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★ Why You'll Love this Recipe ★
Sticky-Sweet Teriyaki Glaze
This teriyaki sauce is the kind you’ll want to drizzle on everything. Sweet, salty, garlicky, and packed with fresh ginger flavor, it thickens into the perfect glossy glaze in just a few minutes. It coats the salmon beautifully and makes every bite taste like takeout—but fresher and way easier.
Quick Enough for Busy Weeknights
These teriyaki salmon bowls come together in under 30 minutes, which makes them perfect for hectic evenings. While the rice cooks, the sauce simmers and the salmon crisps up in the skillet. Easy steps, simple ingredients, and dinner feels a little more exciting without adding extra work.
Fresh Toppings Make It Healthy & Look Amazing, too!
Creamy avocado, crunchy cucumbers, shredded carrots, and crisp radishes add so much fresh flavor and texture to these bowls. The cool veggies balance out the warm sticky salmon perfectly. It’s colorful, satisfying, and honestly just fun to eat.
Better Than Takeout at Home
This is one of those dinners that feels restaurant-worthy without the price tag or wait time. The salmon gets crispy edges, the jasmine rice soaks up all that extra sauce, and every bowl can be customized with your favorite toppings. Cozy, fresh, and definitely a repeat dinner.
★ Ingredients You'll Need ★
Other than the fresh salmon, you will likely have everything you need for this recipe in your pantry already!
Salmon
- 2 salmon fillets (about 6 oz each), skin on or off. If using frozen, thaw first.
- 1 tablespoon neutral oil
- Salt and black pepper
Homemade Teriyaki Sauce
You can use bottled Teriyaki sauce to save time if you'd like.
- Soy sauce. I prefer low sodium.
- Mirin (rice vinegar can also be used)
- Brown sugar
- Sesame oil
- Ginger & Garlic. Fresh is best but I honestly usually use paste to save time!
Use a slurry of 1 teaspoon cornstarch + 1 tablespoon water to thicken the sauce.
If you love sauce, you may want to double the sauce ingredients.
Bowl Toppings
These are just suggestions. Feel free to use any vegetables you like. Or, if you're short on time, you can use bagged Asian slaw salad.
- Avocado
- Cooked jasmine rice
- Shredded carrot
- Cucumber
- Green onions
- Sesame seeds
- Radishes
You can also layer on others 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 easy to prep. Here's a look at the steps.
Here's a look at the steps:
- Season salmon.
- Sear salmon, skin side down.
- Flip to finish cooking other side.
- Combine sauce ingredients and heat.
- Pour sauce onto cooked salmon.
- Layer salmon in a bowl with cooked rice and toppings.
★ Tips & FAQs ★
To keep salmon from drying out, avoid overcooking it. Cook time can vary depending on the thickness and type of salmon. The FDA recommends cooking salmon to 145°F, but some high-quality salmon can safely be cooked a little lower for a softer, more flaky texture. No matter what type you use, pull the salmon off the heat as soon as it reaches temperature and let it rest for a few minutes to help keep it juicy.
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.
Store leftover salmon in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge and reheat gently until warmed through.
Yes! These bowls work great for meal prep. Store the rice, salmon, and toppings separately for the freshest texture. Reheat the salmon and rice, then add the fresh toppings before serving.
Yes, definitely. Cut the salmon into bite-sized cubes, season lightly, and cook in a skillet over medium-high heat for about 2–3 minutes per side until browned and cooked through. Toss the salmon bites in the teriyaki sauce at the end until nicely coated.
★ More Teriyaki Recipes ★
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Easy Teriyaki Salmon Bowl
Equipment
Ingredients
Salmon
- 1 lb salmon fillets skin on or off
- 1 tablespoon cooking oil I use sesame or a neutral oil
- salt and pepper
Sauce
- ¼ cup soy sauce
- 2 tablespoon mirin or rice vinegar
- 2 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon rice vinegar
- 2 teaspoon cornstarch slurry 1 teaspoon cornstarch + 1 teaspoon water
Serve with
- 1 cup cooked white rice jasmine rice is a great choice
- 1 avocado, sliced
- ½ cup shredded carrot shredded
- ½ cucumber thinly sliced
- 1-2 radishes thinly sliced
Garnish
- 1 green onions thinly sliced
- 1 teaspoon toasted sesame seeds
- Yum Yum sauce to taste
Mighty Mrs. is a #WalmartPartner.
Instructions
- Make sauce. Combine soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook 1 - 2 minutes until the sauce thickens and becomes glossy. Set aside.
- Cook salmon. Pat salmon dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4 - 5 minutes until the skin is crispy. Flip and cook another 2–3 minutes until just cooked through.Spoon teriyaki sauce over the salmon. Let it bubble around the fish for 1 minute so the glaze coats it.
- Prepare bowls. Divide cooked rice between bowls. Top with glazed salmon, avocado slices, carrots, and cucumber. Drizzle extra teriyaki sauce over the bowl. Finish with sliced green onions, yum yum sauce and sesame seeds.
Notes
- If desired, you can season the rice with rice wine vinegar, sugar, and salt to taste.
- Feel free to replace toppings with vegetables of your choice.
- The salmon can be cut into bites if you prefer.
- Salmon is done when internal temperature reaches 145° F. Wild-caught salmon may require a lower temperature; check your packaging recommendations.
- You could also top with homemade Bang Bang Sauce in place of the Yum Yum sauce.
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