why you’ll love this recipe

• This Teriyaki Salmon Bowl comes together in just under 30 minutes!
• It’s full of flavor, filling and nutritious.
• The salmon is jam packed with flavor.
• You can cook it in the oven, on the stovetop or throw it in the air fryer.
• Serve it with your favorite rice and veggies.
• Loaded with healthy vegetables for a meal that’s nutritious!
• Salmon and avocados are packed with Omega-3’s making this a heart healthy meal.
• Check out this pesto crusted salmon for another quick dinner idea.

ingredients and Substitutions

These are the main ingredients and substitutions for this Teriyaki Salmon Bowl recipe. Scroll down to the recipe card at the bottom of this blog post for full ingredient list and instructions.

I used about 4 Atlantic Salmon filets for this recipe, or about 1.5 pounds. You can also use frozen salmon, just be sure to defrost it first. However, I do recommend fresh salmon for maximum flavor and best results.

Sushi rice or jasmine rice for the base, feel free to use your favorite type of rice here such as orzo, brown rice, quinoa and so much more.

I ribboned some carrots and cucumbers that I then marinated in apple cider vinegar, salt and coconut oil. This adds so much flavor to the bowl!

Edamame are a great source of soy protein and are rich in healthy fiber, antioxidants, and vitamin K.

Avocado is both creamy and nutritious! Add about 1/4 or 1/2 of an avocado to each bowl.

I top this bowl off with sprouts which add the perfect crunch and are great for your digestion and gut health.

I finish off this bowl with Kewpie, aka, Japanese mayo, which I highly recommend. You can also use spicy mayo for a little bit of spice.

Last but not least, Trader Joe’s Nori Komi Furikake Japanese Multi-Purpose Seasoning, but you can also use seaweed and sesame seeds.

The marinade is a mixture of soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ground ginger, sesame seeds and chili flakes.

how to make

step one: Mix together all the ingredients for the marinade.

step two: Cut salmon into cubes using a sharp knife or kitchen shear. Then, pour marinade over salmon and mix well until each piece is well coated. Let sit for a minimum of 10 minutes.

step three: In the meantime, prepare the carrots and cucumbers by ribboning them with a potato peeler and placing them in a medium bowl. Add in apple cider vinegar, melted coconut oil and salt. Mix well and set aside.

step four: When the salmon is ready, add oil to a large skillet and heat over medium heat. Add in salmon pieces and let cook 2-3 minutes before flipping to cook an additional 2-3 minutes. Internal temp should read 145F.

step five: Alternatively you can cook them in the air fryer at 350F for 10 minutes.

step six: When ready, assemble your bowl by adding in the cooked rice, salmon, veggies, avocado and mayo. Top it off with Nori Komi Furikake Japanese Multi-Purpose Seasoning and enjoy!

How to Air fry

When opting for the air fryer method you will find that your salmon is crispy on the edges but still juicy! This is my favorite method, but the only downside is it may take a few times to cook the entire batch.

Generously coat the inside of your air fryer so that the salmon does not stick and then add in the pieces. Air fry at 350F for 10 minutes.

Tips and tricks

Marinating your salmon for at least 10 minutes is going to bring so much flavor to this dish!

Salmon skin is generally tough to cut with a knife so use kitchen shears if you have them.

I have found that it’s easier to leave the skin on and peel it off after it’s done cooking. Trying to remove the skin prior can damage the salmon flesh if you aren’t careful.

Can you eat the salmon skin?

Absolutely! It actually contains the highest concentration of omega-3 fatty acids on the fish. There’s strong evidence that these fatty acids can reduce your chances of heart disease. Although, i’m personally not a fan and peel it off.

How to serve and store

Serve this salmon with rice, veggies, seaweed and mayo for a complete meal.

Store all the ingredients separately in an airtight container in the fridge and enjoy within 3 days.

When ready to enjoy, warm the rice in the microwave with an ice cube and parchment paper. This helps steam the rice bringing it back to life.

Warm the salmon in the microwave or on the stovetop. Serve with the cold veggies and mayo and enjoy!

frequently asked questions

other recipes you may like

• smoked salmon bagel sandwich
• pesto crusted salmon
• crispy rice with salmon
• one pan chicken and peppers
• turkey teriyaki meatballs

If you make this Teriyaki Salmon Bowl, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!