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Teriyaki Salmon Bowl
krista
December 16, 2025
The Teriyaki Salmon Bowl combines rich, succulent salmon glazed with a savory-sweet teriyaki sauce, served alongside fluffy jasmine rice and vibrant, crisp vegetables. This dish not only appeases your palate with its contrasting textures, but also offers a feast for the eyes with its colorful presentation. Each bite brings together the juicy salmon, the crunch of fresh veggies, and the comforting softness of rice, creating a harmonious blend of flavors and sensations that are utterly satisfying.
This recipe focuses on the technique of marinating and broiling the salmon, allowing the teriyaki sauce to penetrate the fish while also developing a beautiful caramelized exterior. The quick cooking time retains the moisture in the salmon, ensuring it remains tender and flaky. Pairing this method with lightly sautéed vegetables helps to maintain their crunch, providing a delightful contrast to the succulence of the salmon, making every bite an enjoyable experience.
For pairings, a chilled Sauvignon Blanc or a light-bodied Pinot Noir complements the dish beautifully, while a refreshing iced green tea offers a delightful non-alcoholic option. This bowl can be served on its own or accompanied by seaweed salad and pickled ginger for an added touch of creativity. For a complete meal, consider serving it alongside steamed edamame or miso soup, enhancing the Asian-inspired theme.
This dish is perfect for weeknight dinners, as it can be prepared in under 30 minutes. You can also make the teriyaki sauce ahead of time or use a store-bought version to save on time without sacrificing flavor. Feel free to substitute the salmon with chicken or tofu for a different twist, allowing for versatility to suit your dietary preferences.
Reviews
Ingredients:
Adjust Servings
| 2fillets salmon fillets skinless, if preferred | |
| 1/4cup teriyaki sauce store-bought or homemade | |
| 1cup jasmine rice uncooked | |
| 1cup water for cooking rice | |
| 1cup broccoli florets fresh or steamed | |
| 1carrot carrot julienned | |
| 1/2cup snap peas trimmed | |
| 2tablespoons olive oil for sautéing veggies | |
| 1teaspoon sesame seeds to garnish | |
| 1green onion green onion sliced for garnish |
Directions
1.
Marinade the Salmon
In a shallow dish, place the salmon fillets and pour the teriyaki sauce over them. Allow to marinate for at least 15 minutes to absorb the flavors.
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2.
Cook the Rice
In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender.
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3.
Sauté the Vegetables
In a large skillet over medium heat, heat the olive oil. Add the broccoli, carrots, and snap peas, sautéing for about 5-7 minutes until tender-crisp.
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4.
Broil the Salmon
Preheat your broiler. Place the marinated salmon on a broiler-safe pan and broil for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork.
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5.
Assemble the Bowls
In serving bowls, layer cooked rice, sautéed vegetables, and broiled salmon. Drizzle with any remaining teriyaki sauce if desired.
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6.
Garnish and Serve
Sprinkle the bowls with sesame seeds and sliced green onions for a fresh finish. Serve immediately and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Rice can be cooked ahead of time and reheated just before serving.
Substitute salmon with chicken or tofu for different protein options. You can also use quinoa as an alternative grain.
