Teriyaki Salmon Bowl will be your new favorite healthy recipe! Tender teriyaki marinated and seared salmon over a bowl of fluffy rice, tender carrots, hibachi-style vegetables, and edamame. Teriyaki salmon and rice is a healthy and gluten free recipe that can be adapted to low carb and keto as well!
Watch Salmon Teriyaki Bowl Recipe
You'll Love This Salmon Bowl Recipe
"Inspired by the Japanese hibachi style take-out meals that I love so much, maybe WAY too much? lol. This teriyaki salmon rice bowl is my attempt at a healthier copycat version. Enjoy!" 🙂 -Kori
One of my favorite take-out meals is Japanese-style hibachi (chicken, beef, seafood - I'm not picky), with a side of carrots and another of the zucchini. I think this might be one of my favorite meals now, and it's definitely my favorite way to make salmon. I love getting it with teriyaki and then mixing it all together with the shrimp sauce (as my kids call it). I am drooling as I write this, by the way.
What makes it so good? An excellent variety of textures and umami flavors such as teriyaki, seared salmon, stir-fried veg (which has some sweetness), and the rice texture. Like a bowl of salty, smoky, sweet altogether in one beautiful bowl - oh my!
I love how quick and easy salmon is to cook! This teriyaki salmon rice bowl recipe calls for cooked rice and frozen edamame that has been cooked and ready to go. Pre-prepping this recipe will make it go super quick at mealtime.
This healthy homemade teriyaki salmon bowl can be adapted to fit many dietary needs making it perfect for a family with different restrictions or requirements.
- Make it low carb and keto: use our sugar free teriyaki sauce recipe (make 3 or 4 days ahead of time), use green beans or broccoli instead of edamame. Serve over cooked riced cauliflower.
- This recipe is gluten free and dairy free as long as you use a teriyaki sauce with no gluten. Reminder to make sure that any store-bought bottled ingredients do not contain dairy or gluten.
- To make it Whole30 use no grains, use cauliflower rice instead. Use no gluten or soy - so go with our homemade teriyaki sauce but use coconut aminos when you make it. Substitute broccoli or other Whole30 approved veg instead of edamame.
- Use brown rice, quinoa, or another alternative, to increase fiber and protein.
- Make it vegan and make it with vegetables and beans.
- Lots of vegetables are used in this recipe as well as healthy fats from the salmon and the olive oil. Feel free to use a variety of colors and textures in your choice of vegetables.
Salmon Teriyaki Bowl Ingredients
Here are the ingredients you will need to make teriyaki salmon and rice:
See the recipe card for exact quantities.
- Rice or Riced Cauliflower - feel free to use already prepared rice, minute rice, jasmine rice, sushi rice, brown rice, quinoa, or even riced cauliflower. I love the frozen cauliflower rice as it's super simple to cook up. If you're in a hurry by all means make quick rice - it will ALL taste good.
- Frozen Shelled Edamame - cooked according to the package. Sub broccoli or green beans if either your diet doesn't allow edamame or you don't like it.
- Carrots - I make sweet carrots that are just like the ones you find at the Japanese hibachi-style steakhouses, but an easier alternative is to peel and thinly slice the carrots then either microwave or stir fry with the onions and zucchini. 🙂 Heck, if you're feeling really lazy use canned sliced carrots and add them to the pan towards the end when you're stir-frying the vegetables.
- Zucchini - no need to peel, just wash and cube into bite-sized pieces.
- Onions - I used yellow onions, but red would be fine as well.
- Extra Virgin Olive Oil - used for cooking the salmon and stir-frying the vegetables. To give the vegetables a little extra flavor add a teaspoon of sesame oil to the olive oil in the pan for stir-frying - so delish.
- Teriyaki Sauce - I made my homemade sugar-free teriyaki sauce as it's super easy but you can buy a bottle brand from the store. Make sure to set aside some extra sauce for drizzling over your finished bowl.
- Salmon Fillets - use boneless fillets of similar size.
- Optional Toppings - Yum Yum Sauce (homemade or bottled brand), sesame seeds, and avocado slices.
Here are a few ways you can vary or make substitutions to your Teriyaki Salmon Bowl:
- Adjust any seasoning to your liking.
- Use any protein such as chicken, beef, pork, or tofu in place of the salmon.
- Play around with different vegetable combinations - broccoli, green beans, sugar snap peas, snow peas, cauliflower, bell peppers, asparagus would all make wonderful additions to this recipe
- Make it keto by omitting the edamame, using keto teriyaki sauce, and serving over riced cauliflower.
How To Make This Teriyaki Salmon Bowl Recipe
Here's how to make this salmon teriyaki bowl recipe:
For complete instructions, please see the printable recipe card below.
Cook rice and edamame according to their package instructions.
Add carrots and 1/8 cup water to a microwave-safe dish. Cover and microwave for 3 minutes until tender. (Note: you can stir fry the raw carrots along with the zucchini and onions. See step 5 below)
Marinate The Salmon
Place salmon in a plastic bag or dish, and pour teriyaki marinade over the top. Seal/cover and refrigerate for 15 minutes.
In a 12" skillet, preheat oil over medium-high heat. Place salmon in the skillet flesh side down (skin up) and sear for 3 minutes.
Turn salmon over and add the remaining teriyaki marinade. Cook another 3 to 4 minutes or until salmon is done (just starting to flake).
Remove the salmon, cover with foil, and keep warm.
Stir Fry Zucchini and Carrots
In the same skillet, and the zucchini and onions, stir-frying until tender. Season with salt and pepper as needed.
Build Your Bowl
Serve salmon over cooked rice with vegetables, edamame, and carrots. Sprinkle with sesame seeds and drizzle with additional teriyaki sauce if desired.
How To Serve Teriyaki Salmon Rice Bowl
There are so many ways you can serve this salmon bowl! Here are a few ideas:
- Make it low carb by using riced cauliflower instead of rice.
- While you can buy bottled teriyaki sauce, I highly recommend that you make our homemade teriyaki sauce (sugar-free) recipe. It is easy and it can be made with regular sugar if you are not following a sugar-free diet.
- This is a highly flexible recipe, so you can use any ingredients in your bowl that you might like. I love the carrots along with the sauteed zucchini and onions but you could substitute any vegetable - broccoli, bell peppers, green beans, scallions, cauliflower, sugar snap peas, snow peas, etc.
- Garnish with sesame seeds and drizzle with extra teriyaki sauce and even yum yum sauce. Sliced avocado also makes a fresh addition too!
- To make the recipe go faster, have all ingredients prepped and ready to go. The teriyaki sauce and yum yum sauce can be made up to 3 days ahead of time.
- For the best flavor and color, I always sear the salmon in a skillet. Sear the flesh (non skin side) down first, get good color, then flip it over. Once you turn it over then add the remaining teriyaki marinade that was in the bag. This helps to "steam" the salmon and adds amazing flavor. Cooking salmon in the skillet is also the fasted method.
- Only cook the salmon until it just starts to flake then remove from heat. It will continue cooking once covered with foil.
- You can stir fry the carrots with the zucchini and onions if you don't feel like cooking them in the microwave.
The USDA recommends cooking salmon to 145-degrees F. This can result in very well done fish that is often quite dry. I cook my salmon until it just starts to flake and its internal temperature reaches between 125-degrees F and 130-degrees F. The fish will continue to cook after it's removed from the heat.
If you are concerned, always follow the USDA safe temperature cooking guidelines.
Our recipe containers around 35 grams of protein due to the salmon fillet and edamame used.
Yes, you can! This recipe keeps and reheats really well. You can meal prep the bowls in advance and portion them into individual containers. When you're ready to eat just heat in a microwave until the desired temperature is reached.
Teriyaki salmon can be stored for up to 3 days in the refrigerator.
Place leftovers, covered, in the microwave and reheat for 45 to 60 seconds on 50% power. Heat additional time as needed, until the desired temperature is reached.
Store leftover salmon bowl in an airtight container for up to 3 days in the fridge.
If you have tried this Teriyaki Salmon Bowl Recipe, let me know! I'd love for you to come back and give the recipe a star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest!
More Salmon Recipes
Here are some more delicious salmon recipes you might like, check these out:
- Baked Salmon with Mayo and Parmesan Herb Crust
- Best Way To Grill Salmon
- Keto Low Carb Smoked Salmon Frittata Recipe
- Pistachio Crusted Salmon
- Air Fryer Salmon Patties
More Recipes To Try
Teriyaki Salmon Bowl is a delicious healthy dinner or lunch idea! Perfectly cooked teriyaki salmon served on a bed of rice with edamame, tender carrots, and hibachi-style zucchini and onions. Drizzle with more teriyaki and yum yum sauce, and you'll be in heaven. Make this recipe even healthier by making our homemade sugar-free teriyaki and yum yum sauce recipes.