This Salmon Teriyaki comes together in about 30 minutes and all in one pot for a quick and easy weeknight meal that your family will love! You’ll be surprised how such a simple meal can pack such a flavorful punch!
The Ingredients You’ll Need
4 to 6-ounce salmon filets: Fresh or frozen, just make sure they’re wild-caught if possible! It makes all the difference. Thaw frozen salmon in the fridge overnight for best results.
½ teaspoon kosher salt: Just a couple pinches to enhance the delicious flavors of the salmon.
½ teaspoon freshly ground black pepper: Adds a bit of warmth and depth, don’t skip this!
¾ cup teriyaki sauce: You can use your favorite store-bought brands like Trader Joe’s Soyaki or Kikkoman Takumi Teriyaki sauce. Feel free to make it homemade and adjust to your liking; it’s super easy!
3 cups cooked jasmine rice: You can also use brown rice or quinoa if you want to switch things up a bit! It’s a great base that soaks up all the flavors.
1 to 2 avocados, peeled and diced: They add creaminess, which pairs beautifully with the salmon and sauce.
2 cups shelled edamame: Cooked according to package directions; totally flexible, you can even skip this if you’re short on time!
Sriracha or other hot sauce (optional): For those who like a little kick!
Let’s Get Cooking!
So, here’s the deal. You’re going to want to preheat your oven to 450 degrees F (that’s about 235 degrees C for my metric friends!). Line a rimmed baking sheet with foil and give it a light grease. This makes cleanup a breeze, thankfully!
Season your salmon: Sprinkle the salmon filets with a couple of pinches of kosher salt and freshly ground black pepper. Yes, season those bad boys well!
Add the teriyaki: Spread about 1 tablespoon of teriyaki sauce over each fillet. You want to make every bite packed with that sweet and savory flavor!
Bake away: Place the salmon on your prepared baking sheet and pop it into the oven. Bake for 10 to 12 minutes, or until the salmon flakes easily with a fork. Because nothing’s worse than undercooked salmon!
Cook the rice and edamame: While the salmon is cooking, you can prepare the rice and edamame according to package directions. Don’t mind me if I keep sneaking bites of the edamame, delicious!
Assemble those bowls: Grab your favorite bowls and divide the warm rice among them. Top with a generous serving of edamame.
Flake that salmon: Once the salmon is ready, flake one piece over each bowl. The texture is just perfect, so flaky and tender.
Plop on the avocado: Don’t forget to add your diced avocado! The creaminess is chef’s kiss.
Drizzle, drizzle: Finally, drizzle your bowls with 1 to 2 tablespoons of the remaining teriyaki sauce. For the spice lovers, have fun with the sriracha, don’t be shy!
And voilà, you’ve just made a delicious Salmon Teriyaki Bowl in no time at all!
If you loved this salmon teriyaki, be sure to check out my Soy Glazed Salmon or my Salmon and Spinach Pasta!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, feature just five main ingredients, and minimal effort. Who doesn’t love that?
One Pot
This is a one-pot wonder! With the baking sheet for the salmon and a pot for the rice, you’ll have almost no cleanup. And we all know how precious time is after a long day!
Budget-Friendly
Using affordable, everyday ingredients helps keep your wallet happy without sacrificing flavor. The salmon might seem a tad pricey, but it’s a great investment in healthy protein, and you can often find good deals if you shop wisely!
Customizable
One of the best things about these bowls? You can easily switch up the ingredients! Swap the salmon for shrimp, tofu, or even chicken if that’s more your style.
Comfort Food
These bowls are seriously loaded with tons of flavor. The combination of sweet teriyaki sauce, buttery avocado, and flaky salmon creates an experience that’s pure bliss!
Serving & Storage Tips
This meal is best served warm and fresh, right after you’ve assembled it. So grab your loved ones and dig in!
If you happen to have leftovers (which I hope you do, because they make a great lunch), here’s what to know:
Serving Suggestions: Enjoy these bowls on their own or with a side of steamed vegetables or a simple salad.
Storage: Keep any leftover salmon and rice in an airtight container in the refrigerator for about 2-3 days.
Reheating: I recommend reheating the salmon in the oven at a low temperature to keep it moist, but you can also microwave it if you’re in a hurry. Just be sure to not overcook it!
Freezer Friendly: This bowl is not the best option for freezing since both rice and salmon can have some texture loss after thawing.
This Salmon Teriyaki is not only simple to whip up, but absolutely satisfying and delicious! When I serve this, my family can’t help but ask for seconds and third helpings! It truly is a crowd-pleaser.
And honestly? If you’re anything like me, you’ll fall head over heels for this quick and easy weeknight dinner. Ah, the smell of baking salmon wafting through the house, it’s enough to make anyone’s heart skip a beat. Happy cooking, friends, and enjoy those beautiful meals!
Remember, food is all about bringing people together, so gather your loved ones around the dinner table and give this delectable recipe a try tonight! You won’t regret it. And for more recipes, follow us on Pinterest.
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Salmon Teriyaki
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and easy weeknight dinner featuring salmon, teriyaki sauce, rice, avocado, and edamame.
Ingredients
- 4 to 6-ounce salmon filets
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup teriyaki sauce
- 3 cups cooked jasmine rice
- 1 to 2 avocados, peeled and diced
- 2 cups shelled edamame
- Sriracha or other hot sauce (optional)
Instructions
- Preheat your oven to 450°F (235°C) and line a rimmed baking sheet with foil, greasing it lightly.
- Sprinkle the salmon filets with kosher salt and black pepper.
- Spread about 1 tablespoon of teriyaki sauce over each fillet.
- Place the salmon on the prepared baking sheet and bake for 10 to 12 minutes until it flakes easily.
- While the salmon is cooking, prepare the rice and edamame according to package directions.
- Divide the warm rice among bowls and top with a generous serving of edamame.
- Flake the salmon over each bowl.
- Add the diced avocado on top.
- Drizzle with the remaining teriyaki sauce and add Sriracha if desired.
Notes
This recipe is highly customizable; feel free to switch the salmon for alternative proteins like shrimp, tofu, or chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg