This post may contain affiliate links. Please see our disclosure policy.
If you’re looking for a quick, healthy yet flavorful 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 customizable and great to enjoy as leftovers. And, with one simple swap, you can make it gluten-free!
Table of Contents
Poke bowls, sushi bowls, or rice bowls – it does not matter what you call them, but it is so easy to make a quick, versatile, and, most importantly, a healthy dinner when you gather something fresh, something colorful, something crunchy, and something Asian-inspired together and serve them over a bowl of rice – hot, at room temperature, or cold.
Why you will love this recipe
- Simple to make, and 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 it with whatever rice you like. I love to serve sushi rice with this to lean into the whole sushi vibe.
Ingredients
- 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 base of the teriyaki sauce. Use either dark soy or light – both work.
- Brown sugar – Adds sweetness and balance to the teriyaki sauce.
- Garlic – I like 2 cloves here, but add more or less depending on your taste.
- Cornstarch (cornflour) – Mixed with water to create a slurry that thickens the sauce. It’s a really easy trick.
- Scallion (spring onion) – Brings brightness and flavor 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, or sea bream. Or swap for chicken; that would also be delicious.
Soy sauce – Swap for tamari if you want a gluten-free option. I like to use dark soy myself, as I find it gives the best color, and I am not gluten-free!.
Brown sugar – Any sweetener works. Even if you have superfine (caster) sugar, you could use that. Honey or maple syrup are also good alternatives.
Easy mango, avocado, and jalapeño salad
I absolutely love the Mango, Avocado, and 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 chili will also work for a bit more color, and if you can’t get hold of a good ripe mango, pineapple would also make a great substitute.
Tips from Margie’s kitchen
- Other veggies: You could add edamame, sautéed spinach, kale, broccoli, or avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead.
- More fiber: 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 cornstarch (cornflour) too, as sometimes they add other ingredients.
Yes, you can cook the rice and salmon with the teriyaki and place it into a sealed container. Then store in the fridge for up to 3 days. The salsa keeps for 3 days too; keep that separate from the rice and salmon.
The teriyaki sauce can be prepped 5 days in advance and stored 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.
Other recipes you might 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.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Made this recipe and loved it?
I would love, love, LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, and the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Teriyaki Salmon Bowl with Mango Avocado Salad
Ingredients
For the Teriyaki Salmon:
- 2 salmon fillets
- salt
- 1 tbsp olive oil
- 2 fl oz (60 ml) soy sauce, about 1/4 cup; see note
- 2 tbsp brown sugar
- 1 tsp garlic, grated
- 4 fl oz (120 ml) water, about 1/2 cup
- 1 tbsp cornstarch (cornflour)
- 2 scallions (spring onions), finely chopped
For the Mango, Avocado & Jalapeño Salad
- 1 mango
- 1 avocado
- 4 slices pickled jalapeños, depending on how hot you like it
- 1 small bunch of cilantro (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 similarly sized dice, and mix with the finely chopped cilantro (coriander), the finely chopped jalapeños, and the olive oil, lime juice, and honey. Taste and season accordingly. Set aside while you prepare the salmon, giving the flavors time to meld.
- Preheat the oven to 428°F (220°C/200°C fan). Drizzle the salmon with a little olive oil and season with salt, and roast in the oven for 8-10 minutes, until it flakes apart when you nudge it with a knife.
- Meanwhile, make the teriyaki sauce: Mix together the cornstarch (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 scallions (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
Make-ahead and storage
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 an airtight container. Then store in the fridge for up to 3 days. The salsa keeps for 3 days too; keep that separate from the rice and salmon. The teriyaki sauce can be prepped 5 days in advance, in an airtight container in the fridge.More quick tips
Other veggies: You could add edamame, sautéed spinach, kale, broccoli, or avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead. More fiber: 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, or sea bream. Or swap for chicken; that would also be delicious. Soy sauce: Switch to tamari for a gluten-free option. I like to use dark soy myself, as I find it gives the best color, and I am not gluten-free! Brown sugar: Any sweetener works; even if you have superfine (caster) sugar, you could use that. Honey or maple syrup are also good alternatives.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! What an amazing dish. So vibrant and tasty. Will definitely be making this again – thank you!