These Teriyaki Salmon Bowls are the ultimate flavor-packed dinner: savory salmon, crunchy edamame slaw, fluffy white rice, and a drizzle of creamy kewpie mayo. Each component is versatile enough to use on its own, making this recipe perfect for both meal prep and weeknight dinner that you’ll actually crave.
A 5-Star Rice Bowl
This easy teriyaki salmon bowl might just be your new favorite dinner recipe. I’ve very big into BOWLS right now: hot honey shrimp bowls, okay also hot honey chicken bowls, another bowl here. They pack in a ton of flavor and are often binded together by a delicious sauce!!
The cool part is you can take any piece of this recipe and make it on its own too. It’s meal prepping components that you can make once and use in multiple fashions so you’re not getting bored of the same thing.
Edamame slaw: eat it mixed with arugula and grilled chicken. Teriyaki sauce: throw it on some steak and make a stir fry. Salmon: have it on a salad, in tacos on this salmon BLT. you name it.
My family LOVED these Teriyaki Salmon bowls, so I hope you do, too! Perfect for any weeknight to get EXCITED over dinner again.
Recipe Ingredients
- Homemade Teriyaki Sauce – To make the marinade you’ll need low sodium teriyaki sauce, soy sauce, brown sugar, rice vinegar, sesame oil and sriracha.
- Slaw – To make the slaw you’ll start with a bagged salad kit (I love this one with plenty of crunchy vegetables), edamame, cucumbers, green onions, jalapeño and mint. This gets a hot honey-soy dressing.
- Salmon – 2 large or 4 smaller Atlantic salmon filets.
- Rice – White or brown rice will be the base. Or cauliflower rice works, too!
- Avocado – Gives a nice creamy balance to the dish.
- Kewpie Mayo – For topping!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Fresh vegetables: Add in extra veggies like roasted broccoli, sautéed bok choy, snap peas or eggplant.
- Protein: Also try this recipe with chicken or shrimp!
- Sauce: Feel free to use store-bought teriyaki sauce (I love primal kitchen teriyaki), a Japanese barbecue or a sweet chili sauce.
How to Make This Recipe
1. In a mixing bowl, whisk together teriyaki sauce ingredients.
2. Cut each of the salmon pieces in half, making 4 equal sized pieces. Pat dry with a paper towel.
3. Submerge the salmon fillets in the teriyaki sauce and let marinate for 20 minutes.
4. Preheat the oven to 350°F. Line a sheet pan with parchment paper. Place the marinated salmon filets skin side down on the sheet pan. Bake for 20-22 minutes or until internal temperature reaches 145°F.
5. With the left over marinade, head a small sauce pot to low heat with the sauce. Bring to a boil, then reduce to a simmer. Once warmed, remove from heat and set aside.
6. Cook the rice according to box/package instructions or in a rice cooker and set aside until ready to use.
7. Make the edamame slaw. Cook the shelled edamame according to package instructions. In a large bowl, combine slaw, edamame, cucumbers, jalapenos, fresh herbs, and green onion. Toss soy sauce, rice wine vinegar, and hot honey on top and toss together until everything is combined; giving it a quick pickle.
8. Build the rice bowls – each bowl gets: ½ cup of rice, 1 cup edamame slaw, 1 salmon filet, ½ avocado, topped with sesame seeds & green onions. Top each bowl with remaining teriyaki sauce & kewpie mayo. ENJOY!
PRO TIPS
- I like to cooking salmon at a lower temperature and longer (as opposed to 425°F for 12 minutes). This keeps it moist and flavorful!
Recipe FAQs
Store the salmon and leftover rice in a separate airtight container from the slaw. This way you can easily reheat the leftover salmon without having to warm up the edamame salad, too. This recipe will keep well for up to 3 days.
Gently slide a spatula under each salmon skin side of the delicious fish after baking to quickly remove the skin; it should glide right off.
I prefer Atlantic salmon as it has more flavor and isn’t as dry. That said, Alaskan salmon is also a great choice for this recipe and has a lower fat content
Add a sprinkle of sesame seeds, creamy avocado slices, tamari sauce (for more savory) or spicy mayo or sriracha (for more spicy) and extra spring onions!
Serving suggestions
Serve your bowls with a side of Korean Cauliflower. And if you want pack in even more flavor, serve the salmon with this Cilantro Lime Rice as your base.
More Recipes You’ll Love
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Teriyaki Salmon Bowl
Equipment
- sheet pan
- Sauce pot
- Mixing Bowl
- Tongs
- knife & cutting board
- measuring cups / spoons
Ingredients
Salmon Marinade
- 1/2 cup low sodium teriyaki sauce
- 1/4 cup Soy sauce
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1/2 tbsp Sriracha
Slaw
- 12 oz Bagged Slaw
- 1 bag frozen Edamame, cooked
- 2 persian cucumbers, halved and quartered
- 1/2 cup Green onion, finely diced
- 1 jalapeno, finely diced
- 1/4 cup fresh mint
Slaw dressing
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp hot honey
- Large pinch of sea salt
Bowl
- 2 large salmon filets, cut in half
- 1 tbsp sesame seeds
- 2 cups white rice, cooked
- 1 avocado, sliced
- Kewpie mayo, for topping
Instructions
- In a mixing bowl, whisk together teriyaki sauce ingredients.
- Cut each of the salmon pieces in half, making 4 equal sized pieces. Pat dry with a paper towel.
- Submerge the salmon fillets in the teriyaki sauce and let marinate for 20 minutes.
- Preheat the oven to 350°F. Line a sheet pan with parchment paper. Place the marinated salmon filets skin side down on the sheet pan. Bake for 20-22 minutes or until internal temperature reaches 145°F.
- With the left over marinade, head a small sauce pot to low heat with the sauce. Bring to a boil, then reduce to a simmer. Once warmed, remove from heat and set aside.
- Cook the rice according to box/package instructions and set aside until ready to use.
- Make the edamame slaw. Cook the shelled edamame according to package instructions. In a large bowl, combine slaw, edamame, cucumbers, jalapenos, fresh herbs, and green onion. Toss soy sauce, rice wine vinegar, and hot honey on top and toss together until everything is combined; giving it a quick pickle.
- Build the rice bowls – each bowl gets: ½ cup of rice, 1 cup edamame slaw, 1 salmon filet, ½ avocado, topped with sesame seeds & green onions. Top each bowl with remaining teriyaki sauce & kewpie mayo. ENJOY!
Nutrition
Video
Notes
more of our favorite Bowl Recipes…
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Don’t overcook the salmon and these are MONEY every time!!
Lovely dish here! Must try!
Yes, this is very very good, I will make again and so should you!
the yummiest meal prep!!
insanelyyy delicious dinner recipe I want on repeat!
SO GOOD! the marinade and mayo are chefs kiss!