Salmon bowls have taken over dinner tables for a reason—they’re healthy, colorful, and ridiculously satisfying. If you’re someone who loves bold flavor without the hassle, this recipe checks every box. We’re talking flaky salmon glazed with sweet-savory teriyaki sauce, nestled on fluffy rice and surrounded by crunchy veggies and creamy avocado. Whether you’re meal-prepping for the week, impressing dinner guests, or just trying to eat better without sacrificing taste, these salmon bowls are your go-to.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy – 30 minutes from prep to table if you multitask.
- Simple, Whole Ingredients – Nothing fancy; just pantry staples and fresh produce.
- Customizable – Swap proteins, grains, or toppings to match your cravings.
- Meal-Prep Friendly – Perfect for batch lunches or busy weeknight dinners.
- Crowd-Pleaser – Vibrant colors and bold flavors that impress every time.
What sets this recipe apart? The homemade teriyaki sauce adds a rich depth of flavor you just can’t get from the bottled stuff. Plus, it’s all about balance—tangy, sweet, spicy, and umami coming together in every bite. It’s not just food, it’s comfort in a bowl.
Ingredients Needed
For the Bowl Base
- 5 salmon fillets, skinless, about 4–6 oz each
- 2 cups dry jasmine rice – white, brown, sushi, or even coconut rice work great
- 1 ½ cups shelled edamame, cooked
- 1 English cucumber, thinly sliced
- 2 ripe mangos, peeled and cubed
- 2 ripe avocados, peeled, seeded, and cubed
- 6 green onions, finely chopped
- ½ cup fresh cilantro, chopped
Optional Toppings
- Sriracha mayo – adds a creamy spicy kick
- Extra teriyaki sauce – for that glossy finish
For the Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce – or tamari for gluten-free
- 2 tbsp rice vinegar – for brightness
- 1 tbsp sesame oil – adds toasty depth
- ¼ cup + 1 tbsp light brown sugar – balances salt
- 1 tbsp honey – natural sweetness
- ¾ tsp ground ginger – for warm spice
- 1 garlic clove, minced
- 2 tsp cornstarch + 2 tsp water – mixed to create a thickening slurry
- ¼ tsp crushed red pepper flakes – optional heat
Pro Tip: Want more crunch? Add shredded carrots or radishes. Want it creamier? A scoop of spicy mayo does wonders.
How to Make Salmon Bowls
Step 1: Make the Teriyaki Sauce
In a small saucepan over medium heat, combine all sauce ingredients except the cornstarch slurry. Stir constantly until it reaches a light boil. Add the slurry and cook another minute or two until the sauce thickens enough to coat the back of a spoon. Let it cool. You can store this in the fridge for up to a week.
Step 2: Marinate the Salmon
Place your salmon fillets in a shallow dish or resealable bag. Pour ¼ cup of the cooled teriyaki sauce over the fillets. Let them marinate for at least 20 minutes (or up to overnight in the fridge). This step builds rich flavor right into the fish.
Step 3: Cook the Rice
Prepare the rice according to the package directions. For jasmine rice, rinse thoroughly and cook with a 1:1.25 ratio of rice to water. Let it rest 10 minutes post-cooking for the fluffiest result.
Step 4: Cook the Salmon
Preferred Method (Air Fryer):
- Preheat to 400ºF.
- Lightly oil the basket and place the marinated fillets skin-side down.
- Cook 5–7 minutes until the fish flakes easily or reads 125–135°F on a thermometer.
Alternate Options:
- Bake at 400ºF for 12–15 mins
- Grill skin-side down for 6–8 mins over medium heat
Step 5: Assemble the Bowls
Divide your cooked rice among bowls. Top each with one salmon fillet. Then layer on avocado, mango, edamame, cucumber, and any extras you like.
Step 6: Garnish & Serve
Drizzle more teriyaki sauce and a generous zigzag of sriracha mayo. Sprinkle chopped green onion and cilantro. Serve immediately or pack for meal prep.
Discover great ideas like perfect Prawn Tacos Recipe (Shrimp).
Serving and Storage Tips
Serving Suggestions
- Serve warm for ultimate comfort, or enjoy cold like a sushi bowl.
- Pair with miso soup or a seaweed salad for a full Japanese-inspired meal.
- Top with sesame seeds, lime wedges, or pickled ginger for extra flair.
Storage & Reheating
- Fridge: Store all components in airtight containers for up to 3 days.
- Reheating: Reheat salmon and rice separately to avoid overcooking the fish.
- Meal Prep Tip: Keep sauce and toppings separate until ready to serve.
Helpful Notes
- Gluten-Free Option: Use tamari instead of soy sauce.
- Rice Varieties: Coconut rice adds a tropical twist.
- Protein Swap: Try with tofu, chicken, or shrimp if you’re out of salmon.
- Make Ahead: Prep the sauce and chop toppings in advance to cut down cook time.
- No Air Fryer? No problem—baking or pan-searing works just as well.
Looking for inspiration? Try Salmon Breakfast Recipes that make life easier and tastier.
Teriyaki Salmon Bowls
Ingredients
Method
- In a small saucepan over medium heat, combine all sauce ingredients except the cornstarch slurry. Stir constantly until it reaches a light boil. Add slurry and cook 1–2 minutes until thickened. Let cool.
- Place salmon fillets in a shallow dish or resealable bag. Pour ¼ cup cooled teriyaki sauce over them and marinate for 20 minutes or up to overnight in the fridge.
- Prepare jasmine rice according to package directions. Use a 1:1.25 rice-to-water ratio and let rest for 10 minutes after cooking.
- Preheat air fryer to 400ºF. Oil basket lightly. Place marinated salmon fillets skin-side down and cook 5–7 minutes, or until fish flakes easily and reaches 125–135°F. Alternatively, bake at 400ºF for 12–15 minutes or grill skin-side down 6–8 minutes over medium heat.
- Divide cooked rice among 5 bowls. Top each with a salmon fillet, then add avocado, mango, edamame, cucumber, and any desired extras.
- Drizzle with extra teriyaki sauce and a zigzag of sriracha mayo. Sprinkle chopped green onions and cilantro on top. Serve immediately or store for meal prep.
Notes
Conclusion
Salmon bowls are everything you want in a meal—fresh, colorful, flavorful, and packed with nutrition. This version stands out for its homemade teriyaki glaze, balance of textures, and easy prep. Whether you’re new to cooking fish or a seasoned home chef, this recipe delivers every single time.
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Frequently Asked Questions (FAQ)
Can I use frozen salmon?
Yes, just make sure it’s fully thawed before marinating. Pat it dry for best results.
How do I make this gluten-free?
Swap soy sauce with tamari or coconut aminos, and check that your sriracha mayo is GF-certified.
Can I freeze these bowls?
You can freeze the cooked salmon and rice separately, but fresh toppings like mango and avocado won’t hold up. Assemble fresh after thawing.
Why is my sauce too runny or too thick?
You likely mismeasured the cornstarch slurry or over/under-reduced the sauce. Adjust by simmering longer or thinning with a splash of water.
What rice works best for salmon bowls?
Jasmine is our go-to for its aroma and texture, but sushi rice or coconut rice adds more flavor. Brown rice works for extra fiber.