These Teriyaki Salmon Bowls are made with tender, flaky, pan-seared salmon with a sweet and sticky teriyaki sauce. Pair the salmon with fluffy, furikake seasoned rice, and fresh, crisp veggies for the perfect bowl. The salmon is a little sweet, savory, and ready in less time than it takes to order out, so it’s perfect for busy weeknights and meal prep!
Sweet and Sticky Teriyaki Salmon Bowls That I Know You’re Going to Love
If you know me, you know I love a good bowl recipe. I also try to incorporate seafood into my diet at least a couple of times a week. So, it seemed like a no-brainer to create a quick salmon bowl, and this salmon teriyaki recipe did not disappoint!
It’s flavorful and filling without being heavy, and all the ingredients combine and cook in minutes, keeping cleanup just as simple. Go ahead and make extras, and you’ll thank yourself later.
— Ashlea
Everything You Need to Know About the Recipe Ingredients
- Salmon: you’ll need 1 ½ pounds for this recipe. I like to use a thicker cut of salmon for this recipe like a center-cut. You can remove the skin yourself or ask your fish monger to do it. Cut the salmon in around 1.5 inch chunks.
- Teriyaki Sauce: I like to use my homemade teriyaki sauce for this recipe. It’s easy to make and it makes a big enough batch so that you’ll have plenty to coat the salmon plus a little more to drizzle on top. If you don’t want to make your own sauce, feel free to use your favorite pre-made store-bought sauce!
- How to Build a Bowl: I love using this teriyaki salmon to build an easy bowl for lunch and dinner. If you want to do the same, my go-to additions are always garlic rice with a little furikake seasoning, avocado, and some fresh veggies like cucumber and carrot.
How to Make Teriyaki Salmon in a Single Skillet
- Prep. Pat the salmon dry, and season it with salt and pepper. Then, divide the rice between bowls, and season with furikake. Top the rice with fresh veggies.
- Cook the salmon. Heat oil in a large pan over medium heat, and cook the salmon on both sides.
- Serve. Drizzle teriyaki sauce over the fish filets, and garnish with sesame seeds. Then, add them to the bowls, and drizzle more sauce on top. Enjoy!
My Tips & Tricks for the Best Salmon
- Pat your salmon dry before cooking to make sure that the seasonings and teriyaki sauce stick to each piece of fish. To do this, just use paper towels to gently pat the salmon until completely dry.
- Cut the salmon into equal-sized pieces. This speeds up the cooking time and ensures the fish cooks evenly.
- Do not overcook your salmon. It really probably only needs 8-10 minutes. You’ll know it’s done when the internal temperature reaches 145 degrees.
Meal Prep Tips
I love a good bowl because you can meal prep everything in advance for a quick lunch or to make dinnertime easy. Here are a few meal prep tips:
- Cook the salmon in advance – store it in an airtight container in the fridge for 3 to 4 days.
- Prepare the rice – Cook the rice when you bake the salmon, and store it in a separate airtight container in the fridge.
- Make the teriyaki sauce – Prep the teriyaki sauce, and store it in an airtight container in the fridge for up to 1 week.
- Slice the veggies – Store them in another container. Then, all you have to do is reheat the salmon and rice and assemble everything when you’re ready to eat!
More ATHT Meal Prep Bowl Recipes
More Delicious Salmon Recipes
- Honey Mustard Salmon
- Salmon Tacos
- Gochujang Salmon Bowls
- Maple Glazed Salmon
- Honey Sriracha Salmon
- Honey Chipotle Salmon Bowls
Find even more healthy salmon recipes!
I hope you give this Teriyaki Salmon Recipe a try! It’s quick, easy, and a fun way to switch up meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Sweet and Sticky Teriyaki Salmon
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Gluten Free
Description
This Teriyaki Salmon recipe pairs tender, flaky, pan-seared salmon with a sweet and sticky teriyaki sauce. Pair the salmon with fluffy, furikake seasoned rice, and fresh, crisp veggies for the perfect bowl. The salmon is a little sweet, savory, and ready in less time than it takes to order out, so it’s perfect for busy weeknights and meal prep!
Ingredients
- 1 1/2 pounds center cut salmon filet, skin removed and cut into 1.5 inch chunks
- kosher salt and pepper
- 1/2–1 cup warmed teriyaki sauce
- 2 cups cooked jasmine rice
- furikake seasoning, for serving
- 1 avocado, thinly sliced
- 2–4 Persian cucumbers, sliced into half moons
- 1/2–3/4 cup freshly grated carrot
- 4 to 6 green onions, thinly sliced
- sesame seeds, for serving
Instructions
- Prep the Salmon: Pat the salmon dry with a paper towel and then season liberally with salt and pepper.
- Prep the Bowls: Divide the rice evenly among the bowls and season with furikake. Then, top each bowl with grated carrot, cucumber, avocado, and green onion.
- Cook the Salmon: Heat a large pan over medium-high heat. Once hot, add the avocado or olive oil.
- Add the salmon to the pan, being careful not to overcrowd the pan (you may have to do this in batches depending on the size of your pan). Cook the salmon 4-5 minutes per side until golden brown, crisp, and the internal temperature reaches 145 degrees.
- Remove the salmon pieces from the pan to a serving dish and drizzle as much teriyaki sauce as desired over them. Garnish with sesame seeds.
- Transfer the salmon pieces to the bowls and drizzle more sauce over the salmon if desired. Enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
