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This nutritious Teriyaki Salmon Bowl has it all: it’s high in protein, offers a healthy dose of fiber, and it’s rich in omega-3 fatty acids. We love it as a healthy dinner option, but it’s also meal-prep friendly for quick and convenient lunches! This one recipe can last a person 4 days for easy lunches or ready-to-eat dinners.
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If you’ve enjoyed my yummy Teriyaki Sheet Pan Salmon With Veggies, you’ll love this crisp and refreshing take. It feels nice and light on those scorching summer days, and it adds some brightness and freshness throughout the colder months.
Looking for more flavorful salmon recipes for dinner? You must try these sweet Thai chili air fryer salmon bites, this warming curry salmon with coconut milk, and this unfussy 20-minute miso salmon. We’ve got lunch options too! Like this egg white smoked salmon wrap and this sesame ginger soba noodle bowl with salmon. (There’s no shortage of salmon recipes here at Killing Thyme.)Why You’ll Love This Recipe
Why You’ll Love This Salmon Bowl
- It’s healthy & indulgent—One of the biggest wins is finding a recipe that is just as tasty as it is healthy, and that’s exactly what you get with this salmon bowl recipe.
- No side dish required—This bowl packs everything in: protein, grain/starch, and veggies. It’s filling enough to completely nix the need for a side.
- You can adapt it—There are so many different veggies and variations you can work into this recipe to have fun with it and make it your own!
Teriyaki Salmon Bowl Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Grains—I love using something hearty and nutritious like forbidden black rice (pictured above). Black rice contains antioxidants, a nice amount of fiber and protein, and it has a low glycemic index.
- Vegetables—This recipe brings a colorful mix to your bowl to give you a variety of polyphenols, which act as antioxidants. I’ve included my chosen veggies in this recipe, but know that you can make omissions and swaps!
- Teriyaki sauce—I like using my homemade teriyaki sauce, but any store-bought variety is fine.
Recipe Variations & Modifications
- Grains—Quinoa and farro are also great options for this salmon bowl recipe. You could also use white rice if it’s what you prefer!
- Protein—Salmon is my go-to, but you could switch things up once in a while and make this with shrimp, a grilled tuna steak, or some nice crispy tofu to make it vegetarian.
- Vegetables & add-ins—Other toppings that would go well in this bowl include sautéed shiitake mushrooms, seared baby bok choy, broccoli, cauliflower, cubed mango, thinly sliced radish, edamame, etc.
- Oil—If you don’t have sesame oil, olive oil works.
Time Saving Tips
- If you want maximum efficiency, go ahead and use one of one those rice pouches you pop in the microwave for 90 seconds! This is a super healthy meal regardless. Certain grains will definitely amp up the nutrition here, but do what works best for you. You’re still getting tons of protein, fiber, and vitamins.
- Using a mandolin slicer for your vegetable prep makes things go a lot more quickly and it keeps your veggies uniform.
How to Make a Teriyaki Salmon Bowl
Step 1. Prepare your grains as per the directions on the package. Once the grain is done cooking, keep it covered to keep it warm and set it aside.
Step 2. While the grains cook, whisk the marinade ingredients into a large mixing bowl then place the cubed salmon into the bowl. Toss to coat and set it aside.
Step 3. Prep your veggies and transfer the cut up carrots, cucumbers, bell peppers, and cabbage (and some sesame seeds) into a small mixing bowl and drizzle with a bit of the rice vinegar and sesame oil, then toss to coat. Set it aside.
Step 4. Oven method: Preheat to 425º F. Spread the marinated salmon cubes onto a parchment-lined baking sheet, pop it in the oven, and bake for 10 minutes or until the salmon is flaky, tender, and registers an internal temperature of 140-145º F (using a meat thermometer).
Air fryer method: Give the bottom of the air fryer basket a quick spray with cooking oil and place the marinated salmon cubes into the basket. Air fry them at 350º F for 6 minutes
Step 5. If you’re making the optional sweet and spicy yogurt sauce (and you should), you can whip that up while the salmon cooks. Just stir all of the ingredients in a small bowl and give it a taste to adjust the heat to your preference.
Step 6. Time to arrange your bowl! Start by placing your grains into the bowl, followed by your veggie blend, salmon, avocado, and any other toppers. Drizzle some extra teriyaki sauce over your salmon, garnish with scallions (green onion) and sesame seeds, and if you made that bomb yogurt sauce, drizzle away. Give it a nice squirt of fresh lime juice to finish it all off.
Storage, Reheating, & Meal Prep
- Leftovers, including the yogurt sauce, can be stored in the fridge for 3-4 days in an airtight container. It’s best to store the veggies separate from the grains and salmon.
- To reheat the grains and salmon, pop them into the microwave and heat in 25 second increments until warmed through. Pop them into a bowl and top them as you normally would.
- For meal prep packing a salmon bowl, get yourself four meal prep containers. Divide the grains and salmon among the containers. Pack your cold veggies and yogurt sauce separately in smaller containers to tote along.
If you try this Teriyaki Salmon Bowl Recipe, please pop back in and leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Other Healthy Bowl Meals You’ll Love…
Healthy Teriyaki Salmon Bowl
Ingredients
Salmon
- 1 lb salmon fillets, I like using Atlantic salmon: Faroe Island, King, or Chinook
Grains
- 1 cup uncooked grains, I like using forbidden black rice, but you can use any rice, as well as quinoa or farro.
Salmon Marinade
- 1/4 cup teriyaki sauce, plus more for drizzle
- 1 TBSP sesame oil
- 2 TBSP low-sodium soy sauce
- 2 cloves of garlic, grated or finely minced
- 1 tsp grated ginger
- 2 limes; 1 juiced and 1 cut into wedges for serving.
Vegetable Medley
- 1 regular cucumber or 4 mini cucumbers, thinly sliced
- 1 sweet bell pepper (red, orange, or yellow), cut into thin strips
- 2 cups thinly sliced red cabbage, Preferably sliced on a mandolin
- 1 cup julienned carrots
- 2 TBSP rice vinegar
- 1 TBSP sesame oil
Additional Toppings
- 1 avocado, cubed
- Scallions, for garnish
- Sesame seeds, for garnish
Sweet & Spicy Sriracha Honey Yogurt Sauce (optional)
- 1/2 cup plain Greek yogurt, Chobani is my choice
- 1-2 TBSP Sriracha sauce, More or less depending on your heat preference
- 1 TBSP honey
- 1 tsp rice vinegar
Instructions
Basic Prep
- Start by preparing your grains as per the directions on the package. Once the grains are done cooking, remove them from the heat but keep them covered to keep them warm.Note: I used forbidden black rice here which requires a thorough rinse and a bit more cook time than rice, so be sure to time things appropriately or cook your grains in advance. You could also use one of those microwaveable rice pouches that take 90 seconds to cook to speed things up!
- Place the cut up carrots, cucumbers, bell peppers, and red cabbage into a small mixing bowl. Sprinkle with some sesame seeds if you wish, and add 1 TBSP of sesame oil and 1 TBSP of rice vinegar. Toss to coat and set aside.
- In a large mixing bowl, whisk together the 1/4 cup teriyaki sauce, 1 tablespoon of sesame oil, 2 tablespoons of low-sodium soy sauce, the juice of 1 lime, the grated garlic, and the grated ginger. When well blended, place the cubed salmon into the bowl, toss to coat, and set it aside.
Cooking & Assembly
- Oven method: Preheat to 425º F. Spread the marinated salmon cubes onto a parchment-lined baking sheet, pop it in the oven, and bake for 10 minutes or until the salmon registers an internal temperature of 140-145º F (using a meat thermometer).Air fryer method: Give the bottom of the air fryer basket a quick spray with cooking oil and place the marinated salmon cubes into the basket. Air fry them at 350º F for 6 minutes or until the salmon registers an internal temperature of 140-145º F.
- While the salmon cooks, if you're making the sweet & spicy sauce, do it now. Just mix all of the ingredients for it in a small bowl until well combined. Taste and adjust heat or sweetness to your preference.
- Place the grains into bowls creating somewhat of a bed for everything else, then top with the veggies, salmon, avocado, and any other toppers you might be using. Drizzle some extra teriyaki sauce over the salmon, garnish the bowls with scallions, sesame seeds, and the yogurt sauce if you made it. Squeeze some fresh lime juice over everything before digging in.
So so yummy and the flavours 😱😱😱😱❤️❤️
This was delish! Loved all the flavors.
We all loved the flavors in these salmon bowls. So good!
Flavorful, colorful and delicious salmon bowl recipe. Thanks for sharing. We loved it.
This teriyaki salmon was an absolute DREAM!!!
I made these salmon bowls for lunch today and they were delicious! Definitely a new go to healthy fav!