Salmon Bowl
This wholesome Salmon Bowl starts with teriyaki-glazed salmon baked to flaky perfection, so you know it’s going to be GOOD! Serve it over a bed of rice with fresh, vibrant veggies and creamy sriracha yogurt sauce spooned over the top for a satisfying meal bowl.
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A healthy protein-packed meal in a bowl.
I love bowl recipes like this salmon bowl (or Burger Bowls and Egg Roll in a Bowl) because they offer every food group in a single meal: protein, veggies, and whole grains—the gang is all here!
- The flavors and textures are ON POINT. We’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
- The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
- The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!
5 Star Review
“I made this tonight and it was excellent! The whole family practically licked their bowls clean.”
— Susan —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
For the Salmon Bowls
- Grains. Use white rice, brown rice (or Instant Pot Brown Rice), or work in some extra protein with cooked quinoa.
- Salmon. Loaded with omega-3 fatty acids, salmon is my favorite protein to pair with teriyaki.
- Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
- Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
- Honey. An alternative to gobs of brown sugar or corn syrup in other salmon bowl recipes, I opted for honey to naturally sweeten the sauce.
- Garlic and Ginger. This dynamic duo is essential for making this homemade teriyaki sauce taste just like your favorite classic takeout recipe (like this Instant Pot Chicken Teriyaki).
- Red Pepper Flakes. Provides a little zip and heat.
- Vegetables. English cucumber, ripe avocados, and shelled edamame. We’re keepin’ it green!
- Garnishes. Sliced green onions and black sesame seeds add texture and flavor.
For the Creamy Sauce
- Nonfat Plain Greek Yogurt. The creamy, tangy base for this salmon rice bowl sauce.
- Sriracha. Puts some pep in your step—and this spicy salmon bowl.
How to Make a Salmon Bowl
Make the Sauce. Whisk everything together.
Marinate. Pour the sauce over the salmon in a baking dish.
Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.
Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).
Assemble the Base. Divide the rice and vegetables into bowls.
Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!
Recipe Variations
- Switch Up the Salmon. Soy Ginger Salmon or Pineapple Glazed Salmon would also work well for salmon rice bowls, or try Grilled Salmon in the summer.
- Cook the Vegetables. In an earlier version of this teriyaki salmon bowl recipe, I stir-fried the vegetables. Cook up some of your favorite veggies or use this Cabbage Stir Fry or Zucchini Stir Fry for inspiration.
- Skip the Grains. Make this recipe into a salad and serve it over a bed of greens or try it with cauliflower rice. (Cauliflower Fried Rice would also be delish.)
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Salmon Bowl
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Ingredients
For the Salmon Bowls
- ¾ cup white or brown rice or quinoa
- 4 (6-ounce) pieces salmon skin removed
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 cloves garlic minced about 1 tablespoon
- 1 tablespoon minced fresh ginger about a 1-inch piece
- ¼ teaspoon crushed red pepper flakes plus additional for serving
- 1 English cucumber halved lengthwise, seeded, and sliced
- 2 medium ripe avocados peeled, pitted, and sliced or diced
- 1 cup frozen shelled edamame thawed
- Kosher salt
- Sliced green onions
- Black sesame seeds optional for serving
For the Creamy Sauce
- ¼ cup nonfat plain Greek yogurt
- 1 to 2 teaspoons Sriracha plus additional to taste
- 2 to 4 teaspoons milk plus additional as needed
Instructions
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Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
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While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
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Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
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Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
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To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.
Video
Notes
- Adapted from my Teriyaki Salmon
- Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
- TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
- TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
Nutrition
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