Teriyaki salmon bowls are what I make when I want a dinner that actually feels good to eat but have maybe 30 minutes and no interest in a big production. Salmon sears in a hot skillet while a quick homemade teriyaki glaze thickens on the side and coconut rice does its thing on the back burner. It's naturally dairy-free, easy to make gluten-free with coconut aminos, and hits the table fast with barely any cleanup.
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The coconut rice is the quiet star here. Same effort as plain rice, but the coconut milk makes it subtly creamy and rich, so the whole bowl feels intentional. Pile on some avocado, edamame, or whatever vegetables you have on hand and dinner is done. My lemon-herb salmon burgers are another fast salmon dinner to keep in your back pocket for nights just like this one.
Key Ingredients
- Salmon. I usually go with wild-caught sockeye or Atlantic salmon fillets, either fresh or fully thawed from frozen. Look for center-cut fillets when you can, since they're more uniform in thickness and cook more evenly.
- Coconut milk. Full-fat coconut milk is what gives the rice its creamy, slightly rich texture. Light coconut milk works in a pinch, but the rice won't have the same body. Shake or stir the can well before measuring since the cream and liquid tend to separate.
- Coconut aminos or low-sodium soy sauce. Either works well here. Coconut aminos are slightly sweeter and milder, while soy sauce gives you a deeper, saltier base.
- Honey. Balances the saltiness of the soy and helps the sauce reduce into a sticky glaze.
- Fresh ginger and garlic. Both go into the teriyaki sauce and are worth using fresh here. Pre-minced garlic from a jar works in a pinch, but the flavor won't be quite as bright.
See the recipe card below for the full list of ingredients and quantities.
Instructions
Step 1: Rinse the rice under cold water using a mesh strainer. In a saucepan, combine the rice, coconut milk, and water. Cook according to package directions and then fluff with a fork.
Step 2: Pat the salmon filets dry with a paper towel and season them with salt and pepper. Heat oil in a skillet over medium-high heat. Once the oil is hot, place the salmon skin-side up into the pan.
Step 3: Cook for 5 minutes, flip and cook for another 4-5 minutes on the other side.
Step 4: Add teriyaki sauce ingredients to another small saucepan and cook until the sauce has thickened. Pour sauce over the salmon and serve!
Sarah's Top Tips
- Cut your salmon into similar-sized pieces. If you're working with one large fillet and cutting it into portions, try to keep them close to the same thickness. Uneven pieces mean some sections dry out while others are still cooking through.
- Pat the salmon dry before it goes in the pan. Any moisture on the surface will create steam and keep the fish from developing a proper sear.
- Don't force the salmon when flipping. This is the most common mistake with salmon, and it's an easy fix. If the fillet is sticking when you try to flip it, it's not ready. Leave it alone for another minute and try again. It will release cleanly from the pan when it's properly seared.
- Let the teriyaki sauce actually thicken before pouring it on. The sauce should coat the back of a spoon and look glossy before you pull it off the heat. If you pour it on too early, it'll be thin and watery instead of that sticky glaze you're after.
Serving
These bowls are flexible enough to go in a lot of directions depending on what you have in the fridge. Baby bok choy is my first choice - it wilts beautifully alongside the salmon and soaks up any extra teriyaki glaze in the bowl. Roasted broccoli, sliced cucumbers, edamame, asparagus, shredded cabbage, and sliced mushrooms all work great too.
If you want to add something with a little crunch and brightness on the side, my grilled corn salad is a really nice pairing in warmer months. For a lighter vegetable option, air fryer frozen green beans are ready in minutes and need almost no effort.
For a complete bowl, I usually go with coconut rice on the bottom, salmon in the center, vegetables on the side, and a drizzle of any extra teriyaki sauce over everything. Sesame seeds and sliced green onions on top finish it off nicely.
Storage & Reheating
Fridge: Store leftovers in separate airtight containers for up to 3 days.
Reheating: Reheat the salmon gently in a skillet over medium-low heat for a few minutes rather than the microwave. Microwaved salmon dries out quickly and the texture suffers. The coconut rice and teriyaki sauce can both be reheated in the microwave with a splash of water to loosen them up.
Make ahead: The rice and teriyaki sauce can both be made in advance and stored in the fridge, making weeknight assembly much faster. Cook the salmon fresh for the best texture.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Teriyaki Salmon Bowls with Coconut Rice
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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.1 cup uncooked Jasmine or Basmati rice, 1 can full-fat coconut milk, ½ cup water
- 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.½ teaspoon salt
Salmon
- Pat the salmon fillets dry with a paper towel and season with salt and black pepper.2 salmon filets, salt & 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.1 tablespoon extra virgin olive oil
Teriyaki Sauce
- While the salmon is cooking, add coconut aminos or soy sauce, apple cider vinegar, honey, ginger and garlic to a small saucepan.¼ cup coconut aminos or low-sodium soy sauce, 1 teaspoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon ginger, 2 cloves garlic
- 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.
Sarah's Tips
- Make sure to cut your salmon into similar-sized pieces to ensure they cook evenly.
- Pat the salmon dry and use enough oil in the pan to prevent the salmon from sticking.
- Don't force the salmon when flipping. It should lift easily from the pan when ready to flip.
- Feel free to add toppings such as edamame, sesame seeds, avocado slices, green onions or pickled ginger.
- If you have leftovers, they can be stored in the fridge for up to 3 days in separate airtight containers.
- I recommend reheating the salmon on the stove or in the oven for a few minutes. Microwaved salmon will dry out quickly.
- The rice and teriyaki sauce can both be reheated in the microwave.
Nancy Holt says
Made this again tonight
This is my go to salmon recipe
Love!!!!!
Nancy Holt says
This is my go to recipe when I’m making salmon! Made it again last night… It’s a winner!
trish says
So easy and delicious! Definitely making this again.
David Holt says
Easy, quick, delicious and healthy.
Sarah Hill says
Glad you enjoyed it!!