This post may contain affiliate links.
This is less of a recipe than it is an idea. Take a protein, give it a quick marinade bath, serve it with a bowl of crunchy, spicy, tangy accompaniments. You may have caught on by now that we are very into “bowl food” around here.
I usually serve this with cauliflower rice for myself and white rice for my husband and kids. The furikake seasoning used as garnish is delicious, but don’t stress if you can’t find it. You can use crushed up nori and sesame seeds, or just sesame seeds, or leave them off altogether.
This is a weeknight staple for our family and hope it will become one for yours too!
Yes, you can marinate it for up to 12 hours. However, avoid going much longer as the acids in the marinade can start to “cook” the salmon, altering its texture.
Toasted sesame oil adds a rich, nutty flavor, but if you don’t have it, you can substitute with a neutral oil like avocado or olive oil. Just note that the flavor may be a bit different.
Absolutely! Soy sauce is a common substitute. If you want a slightly milder taste or lower sodium, consider using low-sodium soy sauce.
The salmon should be opaque and easily flake with a fork. A meat thermometer inserted into the thickest part should read 125-135°F for medium-rare to medium doneness.
Yes, you can bake it. Preheat your oven to 400°F and bake the marinated salmon on a lined baking sheet for about 12-15 minutes, depending on thickness, until it flakes easily.
If you have frozen edamame, simply steam or boil them for a few minutes until tender. You can then shell them if they’re in pods or add them directly if already shelled.
Certainly! Other great options include shredded carrots, pickled radishes, sliced bell peppers, or kimchi. Customize to your taste!
Yes! Cook the salmon, rice, and any toppings you want to prepare ahead of time. Store everything separately and assemble when ready to eat. The salmon will stay fresh for up to 3 days in the fridge.
Absolutely! Try using other firm fish like cod, halibut, or trout. Just adjust the cooking time based on the thickness of the fish.
Easy Teriyaki-Glazed Salmon Bowls
Ingredients
- 4 5-8 oz. salmon filets
- 1 tbsp toasted sesame oil, for cooking
- 1 clove garlic, minced
- 1 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1/3 cup coconut aminos, (you can sub soy sauce)
- 1 tsp kosher salt
Options to Serve
- 4 cups cooked cauliflower, white, or brown rice
- 1/2 English cucumber, diced
- 1 avocado, diced
- 4 scallions, sliced thin
- 2 cups edamame, shelled and cooked
- Furikake or sesame seeds
- Fresh limes
Instructions
- 1-4 hours before you plan to eat, mix together the sesame oil, garlic, fish sauce, rice wine vinegar, and coconut aminos (or soy). Marinate the salmon with the mixture in the refrigerator.
- When it's time to cook, remove salmon from the fridge, pat excess marinade off, and sprinkle evenly with salt.
- Heat a large, nonstick saute pan over medium high heat.
- Cook salmon, starting with skin side down, for 3-5 minutes. Flip and cook for another 1-2 minutes, or until done to your liking. Remove to a paper towel lined plate.
- Serve salmon fillets in a shallow bowl with accompaniments and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.