Baked Teriyaki Salmon Bowls

Bowl meals are my love language. I have been on a serious salmon bowl kick lately and this baked teriyaki version has become a weeknight staple. It takes about 25 minutes start to finish, the homemade teriyaki sauce is genuinely better than anything from a bottle, and it feels fancy enough for guests but easy enough for a random Tuesday.

My husband who claims he does not like salmon ate two bowls of this and asked when we were having it again. That is my highest endorsement.

The Teriyaki Sauce

Please do not skip making the sauce from scratch. I know the bottled stuff is right there and very convenient, but a homemade teriyaki takes about 3 minutes on the stove and the flavor difference is real. Soy sauce, honey, a little rice vinegar, sesame oil, garlic, ginger. It thickens up into this glossy gorgeous glaze that caramelizes on the salmon as it bakes.

Building the Bowl

Rice at the base, then salmon, then you get to go wild with toppings. I do edamame, avocado, green onions, and sesame seeds at minimum. Shredded carrots and sliced cucumber are great additions. Pickled ginger on the side if you have it.

Steamed white rice works great but brown rice, cauliflower rice, or even a bed of mixed greens would all be delicious here too.

Meal Prep Friendly

This is one of my favorite meal prep recipes. Bake a big batch of salmon on Sunday, make a big pot of rice, and you have lunches and dinners set for the week. Keep the components separate in the fridge and assemble when you are ready to eat. The salmon keeps for up to 3 days.

Baked Teriyaki Salmon Bowls

Flaky oven-baked salmon glazed in a homemade teriyaki sauce, served over steamed rice with fresh vegetables. Healthy, fast, and so satisfying.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets (6 oz each)
• 1/4 cup soy sauce low sodium preferred
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 cups cooked white rice for serving
• 1 cup edamame shelled
• 1 avocado sliced
• 2 green onions sliced, for garnish
• 1 tsp sesame seeds for garnish

Method

 

1. Preheat oven to 400F. Line a baking sheet with foil and lightly grease.
2. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Once simmering, stir in cornstarch mixture and cook 1-2 minutes until thickened.
3. Place salmon fillets on prepared baking sheet. Brush generously with teriyaki sauce, reserving some for serving.
4. Bake for 12-15 minutes until salmon flakes easily with a fork.
5. Assemble bowls with rice, salmon, edamame, and avocado. Drizzle with remaining teriyaki sauce and top with green onions and sesame seeds.

Notes

For extra flavor, marinate the salmon in the teriyaki sauce for 30 minutes before baking. Leftovers keep well for 2 days.

Tell me what toppings you add to your bowls! I am always looking for new combos.

xo, Pam