Teriyaki Salmon Bowls: A Quick, Healthy, and Flavorful Meal

This salmon bowl recipe is a wholesome and delicious meal that’s perfect for a busy weeknight dinner. It features tender rice, fresh vegetables, and flavorful teriyaki salmon, all topped with a creamy sauce.

Why You’ll Love This Salmon Rice Bowl Recipe:

  • Complete Meal in One: This recipe offers a complete meal in a single bowl, including protein, vegetables, and whole grains.
  • Fabulous Flavors and Textures: The dish combines various textures and flavors, including flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber.
  • Totally Customizable: The ingredients are flexible, allowing you to use what you have on hand.

  • Easy and Meal Preppable: The baked teriyaki salmon comes together quickly, and the rice can be cooked in advance or while the salmon is in the oven.


For the Salmon Bowls:

  • Grains: White rice, brown rice, or quinoa
  • Salmon: Loaded with omega-3 fatty acids

  • Low-Sodium Soy Sauce: The base for the homemade teriyaki sauce
  • Rice Vinegar: Provides acidity to balance the salty soy sauce and sweet honey
  • Honey: A natural sweetener for the sauce
  • Garlic and Ginger: Essential for the classic takeout recipe flavor
  • Red Pepper Flakes: Adds a bit of heat
  • Vegetables: English cucumber, ripe avocados, and shelled edamame
  • Garnishes: Sliced green onions and black sesame seeds

For the Creamy Sauce:

  • Nonfat Plain Greek Yogurt: The creamy, tangy base for the sauce
  • Sriracha: Adds a spicy kick


  1. Make the Sauce: Whisk together all the ingredients for the sauce.
  2. Marinate the Salmon: Pour the sauce over the salmon in a baking dish and let it marinate for 15 minutes.
  3. Make the Creamy Sauce: Whisk together the yogurt and sriracha, adding milk as needed for a pourable consistency.
  4. Bake the Salmon: Cook the salmon in the oven at 400°F until it reaches 140°F on an instant-read thermometer.
  5. Assemble the Bowls: Divide the rice and vegetables into bowls. Top with the teriyaki salmon and drizzle with the creamy sriracha sauce. Garnish with green onions and sesame seeds.


  • Switch Up the Salmon: Try honey garlic salmon, soy ginger salmon, or pineapple glazed salmon.
  • Cook the Vegetables: Stir-fry your favorite vegetables or use a cabbage stir fry or zucchini stir fry for inspiration.
  • Skip the Grains: Make this recipe into a salad and serve it over a bed of greens or try it with cauliflower rice.

Storage Tips:

  • Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days.

  • Reheat the rice gently in a skillet or microwave. Enjoy the leftover salmon at room temperature to prevent it from drying out.

Meal Prep Tip:

  • Mix the marinade and yogurt sauce up to 3 days in advance. Cut the cucumbers up to a day ahead of time. Cook the rice 2 to 3 days before assembling the bowls.

Recommended Tools:

  • Baking Dish: Perfect for baking salmon
  • Small Whisk: Just the right size for mixing a small batch of sauce
  • Measuring Spoons: Magnetic spoons for easy use

Recipe Tips and Tricks:

  • Don’t overcook the salmon. Use an instant-read thermometer to ensure it’s cooked to your desired doneness.
  • Be conservative with the milk in the sauce. Add it gradually until you reach the desired consistency.
  • Only assemble what you’ll eat right away. Store the rest of the ingredients separately for maximum freshness.

Related Recipes:

  • Lemon Pepper Salmon
  • Buffalo Baked Salmon
  • Bourbon Glazed Salmon


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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