This Teriyaki Salmon Bowl recipe is the perfect quick and easy weeknight dinner. The salmon is moist, flaky, and flavorful in a sticky teriyaki sauce; cook it up fast in the air fryer or use the oven broiler. Then pair it with rice and a rainbow of fresh vegetables. It’s a vibrant, hearty-yet-light meal!
Rice bowl meals are a favorite around here. And since I now get frequent requests from my family for salmon, these Teriyaki Salmon Bowls have been a fun way to mix up our salmon dinners. Use my outrageously good homemade Teriyaki Sauce recipe or your own purchased favorite. I’m also sharing some of my favorite variation recommendations with you, as this recipe is highly adaptable!
Why Teriyaki Salmon Bowls Are a Family Dinner Win
It took awhile for our daughters to come around to eating salmon. And then a little while longer for them to actually crave and request salmon. The recipe that was the catalyst in their salmon-loving journey was Blake’s Sweet & Smoky Grilled Salmon, with its touch of caramelized sweetness. These rice bowls follow the same idea, much like my Teriyaki Chicken Poke Bowls, where salmon is glazed in a sweet-and-savory teriyaki sauce. It’s a guaranteed win!
WHAT YOU CAN EXPECT:
- Tender, sweet & savory salmon. Bowl meals always make for a fun meal, but the salmon bites rightfully steal the show. The air fryer crisps them on the outside and caramelizes the teriyaki glaze, making the bites savory-sweet, with a delightful crisp-sticky exterior.
- Customizable. You know best what your family likes. Build your bowls with your favorite grains, vegetables, and garnishes.
- A complete meal in about 30 minutes. With protein, veggies, and carbs all in one bowl, no additional side dishes are needed when teriyaki salmon bowls are on the menu.
Enjoy!
What You’ll Need
Here’s a list of the ingredients you’ll need for my teriyaki salmon bowl recipe. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
For the Salmon:
- Salmon – This recipe will work with any salmon. I prefer skin-off fillets for ease here, but skin-on will work too.
- Olive oil – This gets added to the teriyaki sauce to help coat the salmon better, plus keep it moist inside while adding some caramelization to the outside.
- Teriyaki sauce – You can use store-bought teriyaki sauce if that’s what you have on hand, but if you have time, I highly recommend my homemade teriyaki sauce. You can also make the teriyaki sauce up to several days in advance and store it in the fridge until you’re ready to make these bowls.
For the Sugar Snap Peas:
- Toasted sesame oil – I use sesame oil to sauté the sugar snap peas because it has a warm, nutty flavor that pairs really well with the teriyaki. If you don’t have any on hand, olive oil will work.
- Sugar snap peas – These add a delicious crunch and freshness to the bowl, plus vibrant color.
- Garlic and sesame seeds – Fresh garlic adds gorgeous earthy, pungent flavor and aroma to the peas, while sesame seeds add their own unique nutty goodness.
To Assemble the Bowls:
- White rice – Rice works especially well but you can use any base you like in this bowl. I share a few variations further down.
- Toppings – Pickled Red Onions add crunch, color, and welcome acidity, avocado adds creaminess, carrots add crispy freshness, and green onion and sesame seeds for flavorful garnish. Just like the base, feel free to customize the bowl with your favorite add-ins.
How to Make Teriyaki Salmon Bowls
These teriyaki salmon bowls are a cinch to make! Here’s a step-by-step guide to show you the process.
- Prepare. Preheat your air fryer to 400ºF and cube the salmon. Toss it with the olive oil and 1/4 cup of teriyaki sauce.
- Air fry the salmon. Place the salmon in a single layer in the air fryer basket. Air fry for 6 minutes, brush with the remaining teriyaki, and cook 2 minutes more, or until it’s cooked through.
- Cook the sugar snap peas. While the salmon cooks, preheat a skillet. When it’s very hot, add the oil, then the peas. Toss to combine, then let the peas sit for a minute to blister. Stir, then cook a minute more. Stir in the garlic and sesame seeds. Cook for another minute, then remove skillet from the heat.
- Assemble. Divide the rice between the bowls. Arrange the salmon, sugar snap peas, and add-ins on top. Garnish with the green onions and sesame seeds before serving.
Brenda’s Tips & Variations
- Broil the salmon. If you don’t have an air fryer, I have instructions for using the oven in the recipe card below. Grilling and roasting also work well.
- Use an instant-read thermometer. This takes away the guess work in trying to determine if the salmon is done or not. For salmon that is fully cooked, opaque and firm, it’s done when the temperature reaches 145°F. For a medium doneness, you’ll want to cook it to 125°-135°F.
- Swap out the rice. More choices include brown rice, quinoa, or your favorite greens.
- Not a fan of peas? If you’d rather take a pass on the sugar snap peas, great swaps include broccoli, any color of sweet bell pepper, asparagus, and green beans.
- Add more fresh veggies. Besides the fresh carrots, you could add sliced cucumber or bell pepper, or halved grape tomatoes.
- And a little sweet fruit! If you enjoy sweet with your savory, try adding chopped mango or pineapple.
- Give it a protein boost. Shelled edamame is an easy way to bump up the protein in the bowl.
- Meal prep it. Making these teriyaki salmon bowls for meal prep? I recommend storing the rice, snap peas, and salmon separately from the raw vegetables and garnishes. This will keep everything fresh for longer.
Serving Suggestions
This is a complete meal in a bowl, but I’m never opposed to kicking off an Asian-inspired dinner with Shrimp Shumai or Potstickers. Crispy Wonton Chips are fun, too!
For a sweet contrast, try my Grilled Pineapple. It’s a fantastic pairing with teriyaki.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep hot components (rice, salmon, and snap peas) separate from the cold toppings for easy reheating and to keep things fresh.
- To reheat: Warm the rice, salmon, and snap peas gently in the microwave, then add the cold toppings and garnishes.
More Salmon Recipes
Teriyaki Salmon Bowls
Yield: 2 servings
These bowls are the perfect easy, weeknight dinner that you can have ready in less than 30 minutes. The salmon is moist and flaky, plus flavorful and caramelized with a sticky teriyaki sauce. Pair with rice and fresh vegetables, and enjoy!
Print
Ingredients
Teriyaki Salmon
- 12 ounces salmon fillet
- 1 tablespoon olive oil
- ½ cup Teriyaki Sauce, divided (use my homemade recipe or use your favorite purchased sauce)
Sugar Snap Peas
- 1 tablespoon toasted sesame oil
- 8 ounces sugar snap peas
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
Assembly
- 2 cups cooked white rice
- ¼ cup Pickled Red Onions
- 1 avocado, sliced
- 2 large carrots, shaved or thinly sliced
- 2 tablespoons thinly sliced green onion
- sesame seeds, optional garnish
Instructions
Teriyaki Salmon
- Preheat air fryer to 400ºF. (See alternate instructions for using the oven in Notes below.)
- Cut salmon fillets into 1.5” pieces and add them to a medium bowl. Add olive oil and ¼ cup of the teriyaki sauce. Fold to combine.
- Carefully add salmon bites to preheated air fryer, in a single layer. Cook for 6 minutes at 400ºF. While the salmon is cooking, prepare the sugar snap peas (below).
- After 6 minutes, brush the salmon with the remaining teriyaki sauce and cook for an additional 2 minutes, or until cooked through. Set aside.
Sugar Snap Peas
- While salmon is cooking, preheat a cast iron skillet over medium-high heat until very hot. Add sesame oil, then the sugar snap peas. Quickly toss to combine, then cook for 1 minute without stirring.
- Stir the snap peas, then cook for 1 more minute. Add garlic and sesame seeds. Stir and cook for one final minute. Remove skillet from heat and keep warm until ready to serve.
Assembly
- Divide cooked rice between two shallow bowls. Next divide the salmon, peas, pickled red onion, avocado, and carrots between the bowls. Garnish with sliced green onion and a sprinkle of sesame seeds. Enjoy!
Notes
To cook salmon in oven: Preheat broiler. Follow the same instructions while placing the salmon on a foil-lined rimmed baking sheet. Make sure the salmon is approximately 6-8” away from the broiler to maintain approximately the same cook time.
Nutrition Information:
Calories: 886kcal Carbohydrates: 82g Protein: 49g Fat: 41g Saturated Fat: 6g Polyunsaturated Fat: 10g Monounsaturated Fat: 22g Cholesterol: 94mg Sodium: 2890mg Potassium: 2017mg Fiber: 13g Sugar: 19g Vitamin A: 11699IU Vitamin C: 85mg Calcium: 157mg Iron: 6mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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