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Easy Flavor-Packed Teriyaki Salmon Bowls

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These teriyaki salmon bowls feature a glossy, sticky glaze over tender salmon fillets, paired with protein-packed edamame and fluffy rice for a healthy, flavorful dinner ready in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets, skin-on or off
  • 2 cups cooked white or brown rice (about 14 oz)
  • 1 cup shelled edamame, steamed or boiled
  • 1/3 cup soy sauce (low-sodium recommended)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 2 green onions, sliced thin
  • 1 teaspoon toasted sesame seeds
  • Optional: splash of sriracha or red pepper flakes for heat

Instructions

  1. If not using pre-cooked rice, rinse 1 cup (about 7 oz) of rice under cold water until water runs clear. Cook according to package instructions, usually about 15-20 minutes. Fluff with a fork and keep warm.
  2. In a small bowl, whisk together 1/3 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, grated ginger, and 1 teaspoon sesame oil.
  3. Mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Set aside.
  4. Steam or boil 1 cup shelled edamame for 3-5 minutes until tender but still firm. Drain and set aside.
  5. Heat a non-stick skillet over medium-high heat with a small drizzle of oil. Place salmon fillets skin-side down (if skin-on) and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until just cooked through. Remove salmon and set aside.
  6. In the same pan, pour the sauce mixture and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened and glossy, about 1-2 minutes. Watch carefully to avoid burning.
  7. Return the salmon to the pan and spoon the teriyaki glaze over it, turning to coat well. Let it warm through for another minute.
  8. Divide the cooked rice between four bowls. Top with glazed salmon fillets and scatter steamed edamame on the side.
  9. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately.

Notes

If glaze becomes too thick, add a splash of water to loosen. Avoid overcooking salmon to keep it moist and tender. Fresh ginger preferred for best flavor; ground ginger can be used as a substitute. For gluten-free, use tamari instead of soy sauce. Optional heat can be added with sriracha or red pepper flakes.

Nutrition

Keywords: teriyaki salmon, salmon bowls, healthy dinner, easy recipe, edamame, quick dinner, weeknight meal, gluten-free option

Find it online: https://yumyep.com/easy-flavor-packed-teriyaki-salmon-bowls-recipe-for-healthy-dinners/