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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.
Health Benefits of Salmon:
- Rich in Omega-3 Fatty Acids
- Excellent source of protein
- Improves brain function and memory
- Great source if vitamins and minerals like Vitamin B’s, Selenium, Phosphorus, Potassium, Magnesium, etc.
- Reduces risk of cardiovascular disease
- Promotes healthy skin and hair
- Prevents cancer
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 you need to make Teriyaki Salmon Bowls:
Ingredients:
- Salmon
- Rice Vinegar
- Coconut Aminos
- Avocado Oil
- Pink Sea Salt
- Black Pepper
- Garlic
- Honey
- Ginger Root
- Arrowroot Flour
- Water
- Cooked Jasmine Rice
- Avocado
- Carrots
- Red Cabbage
- Shelled Edamame
- Roasted Seaweed
- Cucumber
- Sesame Seeds
- Green Onions
- Black Sesame Seeds
Equipment:
- Baking sheet pan
- Parchment paper
- Small sauce pan
- Whisk
- Small mixing bowls
- Pastry brush
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!
Toppings and Substitutions:
These bowls are loaded with salmon, rice, fresh veggies and more. If you want to switch any of the ingredients to assemble the bowls you definitely can. This meal is versatile and you can add more stuff, take some out, or make substitutions. Here are some ideas to customize these bowls more to your personal preference.
- Substitute white Jasmine rice for brown rice, cauliflower rice, or quinoa.
- Add more or switch veggies for roasted sweet potatoes, roasted broccoli, kale, spinach, mushrooms or snap peas.
- Substitute Coconut Aminos for Liquid Aminos
- Drizzle sesame oil over your bowls or rice for more flavor
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.
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
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.
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
-
Preheat oven at 325 degrees F. Line a baking sheet pan with parchment paper. Mince garlic for marinade and teriyaki sauce. Grate fresh ginger.
-
In a small bowl, whisk together the ingredients for marinade; rice vinegar, coconut aminos, avocado oil, minced garlic, pink sea salt and black pepper.
-
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.
-
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.
-
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.
-
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.
-
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
- Substitute white Jasmine rice for brown rice, cauliflower rice, or quinoa.
- Add more or switch veggies for roasted sweet potatoes, roasted broccoli, kale, spinach, mushrooms or snap peas.
- Substitute Coconut Aminos for Liquid Aminos
- Drizzle sesame oil over your bowls or rice for more flavor
*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.
