menu
Entrees

Simple Teriyaki Salmon Bowls

These simple teriyaki salmon bowls are a quick, vibrant lunch or dinner idea. Tender salmon bites in a homemade teriyaki sauce. Served over a bed of steamed rice with an easy mango cucumber salsa. Not only are these bowls delicious, but they are filling and nutritious!

Highlights of this simple salmon recipe:

  • Bright and fresh
  • Customizable
  • Can be kept fresh for a few days
  • Perfect grain bowls for lunch or easy weeknight dinners
  • Homemade teriyaki sauce is quick and easy
  • Can stretch a salmon filet

Variations & serving ideas:

  • Skewer salmon, grill, and brush on sauce
  • Serve over quinoa or rice noodles
  • Substitute salsa for cucumber salad or pico
  • Serve with tortillas or nori wraps
  • Could substitute shrimp or chicken

Grocery store list & substituions:

  • Atlantic salmon filet (boneless, skin on or skinless)
  • Garlic powder
  • Fresh cracked black pepper
  • Kosher salt
  • Sesame oil
  • Soy sauce, or substitute coconut aminos or tamari
  • Fish sauce
  • Sriracha
  • Honey
  • Brown sugar
  • Rice wine vinegar
  • Mangos
  • English cucumbers
  • Chili powder
  • Red bell peppers, or substitute yellow bell peppers or green bell peppers
  • Avocados
  • Limes
  • Cilantro
  • Green onions
  • Long grain white rice, or substitute quinoa or rice noodles

Garnish with fresh cilantro, avocados, limes, green onions, and extra sauce!

Tools I used for this teriyaki salmon recipe:

  • Shallow Bowls – Perfect for serving rice bowls.
  • Tongs  A must kitchen utensil, perfect for transferring the chicken.
  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.

If you like this easy salmon recipe, you’ll love these over quick weeknight ideas…

Quick & Easy Air Fryer Blackened Chicken Bowls

Meal Prep Greek Salmon Bowls

Air Fryer Chicken Meatball Bowls

Meal Prep Bruschetta Salmon

Salmon cooks until tender in a homemade teriyaki sauce, giving it a slightly crispy exterior.

Instructions for the simple teriyaki salmon bowls:

Rice:

  • In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.

Salmon:

  • In a small bowl combine the garlic powder, black pepper, and salt. Stir to combine. Heavily season the salmon chunks, set aside.
  • In a large sauté pan, heat sesame oil over medium-high heat. Once hot, add in salmon in a single layer. Sauté on each side until the salmon easily releases from the pan, about 3-4 minutes.
  • Once the salmon is browned on both side, keeping the heat at medium-high, add in the soy sauce, fish sauce, honey, brown sugar, rice vinegar, and sriracha. Stir to combine. Allow to simmer and thicken, 3-4 minutes. Once done, the salmon should be tender but cooked through and the sauce should be thick.

Mango cucumber salsa:

  • In a large bowl combine the diced mango, cucumber, red bell pepper, cilantro, green onions, salt, pepper, honey, chili powder, and lime. Stir to combine, adjust seasoning as needed.
  • Serve salmon over rice topped with mango cucumber salsa, sliced avocado, limes, cilantro, and green onion. Leftovers will keep in an airtight container in the fridge for 2-3 days.

Notes:

*You can leave the skin on the salmon if desired, or take it off prior to cooking. 

Simple Teriyaki Salmon Bowls

5 from 1 vote
Course: Dinner, Lunch
Keyword: Grain bowls, Rice Bowls, Salmon
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 3 servings
Calories: 437kcal
Print Recipe
Pin Recipe

Ingredients:  

  • Avocados
  • Limes
  • Fresh cilantro or green onions, for garnish

For the salmon:

  • 1 lb. Atlantic salmon, cubed*
  • 2 tsp Garlic powder
  • 1 tsp Fresh cracked black pepper
  • 1 tsp Kosher salt
  • 2 tbsp Sesame oil
  • 1/4 cup Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Sriracha
  • 2 tbsp Honey
  • 1 tbsp Brown sugar
  • 1 tsp Rice vinegar

For the mango cucumber salsa:

  • 2 large Mangos, peeled and diced
  • 1 large English cucumber, diced fine
  • 1 large Red bell pepper, diced fine
  • 1 tbsp Honey
  • 1 tsp Chili powder
  • Fresh cilantro, chopped
  • Green onions, sliced fine
  • Salt and pepper, to taste
  • Lime juice and zest, to taste

For the rice:

  • 2 cups Long grain rice, dry, rinsed well
  • 4 cups Water

Instructions:

For the rice:

  • In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.

For the salmon:

  • In a small bowl combine the garlic powder, black pepper, and salt. Stir to combine. Heavily season the salmon chunks, set aside.
  • In a large sauté pan, heat sesame oil over medium-high heat. Once hot, add in salmon in a single layer. Sauté on each side until the salmon easily releases from the pan, about 3-4 minutes.
  • Once the salmon is browned on both side, keeping the heat at medium-high, add in the soy sauce, fish sauce, honey, brown sugar, rice vinegar, and sriracha. Stir to combine. Allow to simmer and thicken, 3-4 minutes. Once done, the salmon should be tender but cooked through and the sauce should be thick.

For the mango cucumber salsa:

  • In a large bowl combine the diced mango, cucumber, red bell pepper, cilantro, green onions, salt, pepper, honey, chili powder, and lime. Stir to combine, adjust seasoning as needed.
  • Serve salmon over rice topped with mango cucumber salsa, sliced avocado, limes, cilantro, and green onion. Leftovers will keep in an airtight container in the fridge for 2-3 days.

Notes:

*You can leave the skin on the salmon if desired, or take it off prior to cooking. 

Nutrition:

Serving: 1 servingCalories: 437 kcalCarbohydrates: 97 gProtein: 9 gFat: 1 gSaturated Fat: 0.3 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gCholesterol: 0.3 mgSodium: 614 mgPotassium: 471 mgFiber: 5 gSugar: 17 gVitamin A: 2604 IUVitamin C: 94 mgCalcium: 70 mgIron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

No Comments

    Leave a Reply

    Recipe Rating