Teriyaki Salmon Bowls

Teriyaki Salmon Bowls are quick and easy to make in around 15 minutes, and are perfect for Lunch or Dinner, and good for meal prepping in advance as well. 

The Salmon is juicy with a crisp outside and sticky, sweet, salty and tangy sauce glazed over and the remaining sauce is mixed in with your choice of rice, and greens for a well balanced healthy meal.

Why Make This Recipe?

• You can make it in under 15 minutes
• Homemade teriyaki sauce free from refined sugars
• No marinating required
• No oven required, its all done on the stovetop
• Uses one bowl and minimal clean up
• Easy to customise with your choice of rice and green veges
• Skip the rice altogether and make it a Salmon and Broccoli bowl!
• No fancy chopping of vegetables needed
• Replace the salmon with chicken fillet, or even fish
• Tastes great hot or cold

Since I started making my own homemade sugar free teriyaki sauce, I used it to make a quick teriyaki chicken which is also a dish I use in my weekly meal prepping routine, along with this Tangy Honey Lemon Chicken and Cashew Nut Chicken.

Ingredients

Ingredient Notes

• Salmon:  I used skinless salmon in this recipe, however you could use skin on salmon.  The cooking technique is the same.  Just make sure to pat dry any moisture from the salmon with paper towel before cooking as moisture will prevent the skin from crisping.  Check out more of my salmon recipes here.
• Edamame:  Frozen, shelled edamame works a treat in this recipe.  I buy it in packets from the frozen food aisle and it cooks in the microwave in a little water in just a few minutes.  Alternatively if you only have the full edamame beans to work with (the ones in the shells) , they will need to be cooked in a pot of boiling water and de-shelled.  Or, you can also buy edamame beans in cans.  Just be sure to thoroughly drain off the liquid  and wash under water.
• Broccoli:  I buy a head of broccoli and chop it into small pieces and microwave it in a little water for a couple of minutes.  This allows it to cook a little but still retain its firmness.
• Soy Sauce:  This is the base of the teriyaki sauce.  I like using light sauce, but regular would also work.  Dark soy is a bit too overpowering I’ve found, so I don’t use it for this recipe.
• Cooking Sake:  This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Mirren (available in supermarkets in the Asian aisle), or dry sherry. Or you could use actual Sake.
• Rice Wine Vinegar:  To add that sour, bitter tanginess to the sauce.  Alternatively you could use the same quantity of apple cider vinegar
• Granulated Sweetener: I used Lakanto Monkfruit Brown which measures like sugar and it a brown sugar substitute. It adds sweetness and counteracts the salt in the soy sauce. Its also sold in Woolworths. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.
• Garlic/Ginger:  For flavour and balance
• Cornflour/Cornstarch and Water:  To thicken the sauce.  Cornflour is mixed with the water to make a slurry and when added to the sauce on high heat it rapidly thickens the sauce.

How To Make

Cook Salmon

1. Pat salmon dry of any moisture with paper towel, then place salmon flat side down into a non stick skillet on medium to high heat.  Cook on each side until golden brown and crispy.
2.   Then cook on the thinner sides until cooked to your liking. 
3. Once salmon is cooked, remove from the pan and set aside on a plate and cover.

Sauce

1. Mix all the sauce ingredients in a jug with a whisk until combined. 
2. Pour into the same pan that you cooked the salmon in and stir with a spoon for 30 seconds.  It will thicken very quickly. 
3. Remove from heat once desired consistency is reached.
4. Add salmon to the pan and spoon sauce over.

Assemble the bowl

1. Place rice on bottom
2. Add Salmon on top
3. Add steamed broccoli pieces and edamame beans
4. Drizzle remaining sauce from pan over salmon
5. Sprinkle sesame seeds over salmon and serve

Expert Tips

• Type of pan to use:  I love using a heavy base no stick skillet.  The salmon doesn’t stick or need any oil and it cooks evenly all the way through.  If you don’t have a non stick skillet, you may want to give is a very light spray of oil to prevent sticking.
• Cooking the Salmon:  Don’t cook the salmon in the sauce.  The salmon sould be cooked first so its crisy on the outside, and then put in the sauce just as the sauce finishes on the stovetop.  Cooking the salmon in the sauce will make it harder to crisp up.
• Alternative Greens:  steamed zucchini, steamed bok choy, fresh baby spinach leaves, sliced avocado, even frozen peas that have been cooked in the microwave
• Alternatives to Rice:  frozen cauliflower rice, frozen broccoli rice, noodles, cous cous, quinoa, canned lentils that have been drained and rinsed.
• Other Addins:  Finely diced corrianter/cilantro, store bought fried shallots scattered on top, a drizzle of lemon on top, dried seaweed strips (Nori) finely sliced on top

Common Questions

Meal Prepping

Teriyaki Salmon Bowls are a quick and easy mid week meal you can have on the table in 15 minutes.  No need for storeboght jars of sauce with this recipe. 

Its easy to make you own homemade sugar free teriyaki sauce in just a few minutes and once you know how to make it, you’ll realise how versatile it is.  Use it on chicken, in stirfries, as a marinade, on salmon and noodles, even on air fryer chicken drumsticks.

Teriyaki Salmon Bowl

Kim

Crispy and juicy Salmon Teriyaki Bowls with a thick sweet, salty and tangy sauce over rice, lightly steamed broccoli and edamame. Great hot or cold and perfect for mid week dinners and meal prepping lunches.

5 from 1 vote

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dinner

Cuisine Japanese

Servings 2 people

Calories 401 kcal

Ingredients

 

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Salmon

• 2 rectangle pieces of Skinless - Salmon

Sauce

• 4 tablespoons Light Soy Sauce
• 1 tablespoons Cooking sake
• 1 tablespoon rice wine vinegar
• 2 tablespoons granulated sweetener that measures like sugar
• 1 teaspoon Crushed garlic
• 1 teaspoon Grated ginger
• 1 tablespoon Cornflour
• 2 tablespoons Water

For the Bowl

• 1 ½ cups Cooked Cauliflower Rice - or Cooked Brown Rice
• ½ cup Edamame - cooked and shelled
• ½ cup steamed broccoli

Other

• 1 tablespoon Black Sesame Seeds
• ¼ cup Fresh diced shallots/scallions

Instructions

 

Cook Salmon

• Pat salmon dry of any moisture with paper towel, then place salmon flat side down into a non stick skillet on medium to high heat. Cook on each side until golden brown and crispy.
• Then cook on the thinner sides until cooked to your liking.
• Once salmon is cooked, remove from the pan and set aside on a plate and cover.

Sauce

• Mix all the sauce ingredients in a jug with a whisk until combined.
• Pour into the same pan that you cooked the salmon in and stir with a spoon for 30 seconds. It will thicken very quickly.
• Remove from heat once desired consistency is reached.
• Add salmon to the pan and spoon sauce over.

Assemble the bowl

• Place rice on bottom
• Add Salmon on top
• Add steamed broccoli pieces and edamame beans
• Drizzle remaining sauce from pan over salmon
• Sprinkle sesame seeds over salmon and serve

Notes

• Salmon: I used skinless salmon in this recipe, however you could use skin on salmon.  The cooking technique is the same.  Just make sure to pat dry any moisture from the salmon with paper towel before cooking as moisture will prevent the skin from crisping.  Check out more of my salmon recipes here.
• Edamame: Frozen, shelled edamame works a treat in this recipe.  I buy it in packets from the frozen food aisle and it cooks in the microwave in a little water in just a few minutes.  Alternatively if you only have the full edamame beans to work with (the ones in the shells) , they will need to be cooked in a pot of boiling water and de-shelled.  Or, you can also buy edamame beans in cans.  Just be sure to thoroughly drain off the liquid  and wash under water.
• Broccoli: I buy a head of broccoli and chop it into small pieces and microwave it in a little water for a couple of minutes.  This allows it to cook a little but still retain its firmness.
• Soy Sauce: This is the base of the teriyaki sauce.  I like using light sauce, but regular would also work.  Dark soy is a bit too overpowering I’ve found, so I don’t use it for this recipe.
• Cooking Sake: This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Mirren (available in supermarkets in the Asian aisle), or dry sherry. Or you could use actual Sake.
• Rice Wine Vinegar: To add that sour, bitter tanginess to the sauce.  Alternatively you could use the same quantity of apple cider vinegar
• Granulated Sweetener: I used Lakanto Monkfruit Brown which measures like sugar and it a brown sugar substitute. It adds sweetness and counteracts the salt in the soy sauce. Its also sold in Woolworths. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.
• Garlic/Ginger: For flavour and balance
• Cornflour/Cornstarch and Water: To thicken the sauce.  Cornflour is mixed with the water to make a slurry and when added to the sauce on high heat it rapidly thickens the sauce.
• Nutrition Information includes brown rice in the serving.

Nutrition

Calories: 401kcalCarbohydrates: 34gProtein: 31gFat: 13gSaturated Fat: 3gFiber: 6gSugar: 3g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

Keyword teriyaki salmon bowl

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