We LOVE salmon at our house and love to make a meal of it. However, we also love variety. It is the spice of life! So, I am always trying to think of new ways to make and eat salmon. Other things we love right now are “bowls” for dinner, fresh veggies and Asian influence in our food. It just all good stuff. We often eat salmon rice and veggies. Teriyaki Salmon Bowls are basically just that, but with more focus and slightly elevated.
The rice we usually LOVE with Salmon is this Buttery Baked Rice. It is my mother in law’s old recipe and for some reason I always make it with fish. She lived most of her life in the PNW and loved seafood, especially Salmon.
Sometimes I use a larger salmon filet like this one. Cut it in to 2-3 inch wide smaller filets. Or use the individual filets, usually sold in the freezer section.
We usually make a Teriyaki Marinade/glaze from scratch. If you are short on time, feel free to use a bottled teriyaki marinade. Our favorite is the Yoshida’s brand. You can find it HERE.
To make it from scratch – Measure the soy sauce, rice vinegar, rice wine (mirin), sesame oil, brown sugar, ginger and garlic. Whisk together in a small saucepan over medium-high heat till it reaches a low simmer. Make a slurry of 2 teaspoons of cornstarch and 2 teaspoons of water. Whisk the slurry into the simmering liquid. Continue whisking till thickened and smooth. This can be made ahead and stored in the refrigerator to chill. This needs to cool completely before using.
Place the salmon in a bowl with a 1/2 cup of the cooled teriyaki. Let the salmon marinate for at least 30 minutes and as long as 4 hours in the refrigerator.
Preheat the oven to 400 degrees. Bake the salmon filet pieces for 8-9 minutes. Finished salmon will be 145 degrees internally.
While the salmon is marinating and cooking, prep all the toppings.
Toppings – We prefer to put the toppings all there in individual bowls. Set it up like a buffer. This makes it fun and easy for the everyone, including the kids, to make their own dinner. Children are more likely to eat it if they have dished it up for themselves.
- Cucumbers, cut into small matchsticks, because that makes them cute.
- Mango
- Pineapple
- Avocado
- Edamame, shelled and lightly salted
- Sweet Bell Pepper
- Green Onion
- Snow Peas
- Shredded Carrots
- Roasted or Steamed Broccoli
- Cilantro
- Sesame Seeds
For super busy nights we LOVE to keep these rice packs on hand. We use 2-3 of these for our large family. Fast and easy to cook in the microwave. You can order it HERE.
When everything is out and ready, call everyone to dinner. Let everyone build their own bowl.
Siracha Mayo is something that we LOVE and it can now be found at the store! However, if you can’t find it, make your own! Mix together 1/4 cup Mayonnaise and 1-2 Tablespoons of Siracha.
Top off each bowl with a drizzle of the leftover Teriyaki sauce, and a drizzle of Siracha mayo.
What would be your favorite toppings to add?
If you also love salmon, then check out these other recipes –
- Caramelized Baked Salmon
- Shrimp Stuffed Salmon
- Salmon in Phyllo with Dill Sauce
- Teriyaki Pineapple Jerk Salmon with Mango Salsa
If you also like “Bowls” for dinner, then check out these recipes –
- Harvest Bowls
- Asian Noodle Bowls
- Greek Chicken Bowls
- Lamb Kebabs & Mediterranean Bowls
- Chicken Carnitas, Squash & Rice Bowls
Teriyaki Salmon Bowls
Equipment
- baking sheet
Ingredients
- 4 cups cooked basmati or jasmine rice
- 8 salmon filets, boneless & skinless 4-6 oz. each
Teriyaki Marinade
- ½ cup soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. mirin or rice wine
- 2 tsp. sesame oil
- ¼ cup brown sugar
- 1 tsp. dried ginger or 1 Tbsp. fresh grated ginger
- 2 tsp. minced garlic
- 2 tsp. cornstarch
- 2 tsp water
Toppings – Choose all that you like
- English cucumber
- avocado
- bell pepper
- broccoli, steamed or roasted
- shredded carrots
- mango
- pineapple
- edamame, shelled
- snow peas
- green onions
- cilantro
- sesame seeds
- Siracha mayo **See notes for recipe if needed
Instructions
Teriyaki Marinade and Glaze
- Combine all of the ingredients except the cornstarch and water, in a saucepan. Combine the cornstarch and water in a small bowl.
- Bring the first 7 sauce ingredients to a simmer then whisk in the cornstarch and water slurry. Whisk over medium heat till it thickens. Remove from heat.
- Set the sauce aside for now. This can be made ahead and chilled in the refrigerator.
Salmon
- Cut a large filet into 8 -10 pieces or prep 8 individual salmon filets. Remove packaging and pat dry with paper towels.
- Place the salmon pieces in a mixing bowl and measure a ½ cup of the teriyaki sauce over the salmon. Use a fork to lift and move and the pieces around to coat fully in the sauce.
- Set this aside to marinate for 30-60 minutes. If you need to wait longer than 60 minutes for your own timing, then set it in the refrigerator.
- Preheat the oven to 400℉. Prepare a baking sheet with a Silpat or lightly sprayed with oil. Pick up one salmon filet at a time, let some liquid drip off into the bowl, then place on the baking sheet. Repeat till all the filets are on the sheet.
- Bake the salmon at 400℉ for 8-9 minutes. Fish should flake easily when fully cooked. Internal temperature should be 145℉.
Assembly
- Cook the rice according to the packaging.
- Prep you desired toppings by cleaning and chopping. Set them in individual bowls.
- For cucumbers, partially peel, slice into coins. Then, stack about 4-5 coins at a time and slice about four across to make little cucumber matchsticks.
- For carrots, we prefer to buy a bag of "shredded" carrots, which is more like julienned carrots. You could julienne or shred you own, or do roughly chopped carrot bits. It's up to you.
- Purchase shelled edamame (we get ours from Trader Joes) or steam a pack of edamame in the microwave. Remove the beans from the shells into a bowl. lightly salt if you wish.
- Other toppings you might like are chopped mango, cilantro, green onion, pineapple, avocado and bell peppers. Also, snow peas, sesame seeds and roasted broccoli.
- Siracha mayo may be purchased pre-made or you can make your own. Whisk together ¼ cup mayo and 1-2 Tbsp of Siracha (hot red chili sauce). Use to drizzle over the top along with the extra teriyaki that was set aside.
- In a shallow bowl, measure ½ cup of cooked rice, a salmon filet and your desired toppings.