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GET IT NOWMy Salmon Bowl Recipe Is Sweet, Sticky Bliss
Some of you know I’ve been on a “bowl meal” kick lately, and this easy salmon bowl recipe is one of my favorites ever. Here’s why:
- Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.
- Sweet, sticky, umami-packed sauce – My easy homemade teriyaki sauce coating each bite of salmon makes it special and offers so much flavor. It’s the perfect contrast to the bright, crisp veggies and hearty base.
- Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.
When you want a healthy lunch or dinner without much effort, this teriyaki salmon rice bowl is it. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my salmon bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Salmon – I prefer wild-caught, but any kind you like will work. Check out my pan seared salmon recipe to help you choose. We’ll cut the fish into 1-inch cubes, so I sometimes use this recipe as a way to use up odd-shaped fillets.
- Teriyaki Sauce – I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce or tamari), honey, apple cider vinegar, blackstrap molasses, garlic powder, ground ginger, and sesame oil. It’s naturally gluten free.
- The Base – I made this salmon rice bowl using brown rice, but feel free to use white rice or even quinoa. When it’s just my husband and me eating it, I usually choose lighter cauliflower rice.
- Vegetables – I used carrots, cucumbers, radishes, and avocado slices. Sometimes I use leftover sauteed radishes instead of fresh. Feel free to add other fresh or cooked veggies. In the past I’ve experimented with broccoli, snow peas, bean sprouts, zucchini, mushrooms, edamame, and roasted sweet potatoes.
- Olive Oil – For sauteing. Avocado oil works, too.
- Garnish – I used green onions, but fresh chives or cilantro are good, too.
How To Make Salmon Bowls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the salmon. Heat a cast iron or stainless steel skillet over medium heat. Add the olive oil and heat until shimmering. Add the salmon pieces and sear on one side, then carefully flip and finish cooking on the other side. Remove the fish from the pan and cover to keep warm.
- Make the sauce. Prepare my teriyaki sauce recipe here, using the same skillet instead of a saucepan. Once it’s thick, return salmon to the pan and toss to coat.
- Assemble the salmon bowls. Cook rice using your favorite method, and divide among four bowls. Top with the teriyaki salmon, then the carrots, cucumbers, radishes, and avocado. Spoon any remaining sauce from the pan on top, and garnish with green onions.
My Recipe Tips
- Be careful not to overcook the fish. I highly recommend using a meat thermometer like this and removing the fish once it hits 130-135 degrees F. It will rise a few more degrees after tossing with the sauce right before serving, but this range will ensure that your salmon bowl isn’t dry.
- Does your skillet matter? Sort of. I usually prefer a cast iron skillet for even heat distribution, but this time I just used astainless steel skillet and it worked fine. I recommend against very lightweight pans, because they don’t retain heat well and your fish will stick more easily.
- If you have picky eaters, customize your salmon bowls for each family member. I usually make mine with cauliflower rice and brown rice for my kids. If your family likes different toppings, plate them all separately and let each person top their bowl how they like. Oh, and we all love a bowl of egg drop soup as a starter with these!
- Want a spicy kick? Drizzle your salmon bowl with spicy mayo or simply sriracha. I often pair these with sesame seeds for texture.
Salmon Bowl (30-Minute Recipe)
Make my easy salmon bowl recipe in just 30 minutes, with flaky teriyaki salmon, crisp veggies, creamy avocado, and brown rice.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat a cast iron or stainless steel skillet over medium heat. Add the olive oil and heat until shimmering.
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Add the salmon. Sear for 2-3 minutes on one side, then carefully flip with a spatula or tongs. Be very gentle, as the salmon will flake easily if you use too much force. Continue cooking for 2-3 minutes on the other side.
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Remove salmon from the pan and cover to keep warm.
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Make the teriyaki sauce recipe here, using the same skillet instead of a saucepan. (It will cook faster than a saucepan, about 10-12 minutes.)
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Once the sauce is thickened, add the salmon back in and toss to coat in the sauce.
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Assemble each bowl with 1/2 cup brown rice, 1/4 of the salmon (plus more teriyaki sauce drizzled over the top), 1/4 cup each of carrots, cucumbers, and radishes, 1/4 of the avocado, and 1 tablespoon of green onion.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup rice, 1/4 of the salmon, 1/4 cup each of carrots, cucumbers, and radishes, 1/4 avocado, and 1 tablespoon green onion
- Tips: Check out my recipe tips above to help you get moist, flaky fish, skillet notes, and ways to customize your salmon bowl.
- Storage & meal prep: I love these as a meal prep lunch idea! Just assemble and keep in an airtight container in the fridge for up to 3-4 days. I do like to line with plastic wrap between the fresh ingredients and the rest of the bowl, so I can easily lift them out before reheating and then put back. The avocado is best cut fresh.
- Freeze: I don’t recommend freezing the veggies, but the salmon and rice freeze well for up to 3 months.
- Note on nutrition info: The numbers here are for brown rice. For a low carb option, use cauliflower rice as your base.
📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Salmon Bowl Recipe
5 Comments
Clare
0“So rad bro” That is what my 16 year old said!!! I think that is a good thing 😉
Either way, hubby and I loved it!
We made it for Lunch at the weekend and it was so easy to make and felt healthy but still indulgent.
Great recipe 🙂
Shelby
0This salmon bowl is so fresh! And the teriyaki flavor was sticky perfection.
Aline
0Adding this amazing bowl to my weekly rotation for sure!! It was soooooo DELICIOUS, easy to make, and full of great stuff – everything I’m looking for! Thank you 🙂
Janice
0This salmon bowl was absolutely delicious. I made some yesterday, and it was truly a hit. Even my kids loved it! I would definitely make this again!
Gina
0This was restaurant quality and so easy to make at home. The salmon was so tender and flavorful and loved all the texture from the other ingredients!