Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 rectangle pieces of Skinless (Salmon); 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; 1 ½ cups Cooked Cauliflower Rice (or Cooked Brown Rice); ½ cup Edamame (cooked and shelled); ½ cup steamed broccoli; 1 tablespoon Black Sesame Seeds; ¼ cup Fresh diced shallots/scallions

Jump to Recipe

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.

teriyaki salmon bowl with greens and rice

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

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

teriyaki salmon with broccoli and edamame in a bowl

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

digging into teriyaki salmon bowl with a fork

Common Questions

Do I have to cook the sauce?

Yes, its best to cook it and it will only take a few minutes at most to cook and thicken on the stovetop.

Can I use Frozen Salmon?

Yes. Just make sure to defrost it first and to pat dry any moisture with kitchen towel before cooking.

Is Skin on or Skin Off better for this recipe?

Either is good, but I personally prefer skin off. The same cooking method applies to both.

Meal Prepping

teriyaki chicken and rice in a meal prep container

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 Bowls

Why Make This Recipe?

Ingredients

Ingredient Notes