Easy Teriyaki Salmon Bowls
This easy, healthy, and delicious recipe for Teriyaki Salmon Bowls is going to be your favourite summer dinner. I love Asian flavours and while this recipe is anything but authentic, it’s very delicious. The salmon gets marinated in half the sauce and then it’s baked while the rice cooks. This dinner is made in just 20 minutes, pretty much in the time to cook your rice, all the other elements of this meal are ready!
I love the combination of flavours in this teriyaki sauce. There’s sweetness from honey and brown sugar, heat from chili garlic sauce, saltiness from soy sauce or tamari, and umami from fish sauce. You may look at the ingredient list and think, “Woah, that’s a lot of ingredients”, but if you enjoy Asian flavours, I’d recommend keeping these ingredients on hand at all times for stir-fries, curries, fried rice, sauces, and of course these Teriyaki Salmon Bowls. This marinade would also be incredible on chicken or tofu!
What you’ll need for these Easy Teriyaki Salmon Bowls:
Soy sauce/tamari: the base of this marinade is soy sauce or tamari to make this recipe gluten-free.
Rice wine vinegar: adds acidity to the marinade.
Chili garlic sauce or sambal: gives a little heat to the marinade.
Honey: sweetens and adds stickiness to the marinade.
Sesame oil: adds a beautiful nutty, sesame flavour.
Brown sugar: add a bit more sweetness to the marinade.
Garlic: adds flavour and deliciousness.
Salmon filets: I usually will buy one piece of salmon, take the skin off and slice it into 2-3 inch filets. You can also buy skinless filets instead.
Rice: Jasmine rice is my favourite.
Cucumber: sliced cucumber tops these bowls.
Carrots: add a sweet crunch to these bowls.
Bell peppers: gives these bowls and any crispy bite.
Red onions: get pickled in vinegar, salt, and sugar.
White wine vinegar: pickles the red onion.
Sugar: balances the pickling liquid for the red onions.
The Details of these Easy, Healthy Salmon Teriyaki Bowls:
Start by making the marinade, whisk together the honey, brown sugar, soy sauce, sesame oil, rice wine vinegar, chili garlic sauce, and garlic. Pour half the marinade into a small pot and save it for a bit later. Place your salmon fillets in a bowl and pour the remaining half of the marinade over the fish. Let your fish marinade for at least 10 minutes or ideally 1-2 hours.
Once your fish is done marinating, cook your rice according to the package directions. Put your fish in the oven in the last 15 minutes of cooking time for your rice.
To cook your fish, place the filets on a parchment-lined baking sheet and bake for 10-12 minutes, depending on the thickness of your fish.
Meanwhile, make your pickled red onions. Thinly slice your red onion and place in a bowl. In a small pot, bring the vinegar, water, sugar and salt to a boil. Pour that mixture over the sliced red onion, cover and let pickle for 10 or so minutes.
While your fish is cooking, place the uncooked marinade in a small pot over medium heat and bring to a boil. Simmer the sauce for 3-4 minutes or until thickened enough to coat the back of a spoon.
Assemble your bowls! Start with a bed of rice and place a filet of salmon on top. Add your fresh, chopped veggies, and pickled onions and then drizzle on a bit more of the cooked sauce. Enjoy!
How to make Quick, Easy Pickled Red Onions:
Pickled red onions are one of the easiest things to make and they add so much flavour to these bowls and are an epic addition to taco night or on eggs. Pickled red onions are sweet, a bit acidic and vinegary, and oh-so-good.
To make Pickled Red Onions, start by thinly slicing a red onion and then transfer them into a bowl or mason jar. In a pot, bring equal parts water and white wine vinegar to a bowl along with sugar and salt. Cook that mixture until the sugar and salt are dissolved, about 2 minutes. Pour that hot vinegar mixture over top of the sliced onions and cover with an inverted plate or lid. Let sit for at least 10 minutes before serving.
Pickled red onions are best when made and then refrigerated overnight so the pickling mixture really has a chance to be absorbed. They keep in the fridge in an airtight container for about two weeks.
Teriyaki Salmon Bowls
Author: ElizabethServings: 4
Ingredients
1/4 cup soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon chili garlic sauce (or sambal)
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon brown sugar
1 garlic clove, minced
4 salmon filets
cucumber, sliced
1 red bell pepper, sliced
1 carrot, peeled into ribbons or thinly sliced
cooked rice, for serving
Pickled Red Onions
1 red onion
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon salt
1 tablespoon sugar
Instructions:
1. Start by making the pickled red onions. Thinly slice the red onion and place it in a jar or bowl.
2. In a small pot, add the vinegar, water, salt, and sugar. Bring to a boil and let cook until the sugar is dissolved. Pour over the sliced onions, cover, and set aside.
3. Make the marinade for the fish. Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, honey, sesame oil, brown sugar and garlic. Pour half the marinade into a small pot and set aside.
4. Add salmon filets into a bowl and pour the second half of the marinade over top. Let marinate for at least 10 minutes or up to overnight.
5. Preheat oven to 400ºF and line a baking sheet with parchment paper. Place marinated salmon on the baking sheet and bake for 10-12 minutes.
6. While the salmon is cooking, bring the remaining sauce to a boil and cook for 4-5 minutes, until it's reduced and is thick enough to coat the back of a spoon.
7. To serve, start with a bed of rice, place a filet of salmon on top. Scatter fresh cucumber, peppers, carrots, and pickled red onions on top. Drizzle with the cooked sauce, serve and enjoy!
Still hungry? Try these:
Almond Butter Chocolate Cookies
Lastly, when you make these Easy Salmon Teriyaki Bowls be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
