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 โ Perfect for serving rice bowls.
- Tongs โ A must kitchen utensil, perfect for transferring the chicken.
- USA Pan Half Sheet Pan โ 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
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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 sautรฉ pan, heat sesame oil over medium-high heat. Once hot, add in salmon in a single layer. Sautรฉ 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
Servings: servings
Calories: 437kcal
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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 sautรฉ pan, heat sesame oil over medium-high heat. Once hot, add in salmon in a single layer. Sautรฉ 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.ย
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.
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