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Quick Teriyaki Salmon Bowls Recipe Easy and Ready in 20 Minutes

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A quick and easy teriyaki salmon bowl recipe featuring tender salmon fillets glazed with a homemade teriyaki sauce, served over fluffy rice and fresh vegetables. Perfect for busy weeknights and packed with balanced flavors.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless depending on preference
  • 1 tablespoon olive oil or avocado oil (for searing)
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup soy sauce (recommend Kikkoman)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger (or 1/2 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 cups cooked jasmine or brown rice (about 1 cup uncooked)
  • 1 cup steamed broccoli florets (fresh or frozen)
  • 1/2 cup shredded carrots (optional)
  • 2 green onions, thinly sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (optional, for garnish)

Instructions

  1. Rinse 1 cup (200 g) jasmine or brown rice under cold water until water runs clear. Cook according to package instructions (about 15 minutes for jasmine). Fluff with a fork and keep warm.
  2. In a small mixing bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 2 minced garlic cloves. Pour into a small saucepan over medium heat and simmer gently for 3-4 minutes.
  3. Stir the cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) to dissolve, then add to the simmering sauce. Stir constantly until the sauce thickens and becomes glossy, about 1-2 minutes. Remove from heat and set aside.
  4. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
  5. Place salmon skin-side down if it has skin. Cook for about 4 minutes without moving to get a crispy crust. Flip gently and cook for another 3-4 minutes until salmon is just cooked through and flakes easily with a fork.
  6. While the salmon cooks, steam 1 cup broccoli florets until bright green and tender-crisp, about 3-4 minutes.
  7. Divide rice into four bowls. Top with salmon fillets, steamed broccoli, shredded carrots, and drizzle generously with teriyaki sauce.
  8. Sprinkle with sliced green onions and toasted sesame seeds for garnish. Serve immediately while warm.

Notes

If sauce thickens too much, thin with a splash of water. Pat salmon dry before searing for a crispy crust. Do not overcrowd the pan. Use tamari for gluten-free option. For vegan version, substitute salmon with tofu or tempeh and honey with maple syrup. Timing is key to avoid overcooking salmon.

Nutrition

Keywords: teriyaki salmon, salmon bowls, quick dinner, easy salmon recipe, weeknight meal, healthy salmon, homemade teriyaki sauce

Find it online: https://hungermind.com/quick-teriyaki-salmon-bowls-recipe-easy-and-ready-in-20-minutes/