I started making variations of these salmon bowls years ago using my brown sugar and bourbon salmon. Over time, they’ve evolved, as I needed dinner to come together more quickly. While the brown sugar and bourbon is still my favorite preparation method for salmon in a rice bowl, some nights speed reigns supreme and for that, teriyaki in a bottle and quick, wholesome toppings work like a charm!
You can use any teriyaki sauce you love. You’re going to brush it generously over the salmon and bake it at the high temperature of 450 degrees. While it bakes you’ll assemble the rest of the topping options: cucumber, carrots, edamame, green onions, avocado, and sesame seeds.
The edamame is quickly boils from frozen in about 6-8 minutes, and the rest of the ingredients are ready with a quick chop, though feel free to take weeknight shortcuts, like buying shredded carrots. I also love using my rice cooker to make cooking the base of the bowl mindless and it always turns out perfectly fluffy.
Remember if you aren’t a fish skin fan, just place your salmon filets directly on tinfoil (unsprayed). After cooking, the filet will slide beautifully free, leaving the skin behind. Finley is grateful for this trick, as I always end up feeding her the skins.
This is an easy meal to feed the family because of it’s “make your own” nature. Younger kids might like keeping all the components separate or leaving off any item they aren’t sure about yet. Finish it off with another drizzle of teriyaki (or soy sauce, as Hailey prefers) and enjoy!Print
These teriyaki salmon bowls are fully customizable, so each person can assemble as they please! Using bottled teriyaki sauce and simple , wholesome ingredients, these come together quickly, making them a great weeknight option for the family!
1.5 lb salmon
3/4 c teriyaki sauce, divided
1 small cucumber
1 c shredded carrots
12 oz frozen edamame
3 green onions
6 c of cooked rice for serving
Preheat the oven to 450 degrees. Place salmon filets on a tinfoil-lined baking sheet and using 1/2 c of the teriyaki sauce, brush liberally over the salmon.
Bake salon for 12-14 minutes until cooked through and flakes easily with a fork.
While the salmon bakes, boil the edamame according to directions on the bag. Chop the cucumber, avocado, and green onions.
Scoop rice into individual bowls and let each person customize their own salmon bowl.