Teriyaki Glazed Salmon Bowls: Healthy, Easy & Full of Flavor

If you’re craving a nourishing, satisfying dinner that’s packed with protein and bold flavor, these Teriyaki Glazed Salmon Bowls are just the thing. Juicy salmon fillets are seared or baked to perfection and coated in a glossy homemade teriyaki sauce, then served over rice with fresh veggies — all ready in under 30 minutes.

Whether you’re meal prepping or feeding your family, this is one bowl you’ll keep coming back to.

✅ Why You’ll Love This Recipe

  • High-protein and heart-healthy
  • Homemade teriyaki = no preservatives
  • Meal prep and freezer-friendly
  • Customizable with any veggies or grains
  • Fast, simple, and impressive-looking

This is a restaurant-worthy dish made easy in your own kitchen.

🧂 Teriyaki Salmon Bowl Recipe

Ingredients (Serves 2–3):

For the Salmon:

  • 2 salmon fillets (skin on or off)
  • Salt and pepper to taste
  • 1 tbsp olive oil (for pan-searing)

Homemade Teriyaki Sauce:

  • ¼ cup low-sodium soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp fresh grated ginger
  • 1 tsp cornstarch + 1 tbsp water (slurry, for thickening)

Bowl Base:

  • 1 cup cooked jasmine or brown rice
  • ½ cup shredded carrots
  • ½ cup edamame (cooked)
  • ½ avocado, sliced
  • Cucumber slices or steamed broccoli
  • Sesame seeds and green onions for garnish

🔪 Instructions:

  1. In a small saucepan, combine all teriyaki sauce ingredients (except cornstarch slurry) and simmer on low heat for 3–4 minutes. Stir in slurry and cook until thickened. Set aside.
  2. Season salmon with salt and pepper.
  3. Heat oil in a skillet over medium heat. Sear salmon for 3–4 minutes per side (or bake at 400°F for 12–15 minutes).
  4. Brush with teriyaki glaze in the final minute of cooking or drizzle after plating.
  5. In a bowl, layer rice, veggies, and avocado. Top with glazed salmon.
  6. Sprinkle with sesame seeds and green onions. Serve immediately.

🍽️ Variations:

  • Swap rice for quinoa or cauliflower rice
  • Use tofu for a vegetarian version
  • Add a drizzle of sriracha mayo for spice
  • Top with a soft-boiled egg for richness

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