Teriyaki Salmon Bowl

This oven baked teriyaki salmon is perfectly moist and flaky! Paired with broccoli, edamame, and brown rice, you’re going to want this Teriyaki Salmon Bowl for your next meal!

Why You’ll Love This Salmon Bowl

This teriyaki salmon bowl is quick, easy, and healthy – making it a perfect quick dinner or as a meal prep! It’s moist, flaky, and packed with flavour.

While the salmon takes 20 minutes to marinade in the teriyaki sauce, it still takes under 40 minutes to make everything! While the salmon is marinating, I’ll start the process of washing the rice to go in the rice cooker and thawing out my edamame so they’re both ready to serve when the salmon is finished.

Plus this salmon bowl can easily be doubled for tripled by using a larger sheet pan or multiple sheet pans.

What You’ll Need To Make This

• For the teriyaki sauce
  • soy sauce: I recommend using low sodium soy sauce
  • pineapple juice: if you don’t have pineapple juice, orange juice also works!
  • honey: maple syrup can be subbed in if needed
  • mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
  • garlic: sub with garlic powder if you prefer

• For everything else
  • salmon: I used a skin on salmon fillets
  • broccoli
  • edamame: I use frozen unshelled edamame and cooked it by adding it to some boiled water
  • brown rice
  • olive oil
  • salt
  • optional: sliced seaweed (nori)

How To Make This Simple Teriyaki Salmon Bowl

• In a small sauce pan, combine all the ingredients of the teriyaki sauce. Heat on medium and whisk until the mixture is bubbling. Simmer until it has thickened a bit.
• Add half of the teriyaki sauce to a bowl with the salmon in it and marinade the salmon for 10-20 minutes in the fridge.
• Heat oven to 400F.
• When ready, grease a sheet pan (or use parchment paper), add the salmon fillets onto it along with the broccoli. Toss the olive oil with some olive oil and sprinkle salt on both the fillets and broccoli.
• Drizzle a spoonful of the teriyaki sauce on to the broccoli and salmon before moving it to the oven to bake for 10 minutes.
• At the halfway mark, spoon more teriyaki sauce on top of the salmon and broccoli again.
• When done, serve the salmon and broccoli on top of a bed of rice along with some edamame and sliced seaweed with the leftover teriyaki sauce drizzled on top.

Recipe Variations

• add in a small knob of ginger for more of a “zesty” kick
• add in red chili flakes or sriracha to spice things up
• swap broccoli for cauliflower
• for extra healthy fats, serve with some avocado!

Tips and Notes

• I like to set the oven to broil on the last minute the salmon and broccoli is baking in the oven.
• To meal prep this teriyaki salmon: this can be kept in the fridge for up to 3 days in an airtight container. This salmon (and edamame) can be consume this chilled as I know some do not like reheating salmon. Just be sure to reheat the rice and broccoli.
• This recipe can be easily doubled.
• If you don’t have time to marinade the salmon, I suggest basting the salmon with the teriyaki sauce more than twice during the cook time.
• Want another seafood recipe? Try Kathryn’s Kitchen’s Homemade Tuna Poke!

Teriyaki Salmon Bowl

This oven baked teriyaki salmon is perfectly moist and flaky! Paired with broccoli, edamame, and brown rice, you’re going to want this Teriyaki Salmon Bowl for your next meal!

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 10 mins

Marinading: 20 mins

Total Time: 40 mins

Servings: 2 servings

Ingredients

For the teriyaki sauce

• 1/3 cup soy sauce
• 1/4 cup pineapple juice
• 6 tbsp honey
• 1 tbsp mirin
• 6 cloves garlic, sliced

For everything else

• 2 salmon, I used a skin on salmon fillets
• 1 crown broccoli
• 1 cup edamame
• 2 cups cooked brown rice
• 1 tbsp olive oil
• 1 tsp salt
• optional: sliced seaweed

Equipment

• small saucepan
• sheet pan

Instructions

• In a small sauce pan, combine all the ingredients of the teriyaki sauce. Heat on medium and whisk until the mixture is bubbling. Simmer until it has thickened a bit.
• Add half of the teriyaki sauce to a bowl with the salmon in it and marinade the salmon for 10-20 minutes in the fridge.
• Heat oven to 400F.
• When ready, grease a sheet pan (or use parchment paper), add the salmon fillets onto it along with the broccoli. Toss the olive oil with some olive oil and sprinkle salt on both the fillets and broccoli.
• Drizzle a spoonful of the teriyaki sauce on to the broccoli and salmon before moving it to the oven to bake for 10 minutes.
• At the halfway mark, spoon more teriyaki sauce on top of the salmon and broccoli again.
• When done, serve the salmon and broccoli on top of a bed of rice along with some edamame and sliced seaweed with the leftover teriyaki sauce drizzled on top.

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Nutrition Per Serving

Serving: 2servings

Author: Carmy

Course: Main Course

Cuisine: Japanese

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