This wholesome Salmon Bowl is served over a bed of tender rice, loaded with fresh, vibrant veggies and packed with flavor thanks to an easy homemade teriyaki glaze and creamy sauce spooned over the top.
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Why You’ll Love This Salmon Rice Bowl Recipe
Complete Meal in One. I love bowl recipes like this one (or this Egg Roll in a Bowl) because it offers every food group in a single meal: protein, veggies, and whole grains—the gang is all here!
Fabulous Flavors and Textures. When we talk about texture, we’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber, among others. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
Totally Customizable. The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
Easy and Meal Preppable. The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!
5 Star Review
“I made this tonight and it was excellent! The whole family practically licked their bowls clean.”
— Susan —
How to Make a Salmon Bowl
The Ingredients
For the Salmon Bowls
Grains. Use white rice, brown rice (or Instant Pot Brown Rice), or work in some extra protein with cooked quinoa.
Salmon. Loaded with omega-3 fatty acids, salmon is my favorite protein to pair with teriyaki.
Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
Honey. An alternative to gobs of brown sugar or corn syrup in other salmon bowl recipes, I opted for honey to naturally sweeten the sauce.
Garlic and Ginger. This dynamic duo is essential for making this homemade teriyaki sauce taste just like your favorite classic takeout recipe (like this Instant Pot Chicken Teriyaki).
Red Pepper Flakes. Provides a little zip and heat.
Vegetables. English cucumber, ripe avocados, and shelled edamame. We’re keepin’ it green!
Garnishes. Sliced green onions and black sesame seeds add texture and flavor.
For the Creamy Sauce
Nonfat Plain Greek Yogurt. The creamy, tangy base for this salmon rice bowl sauce.
Sriracha. Puts some pep in your step—and this spicy salmon bowl.
The Directions
Make the Sauce. Whisk everything together.
Marinate. Pour the sauce over the salmon in a baking dish.
Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.
Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).
Assemble the Base. Divide the rice and vegetables into bowls.
Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!
Recipe Variations
Switch Up the Salmon. Honey Garlic Salmon, Soy Ginger Salmon, or Pineapple Glazed Salmon would also work well for salmon rice bowls, or try Grilled Salmon in the summer.
Cook the Vegetables. In an earlier version of this teriyaki salmon bowl recipe, I stir-fried the vegetables. Cook up some of your favorite veggies or use this Cabbage Stir Fry or Zucchini Stir Fry for inspiration.
Skip the Grains. Make this recipe into a salad and serve it over a bed of greens or try it with cauliflower rice. (Cauliflower Fried Rice would also be delish.)
Storage Tips
To Store. Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
To Reheat. Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
Meal Prep Tip
Mix the marinade and yogurt sauce up to 3 days in advance and cut the cucumbers up to a day ahead of time. You can also cook the rice 2 to 3 days before you plan on assembling your bowls.
What to Serve with Salmon Bowls
Alternative Grains. For a heartier base, try using farro or wheat berries.
Salad. Add some extra veggies to your bowl with Asian Cabbage Salad.
Fried Rice. Another alternative to regular rice is Egg Fried Rice or Chicken Fried Rice.
Recommended Tools to Make this Recipe
Baking Dish. Perfect for baking salmon.
Small Whisk. Just the right size for mixing a small batch of sauce.
Measuring Spoons. These magnetic spoons are one of my favorite kitchen finds ever!
Recipe Tips and Tricks
Don’t Overcook the Salmon. The surest way to know when the salmon is done is to use an instant read thermometer. Fish is considered cooked at 145 degrees F, but you can remove it several degrees early, then let the carry over cooking during resting bring the salmon to temperature. (This Salmon Baking Temperature Guide has more information.)
Be Conservative With the Milkin the Sauce. You can always add more if you need to! Start with just 2 teaspoons and stir until it’s completely incorporated into the yogurt. Add more liquid a splash at a time. The consistency should be pourable, but still thick and creamy.
Only Assemble What You’ll Eat Right Away. Store the rest of the ingredients in separate bowls for maximum freshness.
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Salmon Bowl
This easy salmon bowl recipe pairs yummy teriyaki salmon with rice, veggies and a creamy sauce. Quick, fresh, healthy, and delish!
Course Main Course
Cuisine Japanese
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 659kcal
Author Erin Clarke / Well Plated
Ingredients
For the Salmon Bowls
3/4cupwhite or brown riceor quinoa
4(6-ounce) pieces salmonskin removed
1/4cuplow-sodium soy sauce
3tablespoonsrice vinegar
3tablespoonshoney
3clovesgarlic mincedabout 1 tablespoon
1tablespoonminced fresh gingerabout a 1-inch piece
1/4teaspooncrushed red pepper flakes plus additional for serving
1English cucumberhalved lengthwise, seeded, and sliced
2medium ripe avocadospeeled, pitted, and sliced or diced
1cupfrozen shelled edamamethawed
Kosher salt
Sliced green onions
Black sesame seedsoptional for serving
For the Creamy Sauce
1/4cupnonfat plain Greek yogurt
1 to 2teaspoonsSriracha plus additional to taste
2 to 4teaspoonsmilk plus additional as needed
Instructions
Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.
Notes
Adapted from my Teriyaki Salmon
Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
