Some meals are less about following a strict recipe and more about having a go-to formula – one that’s easy, endlessly customizable, and always a win. That’s exactly what this Teriyaki Salmon Bowl is. A quick, flavor-packed marinade does all the heavy lifting, infusing the salmon with just the right balance of salty, sweet, and umami. A quick sear in the pan, a few fresh toppings, and dinner is served.

This is the kind of meal that fits into busy weeknights without feeling like “just another dinner.” It’s fresh yet cozy, light but satisfying, and completely adaptable to whatever you have on hand. I usually serve mine over cauliflower rice, while my family goes for classic white rice. Add crunch with cucumbers, richness with avocado, and a sprinkle of furikake for that perfect finishing touch.

It’s simple, flavorful, and better than takeout – exactly the kind of recipe you’ll want in your regular rotation.

😍 Why You’ll Love My Teriyaki Salmon Bowls

This Teriyaki Salmon Bowl is everything you want in a weeknight dinner – quick, easy, and packed with flavor. With minimal prep and a fast cook time, it’s a meal that comes together effortlessly, making it perfect for busy nights when you need something nourishing but don’t want to spend hours in the kitchen.

The homemade teriyaki marinade gives the salmon a deep, savory-sweet flavor with just the right touch of umami. It’s the kind of meal that feels special but is simple enough to make any day of the week. Serve it over cauliflower rice, white rice, or brown rice – whatever suits your mood. Then, load it up with crisp cucumbers, creamy avocado, or whatever toppings you have on hand to make it your own.

🗒️ Ingredients

Salmon filets – The heart of this dish – rich, buttery, and packed with all the good-for-you stuff.

Toasted sesame oil – A little drizzle of this magic adds warmth and a deep, nutty flavor.

Garlic – Because every great dish starts with a little garlic.

Fish sauce – Just a splash for that salty, umami depth you can’t quite put your finger on but would miss if it wasn’t there.

Rice wine vinegar – A little tang to keep things balanced and bright.

Coconut aminos (or soy sauce) – The backbone of the teriyaki sauce – salty, a little sweet, and totally addictive.

Kosher salt – Because good seasoning makes all the difference.

👩‍🍳 How to Make These Teriyaki Salmon Bowls

🥣 In a small bowl, whisk together the toasted sesame oil, minced garlic, fish sauce, rice wine vinegar, and coconut aminos (or soy sauce). This simple mix packs a ton of flavor into the salmon.

🍣 Place the salmon filets in a shallow dish or a zip-top bag. Pour the marinade over the top, making sure each piece is well-coated. Let it sit in the fridge for at least an hour, or up to four hours if you have the time.

🥒 While the salmon marinates, chop your cucumber, dice the avocado, slice the scallions, and cook the edamame. If you’re making rice, get that going, too.

🧂 Remove the salmon from the fridge and gently pat off any excess marinade with a paper towel. Sprinkle with kosher salt.

🥘 Heat a large nonstick pan over medium-high heat. Add a drizzle of sesame oil, then place the salmon skin-side down. Let it cook undisturbed for 3-5 minutes until the skin is crispy. Flip and cook for another 1-2 minutes, or until the salmon is done to your liking.

🍚 Spoon the rice (or cauliflower rice) into bowls, then add the cooked salmon on top. Pile on the toppings – crisp cucumbers, creamy avocado, bright scallions, and sweet edamame.

Sprinkle with furikake or sesame seeds, and don’t forget a squeeze of fresh lime for that final pop of flavor.

Enjoy!

🎩 Tips and Tricks

• Start skin-side down – Let the skin get crispy before flipping. If you try to move it too soon, it might stick!
• Don’t overcook – Salmon continues to cook after you remove it from the heat. Take it off when it’s just slightly underdone in the center (around 125-130°F for medium) and let it rest for a few minutes.

🌟 Variations

If fish is not your protein of choice, this marinade works beautifully with other options, like:

Chicken – Boneless, skinless chicken thighs or breasts work well. Just adjust the cooking time (about 5-7 minutes per side).

Shrimp – Quick-cooking and just as flavorful! Marinate for only 15-20 minutes and cook for 1-2 minutes per side.

Tofu – Use extra-firm tofu, press out the moisture, and pan-sear or air-fry for a crispy finish.

🤲 Substitutions

• If you don’t have coconut aminos, tamari or regular soy sauce will work just as well.
• In place of rice wine vinegar for a slightly different acidity.
• Feel free to use whatever toppings take your fancy – bell peppers, mango, pickled ginger

📓 Best served with

• Miso soup
• Seaweed salad
• Roasted or steamed broccoli
• Sautéed bok choy
• Pickled vegetables
• Gyoza or dumplings

👝 How to Store Leftover Teriyaki Salmon

store the salmon in an airtight container in the fridge for up to two days. When reheating, do so gently – either in a pan over low heat or in the microwave in short 30-second intervals to prevent it from drying out. If you’ve made extra rice, keep it in a separate container in the fridge for three to four days. When you’re ready to eat, add a splash of water before reheating to bring back some of its moisture.

For the toppings, it’s best to store them separately to maintain their texture. Cucumbers, scallions, and edamame will stay fresh in airtight containers, but avocado is best enjoyed fresh. If you need to store it, squeezing a little lime juice over the top can help slow browning.

🧠 Common Questions