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
Air Fryer Chicken Meatball Bowls
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
Tender salmon chunks in an easy teriyaki sauce served over rice with quick mango cucumber salsa
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: 1servingCalories: 437kcalCarbohydrates: 97gProtein: 9gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 614mgPotassium: 471mgFiber: 5gSugar: 17gVitamin A: 2604IUVitamin C: 94mgCalcium: 70mgIron: 2mg
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.