![- 2 salmon fillets (about 6 ounces each) - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 medium carrot, julienned - ½ avocado, sliced - ¼ cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon grated ginger - Sliced green onions - Sesame seeds When I make Teriyaki Salmon Bowls, I focus on fresh and simple ingredients. The salmon is rich in flavor and healthy fats. I always choose wild-caught salmon for the best taste and nutrition. Jasmine rice provides a soft and fragrant base that pairs perfectly with the bold flavors. For the veggies, I use broccoli and carrots. They add bright colors and crunch. You can steam them to keep them crisp. I love adding avocado for creaminess. It balances the dish nicely. The marinade is key to this recipe. I mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This blend gives the salmon a sweet and savory taste. Letting the salmon soak in this marinade brings out the best flavor. Finally, I top the dish with sliced green onions and sesame seeds. They add a nice touch and a bit of crunch. You can find the full recipe in the article for detailed steps. Enjoy your healthy dinner delight! - Whisk together all marinade ingredients. - Ensure even blending for optimal flavor. Making a good marinade is key. I mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. This mix brings sweet and savory notes. You want to combine them until smooth. The flavors blend better that way. - Place fillets in a shallow dish. - Cover and refrigerate for 30 minutes to 2 hours. I put the salmon fillets in a dish and pour the marinade on top. It’s important to coat the fish well. Cover the dish and let it chill in the fridge. This step makes the salmon tasty. I recommend letting it marinate for at least 30 minutes. - Steam broccoli and carrots for 3-5 minutes. - Ensure they remain crisp and vibrant. Next, I steam the broccoli and carrots. I bring water to a boil and place the veggies in a steamer. Steaming keeps the colors bright and the crunch intact. Cook them for about 3-5 minutes. - Preheat skillet and cook salmon skin-side down for 4-5 minutes. - Flip salmon and add reserved marinade for thicker sauce. For the salmon, I heat a non-stick skillet over medium-high heat. I then add the salmon, skin-side down. It cooks for about 4-5 minutes. After that, I flip it carefully. I pour the reserved marinade into the pan, adding flavor and thickness to the sauce. - Start with jasmine rice as the base. - Layer with vegetables and salmon fillet. Now it’s time to build the bowls! I start with a scoop of jasmine rice. It serves as a nice, fluffy base. Then I layer the steamed broccoli and carrots on top, followed by the salmon fillet. - Drizzle teriyaki sauce over the salmon. - Garnish with green onions and sesame seeds. The final touch is the teriyaki sauce. I drizzle it over the salmon to enhance the flavor. Lastly, I sprinkle sliced green onions and sesame seeds for a nice crunch. This adds color and flavor too. For the full recipe, check out the details above! For the best flavor, let the salmon sit in the marinade longer. A good time is between 30 minutes and 2 hours. This allows the soy sauce and honey to soak in. Taste the marinade before adding the salmon. Adjust the soy sauce and honey to get the sweetness you like. You can make it sweeter or saltier as needed. Use a non-stick skillet to cook the salmon. This helps prevent sticking and makes flipping easy. Keep the heat medium-high to get a nice sear. Avoid overcooking the salmon, as it can become dry. Cook it for about 4-5 minutes on each side. It should be flaky but still moist. Serve the salmon in shallow bowls for a nice look. This makes the dish seem fancy and inviting. Add lime wedges on the side. The lime gives a fresh taste when squeezed over the salmon. It adds a lovely zing that brightens the dish. For a full guide on making these bowls, check out the Full Recipe. {{image_2}} You can swap salmon for tofu for a vegetarian version. This change makes it lighter. Tofu absorbs flavors well, so it will soak up the teriyaki sauce. You can also use chicken breast for a different protein option. Just marinate it the same way. Cook it until golden brown for tasty results. You can use snap peas or bell peppers as alternative veggies in your bowl. They add great crunch. If you want to get creative, try different greens like spinach or bok choy. These greens cook quickly and add nice color. If you want some heat, add crushed red pepper for spice. It wakes up the dish. Another great addition is sesame oil for added nuttiness. Just a little goes a long way in flavoring your meal. Enjoy experimenting with these variations to create your perfect teriyaki salmon bowl! For the complete recipe, check out the [Full Recipe]. - Store leftover salmon bowls in airtight containers. - Consume within 2-3 days for best quality. Keeping your teriyaki salmon bowls fresh is key. I recommend using airtight containers to seal in flavor and moisture. This helps prevent any unwanted odors from your fridge. Make sure to label the containers with the date, so you know when to enjoy them. Eating within 2-3 days ensures you savor that tasty teriyaki goodness at its best. - Freeze cooked salmon and rice separately. - Thaw overnight in the fridge before reheating. If you want to save some for later, freezing is a great option. I suggest freezing the salmon and rice in separate bags or containers. This way, they maintain their texture and taste better when you reheat them. When you’re ready to enjoy your meal, just thaw everything overnight in the fridge. This method helps keep the flavors intact. - Reheat gently in the microwave or on the stovetop. - Add a splash of water to maintain moisture. When it's time to heat up your teriyaki bowls, do it gently. Use the microwave or stovetop on low heat. To keep the salmon moist, add a splash of water before reheating. This little trick prevents dryness and keeps your meal just as delicious as when you first made it. Enjoy every bite! - Follow the detailed recipe steps above for homemade bowls. - Broccoli, avocado, and jasmine rice are excellent pairings. These ingredients add color and balance to your bowl. Broccoli brings a nice crunch and nutrients. Avocado adds creaminess and healthy fats. Jasmine rice gives a fluffy base to soak up the sauce. - Yes, replace salmon with tofu and use maple syrup instead of honey. Tofu absorbs flavors well and offers a great texture. This swap keeps the dish tasty while fitting a vegan diet. - Homemade teriyaki sauce can last about a week when refrigerated. Store it in an airtight container to keep it fresh. It's handy for quick meals later in the week. - Jasmine rice is typically preferred for its flavor and texture. This rice cooks up soft and fluffy, perfect for soaking up the teriyaki sauce. Consider trying it for your next bowl! In this article, we explored how to make delicious teriyaki salmon bowls. We discussed the main ingredients, marinade, and tips for cooking the salmon and vegetables. You learned how to assemble your bowl and add tasty garnishes. You can also try variations like using tofu or different veggies. Remember to store leftovers correctly and enjoy them within a few days. This meal is not only tasty but also healthy and easy to prepare. Enjoy making your teriyaki salmon bowls at home!](https://southerndishes.com/wp-content/uploads/2025/06/c92250de-cd08-4ccd-ae12-3141183ecda4-768x768.webp)
Looking to impress at dinner while keeping it healthy? Teriyaki Salmon Bowls are your answer! This dish combines tender salmon, vibrant veggies, and fluffy jasmine rice for a flavorful delight. You’ll enjoy the easy prep and tasty results that make weeknight cooking fun and exciting. Dive in to discover the simple steps and tips to create a meal that’s not just good for you, but also a feast for the eyes!
Ingredients
Main Ingredients for Teriyaki Salmon Bowls
– 2 salmon fillets (about 6 ounces each)
– 1 cup cooked jasmine rice
– 1 cup broccoli florets
– 1 medium carrot, julienned
– ½ avocado, sliced
Marinade Components
– ¼ cup low sodium soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
Garnishing Elements
– Sliced green onions
– Sesame seeds
When I make Teriyaki Salmon Bowls, I focus on fresh and simple ingredients. The salmon is rich in flavor and healthy fats. I always choose wild-caught salmon for the best taste and nutrition. Jasmine rice provides a soft and fragrant base that pairs perfectly with the bold flavors.
For the veggies, I use broccoli and carrots. They add bright colors and crunch. You can steam them to keep them crisp. I love adding avocado for creaminess. It balances the dish nicely.
The marinade is key to this recipe. I mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This blend gives the salmon a sweet and savory taste. Letting the salmon soak in this marinade brings out the best flavor.
Finally, I top the dish with sliced green onions and sesame seeds. They add a nice touch and a bit of crunch. You can find the full recipe in the article for detailed steps. Enjoy your healthy dinner delight!
Step-by-Step Instructions
Preparing the Marinade
– Whisk together all marinade ingredients.
– Ensure even blending for optimal flavor.
Making a good marinade is key. I mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. This mix brings sweet and savory notes. You want to combine them until smooth. The flavors blend better that way.
Marinating the Salmon
– Place fillets in a shallow dish.
– Cover and refrigerate for 30 minutes to 2 hours.
I put the salmon fillets in a dish and pour the marinade on top. It’s important to coat the fish well. Cover the dish and let it chill in the fridge. This step makes the salmon tasty. I recommend letting it marinate for at least 30 minutes.
Cooking the Vegetables
– Steam broccoli and carrots for 3-5 minutes.
– Ensure they remain crisp and vibrant.
Next, I steam the broccoli and carrots. I bring water to a boil and place the veggies in a steamer. Steaming keeps the colors bright and the crunch intact. Cook them for about 3-5 minutes.
Cooking the Salmon
– Preheat skillet and cook salmon skin-side down for 4-5 minutes.
– Flip salmon and add reserved marinade for thicker sauce.
For the salmon, I heat a non-stick skillet over medium-high heat. I then add the salmon, skin-side down. It cooks for about 4-5 minutes. After that, I flip it carefully. I pour the reserved marinade into the pan, adding flavor and thickness to the sauce.
Assembling the Bowls
– Start with jasmine rice as the base.
– Layer with vegetables and salmon fillet.
Now it’s time to build the bowls! I start with a scoop of jasmine rice. It serves as a nice, fluffy base. Then I layer the steamed broccoli and carrots on top, followed by the salmon fillet.
Final Touches
– Drizzle teriyaki sauce over the salmon.
– Garnish with green onions and sesame seeds.
The final touch is the teriyaki sauce. I drizzle it over the salmon to enhance the flavor. Lastly, I sprinkle sliced green onions and sesame seeds for a nice crunch. This adds color and flavor too. For the full recipe, check out the details above!
Tips & Tricks
Perfecting the Marinade
For the best flavor, let the salmon sit in the marinade longer. A good time is between 30 minutes and 2 hours. This allows the soy sauce and honey to soak in. Taste the marinade before adding the salmon. Adjust the soy sauce and honey to get the sweetness you like. You can make it sweeter or saltier as needed.
Cooking the Salmon
Use a non-stick skillet to cook the salmon. This helps prevent sticking and makes flipping easy. Keep the heat medium-high to get a nice sear. Avoid overcooking the salmon, as it can become dry. Cook it for about 4-5 minutes on each side. It should be flaky but still moist.
Presentation Ideas
Serve the salmon in shallow bowls for a nice look. This makes the dish seem fancy and inviting. Add lime wedges on the side. The lime gives a fresh taste when squeezed over the salmon. It adds a lovely zing that brightens the dish. For a full guide on making these bowls, check out the Full Recipe.
Variations
Protein Alternatives
You can swap salmon for tofu for a vegetarian version. This change makes it lighter. Tofu absorbs flavors well, so it will soak up the teriyaki sauce. You can also use chicken breast for a different protein option. Just marinate it the same way. Cook it until golden brown for tasty results.
Vegetable Substitutions
You can use snap peas or bell peppers as alternative veggies in your bowl. They add great crunch. If you want to get creative, try different greens like spinach or bok choy. These greens cook quickly and add nice color.
Flavor Enhancements
If you want some heat, add crushed red pepper for spice. It wakes up the dish. Another great addition is sesame oil for added nuttiness. Just a little goes a long way in flavoring your meal.
Enjoy experimenting with these variations to create your perfect teriyaki salmon bowl! For the complete recipe, check out the [Full Recipe].
Storage Info
Refrigeration Tips
– Store leftover salmon bowls in airtight containers.
– Consume within 2-3 days for best quality.
Keeping your teriyaki salmon bowls fresh is key. I recommend using airtight containers to seal in flavor and moisture. This helps prevent any unwanted odors from your fridge. Make sure to label the containers with the date, so you know when to enjoy them. Eating within 2-3 days ensures you savor that tasty teriyaki goodness at its best.
Freezing Guidelines
– Freeze cooked salmon and rice separately.
– Thaw overnight in the fridge before reheating.
If you want to save some for later, freezing is a great option. I suggest freezing the salmon and rice in separate bags or containers. This way, they maintain their texture and taste better when you reheat them. When you’re ready to enjoy your meal, just thaw everything overnight in the fridge. This method helps keep the flavors intact.
Reheating Suggestions
– Reheat gently in the microwave or on the stovetop.
– Add a splash of water to maintain moisture.
When it’s time to heat up your teriyaki bowls, do it gently. Use the microwave or stovetop on low heat. To keep the salmon moist, add a splash of water before reheating. This little trick prevents dryness and keeps your meal just as delicious as when you first made it. Enjoy every bite!
FAQs
How to make teriyaki salmon bowls?
– Follow the detailed recipe steps above for homemade bowls.
What goes well with teriyaki salmon?
– Broccoli, avocado, and jasmine rice are excellent pairings. These ingredients add color and balance to your bowl. Broccoli brings a nice crunch and nutrients. Avocado adds creaminess and healthy fats. Jasmine rice gives a fluffy base to soak up the sauce.
Can you make this a vegan dish?
– Yes, replace salmon with tofu and use maple syrup instead of honey. Tofu absorbs flavors well and offers a great texture. This swap keeps the dish tasty while fitting a vegan diet.
How long does teriyaki sauce last in the fridge?
– Homemade teriyaki sauce can last about a week when refrigerated. Store it in an airtight container to keep it fresh. It’s handy for quick meals later in the week.
What is the best type of rice for teriyaki salmon bowls?
– Jasmine rice is typically preferred for its flavor and texture. This rice cooks up soft and fluffy, perfect for soaking up the teriyaki sauce. Consider trying it for your next bowl!
In this article, we explored how to make delicious teriyaki salmon bowls. We discussed the main ingredients, marinade, and tips for cooking the salmon and vegetables. You learned how to assemble your bowl and add tasty garnishes. You can also try variations like using tofu or different veggies. Remember to store leftovers correctly and enjoy them within a few days. This meal is not only tasty but also healthy and easy to prepare. Enjoy making your teriyaki salmon bowls at home!
![- 2 salmon fillets (about 6 ounces each) - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1 medium carrot, julienned - ½ avocado, sliced - ¼ cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon grated ginger - Sliced green onions - Sesame seeds When I make Teriyaki Salmon Bowls, I focus on fresh and simple ingredients. The salmon is rich in flavor and healthy fats. I always choose wild-caught salmon for the best taste and nutrition. Jasmine rice provides a soft and fragrant base that pairs perfectly with the bold flavors. For the veggies, I use broccoli and carrots. They add bright colors and crunch. You can steam them to keep them crisp. I love adding avocado for creaminess. It balances the dish nicely. The marinade is key to this recipe. I mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This blend gives the salmon a sweet and savory taste. Letting the salmon soak in this marinade brings out the best flavor. Finally, I top the dish with sliced green onions and sesame seeds. They add a nice touch and a bit of crunch. You can find the full recipe in the article for detailed steps. Enjoy your healthy dinner delight! - Whisk together all marinade ingredients. - Ensure even blending for optimal flavor. Making a good marinade is key. I mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. This mix brings sweet and savory notes. You want to combine them until smooth. The flavors blend better that way. - Place fillets in a shallow dish. - Cover and refrigerate for 30 minutes to 2 hours. I put the salmon fillets in a dish and pour the marinade on top. It’s important to coat the fish well. Cover the dish and let it chill in the fridge. This step makes the salmon tasty. I recommend letting it marinate for at least 30 minutes. - Steam broccoli and carrots for 3-5 minutes. - Ensure they remain crisp and vibrant. Next, I steam the broccoli and carrots. I bring water to a boil and place the veggies in a steamer. Steaming keeps the colors bright and the crunch intact. Cook them for about 3-5 minutes. - Preheat skillet and cook salmon skin-side down for 4-5 minutes. - Flip salmon and add reserved marinade for thicker sauce. For the salmon, I heat a non-stick skillet over medium-high heat. I then add the salmon, skin-side down. It cooks for about 4-5 minutes. After that, I flip it carefully. I pour the reserved marinade into the pan, adding flavor and thickness to the sauce. - Start with jasmine rice as the base. - Layer with vegetables and salmon fillet. Now it’s time to build the bowls! I start with a scoop of jasmine rice. It serves as a nice, fluffy base. Then I layer the steamed broccoli and carrots on top, followed by the salmon fillet. - Drizzle teriyaki sauce over the salmon. - Garnish with green onions and sesame seeds. The final touch is the teriyaki sauce. I drizzle it over the salmon to enhance the flavor. Lastly, I sprinkle sliced green onions and sesame seeds for a nice crunch. This adds color and flavor too. For the full recipe, check out the details above! For the best flavor, let the salmon sit in the marinade longer. A good time is between 30 minutes and 2 hours. This allows the soy sauce and honey to soak in. Taste the marinade before adding the salmon. Adjust the soy sauce and honey to get the sweetness you like. You can make it sweeter or saltier as needed. Use a non-stick skillet to cook the salmon. This helps prevent sticking and makes flipping easy. Keep the heat medium-high to get a nice sear. Avoid overcooking the salmon, as it can become dry. Cook it for about 4-5 minutes on each side. It should be flaky but still moist. Serve the salmon in shallow bowls for a nice look. This makes the dish seem fancy and inviting. Add lime wedges on the side. The lime gives a fresh taste when squeezed over the salmon. It adds a lovely zing that brightens the dish. For a full guide on making these bowls, check out the Full Recipe. {{image_2}} You can swap salmon for tofu for a vegetarian version. This change makes it lighter. Tofu absorbs flavors well, so it will soak up the teriyaki sauce. You can also use chicken breast for a different protein option. Just marinate it the same way. Cook it until golden brown for tasty results. You can use snap peas or bell peppers as alternative veggies in your bowl. They add great crunch. If you want to get creative, try different greens like spinach or bok choy. These greens cook quickly and add nice color. If you want some heat, add crushed red pepper for spice. It wakes up the dish. Another great addition is sesame oil for added nuttiness. Just a little goes a long way in flavoring your meal. Enjoy experimenting with these variations to create your perfect teriyaki salmon bowl! For the complete recipe, check out the [Full Recipe]. - Store leftover salmon bowls in airtight containers. - Consume within 2-3 days for best quality. Keeping your teriyaki salmon bowls fresh is key. I recommend using airtight containers to seal in flavor and moisture. This helps prevent any unwanted odors from your fridge. Make sure to label the containers with the date, so you know when to enjoy them. Eating within 2-3 days ensures you savor that tasty teriyaki goodness at its best. - Freeze cooked salmon and rice separately. - Thaw overnight in the fridge before reheating. If you want to save some for later, freezing is a great option. I suggest freezing the salmon and rice in separate bags or containers. This way, they maintain their texture and taste better when you reheat them. When you’re ready to enjoy your meal, just thaw everything overnight in the fridge. This method helps keep the flavors intact. - Reheat gently in the microwave or on the stovetop. - Add a splash of water to maintain moisture. When it's time to heat up your teriyaki bowls, do it gently. Use the microwave or stovetop on low heat. To keep the salmon moist, add a splash of water before reheating. This little trick prevents dryness and keeps your meal just as delicious as when you first made it. Enjoy every bite! - Follow the detailed recipe steps above for homemade bowls. - Broccoli, avocado, and jasmine rice are excellent pairings. These ingredients add color and balance to your bowl. Broccoli brings a nice crunch and nutrients. Avocado adds creaminess and healthy fats. Jasmine rice gives a fluffy base to soak up the sauce. - Yes, replace salmon with tofu and use maple syrup instead of honey. Tofu absorbs flavors well and offers a great texture. This swap keeps the dish tasty while fitting a vegan diet. - Homemade teriyaki sauce can last about a week when refrigerated. Store it in an airtight container to keep it fresh. It's handy for quick meals later in the week. - Jasmine rice is typically preferred for its flavor and texture. This rice cooks up soft and fluffy, perfect for soaking up the teriyaki sauce. Consider trying it for your next bowl! In this article, we explored how to make delicious teriyaki salmon bowls. We discussed the main ingredients, marinade, and tips for cooking the salmon and vegetables. You learned how to assemble your bowl and add tasty garnishes. You can also try variations like using tofu or different veggies. Remember to store leftovers correctly and enjoy them within a few days. This meal is not only tasty but also healthy and easy to prepare. Enjoy making your teriyaki salmon bowls at home!](https://southerndishes.com/wp-content/uploads/2025/06/c92250de-cd08-4ccd-ae12-3141183ecda4-250x250.webp)
