Teriyaki Glazed Salmon Bowls with coconut rice are healthy and delicious. They are easy to make, made with simple ingredients and come together in under 30 minutes!
I've been making this teriyaki salmon for years and finally decided I needed to share it on my blog! Salmon is delicious, easy to cook, full of Omega-3 fatty acids and a great source of protein.
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.
What you need to put together this meal:
- Salmon fillets- the sauce for this recipe is perfect for two fillets of salmon. If you need more, you can double or triple the recipe for the sauce. All amounts are listed in the recipe card below.
- Salt & black pepper
- Coconut aminos- I prefer coconut aminos, but you can use soy sauce or tamari instead.
- Apple cider vinegar- adds some acidity to the teriyaki sauce. You can also use rice vinegar.
- Honey- to get the sweetness teriyaki sauce has, a necessity.
- Ginger- you can use fresh ginger, frozen ginger, ginger paste or ground ginger. If using ground ginger use a ½ teaspoon.
- Jasmine rice
- Canned coconut milk- use full-fat coconut milk to achieve extra creamy coconut rice.
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.
Next, start working on the salmon. Pat the salmon fillets 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. While the rice and salmon are cooking, add sauce ingredients to another small saucepan and cook until the sauce has thickened. Pour sauce over the salmon and serve!
I like serving the salmon and rice with roasted or sautéed veggies such as, baby bok choy or broccoli.
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.
If you have leftovers, they can be stored in the fridge for up to 3 days in an airtight container.
More 30 Minute Meals
Teriyaki Glazed Salmon with Coconut Rice
- 2 salmon filets
- salt & black pepper
- ¼ cup coconut aminos or soy sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ginger
- 2 cloves garlic, minced
- 1 cup uncooked Jasmine rice
- 1 can full fat coconut milk
- ½ cup water
- ½ teaspoon salt
- 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, until the rice is tender and the liquid has been absorbed. Season with salt and stir with a fork to fluff.
- 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.
- While 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.