy sauce, 1/4 cup: The salty backbone of the teriyaki glaze, lending depth and umami.
- Mirin, 2 tablespoons: A sweet Japanese rice wine that balances the saltiness and aids in caramelization.
- Brown sugar, 2 tablespoons: Sweetens the sauce naturally, contributing to that classic teriyaki sheen.
- Corn starch, 1 tablespoon: Thickens the sauce quickly without altering flavor.
- Warm water, 2 tablespoons: Mixed with cornstarch to create a smooth slurry for thickening.
- Sesame seeds, 3 tablespoons: Tossed into the sauce for a toasty crunch and visual appeal.
- Fresh salmon, 1 pound: The star of the bowl, delivering tender, flaky protein.
- Sea salt, 1/2 teaspoon: Elevates the salmon’s natural flavor.
- Black pepper, 1/4 teaspoon: Adds subtle heat and complexity.
- Radishes, 4 to 6 small, thinly sliced: Infuses a peppery crunch and bright color.
- Cucumbers, 2 small, diced: Cool and refreshing, balancing the richness.
- Avocado, 1 large, diced: Creamy texture that contrasts beautifully with crisp veggies.
- Steamed edamame, 1 cup: Protein-packed and adds a satisfying bite.
- Cooked rice, 2 cups (white or brown): The perfect base that completes every spoonful.
- Optional toppings – sesame seeds, chopped chives, sliced green onions, spicy mayo: Customize your bowl and add extra layers of flavor and texture.
How to Make Teriyaki Salmon Bowl Recipe
Step 1: Infuse the oil with garlic and ginger
Start by heating one tablespoon of sesame oil in a saucepan over medium heat. Once the oil shimmers, introduce the grated garlic and ginger. Stir constantly and let them cook for about two minutes. This step releases the essential oils and bursts the spices’ fragrance, which becomes the base of your teriyaki sauce flavor profile.
Step 2: Build the teriyaki sauce
Pour the soy sauce, mirin, and brown sugar into the saucepan, stirring as you turn the heat to medium-high. Let this mixture gently simmer for two minutes. This melds the salty and sweet elements while beginning to thicken the sauce base and intensify the flavors.
Step 3: Thicken the sauce with cornstarch slurry
Whisk together the cornstarch and warm water in a small bowl to form a smooth slurry. Slowly add this to your simmering sauce while whisking vigorously to prevent lumps. After about 30 seconds, your sauce should thicken into a luscious glaze ready to coat the salmon.
Step 4: Add sesame seeds and finish the sauce
Remove the saucepan from heat and stir in the toasted sesame seeds. This step adds a delightful nuttiness and a little crunch, giving the sauce that classic texture and boost of flavor essential for the Teriyaki Salmon Bowl Recipe.
Step 5: Prepare the salmon
Pat the salmon dry thoroughly with paper towels—this helps achieve a lovely sear. Season both sides with sea salt and black pepper to highlight the natural richness of the fish.
Step 6: Sear the salmon
Heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Place the salmon skin side up and cook undisturbed for two minutes to get a golden edge. Flip the salmon onto the skin side and cook for six minutes, which ensures a nicely cooked interior with a crisp skin underneath.
Step 7: Glaze and finish cooking salmon
Brush the thickened teriyaki sauce generously over the fillets. Cook for an additional minute or until the salmon flakes easily with a fork and reaches a safe internal temperature of 145°F. This final glaze adds incredible shine and flavor punch to the salmon.
Step 8: Assemble your Teriyaki Salmon Bowl Recipe
Arrange one salmon fillet as the centerpiece in each bowl. Surround it with a quarter of the sliced radishes, diced cucumbers, avocado, steamed edamame, and half a cup of warm rice. For the finishing touch, sprinkle optional sesame seeds, sliced green onions, and drizzle spicy mayo if you dare to add a flavorful kick. This assembly offers a harmonious combination of tastes and textures to savor.
How to Serve Teriyaki Salmon Bowl Recipe
Garnishes
The garnishes elevate your Teriyaki Salmon Bowl Recipe to next-level deliciousness. Sesame seeds provide a subtle crunch and nutty flavor, while chopped chives or sliced green onions add a fresh, vibrant bite. For those who love a bit of heat, a drizzle of spicy mayo injects creaminess and zing that complements the teriyaki glaze beautifully.
Side Dishes
While this bowl can stand alone as a complete meal, pairing it with light sides can amplify your dining experience. Consider a crisp Asian slaw or a small miso soup to brighten the palate. Simple steamed greens like bok choy or sautéed snap peas enhance the dish’s freshness and provide an extra hit of nutrition.
Creative Ways to Present
Presentation makes mealtime exciting, and the Teriyaki Salmon Bowl Recipe is no exception. You can serve it in rustic wooden bowls for a cozy, homey vibe or in sleek white ceramic bowls to showcase the colorful ingredients vividly. Try layering the components in clear glass bowls to highlight the beautiful contrast of colors, making the dish as visually satisfying as it is delicious.
Make Ahead and Storage
Storing Leftovers
Teriyaki Salmon Bowls are fantastic for meal prep. Store any leftover salmon, vegetables, and rice separately in airtight containers in the refrigerator to maintain freshness. Keeping the sauce separate ensures the salmon and veggies don’t become soggy, letting you enjoy that crisp texture later on.
Freezing
If you want to freeze the leftovers, it’s best to freeze the cooked salmon and rice in separate containers without the fresh veggies or avocado, as they do not freeze well. Wrap the salmon tightly in plastic wrap and freeze for up to one month. When ready to eat, thaw in the refrigerator overnight for the best texture and flavor retention.
Reheating
To reheat your Teriyaki Salmon Bowl Recipe leftovers, gently warm the salmon and rice in the microwave or in a skillet on low heat to prevent drying out. Add the fresh veggies and avocado after reheating to preserve their crispness and creaminess. A quick splash of leftover teriyaki sauce over the top brings everything back to life.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! While fresh salmon is ideal for texture and flavor, frozen salmon works well too. Just be sure to thaw it completely and pat it dry before cooking to achieve the best sear and glaze coverage.
Is mirin necessary in the teriyaki sauce?
Mirin adds a subtle sweetness and depth that balances the soy sauce’s saltiness. If you don’t have mirin on hand, you can substitute with a combination of white wine and a little sugar, but the flavor won’t be quite the same.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be prepared a day ahead and stored in the fridge in an airtight container. Reheat gently before brushing it onto the salmon. This saves time and lets the flavors mellow beautifully.
What type of rice is best for the Teriyaki Salmon Bowl Recipe?
You can use either white or brown rice based on your preference. White rice offers a more neutral taste and softer texture, while brown rice adds nuttiness and extra fiber. Both work wonderfully as the bowl’s base.
Can I add other vegetables to this bowl?
Definitely! Feel free to add veggies like shredded carrots, steamed broccoli, or snap peas. The freshness and crunch of different vegetables complement the salmon and teriyaki sauce, making the bowl even more vibrant and nutritious.
Final Thoughts
This Teriyaki Salmon Bowl Recipe has quickly become one of my favorite go-to meals because it feels luxurious without the fuss. The harmony between the tender salmon, silky avocado, crunchy radishes, and that sticky-sweet teriyaki glaze is genuinely unbeatable. I can’t wait for you to try it and make it your own staple—it’s a total crowd-pleaser and a delicious way to brighten up any mealtime.
Print
Teriyaki Salmon Bowl Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Teriyaki Salmon Bowl is a vibrant and flavorful dish featuring succulent pan-seared salmon glazed with a homemade teriyaki sauce. Served over steamed rice and accompanied by fresh radishes, cucumbers, avocado, and edamame, it offers a perfect balance of savory, sweet, and fresh flavors. Topped with sesame seeds and optional spicy mayo, this bowl makes a wholesome and satisfying meal ideal for lunch or dinner.
Ingredients
Teriyaki Sauce
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, grated
- 1/2 inch fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
- 2 tablespoons warm water
- 3 tablespoons sesame seeds
Salmon & Bowl Ingredients
- 1 pound fresh salmon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 to 6 small radishes, thinly sliced
- 2 small cucumbers, diced
- 1 large avocado, diced
- 1 cup steamed edamame
- 2 cups cooked white or brown rice
- Optional toppings: sesame seeds, chopped chives, sliced green onions, spicy mayo
Instructions
- Prepare the Teriyaki Sauce: Heat 1 tablespoon of sesame oil in a saucepan over medium heat. Add grated garlic and ginger, cooking for about 2 minutes while stirring constantly to develop the flavors without burning.
- Simmer Sauce Ingredients: Add soy sauce, mirin, and brown sugar to the saucepan. Increase heat to medium-high and simmer gently for 2 minutes, stirring frequently to blend the flavors.
- Thicken the Sauce: Mix the cornstarch and warm water in a small bowl to create a slurry. Whisk the slurry into the simmering sauce and continue whisking for about 30 seconds until the sauce thickens to a glossy consistency.
- Add Sesame Seeds: Remove the sauce from heat and stir in the sesame seeds, then set aside.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Sprinkle sea salt and black pepper evenly over both sides to season the fish.
- Cook the Salmon: Heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Place salmon skin side up and sear for 2 minutes. Flip the salmon skin side down and cook for an additional 6 minutes.
- Glaze Salmon with Teriyaki Sauce: Brush the thickened teriyaki sauce onto the salmon fillets. Continue cooking for another minute or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Assemble the Bowls: Divide cooked rice among four bowls. Top each bowl with a salmon fillet, then evenly distribute radishes, cucumbers, avocado, and steamed edamame. Garnish with optional sesame seeds, chopped chives, sliced green onions, and a drizzle of spicy mayo if desired.
Notes
- Use fresh salmon for the best flavor and texture.
- Adjust the amount of brown sugar in the teriyaki sauce to control sweetness.
- Cook salmon carefully to avoid overcooking and drying it out.
- Serve immediately while salmon is warm and sauce is fresh for optimal taste.
- You can substitute brown rice for white rice to add fiber and nutrients.
- For a gluten-free version, use tamari instead of soy sauce.
