Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Teriyaki Salmon Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 53 reviews

Delicious Teriyaki Salmon Bowls featuring tender salmon cubes marinated and broiled with a flavorful homemade teriyaki sauce, served over jasmine rice with a refreshing cucumber-edamame salad and creamy avocado. A quick and healthy meal perfect for weeknight dinners.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salmon and Marinade

  • 1 1/2 pounds salmon, skin removed and cut into cubes
  • 1/2 cup coconut aminos
  • 3 Tablespoons honey
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1-2 Tablespoons lime juice (juice of 1 lime)
  • 1 Tablespoon fresh ginger, grated
  • 2 teaspoons garlic powder
  • 1 Tablespoon cornstarch

Salad

  • 4 mini cucumbers, sliced
  • 1 cup shelled edamame, cooked and cooled
  • 2 green onions, thinly sliced
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sesame oil

To Serve

  • 3 cups jasmine rice, cooked
  • 1 avocado, chopped
  • Sesame seeds (optional, for garnish)
  • Sliced green onions (optional, for garnish)

Instructions

  1. Prep: Turn the oven broiler on and line a baking sheet with parchment paper to prepare for cooking the salmon.
  2. Salmon Prep: Remove skin from the salmon and cut into cubes. Place the cubed salmon into a medium-sized mixing bowl and set aside.
  3. Make Teriyaki Sauce: In a small bowl or glass measuring cup, combine coconut aminos, honey, rice vinegar, sesame oil, lime juice, grated ginger, and garlic powder. Whisk thoroughly to create a smooth marinade and sauce base.
  4. Marinate Salmon: Pour half of the teriyaki sauce over the salmon cubes, gently tossing to coat, and marinate for about 5 minutes. To the remaining teriyaki sauce, add cornstarch and whisk until fully combined; set this mixture aside for the glaze.
  5. Prepare Salad: While the salmon marinates, combine sliced cucumbers, cooked edamame, and green onion in a medium mixing bowl. Drizzle with rice vinegar and sesame oil, then toss to evenly coat the salad ingredients. Set aside.
  6. Broil Salmon: Arrange the marinated salmon cubes evenly on the prepared baking sheet. Place under the oven broiler and cook for 7-8 minutes, or until the salmon is golden and cooked through. Remove from the oven and set aside.
  7. Make Teriyaki Glaze: Transfer the reserved teriyaki mixture with cornstarch to a saucepan. Heat over medium-high heat, whisking constantly until the mixture thickens into a glossy glaze. Remove from heat and allow to cool slightly.
  8. Assemble Bowls: Spoon cooked jasmine rice into serving bowls. Top with broiled salmon cubes, the cucumber-edamame salad, and chopped avocado. Drizzle the salmon and bowls with the teriyaki glaze. Garnish with sesame seeds and additional sliced green onions if desired. Serve immediately.

Notes

  • For a spicier kick, add a pinch of crushed red pepper flakes to the teriyaki sauce.
  • Canned or frozen shelled edamame can be used if fresh is unavailable; just thaw and drain before adding.
  • Adjust lime juice quantity to taste, based on desired acidity.
  • Salmon can be substituted with tofu for a vegetarian variation.
  • Ensure salmon cubes are similar in size for even cooking under the broiler.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Broiling
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/teriyaki-salmon-bowls-recipe/