Teriyaki Salmon Rice Bowls
This Teriyaki Salmon Rice Bowls recipe is SO EASY! Tender salmon glazed in homemade teriyaki sauce served over fluffy rice and steamed broccoli for a perfect weeknight meal.
Servings: 4 servings
Ingredients
- 4 salmon fillets salmon fresh, 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Non-stick skillet or oven-safe pan
- Mixing bowl
- Measuring cups and spoons
- Steamer basket or microwave-safe bowl
- Rice cooker or pot
- Spatula or Tongs
Notes
- Marinate the salmon in half of the teriyaki sauce for 15-30 minutes before cooking for extra flavor.
- Simmer the teriyaki sauce for a few minutes to thicken it before brushing on the salmon if you prefer a glaze.
- Store cooked components separately in airtight containers for easy meal prep and reheat before assembling.
