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Teriyaki Salmon Bowls – Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Salmon and Bowls:
  • 1.25–1.5 pounds salmon fillets, skin-on or skinless, cut into 4 portions
  • 1 tablespoon neutral oil (avocado or canola)
  • Salt and black pepper, to taste
  • 3 cups cooked rice (jasmine, sushi rice, or brown rice)
  • 1 cup cucumber, thinly sliced
  • 1 large carrot, shredded or julienned
  • 1 avocado, sliced
  • 2 scallions, thinly sliced
  • 2 teaspoons sesame seeds (white or black), for garnish
  • Lime wedges, for serving (optional)
  • For the Teriyaki Sauce:
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons maple syrup or honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin (optional, for extra gloss and sweetness)
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Method
 

  1. Make the sauce: In a small saucepan, combine soy sauce, maple syrup, rice vinegar, mirin (if using), ginger, garlic, and sesame oil. Bring to a gentle simmer over medium heat.
  2. Thicken the glaze: Stir the cornstarch slurry, then whisk it into the saucepan. Simmer 1–2 minutes until glossy and slightly thick. Remove from heat. Reserve about 1/4 cup for drizzling.
  3. Prep the salmon: Pat salmon dry and season lightly with salt and pepper. This helps sear and keeps flavors balanced.
  4. Cook the salmon: Heat oil in a large nonstick skillet over medium-high. Place salmon presentation-side down and sear 3–4 minutes until golden. Flip and cook 2–4 more minutes, depending on thickness, until nearly done.
  5. Glaze and finish: Reduce heat to medium-low. Spoon or brush most of the teriyaki sauce over the salmon. Cook 30–60 seconds, just until the sauce bubbles and coats the fish. Avoid overcooking.
  6. Assemble the bowls: Add warm rice to each bowl. Top with glazed salmon, cucumbers, carrots, avocado, and scallions.
  7. Garnish: Sprinkle with sesame seeds and a squeeze of lime, if you like. Drizzle the reserved sauce over the bowls.
  8. Serve: Enjoy right away while the salmon is tender and the rice is hot.