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.

Ingredients:

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

Instructions:

Make the Sauce: Whisk together all the ingredients for the sauce.
Marinate the Salmon: Pour the sauce over the salmon in a baking dish and let it marinate for 15 minutes.
Make the Creamy Sauce: Whisk together the yogurt and sriracha, adding milk as needed for a pourable consistency.
Bake the Salmon: Cook the salmon in the oven at 400°F until it reaches 140°F on an instant-read thermometer.
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.

Variations:

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.