Teriyaki Salmon Bowl is a delightful dish featuring fresh pan-seared salmon fillets served atop a bed of rice, generously drizzled with homemade teriyaki sauce. This savory and sweet combination brings forth the perfect balance of flavors, delivering crispy yet tender salmon with every bite.
Quick and easy, it takes less than 10 minutes to prepare, using simple, natural ingredients. Rich in protein and Omega-3 fatty acids, it’s both healthy and satisfying, and you can easily customize it with your favorite vegetable add-ins. Enjoy this filling yet light meal that’s sure to please your taste buds.
How to make Teriyaki Salmon Rice Bowl?
- Pat dry salmon fillets with paper towel and season with salt and black pepper.
- Prepare teriyaki sauce by combining soy sauce, Japanese sake, sweetener, and thickener in a saucepan. Simmer until thickened.
- Sear salmon fillets in a skillet coated with oil for 1.5-2.5 minutes per side on medium-high heat.
- Transfer salmon fillets on top of a bowl of rice, add desired add-ins and green onions, and drizzle teriyaki sauce on top.
For convenience, prepare a batch of teriyaki sauce and store it in an airtight container in the fridge, where it can last for up to 14 days. Alternatively, you can opt for store-bought teriyaki sauce as a time-saving alternative to homemade.
What ingredients do I need to make Teriyaki Salmon Bowl?
- Salmon – boneless salmon fillets.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Green Onion – finely chopped green onion scallions.
- Rice – rice of choice, use cauliflower rice for a low carb recipe.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Thickener – corn starch slurry, Xanthan Gum for low carb, or thickener of choice.
- Toasted Sesame Seeds – optional garnish.
What Kind of Salmon to Use
Fresh boneless and skinless salmon fillets are the top choice for optimal flavor and texture. But if you’re in a pinch, frozen salmon fillets are also a solid option, just make sure to thaw them and pat dry properly before cooking.
Additional Topping Add-Ins for Teriyaki Salmon Bowl
Feel free to customize your bowl with various vegetable add-ins of your choice.
How to store leftovers?
To store leftovers, place them in an airtight container and refrigerate. The dish will stay fresh for 5 to 7 days. When you’re ready to enjoy it again, simply reheat in the microwave until warmed through.
Looking for other salmon recipes?
- Salmon Risotto
- Pan Seared Salmon with Hollandaise Sauce
- Baked Salmon with Parmesan Crust
- Salmon Bacon Chowder
- Miso Salmon Marinade
Teriyaki Salmon Bowl
- Gather all the ingredients.
- Pat down any liquid from salmon with a paper towel, sprinkle salt and black pepper evenly on both sides of the fillet, and cut into 2 vertical slices ~2 inch width.
- Finely chop green onions and set aside.
- In a sauce pan, add Japanese Sake, sweetener, Soy Sauce and bring to boil. Once boiling, reduce heat to med-low heat, add in Xanthan Gum or thickener of choice and mix until dissolved and thickened. Once thickened, remove from heat, sprinkle in optional Toasted Sesame Seed and set aside.
- Add neutral cooking oil to a new fry pan and bring up to heat. Once up to heat, reduce heat to medium-high, carefully place salmon cuts into the pan and cook for 1.5-2.5 minutes. Next, flip and cook the other side for 1-2 minutes until meat easily flakes off.
- Transfer cooked salmon onto bowl of rice, place in add-ins, top with teriyaki sauce and green onions.
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