This teriyaki salmon bowl is one of my favorite wholesome meals — it’s quick to prepare, packed with flavor, and layered with tender salmon, sweet-savory teriyaki glaze, and crisp veggies over fluffy rice. It’s got that perfect mix of comfort and freshness that keeps me coming back for more.

Why You’ll Love This Recipe

I love how this bowl hits every note: protein-packed salmon, a glossy homemade or store-bought teriyaki sauce, and a bed of rice with fresh toppings that add texture and crunch. It’s perfect for weeknights when I want something fast and healthy that doesn’t skimp on flavor. Plus, it looks as good as it tastes, so it’s great for meal prep or casual dinner guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets
teriyaki sauce (homemade or store-bought)
cooked rice (white, brown, or jasmine)
sesame oil (optional for cooking)
cucumber (sliced or julienned)
carrots (shredded or ribboned)
edamame (shelled, cooked)
green onions (sliced)
sesame seeds
avocado (optional)
lime wedges (optional for serving)

Directions

I start by preheating the oven to 400°F (200°C) or heating a skillet over medium heat with a little sesame oil.
I pat the salmon dry, brush it generously with teriyaki sauce, and bake or sear it for 12–15 minutes (depending on thickness), basting once more halfway through.
While the salmon cooks, I prepare my rice and chop the toppings: cucumbers, carrots, green onions, and avocado if I’m using it.
I also warm the edamame and set out my sesame seeds for garnish.
Once the salmon is done and nicely glazed, I flake it into bite-sized chunks or serve it whole.
I assemble the bowl with a base of rice, arrange the veggies and salmon on top, then drizzle with more teriyaki sauce and sprinkle on sesame seeds and green onions.

Servings and timing

Servings: 2–4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy kick: I add sriracha mayo or chili flakes for heat.
Grain swap: I sometimes use quinoa or cauliflower rice instead of traditional rice.
Tropical twist: A little pineapple or mango adds a sweet burst that pairs well with teriyaki.
Tofu version: I substitute salmon with pan-seared tofu when I want a plant-based option.
Crunch factor: Chopped roasted seaweed or crispy onions add a fun texture boost.

storage/reheating

Storage: I store components separately in the fridge for up to 3 days to keep everything fresh.
Reheating: I reheat the salmon and rice in the microwave, then assemble the bowl fresh with cold veggies for the best balance of textures.

FAQs

Can I use frozen salmon?

Yes — I just make sure to thaw it fully in the fridge overnight or under cold water before cooking for even results.

What kind of teriyaki sauce should I use?

I often use store-bought for convenience, but homemade teriyaki made with soy sauce, brown sugar, garlic, and ginger really takes it up a notch.

Can I grill the salmon instead?

Absolutely. Grilling gives the salmon a nice char that works beautifully with the sweet glaze.

Is this good for meal prep?

Yes — I cook the salmon and rice ahead of time, then assemble fresh bowls when I’m ready to eat. It holds up well for a few days in the fridge.

What vegetables go best with this?

I usually go with crunchy, fresh options like cucumbers, carrots, and edamame, but steamed broccoli or snap peas are also great.

Conclusion

This teriyaki salmon bowl is a go-to in my kitchen for when I want a healthy, satisfying meal that doesn’t take forever to make. It’s vibrant, flavorful, and totally customizable — the kind of meal I never get tired of. Whether I’m cooking for myself or prepping lunches for the week, this bowl always delivers.