Looking for a quick and flavorful meal that feels like a gourmet experience? These Teriyaki Salmon Bowls are the perfect combination of sweet, savory, and satisfying. Tender salmon glazed in a rich homemade teriyaki sauce is paired with fluffy jasmine rice, creamy avocado, and crisp cucumber—all topped with a drizzle of spicy sriracha mayo. Whether you’re meal-prepping for the week or craving a fresh, nourishing dinner, this recipe is a must-try!
Ingredients and Preparation Steps
Here’s everything you’ll need to create these delicious Salmon Bowls at home:
Main Ingredients
- 5 salmon fillets (4-6 oz each)
- 2 cups jasmine rice (or preferred rice)
- 1 ½ cups shelled edamame
- 1 English cucumber, sliced
- 6 green onions, chopped
- 2 mangos, peeled & cubed
- 2 avocados, peeled & cubed
- ½ cup fresh cilantro, chopped
- Sriracha mayo for topping (optional)
Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ¼ cup + 1 tbsp light brown sugar
- 1 tbsp honey
- ¾ tsp ground ginger
- 1 clove garlic, minced
- 2 tsp cornstarch + 2 tsp water (slurry)
- ¼ tsp crushed red pepper flakes
Step 1: Prepare the Teriyaki Sauce
Start by making the teriyaki sauce. In a saucepan over medium heat, combine soy sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, and red pepper flakes. Stir until the sugar dissolves, then mix in the cornstarch slurry. Continue stirring until the sauce thickens, then remove from heat and let it cool.
Step 2: Marinate the Salmon
Place the salmon fillets in a shallow dish and pour ¼ cup of the prepared teriyaki sauce over them. Let the salmon marinate for at least 20 minutes to absorb all the delicious flavors.
Step 3: Cook the Salmon
Preheat your air fryer to 400°F. Lightly spray the basket with oil, then place the marinated salmon fillets inside. Cook for 5-7 minutes, or until the salmon flakes easily with a fork. For extra crispiness, broil the salmon for the last 1-2 minutes of cooking.
Step 4: Cook the Rice
While the salmon is cooking, prepare the jasmine rice according to the package instructions. Fluff the cooked rice with a fork and set it aside.
Step 5: Assemble the Bowls
Divide the cooked rice into serving bowls. Top each bowl with a salmon fillet, cubed avocado, sliced cucumber, mango, and edamame. Drizzle with extra teriyaki sauce and sriracha mayo. Garnish with chopped green onions and fresh cilantro for a burst of freshness.
The Best Time to Savor Your Teriyaki Salmon Bowls
There’s never a wrong time to enjoy these vibrant and nourishing Salmon Bowls. Whether you’re looking for a wholesome weeknight dinner, a meal-prep-friendly lunch, or a light yet satisfying dinner option, this dish fits the bill. The balance of flavors makes it a perfect summer meal, while the warm teriyaki-glazed salmon adds a cozy touch for cooler months. Pair it with a refreshing iced green tea or a simple miso soup for a complete meal!
For more delicious meal ideas, check out our Herb-Crusted Chicken or our Chicken Alfredo Lasagna!
Frequently Asked Questions About Salmon Bowls
Can I use frozen salmon for this recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator before marinating it. Pat it dry with paper towels to remove excess moisture before cooking.
What can I use instead of jasmine rice?
If you’re looking for a lower-carb alternative, you can swap jasmine rice for cauliflower rice, quinoa, or brown rice.
Can I make the teriyaki sauce ahead of time?
Absolutely! You can store the homemade teriyaki sauce in an airtight container in the refrigerator for up to a week. Just reheat it slightly before using.
How can I make this dish spicier?
If you love heat, add extra sriracha to the mayo or sprinkle red pepper flakes over the bowl before serving.
What’s the best way to store leftovers?
Keep the ingredients separate in airtight containers in the refrigerator. The salmon should be consumed within 2 days, while the rice and veggies can last up to 4 days.
For more meal inspiration, check out this guide to making the perfect Salmon Bowls!
Pro Tips for Perfect Salmon Bowls
Want to take your Salmon Bowls to the next level? Follow these expert tips for the best results:
- Pat the salmon dry before marinating. This helps the teriyaki sauce stick better and results in a more flavorful dish.
- Use an air fryer for crispier salmon. Cooking the salmon in an air fryer at 400°F ensures a perfectly crispy exterior while keeping the inside moist and tender.
- Broil at the end for a caramelized glaze. If using an oven, broil the salmon for 1-2 minutes at the end to create a delicious, slightly charred glaze.
- Prep ingredients in advance. Chop the mango, cucumber, and avocado ahead of time to make assembling the bowls quick and easy.
- Customize your toppings. Add shredded carrots, sliced radishes, or pickled ginger for extra crunch and flavor.
- Adjust the spice level. If you love heat, mix more sriracha into the mayo or sprinkle crushed red pepper flakes on top.
Storage and Reheating Tips
Want to enjoy these Salmon Bowls later? Here’s how to store and reheat them properly:
- Store ingredients separately. Keep the cooked salmon, rice, and veggies in separate airtight containers to maintain freshness.
- Refrigerate within 2 hours. Salmon should be stored in the refrigerator and eaten within 2 days for the best taste.
- Reheat gently. Warm the salmon in an air fryer at 350°F for 3-4 minutes or microwave it for 30-40 seconds to avoid drying it out.
- Keep avocado fresh. If storing leftover avocado, squeeze some lemon juice over it to prevent browning.
- Enjoy cold for a refreshing option. This dish tastes great cold, so you can skip reheating and enjoy it straight from the fridge!
Perfect Pairings for Salmon Bowls
Enhance your meal by pairing these flavorful Salmon Bowls with the perfect side dishes and drinks:
- Miso Soup: A warm, umami-rich soup pairs wonderfully with the fresh flavors of the bowl.
- Steamed or Roasted Vegetables: Add more greens like bok choy, asparagus, or roasted broccoli for extra nutrients.
- Edamame with Sea Salt: A simple and protein-packed appetizer to complement your meal.
- Iced Green Tea: A refreshing drink that balances the sweetness of the teriyaki sauce.
- Sesame Ginger Salad: A light and tangy salad with sesame dressing enhances the overall flavor profile.
Now that you have all the tips and tricks to make the perfect Salmon Bowls, it’s time to get cooking! This recipe is a fantastic way to enjoy a restaurant-quality meal at home while keeping it healthy and satisfying. Whether you’re meal-prepping for the week or making a fresh, delicious dinner for the family, these bowls will not disappoint.
Want to switch things up? Try using grilled shrimp or tofu instead of salmon for a different but equally delicious version. You can also mix in your favorite seasonal ingredients to keep the recipe fresh and exciting all year round.
We’d love to hear how your Salmon Bowls turned out! Leave a comment below sharing your experience, any customizations you made, or questions you have. Your feedback helps other readers and inspires new recipe variations!
Looking for more delicious meal ideas? Check out our popular recipes:
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Happy cooking!
Teriyaki Salmon Bowls
- Total Time: 33 minutes
- Yield: 5
Description
Fresh, flavorful, and packed with goodness—these Teriyaki Salmon Bowls are the perfect blend of sweet, savory, and satisfying! Tender salmon glazed in a homemade teriyaki sauce sits on a fluffy bed of jasmine rice, surrounded by creamy avocado, crisp cucumber, sweet mango, and protein-rich edamame. A drizzle of sriracha mayo takes it to the next level!
Ingredients
– 5 salmon fillets (4-6 oz each)
– 2 cups jasmine rice (or preferred rice)
– 1 ½ cups shelled edamame
– 1 English cucumber, sliced
– 6 green onions, chopped
– 2 mangos, peeled & cubed
– 2 avocados, peeled & cubed
– ½ cup fresh cilantro, chopped
– Sriracha mayo for topping (optional)
Teriyaki Sauce:
– ½ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– ¼ cup + 1 tbsp light brown sugar
– 1 tbsp honey
– ¾ tsp ground ginger
– 1 clove garlic, minced
– 2 tsp cornstarch + 2 tsp water (slurry)
– ¼ tsp crushed red pepper flakes
Instructions
1. First, prepare the teriyaki sauce by combining all sauce ingredients in a saucepan over medium heat. Stir constantly until thickened, then let cool.
2. Next, marinate the salmon by pouring ¼ cup of the teriyaki sauce over the fillets. Let it rest for at least 20 minutes.
3. After marinating, preheat your air fryer to 400°F. Lightly spray the basket, then cook the salmon for 5-7 minutes, until it flakes easily.
4. Meanwhile, cook the rice according to package instructions.
5. Finally, assemble the bowls by dividing the rice into servings and topping with salmon, avocado, edamame, cucumber, and mango. Drizzle with teriyaki sauce and sriracha mayo, then garnish with green onions and cilantro.
Notes
For a crispy texture, broil the salmon for the last 1-2 minutes of cooking! Want a low-carb option? Swap rice for cauliflower rice!
- Prep Time: 25 mins
- Cook Time: 8 mins
Nutrition
- Calories: 758
- Sugar: 15g
- Fat: 25g
- Carbohydrates: 88g
- Protein: 46g