Teriyaki Salmon Bowls

Close up overhead view of a teriyaki salmon bowl with carrot, cucumber, edamame, and rice.

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With tender baked salmon coated in a sweet and savory glaze, creamy avocado and edamame, and crisp cucumber and carrots, you get a mix of flavor and texture in every bite, and an easy build-your-own bowl that can be flexible for family lunch or dinner, too.

Prep Time10

Cook Time15

Marinating Time15

Total Time40

Course: Lunch, Main

Cuisine: American, Japanese

Keyword: teriyaki salmon bowls

Servings:

Calories: 486kcal

Author: Monica Lensink

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup packed light brown sugar
2 Tablespoons rice vinegar
1 Tablespoon toasted sesame oil
1 Tablespoon honey
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes optional
1 teaspoon cornstarch plus 1 teaspoon cool water
4 salmon fillets 4-6 ounces each
2 cups cooked rice
1 cup shelled edamame
1 cup shredded carrots
1 cup chopped cucumber
1 avocado sliced
sliced green onions and sesame seeds optional garnishes

Instructions

Combine soy sauce, brown sugar, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes if using in a small saucepan set over medium-high heat. Bring to a boil, then reduce heat to medium and let it bubble for 1-2 minutes.
1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 2 Tablespoons rice vinegar, 1 Tablespoon toasted sesame oil, 1 Tablespoon honey, 3/4 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1/8 teaspoon red pepper flakes
While the sauce is simmering, mix the cornstarch and cool water in a small bowl and stir into a thin slurry, then stir this into the soy sauce mixture. Keep bubbling until the sauce is thick enough to visibly coat the back of spoon. Set aside to cool for 5-10 minutes. (You can do this a few minutes or a few days ahead of time and store in the fridge.)
1 teaspoon cornstarch plus 1 teaspoon cool water
Place salmon in a large bowl and pour about half of the sauce on top, reserving the rest. Set aside to marinate for 15-20 minutes at room temperature or up to 24 hours in the refrigerator.
4 salmon fillets
When ready to bake, heat oven to 400 degrees F and line a rimmed baking sheet with parchment paper for easy clean-up. Place salmon fillets skin side down on the sheet. Discard the sauce that was used as a marinade. Roast salmon for 12-15 minutes, until it flakes easily with a fork and reaches 135-140 degrees F in the thickest part.
Make bowls of rice and top with salmon, edamame, carrots, cucumber, and avocado as desired. Drizzle the reserved teriyaki sauce generously on top.
2 cups cooked rice, 1 cup shelled edamame, 1 cup shredded carrots, 1 cup chopped cucumber, 1 avocado
Sprinkle with sesame seeds and green onions for an optional garnish, and dig in!
sliced green onions and sesame seeds

Notes

Rice vinegar: Apple cider vinegar or white wine vinegar -- not to be confused with standard white vinegar -- are good substitutes if needed.
Brown sugar: I prefer light in this sauce but either light or dark works.
Cornstarch slurry: Always incorporate cornstarch as a slurry -- dissolved into cool water first -- rather than adding the powder directly to a hot sauce. The slurry will thicken things up quickly but smoothly. In contrast, cornstarch powder mixed straight into a hot sauce will seize up into small clumps, which are very difficult if not impossible to whisk out.
Cold oven salmon variation: Pace the marinated salmon fillets on a lined baking sheet and transfer to a cold oven, then turn the oven onto 400 degrees F and set a timer for 20 minutes. This takes a little longer than beginning with a preheated oven, as one might expect, but often yields even more tender, flaky fish.
Storage: Keep any leftover salmon in the refrigerator for up to 4 days. Store the other components separately if possible and combine into bowls as desired.

Nutrition