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    Teriyaki Salmon Bowls

    My easy Teriyaki Salmon Bowls are a quick weeknight dinner with a restaurant-quality flair. They can be on the table in about 20 minutes, and have perfectly savory and sweet flavors, thanks to my homemade Teriyaki Sauce.

    Teriyaki salmon bowl with mango and broccoli.

    Salmon is always good for a quick, healthy and tasty meal. And it’s quite versatile, going in everything from tacos to pasta to soup. But, because of Alpana’s addiction to soy sauce, we most often have it with some Asian theme. And out of all of the Asian salmon recipes, these teriyaki bowls are my personal favorite.


    • Salmon – I always use fresh salmon, somehow frozen salmon never seemed that tasty to me. If sockeye salmon is in season, I use that. I leave the skin on, but feel free to use skinless if that’s what you prefer.
    • Teriyaki sauce – Soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, crushed red pepper, cornstarch and water.
    • Grain – I am using white rice today, but often mix it up with brown rice, fried rice, or quinoa.
    • Vegetable – Either broccoli or edamame are my top picks. Carrots, avocado, shredded purple cabbage and cooked kale also go well. Pick one or more.
    • Fruit – I like something a little sweet in there. When they’re in season, I use mangos, otherwise pineapple.

    Teriyaki Salmon Recipe

    Like I said, this is a really quick and easy recipe. You ready?

    First, I start cooking the rice (or other grain), and whip up the teriyaki sauce. It’s just a matter of whisking all of the sauce ingredients together in a bowl. If my chosen veggie requires cooking, I get that going, too.

    Small bowl of teriyaki sauce.

    Next, I rub a little oil on the flesh side of the salmon and sprinkle on a little salt and pepper. Then I heat some more oil in a skillet and sear the skin side of the salmon for 4-5 minutes. After that, I flip it over and cook for another 3-4 minutes.

    I give it one more flip, so the skin side is down, and pour the sauce all over the salmon. I let the sauce simmer for a few minutes to thicken up.

    Salmon filets cooking with teriyaki sauce in a black skillet.

    To serve, I divide the rice among four bowls, or containers if I’m doing meal prep. I then top the rice with salmon and the other ingredients. For today, I am using broccoli and mango. I also like to remove the skin from the salmon before adding it to the bowls.

    Bowl of rice topped with salmon, mango and broccoli.

    So there you go, a quick and easy bowl meal. My family loves it, and I bet yours will too.

    If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.

    Teriyaki Salmon Bowl, on our Gypsy Plate… enjoy!

    Teriyaki salmon bowl atop the Gypsy Plate.

    More great salmon recipes:
    Salmon with Mango Salsa
    Smoked Salmon Flatbread
    Maple Pecan Salmon
    Marry Me Salmon
    Firecracker Salmon

    Featured image for teriyaki salmon bowls recipe.

    Teriyaki Salmon Bowls

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    My easy Teriyaki Salmon Bowls are a well-rounded meal with great flavors, and they're perfect for meal prep.


    • ½ cup soy sauce
    • 2 Tbsp rice vinegar or white vinegar
    • ¼ cup brown sugar
    • 1 Tbsp honey
    • 1 Tbsp sesame oil
    • 1 Tbsp garlic, finely chopped
    • 1 Tbsp ginger, finely chopped
    • ½ tsp crushed red pepper
    • 2 tsp cornstarch
    • ¼ cup water
    • 3 Tbsp vegetable oil
    • 4 (4-6oz) salmon filets
    • salt
    • pepper
    • 2 cups cooked rice
    • 4 cups cooked broccoli florets
    • 2 mangos, diced


    1. Make teriyaki sauce: mix soy sauce, vinegar, brown sugar, honey, sesame oil, ginger, garlic, crushed red pepper, cornstarch and water together in a bowl.
    2. Rub 1 tablespoon of oil on the flesh side of salmon. Season with salt and pepper.
    3. Heat remaining olive oil in a skillet over medium high heat.
    4. Add salmon, skin side down, to skillet and cook 4-5 minutes. Flip and cook an additional 3-4 minutes.
    5. Flip salmon back over, pour teriyaki sauce into skillet and coat the salmon well with the sauce. Cook until sauce is hot and thickened.
    6. Divide rice among 4 bowls. Top rice with salmon, broccoli and diced avocado.


    1. Broccoli substitutes: edamame, shredded carrot or purple cabbage, avocado or cooked kale.
    2. I use mango when good ones are in season, otherwise pineapple is a great choice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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