Teriyaki Salmon Bowls

Teriyaki Salmon Bowls with coconut rice are healthy and delicious. They are easy to make, made with simple ingredients and done in under 30 minutes!

Jump to:

• 🌟Why You'll Love this Recipe
• 🥘Ingredients and Substitutions
• 🔪Instructions
• 💭Recipe FAQs
• 👩🏻‍🍳Chef Tips
• 🥗Serving
• More 30-Minute Meals
• 🍳Recipe

🌟Why You'll Love this Recipe

• Healthy. Salmon is delicious, easy to cook, full of Omega-3 fatty acids and a great source of protein.
• Made with simple ingredients. The salmon is seared in a hot skillet on the stove and topped with a delicious homemade teriyaki sauce that uses simple ingredients you already have at home.
• Perfect for busy weeknights. This recipe comes together in just 30 minutes, making it a great way to get dinner on the table for the family on busy days.

🥘Ingredients and Substitutions

• Salmon- my top recommendation is wild-caught salmon. However, if you want to use farmed salmon, check out Seafood Watch's salmon buying guide for your best options.
• Coconut aminos- I prefer coconut aminos because it contains less sodium, but you can use soy sauce or tamari instead.
• Apple cider vinegar- adds some nice acidity to the teriyaki sauce. You can also use rice vinegar.
• Honey- this is used to sweeten the sauce. Maple syrup or brown sugar would be good substitutions here.
• Ginger- you can use fresh ginger, frozen ginger, ginger paste or ground ginger. If using ground ginger use a ½ teaspoon.
• Canned coconut milk- use full-fat coconut milk to achieve extra creamy coconut rice. I don't recommend low-fat coconut milk.

See the recipe card below for the full list of ingredients and quantities.

🔪Instructions

1. Begin by prepping the rice. Rinse the rice under cold water using a mesh strainer. Shake the can of coconut milk to mix or open the can and stir with a spoon until the coconut cream and water are no longer separated.
2. In a small saucepan, bring rice, coconut milk, and water to a bowl. Once boiling, turn down the heat and simmer until the rice is tender. Season with salt and fluff with a fork.
3. While the rice is cooking, start the salmon. Pat the salmon filets dry with a paper towel and season them with salt and black pepper.
4. Heat oil in a skillet over medium-high heat. Once the oil is hot, place the salmon skin-side up into the pan. Cook for 5 minutes, flip and cook for another 4-5 minutes on the other side.
5. Prepare the teriyaki sauce. Add sauce ingredients to another small saucepan and cook until the sauce has thickened. Pour sauce over the salmon and serve!

💭Recipe FAQs

👩🏻‍🍳Chef Tips

• If you have leftovers, they can be stored in the fridge for up to 3 days in an airtight container.
• Make sure to cut your salmon into even filets to ensure they cook evenly and for the same amount of time.
• Feel free to add toppings such as edamame, sesame seeds, green onions or pickled ginger.

🥗Serving

These teriyaki salmon and rice bowls pair well with so many vegetables. Try them with Air Fryer Frozen Green Beans, Roasted Frozen Broccoli and Air Fryer Frozen Brussels Sprouts.

More 30-Minute Meals

🍳Recipe