Teriyaki Salmon Rice Bowls

If you’re craving a meal that balances sweet and savory with a hearty dose of comfort, these Teriyaki Salmon Rice Bowls are exactly what you need. This dish brings together tender, flaky salmon glazed in a luscious homemade teriyaki sauce, served atop fluffy rice and fresh steamed broccoli. It’s a delightful combination that’s both satisfying and nourishing, perfect for busy weeknights or meal prepping for the week ahead. Plus, it features simple ingredients that come together quickly, making it an approachable recipe for cooks of all skill levels.

Why This Teriyaki Salmon Rice Bowls Stands Out

This Teriyaki Salmon Rice Bowls recipe stands out because it strikes the perfect harmony between sweet, salty, and umami flavors. The teriyaki sauce is made from scratch using soy sauce, honey, rice vinegar, fresh ginger, and garlic—no store-bought sauces loaded with preservatives here. The salmon is baked or pan-seared to perfection, locking in moisture and flavor. Paired with steamed broccoli and fluffy rice, every bite is a mouthwatering experience. What’s more, this dish is versatile enough to serve for lunch or dinner and can easily be customized with your favorite veggies or grains.

If you love easy weeknight dinners that don’t compromise on flavor, you might also enjoy my Sheet Pan Teriyaki Salmon With Rice, which offers a hands-off, one-pan approach to a similar flavor profile.

What Goes In

• 4 salmon fillets – Fresh and skin-on or skinless, about 6 ounces each
• 1/4 cup soy sauce – Provides the salty, umami base for the teriyaki glaze
• 1/4 cup honey – Adds natural sweetness to balance the savory
• 2 tablespoons rice vinegar – Brightens the sauce with a subtle tang
• 1 tablespoon grated ginger – Offers a fragrant, spicy warmth
• 2 cloves garlic, minced – Essential aromatic to deepen the flavor
• 2 cups cooked rice – Jasmine, basmati, or brown rice all work beautifully
• 1 cup steamed broccoli – Adds a fresh, green crunch and nutrients
• 1/2 cup sliced green onions – For garnish and a mild onion bite
• Sesame seeds – Toasted or plain, sprinkled on top for texture and visual appeal

Essential Tools for Success

• Non-stick skillet or oven-safe pan: For cooking the salmon fillets perfectly.
• Mixing bowl: To whisk together the teriyaki sauce ingredients.
• Measuring cups and spoons: To ensure accurate ingredient portions.
• Steamer basket or microwave-safe bowl: For perfectly steamed broccoli.
• Rice cooker or pot: To prepare fluffy rice without hassle.
• Spatula or tongs: For flipping salmon gently.

Teriyaki Salmon Rice Bowls Cooking Guide

Step 1: Prepare the Teriyaki Sauce

In a mixing bowl, combine the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Whisk everything together until the honey dissolves and the mixture is smooth. This homemade teriyaki sauce will be the star flavor that elevates your salmon.

Step 2: Cook the Rice

Cook 2 cups of rice according to package instructions. Jasmine rice works beautifully here for its fragrant aroma, but you can substitute with your preferred rice variety. Once cooked, fluff with a fork and set aside, keeping it warm until serving.

Step 3: Steam the Broccoli

While the rice cooks, steam the broccoli until tender but still vibrant green—about 4-5 minutes. You can do this in a steamer basket over boiling water or microwave it with a splash of water covered with a microwave-safe lid.

Step 4: Cook the Salmon

Heat a non-stick skillet over medium-high heat. Lightly oil the pan to prevent sticking. Place the salmon fillets skin-side down (if skin-on) and cook for 4-5 minutes until the skin is crispy and the flesh starts to turn opaque. Flip the fillets and cook for another 3-4 minutes. During the last 1-2 minutes of cooking, brush the teriyaki sauce generously over each fillet, allowing it to caramelize slightly.

Step 5: Assemble the Bowls

Divide the cooked rice evenly among four bowls. Top each with a salmon fillet, steamed broccoli, and a drizzle of any remaining teriyaki sauce. Sprinkle sliced green onions and sesame seeds over the top for a fresh, nutty finish.

Healthier Substitutions

• Use low-sodium soy sauce to reduce salt intake without compromising flavor.
• Swap honey for pure maple syrup or agave nectar for a different natural sweetener profile.
• Try cauliflower rice or quinoa instead of white rice for a lower-carb alternative.
• Use steamed asparagus or snap peas in place of broccoli for variety.

Insider Tips

• Make sure your salmon fillets are at room temperature before cooking to ensure even cooking.
• Don’t overcrowd the pan when cooking salmon; this allows the fillets to sear properly and develop a nice crust.
• If you prefer a thicker teriyaki glaze, simmer the sauce in a small saucepan for a few minutes before brushing it onto the salmon.
• For extra flavor, marinate the salmon in half of the teriyaki sauce for 15-30 minutes before cooking.
• To add a crunchy texture, toss in some sliced almonds or chopped cashews when assembling your bowls.

Prep Ahead & Store

This recipe is perfect for meal prep. You can cook the rice, steam the broccoli, and prepare the teriyaki sauce a day in advance. Store each component separately in airtight containers in the refrigerator. When ready to eat, simply reheat the rice and broccoli, cook or reheat the salmon, and assemble your bowls. The salmon is best enjoyed fresh but can be stored in the fridge for up to 2 days.

Teriyaki Salmon Rice Bowls FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just be sure to thaw the salmon completely before cooking to ensure even cooking and the best texture.

What can I substitute for rice if I’m avoiding grains?

Cauliflower rice or spiralized vegetables like zucchini noodles work well as grain-free alternatives while keeping the bowl light and nutritious.

How do I make the teriyaki sauce thicker?

Simmer the sauce on low heat for a few minutes to reduce it. Alternatively, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the simmering sauce and cook until thickened.

Can I make this recipe in the oven?

Yes! Bake the salmon at 400°F (200°C) for about 12-15 minutes, basting with the teriyaki sauce halfway through. This method is hands-off and produces tender, flaky salmon.

Next Up in Your Queue

• Give the Sticky Sesame Garlic Shrimp a try for another quick seafood dish with a bold Asian-inspired glaze.
• Explore other one-pan wonders like the Sheet Pan Teriyaki Salmon With Rice for easy cleanup and vibrant flavors.
• Try a simple stir-fry with chicken and vegetables for a change of pace that’s just as satisfying.
• Whip up a fresh cucumber salad with sesame dressing as a crisp, refreshing side to your rice bowls.

Before You Go

Remember, the magic of Teriyaki Salmon Rice Bowls lies in its balance of flavors and textures. Don’t be afraid to personalize it with your favorite veggies or experiment with the sauce ingredients to suit your taste buds. Whether it’s a family dinner or meal prep for the week, this dish promises to be a winner every time.

This recipe for Teriyaki Salmon Rice Bowls is a delicious way to enjoy a nutritious, comforting meal that comes together in under 30 minutes. With perfectly cooked salmon glazed in a homemade teriyaki sauce, paired with steamed broccoli and fluffy rice, it’s a bowl you’ll want to make again and again. Give it a try tonight and enjoy the harmony of sweet, savory, and fresh flavors in every bite!

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