Teriyaki Salmon Bowls
These Teriyaki Salmon Bowls are fresh, colorful, and packed with flavor—perfect for families looking for a healthy, satisfying dinner that doesn’t require a lot of effort.
Servings 4
Ingredients
Salmon Bowls
- 4 salmon filets 5-6 oz each
- 3 cups cooked brown rice or white rice quinoa or cauliflower rice also work
- 1/2 English cucumber, sliced into half moons
- 1 cup shelled edamame, cooked and cooled
- 1 cup shredded or julienned carrots
- 1 medium avocado, sliced
- 1 tbsp sesame seeds
Homemade Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 3 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, thinly sliced
- 1 1/2 tbsp cornstarch
- 2 tbsp warm water
Instructions
- Preheat the oven to 400°F. Place salmon filets in a shallow dish and set aside.
- Make the teriyaki sauce by whisking together soy sauce, apple cider vinegar, sesame oil, honey, garlic, ginger, and green onions until well combined and the honey has dissolved.
- Pour ⅓ cup of the teriyaki sauce over the salmon filets, reserving the remaining sauce.
- Line a rimmed baking sheet with foil and place the salmon on the sheet, skin-side down. Discard any leftover marinade.
- Bake for 10 minutes, then switch the oven to broil and cook for an additional 2–3 minutes, until the salmon is slightly caramelized on top.
- While the salmon cooks, pour the remaining sauce into a small saucepan and bring to a simmer over medium-high heat.
- In a small bowl, whisk together cornstarch and warm water until smooth.
- Slowly whisk the cornstarch slurry into the simmering sauce. Continue cooking for 3–4 minutes, stirring occasionally, until thickened.
- To serve, divide rice among bowls. Top with salmon, cucumber, carrots, edamame, and avocado.
- Drizzle with teriyaki sauce and sprinkle with sesame seeds. Serve immediately.
