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★ Why You'll Love this Recipe ★
It's delicious!
Caramelized, tender pieces of salmon coated in a sweet but savory sauce. This baked teriyaki ginger salmon recipe can be on your table in under 25 minutes making it a delicious, protein-packed dinner great for any night of the week.
With only 6 ingredients and 5 minutes of prep time, the teriyaki honey-ginger salmon comes together quickly when you’re in a pinch.
Easy Homemade Teriyaki Sauce
Baked in a homemade teriyaki sauce, the salmon comes out with a sticky glaze on top but a light and tender interior. You can serve it over rice to make a teriyaki salmon bowl or enjoy it simply with a side of roasted vegetables for a simple and light weeknight dinner.
This honey-baked salmon is so easy and flavorful that it’s a dinner you’ll make over and over again.
These teriyaki salmon bowls are also:
Quick to make: Not only is there minimal prep time needed for the honey ginger salmon, but it only needs 20 minutes to cook as well. Couple that with the fact that there are only 6 ingredients and you have an easy-to-make dinner.
Versatile: The way you serve the salmon can make for a new dinner each time you cook it. Plus, it reheats well which makes for an easy lunch the next day.
Healthy: This salmon dinner is naturally dairy-free and can easily be made gluten-free with one simple swap. Plus, it’s high in protein and healthy fats from the salmon.
★ Ingredients You'll Need ★
Other than the fresh salmon, you will likely have everything you need for this recipe in your pantry already!
For the Salmon
- Salmon fillets. Either sockeye salmon or wild-caught salmon will work for this recipe. Make sure to cut the fillets into cubes of similar size so that they cook evenly when baked or grilled.
- Soy sauce. I prefer to use low-sodium soy sauce but this is your choice.
- Honey. This not only gives a sweet contrast to a savory sauce, but it also helps to caramelize the sauce onto the salmon. Agave can work here, or even real maple syrup. Feel free to add more or less to taste.
- Ginger. I like to use ginger paste to save time. However, ground ginger and freshly grated ginger can work in the sauce.
- Rice vinegar. This adds an acidic base and balances out the sweetness of the honey so that you get the best balance of sweet and savory. This can also be used to season your rice.
- Cornstarch. This is what will thicken the sauce. Arrowroot powder will work as well.
For Serving
- White rice. I like to season my rice once its cooked with salt, sugar and rice vinegar.
- Edamame. I use frozen edamame, remove the shells and add sea salt.
- Red cabbage. This adds freshness, nice color and crunch. Feel free to replace or add vegetables to your liking. Sliced radishes, bell peppers, carrots, avocado, and cucumber are all amazing additions to these salmon teriyaki bowls.
If you love sauce, go ahead and double the sauce ingredients. Especially if you are adding extra veggies.
You can also add extra sauces if you'd like. Yum-yum sauce adds a creamy and spicy touch. Sweet chili sauce will add a sticky-sweet and spicy touch.
★ How to Make this Recipe ★
These teriyaki salmon bowls are very easy to prep, made with a 5-ingredient teriyaki sauce and can be oven-baked or grilled.
Here's a look at the steps:
- Add salmon to baking dish.
- Combine cornstarch and soy sauce until smooth.
- Mix in remaining sauce ingredients.
- Pour sauce on salmon and toss.
- Bake until cooked through.
- Layer salmon in a bowl with edamame, rice, and cabbage and serve!
★ Tips & FAQs ★
To avoid dry salmon, it's important not to cook it longer than it needs. The tricky part is, the cook time varies.
The FDA recommends an internal temperature of 145ºF for salmon but some types of salmon are safe to eat at a lower temp. This depends on the type of salmon, so check your package recommendations.
Sometimes wild caught salmon can be cooked at a lower temperature, resulting in a more moist and flaky cooked salmon. So, if you're really after moist, melt-in-your-mouth salmon, then you may want to splurge and find a salmon that is safe to eat at these lower temps.
Personally, I think you can still cook really delicious salmon at 145ºF. Just be diligent about checking the temperature and pull it from the oven or grill, as soon as the meat thermometer reads 145ºF. Covering will foil and letting it rest before you cut into it, also helps lock in the juices.
I recommend fresh salmon for the best flavor and texture.
If using frozen salmon, let it thaw and drain away excess moisture. If you skip this step, the salmon will take longer to cook and the sauce won’t caramelize as well due to the extra water.
You can store leftover cooked salmon, once cooled, in the fridge or the freezer.
Place salmon bites in an airtight container in the fridge for 3 days. It will last in the freezer for one month. To enjoy it from the freezer, let it thaw overnight in the fridge and then reheat it in the microwave just until heated through.
These teriyaki salmon bites don't have to be served as a rice bowl. You can make this salmon recipe into any kind of dinner you like depending on what you want to serve it with.
Try serving the cubes of glazed salmon over mashed potatoes, wild rice, pasta, or noodles.
This salmon goes well with steamed broccoli, roasted Brussels sprouts, or asparagus.
Try the salmon slightly cooled, over a salad for a light dinner.
★ More Teriyaki Recipes ★
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Easy Teriyaki Salmon Rice Bowl
Equipment
Ingredients
- 1 lb salmon fillets cut in cubes
- ¾ cup soy sauce
- 3 tablespoon honey
- 1 tablespoon ginger paste
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
Serve with
- 2 cups cooked white rice
- ½ cup edamame shelled and salted
- ½ cup red cabbage shredded
Garnish
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame seeds
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Instructions
- Preheat oven or grill to 400ºF.
- Cook rice. Add rice to a pot and cook according to package. Once cooked, add seasonings, if desired.
- Make sauce. In a small bowl, combine soy sauce and cornstarch to dissolve. Add honey, ginger, and rice vinegar.
- Cook salmon. Add cubed salmon to a greased cast iron skillet. Pour sauce over salmon and gently toss to coat.Cook for 10-15 minutes or until internal temperature reaches 145ºF.
- Prep veggies. While salmon cooks, heat, salt and shell edamame. Shred cabbage.
- Assemble bowls. Add cooked rice, salmon, edamame, and cabbage to 4 servings bowls. Pour or spoon sauce from the skillet over the salmon.
Notes
- If desired, you can season the rice with rice wine vinegar, sugar, and salt to taste.
- Feel free to replace cabbage with vegetables of your choice.
- The salmon can also be made on the stove top over medium-high heat, stirring occasionally to evenly cook.
- Salmon is done when internal temperature reaches 145° F. Wild-caught salmon may require a lower temperature; check your packaging recommendations.
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