Soy Ginger Teriyaki Salmon Bowls
Broiled soy-ginger teriyaki salmon tops savory rice bowls loaded with sesame ginger stir fry veggies along with creamy avocado, fresh grated carrots and edamame in these salmon bowls. A perfect weeknight dinner that comes together in under 30 minutes if you plan ahead.
Salmon is on weekly repeat at our house – so I’m always looking for new ways to make it interesting and different.
This Teriyaki Salmon Bowl recipe was a huge hit with the family. Even my non-seafood-eating husband enjoyed this one. It’s so full of flavor and great textures in the bowl.
Simple, healthy, and delicious!
Teriyaki Glazed Salmon Ingredients
By preparing a homemade teriyaki sauce, you control the ingredients, especially the sugar and sodium in the recipe, not to mention that it’s easy to prepare and uses pantry staples. True teriyaki sauce has cornstarch in it to make it a bit thicker, but we omit the cornstarch here since the teriyaki sauce is used as a marinade and finishing sauce, not as a glaze.
The sauce has a perfectly balanced sweet and salty flavor from ginger, honey and soy.
- 1/3 cup low sodium soy sauce (Sub coconut aminos for gluten-free)
- 2 tablespoons olive oil
- 1/4 cup brown sugar (or sub coconut sugar)
- 2 teaspoons ginger, grated
- 1 teaspoon garlic, minced or grated
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- 2 lbs. salmon, cut into 5 6 oz pieces
Veggies for Salmon Bowl
You can use any veggies you want. We went with pan-seared broccoli, red bell peppers, edamame, grated carrots, onions and creamy avocado. You could substitute sauteed spinach, bok choy, snap peas, sugar peas, or red cabbage. A quick sear in sesame oil and fresh ginger gives these veggies a delicious flavor, while allowing them to keep their crispness.
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1-inch ginger grated
- 1 – 2 teaspoons sesame oil
- 1 cup carrots, grated (5 baby carrots)
- 1 cup edamame
- 1 avocado, sliced
- 3 green onions, sliced on a bias
- cooked basmati, brown or jasmine rice for serving
- sesame seeds (optional, for garnish)
How to Make Salmon Teriyaki Bowls
In a small bowl, whisk together the soy sauce, olive oil, brown sugar, ginger, garlic, honey, sesame oil, and rice wine vinegar.
Reserve about 1/4 cup of the teriyaki sauce for serving.
Place the salmon flesh side down (skin up) into a glass pyrex dish or a food storage bag and pour the teriyaki sauce over the salmon. Cover with plastic wrap and marinate for 30 minutes to one hour.
Place the salmon on a parchment or foil-lined baking sheet leaving marinade behind in pyrex dish.
Place the baking sheet 5-6 inches from the heating element (I used the 2nd rung in the oven). Broil on high for 8-10 minutes. Watch so that all the pieces are heated evenly under the heat – adjust the baking sheet halfway through cooking if necessary. Do not overcook the salmon – its done when the teriyaki sauce is browned and the flesh is firm.
Prepare the rice according to package directions. Grate the carrots, thaw the edamame, slice the avocado and the green onion.
Meanwhile, heat a large non-stick skillet over high heat. Add the sesame oil and the broccoli florets. Toast the broccoli, stirring often until it’s slightly charred – about 6-8 minutes. Add the red bell pepper and red onion to the skillet plus one additional tablespoon of sesame oil and the grated ginger. Stir fry the veggies until tender – about 5 minutes.
Assemble the bowls by layering the rice, salmon, broccoli, peppers, onions, edamame, avocado and grated carrots on the bowl. Top with sliced green onions, a sprinkle of sesame seeds and a drizzle of the reserved teriyaki sauce.
Additional Salmon Recipes
Miso Maple Salmon Sheet Pan With Broccolini
Roasted Pomegranate Salmon With Jeweled Couscous
Ingredients
Teriyaki Glazed Salmon
- 1/3 cup low sodium soy sauce Sub coconut aminos for gluten-free
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 2 teaspoons ginger grated
- 1 teaspoon garlic minced or grated
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- 2 lbs. salmon cut into 5 6 oz pieces
Veggies for Salmon Bowl
- 1 head broccoli cut into florets
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 1- inch ginger grated
- 1 - 2 teaspoons sesame oil
- 1 cup carrots grated (5 baby carrots)
- 1 cup edamame
- 1 avocado sliced
- 3 green onions sliced on a bias
- cooked basmati brown or jasmine rice for serving
- sesame seeds optional, for garnish
Instructions
- In a small bowl, whisk together the soy sauce, olive oil, brown sugar, ginger, garlic, honey, sesame oil, and rice wine vinegar.
- Reserve about 1/4 cup of the teriyaki sauce for serving.
- Place the salmon flesh side down (skin up) into a glass pyrex dish or a food storage bag and pour the teriyaki sauce over the salmon. Cover with plastic wrap and marinate for 30 minutes to one hour.
- Place the salmon on a parchment or foil-lined baking sheet leaving marinade behind in pyrex dish.
- Place the baking sheet 5-6 inches from the heating element (I used the 2nd rung in the oven). Broil on high for 8-10 minutes. Watch so that all the pieces are heated evenly under the heat - adjust the baking sheet halfway through cooking if necessary. Do not overcook the salmon - its done when the teriyaki sauce is browned and the flesh is firm.
- Prepare the rice according to package directions. Grate the carrots, thaw the edamame, slice the avocado and the green onion.
- Meanwhile, heat a large non-stick skillet over high heat. Add the sesame oil and the broccoli florets. Toast the broccoli, stirring often until it's slightly charred - about 6-8 minutes. Add the red bell pepper and red onion to the skillet plus one additional tablespoon of sesame oil and the grated ginger. Stir fry the veggies until tender - about 5 minutes.
- Assemble the bowls by layering the rice, salmon, broccoli, peppers, onions, edamame, avocado and grated carrots on the bowl. Top with sliced green onions, a sprinkle of sesame seeds and a drizzle of the reserved teriyaki sauce.
You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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