I’ll be honest, I could eat salmon every week and never get bored. It’s one of those ingredients that feels a little fancy but is actually easy to cook. Since it’s packed with protein and healthy fats, it always makes a solid choice for a filling lunch or dinner. When I need something quick, this teriyaki salmon bowl is one of the recipes I always reach for. In just 30 minutes, you get flaky salmon, fluffy rice, crisp veggies, and a sweet-savory glaze that ties it all together.
Whether you’re a busy mom or a working girl, making lunch doesn’t have to feel like a chore. This recipe proves it can be easy, delicious, and nutritious all at once. Keep reading for the full teriyaki salmon bowl recipe and a few simple tips to make it your new go-to meal.
What You Need for a Quick Teriyaki Salmon Bowl
Just the basics you probably already have at home, plus a few fresh add-ins that turn simple salmon into a satisfying lunch.
Salmon fillet – Fresh salmon works best for flavor and texture. If you can, go for skin-on. It crisps up nicely in the pan and adds extra flavor.
White rice – Jasmine or basmati rice keeps things light and fluffy, but brown rice or quinoa are great swaps if you want more fiber. Cook it ahead so the bowl comes together quickly.
Avocado – Adds creaminess to balance the savory teriyaki glaze. Slice right before serving to keep it fresh and green.
Lemon – A squeeze of fresh lemon juice brightens up the flavors of the bowl.
Edamame – A protein-packed veggie that adds texture and color. Frozen edamame works perfectly and only needs a quick boil or microwave to be ready.
Cucumber – Refreshing and crunchy, it gives the bowl a nice cooling contrast to the warm salmon.
Carrot – Adds a touch of sweetness and color. Quick tip: dice it small so it blends better into each bite.
Cherry tomatoes – Juicy and slightly tangy, these tomatoes help balance the salty-sweet teriyaki.
Green onions – A simple garnish that adds a mild onion bite without overpowering. Sprinkle on top just before serving.
Cabbage – Napa cabbage adds a satisfying crunch to the bowl. You can swap in coleslaw mix if you’re short on time.
Soy sauce – The base for your teriyaki glaze. You can add a little honey, garlic, and ginger if you’re making your own sauce, or swap for pre-made teriyaki sauce to save time.
Step-by-Step Guide to the Perfect Salmon Bowl
Follow along to see how quickly this bowl comes together, easier than ordering takeout!
1. Make the teriyaki glaze. Stir soy sauce with a teaspoon of brown sugar for sweetness. Add a little grated ginger or garlic if you like extra flavor.
2. Season the salmon with salt and pepper, then cook it. Heat oil in a skillet over medium heat. Place the salmon skin-side down and cook 3-4 minutes until crisp. Flip and pour the teriyaki glaze directly over the fish. Let it cook for another 2-3 minutes until the salmon flakes easily. (You can also brush the glaze on gently with a small basting brush for lighter flavor.)
3. Prep the veggies. Dice the cucumber and carrot, halve the cherry tomatoes, shred the cabbage, chop the green onions, and slice the avocado just before serving. Steam or microwave the edamame until tender.
4. Assemble the bowl. Add your pre-cooked rice to a bowl as the base. Arrange the veggies and edamame around the edges, then place the salmon fillet on top.
5. Finish with toppings. Drizzle with extra glaze, garnish with green onions, and add a squeeze of lemon.
Teriyaki Salmon Bowl FAQs
What kind of salmon should I buy?
Fresh salmon is always best, but frozen fillets work too as long as you thaw them completely and pat them dry before cooking. Skin-on fillets add extra flavor and crisp up beautifully in a skillet, while skinless is easier if you prefer not to deal with the skin.
Do I need to marinate the salmon?
Marinating isn’t required, but it does help. Letting the salmon sit in teriyaki sauce for 15–30 minutes adds more depth of flavor. If you’re pressed for time, you can skip the marinating and simply pour or brush the sauce on while cooking.
How do I know when the salmon is done?
The fish should flake easily with a fork and no longer look translucent in the center. If you want to be precise, use a meat thermometer. Salmon is done at 145°F.
Can I meal-prep teriyaki salmon bowls?
Yes! Cook the salmon, rice, and veggies ahead of time and store them in separate containers. The salmon will keep well in the fridge for about 3 days. Just reheat and assemble when you’re ready to eat.
Is a salmon bowl healthy?
Definitely. Salmon is rich in protein and omega-3 fatty acids, which are great for heart health. Paired with rice and fresh veggies, it makes a balanced, nutrient-dense meal.
Fun Ways to Customize Your Teriyaki Salmon Bowl
What makes this bowl extra fun is how simple it is to adapt to your cravings. Love a little heat? Drizzle on some sriracha or add a spoonful of kimchi for a spicy kick. Want something lighter? Try swapping in cauliflower rice or extra greens in place of part of the rice. You can also go heavy on the veggies by adding broccoli, zucchini, or bell peppers for more texture and color. If you’re in the mood for a fusion twist, top it with a sprinkle of sesame seeds or a dollop of spicy mayo for sushi-inspired flavors. There’s no one right way to enjoy it, which makes this bowl endlessly customizable.
Final Thoughts
I’m always on the lookout for lunch ideas that are easy to pull together and still leave me feeling good for the rest of the day, and this teriyaki salmon bowl has become one of my favorites. It’s quick, full of flavor, and the kind of meal I know I can count on during a busy week!
More recipes you may like:
Salmon Poke Bowl Recipe with Avocado & Rice
Mediterranean Stuffed Portobello Mushrooms Recipe
30-Minute Mediterranean Chicken Bowl Recipe
Want to see this recipe in action? Check out the quick video below to watch how easily this teriyaki salmon bowl comes together.
30-Minute Teriyaki Salmon Bowl with Rice
Ingredients
- 1 salmon fillet about 6–7 oz
- salt and pepper to taste
- 1 cup cooked white rice jasmine or basmati works best
- 1 avocado sliced
- ½ lemon
- ½ cup shelled edamame
- ½ cup cucumber diced
- ¼ cup carrot diced
- ½ cup cherry tomatoes halved
- 2 green onions chopped
- ½ cup shredded cabbage Napa or green
- 3 tablespoons soy sauce or teriyaki sauce, if you want shortcut flavor
- 1 tbsp cooking oil
- 1 tsp brown sugar or honey optional, for a sweeter glaze
- ½ grated ginger or minced garlic optional, for extra flavor
Instructions
- Mix soy sauce with honey or brown sugar for a quick glaze. Add ginger or garlic if desired.
- Season salmon with salt and pepper. Cook skin-side down in oil for 3-4 minutes, flip, then pour glaze over. Cook 2-3 minutes more until flaky.
- Prep veggies: dice cucumber and carrot, halve tomatoes, shred cabbage, chop green onions, slice avocado, and steam edamame.
- Assemble bowl with rice as the base, veggies and edamame around the sides, and salmon on top.
- Finish with extra glaze, green onions, and a squeeze of lemon.
