Teriyaki Salmon Bowl Recipe
This healthy and satisfying teriyaki salmon bowl is filled with glazed teriyaki salmon bites, fluffy rice, and tender broccoli. You won’t believe how easy it is to make this takeout-style dinner, complete with homemade teriyaki sauce.
Servings: 4 people
Calories: 293kcal
Ingredients
Easy Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup light brown sugar
- 1½ teaspoons fresh ginger minced
- 1½ teaspoons fresh garlic minced
- 1 tablespoon honey about 3 medium limes
- 1 teaspoon avocado oil
- 3 tablespoons mirin
- 4 teaspoons garlic minced
- 1/4 cup water cold
- 1 tablespoon cornstarch
Salmon
- 16 ounces salmon cut into 1/2 inch chunks
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons avocado oil
For Serving
- 3 cups sushi rice
- 3 cups broccoli florets steamed
- 1 teaspoon sesame seeds
Instructions
Teriyaki Sauce
- In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, ginger, garlic, honey, oil, and mirin and bring to a simmer. In a separate small bowl, whisk together the cold water and cornstarch, and then whisk it into the simmering sauce slowly. Bring back to a boil while whisking, then remove from the heat. Transfer sauce to a bowl and refrigerate until completely cooled.
Marinate the Salmon
- Prepare the salmon by removing any bones or skin. Pat the salmon dry with paper towels. Cut the salmon fillet into 1/2" chunks and add to a bowl. Lightly season the salmon with salt and pepper, then add about 1/4 cup of the cooled teriyaki sauce to the raw salmon chunks, stirring to coat. Cover and refrigerate to marinate for about 20 minutes.
Cook the Salmon
- Heat a cast-iron or nonstick skillet over medium-high heat along with the avocado oil. Drain the marinade from the salmon, then add the salmon to the hot skillet in a single layer, making sure not to overcrowd the skillet. Let the salmon cook for about 2 minutes over medium-high heat before turning, then continue to cook until the salmon is browned on both sides.
- Once cooked, remove salmon from the heat and transfer to a bowl. Add about half of the remaining teriyaki sauce to the salmon chunks and stir to coat. Cover until you're ready to assemble the salmon bowls.
Assembling
- Add about 1 cup of cooked rice to each serving bowl. Top with the teriyaki salmon, steamed broccoli, 1-2 tablespoons of additional teriyaki sauce, and a sprinkle of sesame seeds. Serve warm. Enjoy!
Notes
To cook in an air fryer, preheat the air fryer to 400 degrees F. Without overcrowding, add salmon pieces and cook for about 6-8 minutes, carefully flipping halfway through.
To cook salmon in the oven, preheat the oven to 400 degrees F. Add salmon pieces to a lightly oiled shallow baking dish without overcrowding. Bake for about 10 minutes, or until it easily flakes.
Storing instructions: store leftover salmon in an airtight container in the fridge for up to 4 days. You can also store the teriyaki sauce separately for up to about 1 week.
Make-ahead tips: the teriyaki sauce can be made at least 1-2 days in advance and stored in the refrigerator.
Nutrition
Calories: 293kcal | Carbohydrates: 29g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 1919mg | Potassium: 667mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg