These Teriyaki Salmon Bowls are easy to make, made with simple ingredients and done in under 30 minutes! Tender salmon is topped with teriyaki sauce and served with coconut rice for the perfect busy weeknight meal.
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Why You'll Love these Salmon Bowls
- Easy recipe. This teriyaki salmon bowl recipe is super easy to make. Try my Mediterranean Salmon next. Or if you're in the mood for something similar with ground beef, check out these Teriyaki Ground Beef Bowls with Veggies and Rice.
- 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 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
See the recipe card below for the full list of ingredients and quantities.
Substitutions & Variations
- I typically use Jasmine or Basmati rice but brown rice will also work in these salmon teriyaki bowls. You can also use quinoa or even cauliflower rice.
- Instead of making your teriyaki sauce, you can use store-bought.
- Make this sauce with chicken or shrimp instead!
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
- 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.
Serving
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.
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.
Storage & Reheating
- 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.
- Find more tips for storing and reheating salmon here.
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
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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.
- 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.
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.
- Find more tips for storing and reheating salmon here.
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!!