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!
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🌟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
- 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.
- 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.
- 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.
- 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.
- 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
The salmon cooks fast, especially in a hot pan. The internal temperature should be 145 degrees F. You'll know the salmon is cooked when it flakes easily with a fork. Remove the salmon from the pan right away to avoid overcooking.
Yes, if you have a favorite sauce or if you want to save even more time you can use store-bought teriyaki sauce. However, the sauce recipe below is made to turn into more of a glaze so if you use storebought sauce, you may want to marinate the salmon in it before cooking.
I like serving teriyaki salmon and rice with roasted or sautéed veggies such as baby bok choy or broccoli. Other good options include cucumbers, asparagus, cabbage and sliced mushrooms.
👩🏻🍳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
- Air Fryer Salmon Burgers with Lemon Dill Yogurt Sauce20 Minutes
- 30-Minute Buffalo Chicken Tacos30 Minutes
- Sheet Pan Balsamic Chicken with Bruschetta35 Minutes
- Fish Tacos with Mango Salsa30 Minutes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Teriyaki Salmon Bowls
Equipment
Ingredients
Coconut Rice
- 1 cup uncooked Jasmine or Basmati rice
- 1 can full-fat coconut milk, (1 ½ cups)
- ½ cup water
- ½ teaspoon salt
Salmon
- 2 salmon filets
- salt & black pepper
- 1 tablespoon extra virgin olive oil
Teriyaki Sauce
- ¼ cup coconut aminos or low-sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
Instructions
Coconut 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.
- Add rice, coconut milk and water to a saucepan and bring it to a boil on high heat. Turn the heat to low and simmer for 15-20 minutes (or follow package directions), until the rice is tender and the liquid has been absorbed. Season with salt and stir with a fork to fluff.
Salmon
- Pat the salmon fillets dry with a paper towel and season with salt and black pepper.
- Heat olive or avocado 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, then flip and cook for another 4-5 minutes.
Teriyaki Sauce
- While the salmon is cooking, add coconut aminos or soy sauce, apple cider vinegar, honey, ginger and garlic to a small saucepan.
- Turn the heat to high and bring to a boil. Once boiling, reduce the heat to allow it to simmer. Simmer until the sauce has thickened into a glaze, about 5 minutes. Turn off the heat.
- Pour the sauce onto the salmon and serve in a bowl with the coconut rice and your favorite vegetable, I like baby bok choy or broccoli.
Notes
- 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.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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