If you're looking for a quick, healthy yet flavourful weeknight salmon recipe you can get on the table in under 30 minutes look no further than this simple Teriyaki Salmon Bowl recipe! Your choice of rice is topped with tender salmon, a homemade teriyaki sauce and a tasty mango, avocado and jalapeño salad for a simple sushi bowl that's both customisable and great to enjoy as leftovers. And, with one simple swap, you can make it gluten-free!
Poke bowls, sushi bowls or rice bowls, it does not matter what you call them but it is so easy to make a quick, customisable and most importantly healthy dinner when you gather something fresh, something colourful, something crunchy and something Asian-inspired together and serve them over a bowl of rice - hot, at room temperature or cold.
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Why You'll Love This Teriyaki Salmon Bowl
- Simple to make, the teriyaki sauce will be your latest obsession.
- It's so delicious with tender, roasted salmon, topped with a quick homemade teriyaki sauce.
- The speedy mango, avocado and jalapeño salad brings the whole dish together and elevates it from a standard dinner to a bright, zesty bowl!
- You can serve with whatever rice you like. I love to serve sushi rice with this to lean into the whole sushi vibe.
Ingredients
See recipe card at the bottom of the page for the exact recipe with a full list of ingredients and measurements
Salmon - I like skin-on fillets from a sustainable source. Skin on means that it gets a little crispy, plus it's a great source of omega-3s!
Soy sauce - this is the vase of the teriyaki sauce. Use dark soy or light - both work.
Brown sugar - this adds sweetness and balance to the teriyaki sauce.
Garlic - I like 2 cloves here but add more or less depending on your tastes.
Cornflour - this is mixed with water to create a slurry which thickens the sauce. It's a really easy trick.
Spring onion - this adds brightness and flavour to the teriyaki salmon bowl.
Rice - use any rice you like in the salmon bowl. I like sushi rice but sometimes I use the microwaveable packets as they are so simple.
Substitutions and Variations
Salmon - you could use other fish such as cod, haddock, trout, sea bream. Or swap for chicken, that would also be delicious.
Soy sauce - swap for tamari for a gluten-free option. I like to use dark soy myself as I find it gives best colour and I am not gluten free!
Brown sugar - any sweetener works, even if you have white caster sugar, you could use that. Honey or maple syrup are also good alternatives.
Easy Mango, Avocado & Jalapeño Salad
I absolutely love the Mango, Avocado & Jalapeño Salad / Salsa that tops these salmon bowls. It's bright, refreshing and is great served with so many other dishes - it is also very good chopped up very small like a salsa and served with ceviche, or fish tacos - perfect for when the weather gets hotter!
I've used pickled, jarred jalapeños for ease, but you can always use fresh. Red chilli will also work for a bit more colour, and if you can't get hold of a good ripe mango for this pineapple would also make a great substitute.
Cooking Tips
Other veggies: you could add edamame, sautéed spinach, kale, broccoli, avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead.
More fibre: swap sushi rice or white rice for brown rice if you want to up the nutritional value of the bowl.
Frequently Asked Questions
Yes - leftovers of this taste fantastic cold - I sometimes make extra for lunch the next day.
What I love about a good sushi bowl is how you can pretty much add anything you want as a topping. I'm thinking grated or pickled carrot, sliced radishes, torn nori seaweed sheets, kimchi (or even cucumber kimchi!), or some of this wonderfully creamy avocado and wasabi dressing?
The only thing that is not gluten free in this recipe is the soy sauce so if you switch it for tamari yes this teriyaki salmon recipe should be gluten free. Check the box of the cornflour too as sometimes they add other ingredients.
Yes you can cook the rice and salmon with the teriyaki and place into a tupperware. Then store in the fridge for up to 3 days. The salsa keeps for 3 days too, keep that separate from the rice & salmon.
The teriyaki sauce can be prepped 5 days in advance, in an airtight container in the fridge.
Transfer to an airtight container and keep for up to 3 days. I like to keep the salsa leftovers separate from the rice and salmon.
Teriyaki salmon and rice can be reheated in the microwave for 2 minutes or so, until piping hot. I like to place a lid on it, as this keeps it from drying out.
You Might Also Enjoy:
Try my Roasted Salmon with Garlic Tomatoes and Herbed Giant Couscous, Prawn and Tomato Risotto Recipe with Garlic or my Hot Honey and Sesame Salmon Coconut Rice Bowls for more fish recipes. For chicken, try my Chicken Satay Rice Bowls.
Made this recipe and loved it?
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PrintTeriyaki Salmon Bowl
This quick and healthy Teriyaki Salmon Bowl pairs roasted salmon topped with a homemade teriyaki sauce with a refreshing mango, avocado and jalapeño salad for an easy lunch or weeknight dinner that's ready in just 25 minutes!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Dinner
- Method: Oven
- Cuisine: Asian-inspired
Ingredients
For the Teriyaki Salmon
- 2 salmon fillets
- salt
- 1 tbsp olive oil
- 60ml soy sauce (see note)
- 2 tbsp brown sugar
- 1 tsp garlic, grated
- 120ml water
- 1 tbsp cornflour
- 2 spring onions, finely chopped
For the Mango, Avocado & Jalapeño Salad
- 1 mango
- 1 avocado
- 4 slices of pickled jalapeños (depending on how hot you like it)
- 1 small bunch of coriander
- 1 tbsp olive oil
- 1 tsp honey
- juice of half a lime
To serve:
- rice, to serve
- sliced cucumber, to serve
- toasted white sesame seeds, to serve
Instructions
- Get the rice on to cook however you like.
- Prep your salad. Cut the mango and avocado into similar sized dice, mix with the finely chopped coriander, the finely chopped jalapeños and the olive oil, lime juice and honey. Taste and season accordingly. Set aside whilst you prepare the salmon, giving the flavours time to get to know each other.
- Preheat the oven to 200c. Drizzle the salmon with a little olive oil and season with salt roast in the oven for 8-10 minutes until flaking apart when you nudge it with a knife.
- Meanwhile to make the teriyaki sauce, first mix together the cornflour and water into a slurry. Then pour the soy sauce, brown sugar, garlic and ginger into a pan and heat gently, once gently bubbling add the cornflour and water mixture and whisk well to combine. It should thicken and be nice and glossy.
- Remove from the heat and add the spring onions.
- Once the salmon is cooked pour the sauce over it and serve on the rice with extra sauce spooned over the top. Serve with the mango and avocado salad and enjoy!
Notes
To store: Transfer to an airtight container and keep for up to 3 days. I like to keep the salsa leftovers separate from the rice and salmon.
To reheat: Teriyaki salmon and rice can be reheated in the microwave for 2 minutes or so, until piping hot. I like to place a lid on it, as this keeps it from drying out.
Make ahead: Cook the rice and salmon with the teriyaki and place into a tupperware. Then store in the fridge for up to 3 days. The salsa keeps for 3 days too, keep that separate from the rice & salmon. The teriyaki sauce can be prepped 5 days in advance, in an airtight container in the fridge.
Other veggies: you could add edamame, sautéed spinach, kale, broccoli, avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead.
More fibre: swap sushi rice or white rice for brown rice if you want to up the nutritional value of the bowl.
Salmon: you could use other fish such as cod, haddock, trout, sea bream. Or swap for chicken, that would also be delicious.
Soy sauce: swap for tamari for a gluten-free option. I like to use dark soy myself as I find it gives best colour and I am not gluten free!
Brown sugar: any sweetener works, even if you have white caster sugar, you could use that. Honey or maple syrup are also good alternatives.
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