Description
Looking for a quick dinner that feels like a restaurant-style meal at home? These Flaky Teriyaki Salmon Bowls deliver big on flavor, texture, and nutrition. Succulent glazed salmon pairs perfectly with fluffy jasmine rice, creamy avocado, and vibrant edamame. It’s an easy recipe that comes together in 30 minutes or less, making it perfect for busy weeknights, healthy lunch meal prep, or when you want fresh dinner ideas. Whether you’re hunting for a healthy snack or need new breakfast ideas turned savory, this versatile bowl is your answer.
Ingredients
2 salmon fillets (skin removed, cut into bite-sized chunks)
1 tablespoon olive oil or sesame oil
1/3 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons grated fresh ginger
2 garlic cloves minced
1 teaspoon cornstarch mixed with 2 teaspoons water
1 cup cooked white jasmine or sushi rice
1/2 avocado thinly sliced
1/2 cup cooked edamame (shelled)
1 tablespoon black sesame seeds
1 green onion finely sliced
Lime wedges optional
Sea salt and pepper to taste
Instructions
1. In a small saucepan over medium heat whisk together soy sauce honey rice vinegar ginger and garlic. Let the mixture simmer gently for 2–3 minutes. Stir in the cornstarch slurry and whisk until the sauce thickens to a glossy consistency then remove from heat.
2. Pat the salmon chunks dry with a paper towel and season lightly with sea salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon pieces and sear on each side for 2–3 minutes until browned and flaky.
3. Pour the prepared teriyaki sauce over the salmon in the skillet. Toss gently to coat each piece evenly and let cook another minute until sticky and glazed.
4. Scoop cooked rice into bowls then arrange sliced avocado and edamame on one side. Add the glazed salmon and drizzle extra sauce over the bowl.
5. Sprinkle sesame seeds and sliced green onions on top and finish with a squeeze of lime juice before serving.
Notes
For a shortcut you can use store-bought teriyaki sauce but reduce added sweeteners.
Patting the salmon dry ensures a better sear and helps the glaze stick to the fish.
Let the rice cool slightly before assembling so toppings like avocado stay fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg