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teriyaki salmon bowl

Teriyaki Salmon Bowl

Print Recipe
This Teriyaki Salmon Bowl is packed with flavor and protein and is the perfect base to take on all your favorite toppings!
Course Dinner, Lunch
Cuisine Asian
Keyword Pescatarian, Salmon Bowl, Teriyaki Salmon Bowl, Waste Reduction
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings

Equipment

Ingredients

Teriyaki Glazed Salmon

  • 1 pound salmon
  • 1 teaspoon olive oil
  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Teriyaki Glaze

  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • ¼ cup teriyaki sauce
  • ¼ teaspoon ginger, powdered optional

Teriyaki Salmon Bowl Add-In Ideas

  • ½ cup cooked jasmine rice or quinoa for base
  • ¼ cup soybeans aka edamame shelled
  • 1 large carrot, shredded
  • ¼ large red onion, sliced
  • 4 ounces shiitake mushrooms, cooked
  • 1 teaspoon wasabi
  • 2 teaspoons cream cheese

Instructions

Salmon

  • Preheat your oven to 375°F and line a baking sheet with tin foil, parchment paper, or a reusable baking mat.
  • Place the salmon on the lined baking sheet, skin-side down, and top with olive oil, lemon juice, salt, pepper, and minced garlic.
    1 pound salmon, 1 teaspoon olive oil, 2 teaspoons lemon juice, 2 cloves garlic, minced, ¼ teaspoon salt, ¼ teaspoon pepper
  • Bake for about 15-20 minutes, until the salmon is opaque or the thickest part of the salmon's internal temperature is about 125-145°F.

Teriyaki Glaze

  • In a small bowl or ramekin, whisk together cornstarch and water, until the cornstarch is completely dissolved.
    1 teaspoon cornstarch, 2 teaspoons water
  • Add your mixture to a small pot or saucepan with the teriyaki sauce and ginger (optional) and heat on low until it starts to thicken. Stir occasionally to avoid the glaze sticking to your pot/pan.
    ¼ cup teriyaki sauce, ¼ teaspoon ginger, powdered

Teriyaki Salmon Bowl

  • Add rice or quinoa to a shallow bowl as your base.
    ½ cup cooked jasmine rice or quinoa for base
  • Coat salmon with a generous amount of teriyaki glaze and place on top.
  • Fill your bowl with your add-ins of choice and drizzle extra teriyaki glaze on top.
    ¼ cup soybeans aka edamame, 1 large carrot, shredded, ¼ large red onion, sliced, 4 ounces shiitake mushrooms, cooked, 1 teaspoon wasabi, 2 teaspoons cream cheese

Notes

  • If you're using leftover salmon for this teriyaki salmon bowl, reheat your salmon first (detailed instructions in the body of the post!), and then add your teriyaki salmon glaze to your leftover salmon.
  • If you like salmon, you’ll love this collection of my best salmon recipes!