Teriyaki Salmon Bowls

Teriyaki Salmon Bowls are simple to make and packed with nutrient-dense foods to make one tasty and healthy dish. Homemade, flavorful, gluten-free Teriyaki sauce; soft, flaky, and buttery salmon; warm white Jasmine rice; and fresh veggies.

Teriyaki Salmon Bowls

There’s nothing like a nutrient-dense, fresh, filling and flavorful meal. One that’s easy and simple to make at that. That’s exactly what these Teriyaki Salmon Bowls are. A healthy, nourishing, and satisfying meal. Homemade flavorful, gluten-free Teriyaki sauce; soft, flaky, and buttery salmon; warm white Jasmine rice; and fresh veggies. You will find yourself making these bowls over and over again! If you’re a fan of teriyaki sauce be sure to check out this Gluten-Free Chicken Teriyaki recipe too.

Ingredients needed to make Teriyaki Salmon Bowls:

• Salmon– Use filets that are about 4-6 oz each.
• For Salmon Marinade– Rice vinegar, coconut aminos, avocado oil, pink sea salt, black pepper, and garlic.
• For Teriyaki Sauce– Coconut aminos, honey, rice vinegar, garlic, and fresh ginger.
• Arrowroot Flour– To thicken teriyaki sauce while keeping it gluten-free.
• For Serving Bowls– Cooked Jasmine rice, avocado, carrots, red cabbage, shelled edamame, roasted seaweed, cucumber, sesame seeds, green onions, and black sesame seeds.

Equipment needed to make Teriyaki Salmon Bowls:

• Baking sheet pan– Any size sheet pan will work.
• Parchment paper– For lining baking sheet pan.
• Small sauce pan– To make teriyaki sauce in.
• Whisk– For whisking sauce and marinade.
• Small mixing bowls– To combine ingredients for marinade.
• Pastry brush– For rubbing teriyaki sauce over salmon.

How to make Teriyaki Salmon Bowls:

• Step 1– Preheat oven at 325 degrees F. Line a baking sheet pan with parchment paper. Mince garlic for marinade and teriyaki sauce. Grate fresh ginger. 
• Step 2– In a small bowl, whisk together the ingredients for marinade; rice vinegar, coconut aminos, avocado oil, minced garlic, pink sea salt and black pepper. 
• Step 3– Pat dry salmon filets and place them on prepped sheet pan. Evenly pour marinade over filets. Use a pastry brush to spread the marinade over each filet. Bake salmon for 15 minutes. 

• Step 4– While salmon is baking, in a small bowl whisk together the ingredients for the teriyaki sauce (expect arrowroot flour and water); coconut aminos, honey, rice vinegar, minced garlic, and grated ginger. 
• Step 5– Pour mix into a small saucepan and place on stovetop. Turn heat to medium-low and bring sauce to a simmer. While sauce starts to simmer, in another small bowl combine arrowroot flour and water. Whisk together to create a slurry. Pour slurry into simmering sauce and whisk together until sauce begins to thicken. Remove sauce from heat. 
• Step 6– Once salmon comes out of the oven, use pastry brush again to evenly spread teriyaki sauce over each filet. Sprinkle sesame seeds over filets if desired. Place salmon back in the oven and bake for another 5 minutes. 
• Step 7– While salmon finishes baking, start assembling the bowls; serve a bed of rice, then place avocado slices, carrots, red cabbage, shelled edamame, roasted seaweed, and cucumber slices over rice. Place teriyaki salmon over each assembled bowl. Garnish with green onion slices and black sesame seeds. Enjoy!

Tips and Substitutions:

1. Remove skin from salmon after cooking it- If you want to remove the skin from the salmon, remove it after baking it. It will come right off very easily.
2. Make sure to line baking sheet pan with parchment paper- this will prevent the salmon from sticking to the sheet pan.
3. Careful not to overcook salmon– Salmon cooks pretty fast. Overcooking it will result in dry salmon with a tough texture.
4. Substitute for Coconut Aminos– Liquid aminos or tamari sauce to keep it gluten-free.
5. Substitute for Arrowroot Flour– Tapioca flour or cornstarch.
6. Once you add your slurry, remove from heat right away- Too much heat can remove thickening components from arrowroot flour. 
7. Substitute for honey– You can use maple syrup or coconut sugar.

Toppings Ideas For Teriyaki Salmon Bowls:

• Fresh Raw Veggies– Cucumbers, carrots, purple cabbage are some of our favorites.
• Shelled Edamame– Will add protein to the bowls.
• Roasted Seaweed– Add a nice crunch to the teriyaki salmon bowls.
• Toasted Sesame Seeds– Add so much flavor to these bowls.
• Furikake– Trader Joe’s has a really good one!

Variations:

1. Switch up your white Jasmine rice– You can also use brown rice, cauliflower rice, or quinoa to make these teriyaki salmon bowls.
2. Add more or switch veggies– Use roasted sweet potatoes, roasted broccoli, kale, spinach, mushrooms or snap peas.
3. Drizzle sesame oil– over your bowls or rice for more flavor.
4. Use other proteins– Not a fan of salmon? You can also use chicken, shrimp, or scallops.
5. Make it Vegan– Use tofu instead of salmon and maple syrup of coconut sugar instead of honey.

Teriyaki Salmon Bowls FAQ’s:

What are Teriyaki Salmon Bowls?

Teriyaki Salmon Bowls are a simple way to serve salmon along with rice and fresh vegetables. The Teriyaki sauce used in this recipe is homemade, gluten-free and pretty simple to make. The veggies served along with the salmon and rice can be customized to your liking. This is a fresh meal perfect to be served any day as a nutritious week night dinner.

What goes well with Teriyaki Salmon?

You can serve teriyaki salmon bowls with a cider variety of veggies. I personally prefer raw veggies such as:

• Shredded carrots
• Cucumbers
• Red Cabbage
• Thinly sliced radishes
• Thinly sliced red onions
• Avocado
• Bell peppers

You can also use roasted or steamed veggies such as broccoli, green beans, Brussels sprouts, asparagus, etc. Sprinkle with some sesame seeds, roasted seaweed or Furikake.

Can a salmon bowl be made grain-free?

Yes. Instead of rice, serve salmon bowl with cauliflower rice.

Can I use a different rice for Teriyaki Salmon Bowl?

Yes. You can use any kind of rice you’d like. Brown rice and sushi rice are both great options.

Meal Prepping it:

These Teriyaki Salmon Bowls make fore a nutritious, filling and flavorful weeknight meal. They are also great for meal prep. Prep all the veggies you want to add to your bowls and cook the rice ahead of time. Cook your salmon and make your teriyaki sauce and all your other ingredients will be ready to assemble your bowls.

Storing and Reheating:

Store your teriyaki salmon and rice in airtight containers without the toppings. Reheat in the microwave until desired temperature has been reached. Add toppings once you are ready to serve. Keep refrigerated for up to 1-2 days.

Did you like this Teriyaki Salmon Bowls recipe? You may also like these other salmon recipes:

• Baked Salmon with Lemon Dill Sauce
• Avocado Kale Pesto Salmon with Asparagus
• Sheet Pan Salmon and Veggies
• Quinoa and Spinach Salmon Cakes

Print

Teriyaki Salmon Bowls

Teriyaki Salmon Bowls are simple to make and packed with nutrient-dense foods to make one tasty and healthy dish. Homemade, flavorful, gluten-free Teriyaki sauce; soft, flaky, and buttery salmon; warm white Jasmine rice; and fresh veggies.

Course Main Course

Cuisine American, Japanese

Keyword Gluten-Free Teriyaki Salmon Bowls, Teriyaki Salmon Bowls

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Calories 200 kcal

Author Angelica Arias

Ingredients

Salmon Marinade

• 4- 4-6 oz salmon filets
• 2 tbsp rice vinegar
• 3 tbsp coconut aminos
• 2 tbsp avocado oil
• 2 cloves of garlic
• 1 tsp pink sea salt
• 1/2 tsp black pepper

Teriyaki Sauce:

• 1/4 cup coconut aminos
• 1 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves of garlic
• 1/2 tsp grated ginger
• 2 tsp arrowroot flour
• 2 tsp water

For Assembling Bowls:

• cooked white Jasmine rice
• avocado slices
• julienne carrots
• shredded red cabbage
• shelled edamame
• roasted seaweed
• cucumber slices

For Garnish:

• sesame seeds
• sliced green onions
• black sesame seeds

Instructions

1. Preheat oven at 325 degrees F. Line a baking sheet pan with parchment paper. Mince garlic for marinade and teriyaki sauce. Grate fresh ginger.

2. In a small bowl, whisk together the ingredients for marinade; rice vinegar, coconut aminos, avocado oil, minced garlic, pink sea salt and black pepper.

3. Pat dry salmon filets and place them on prepped sheet pan. Evenly pour marinade over filets. Use a pastry brush to spread the marinade over each filet. Bake salmon for 15 minutes.

4. While salmon is baking, in a small bowl whisk together the ingredients for the teriyaki sauce (expect arrowroot flour and water); coconut aminos, honey, rice vinegar, minced garlic, and grated ginger.

5. Pour mix into a small saucepan and place on stovetop. Turn heat to medium-low and bring sauce to a simmer. While sauce starts to simmer, in another small bowl combine arrowroot flour and water. Whisk together to create a slurry. Pour slurry into simmering sauce and whisk together until sauce begins to thicken. Remove sauce from heat.

6. Once salmon comes out of the oven, use pastry brush again to evenly spread teriyaki sauce over each filet. Sprinkle sesame seeds over filets if desired. Place salmon back in the oven and bake for another 5 minutes.

7. While salmon finishes baking, start assembling the bowls; serve a bed of rice, then place avocado slices, carrots, red cabbage, shelled edamame, roasted seaweed, and cucumber slices over rice. Place teriyaki salmon over each assembled bowl. Garnish with green onion slices and black sesame seeds. Enjoy!

Recipe Notes

1. 1. Remove skin from salmon after cooking it- If you want to remove the skin from the salmon, remove it after baking it. It will come right off very easily.
   2. Make sure to line baking sheet pan with parchment paper- this will prevent the salmon from sticking to the sheet pan.
   3. Careful not to overcook salmon– Salmon cooks pretty fast. Overcooking it will result in dry salmon with a tough texture.
   4. Substitute for Coconut Aminos– Liquid aminos or tamari sauce to keep it gluten-free.
   5. Substitute for Arrowroot Flour– Tapioca flour or cornstarch.
   6. Once you add your slurry, remove from heat right away- Too much heat can remove thickening components from arrowroot flour. 
   7. Substitute for honey– You can use maple syrup or coconut sugar.

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Nutrition Facts

Teriyaki Salmon Bowls

Amount per Serving

Calories

200

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

6

g

Cholesterol

 

31

mg

10

%

Sodium

 

1201

mg

52

%

Potassium

 

298

mg

9

%

Carbohydrates

 

13

g

4

%

Fiber

 

0.2

g

1

%

Sugar

 

4

g

4

%

Protein

 

11

g

22

%

Vitamin A

 

24

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

16

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.