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20 Minute Teriyaki Salmon Bowls

20 minute teriyaki salmon bowls with flaky glazed salmon, fluffy jasmine rice, and crisp veggies in a glossy homemade teriyaki sauce. The salmon simmers in the thickened glaze for a quick, weeknight-ready dinner bowl.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets about 5 oz each
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Teriyaki sauce
  • 1 tbsp olive oil
  • 0.25 cup low-sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 2 garlic minced
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
Bowl toppings
  • 3 cup cooked jasmine rice
  • 1 cup shelled edamame, cooked
  • 1 cucumber medium, thinly sliced
  • 1 large carrot shredded
  • 1 avocado sliced
  • 2 green onions thinly sliced
  • 2 tsp sesame seeds

Equipment

  • 1 large skillet

Method
 

Make the teriyaki sauce
  1. Whisk low-sodium soy sauce, honey, rice vinegar, garlic, grated fresh ginger, and sesame oil in a small bowl until smooth.
  2. Mix cornstarch with 1 tbsp water until smooth, then stir it into the teriyaki mixture.
Cook and glaze the salmon
  1. Pat salmon fillets dry and season lightly with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add salmon and cook for 3–4 minutes, until the bottoms are browned and the flesh is beginning to set.
  4. Flip salmon carefully and cook for another 2 minutes.
  5. Pour teriyaki mixture into the skillet and simmer for 2–3 minutes, spooning the thickening glaze over the salmon until glossy and fully cooked.
Assemble the bowls
  1. Divide cooked jasmine rice among four bowls.
  2. Add shelled edamame, cucumber, shredded carrot, and avocado to each bowl.
  3. Place one teriyaki salmon fillet over each bowl and spoon extra glaze over the salmon.
  4. Finish with sliced green onions and sesame seeds, then serve immediately.

Notes

Pro tip: For the glossiest glaze, simmer the teriyaki in the skillet long enough to coat the back of a spoon, then spoon it over the salmon right before serving. Refrigerate leftovers in airtight containers up to 3 days; freeze the cooked salmon and glaze up to 2 months, and assemble rice/veg fresh for best texture. For a lower-sugar option, use an equal amount of honey replacement like monk fruit syrup that measures 1:1 for sweetness.