Teriyaki Salmon Bowl
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Glazed teriyaki salmon over rice with steamed vegetables. A balanced, satisfying bowl with a quick homemade glaze, ready in about 25 minutes.
By Mia HartwellUpdated September 11, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Sticky teriyaki salmon over a balanced bowl
- 36g of protein per serving
- A two-minute homemade glaze
- A wholesome dinner in about 25 minutes
Teriyaki Salmon Bowl
24 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 480kcal
- Protein
- 36g
- Carbs
- 46g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 12g
Step-by-Step Instructions
- 1
Simmer the soy sauce, honey, garlic, ginger, and rice vinegar in a small saucepan 2 minutes, then stir in the cornstarch slurry and cook 1 minute until thickened. Cool slightly.
- 2
Pat the salmon dry and brush with half the glaze.
- 3
Preheat the oven to 400°F (205°C). Bake the salmon 12 to 15 minutes, until it flakes and reaches 145°F (63°C).
- 4
Brush with the remaining glaze.
- 5
Build bowls with rice, steamed vegetables, and the salmon.
- 6
Garnish with sesame seeds and green onion and serve.
Pro Tips for the Best Results
- Make the glaze from scratch. It takes two minutes and beats the bottled kind.
- Cook the salmon just to 145°F (63°C) so it stays moist.
- Thicken the glaze with a little cornstarch so it clings.
- Steam the vegetables while the salmon bakes to save time.
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How to Cook Teriyaki Salmon Bowl
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make a quick teriyaki glaze
Simmer soy sauce, honey, garlic, and ginger, then thicken with a cornstarch slurry. The slurry turns the thin sauce into a glossy glaze that clings to the salmon.
Glaze and bake
Brush half the glaze on before baking so it sets into a sticky coating, then bake just until the salmon flakes and reaches 145°F (63°C). A fresh brush of glaze after baking adds shine.
Build the bowl
Layer the salmon over rice with steamed vegetables for a complete, balanced meal, and finish with sesame and green onion.
Storage & Make-Ahead
Refrigerate components in airtight containers for up to 3 days. Salmon is best within a couple of days. Reheat the salmon gently.
Serving Suggestions
This teriyaki salmon bowl pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I pan-sear the salmon?+
Yes. Sear it skin-side up, flip, brush with glaze, and cook to 145°F (63°C).
How do I make it gluten-free?+
Use tamari or coconut aminos instead of soy sauce.
Is it good for meal prep?+
Yes. Store components separately for up to 3 days. Salmon is best within a couple of days.
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