Quick Teriyaki Salmon Bowl Recipe with Rice
I gotta be honest, salmon is my favorite protein. I love it baked, I love it fried, I love it poached, and I love it raw. BUT my current obsession is crispy salmon. Think crispy skin, crispy and charred edges, all in less than 10 minutes.
You put the salmon in the pan, then move on to pull together the rest of dinner. Ten minutes later, you have a delicious dish!
This crispy salmon technique can be used for pretty much any salmon! You can do it plain, with a squeeze of lemon and dill, with salt, pepper, and garlic powder... the options are endless!
Why I Love This Recipe
This teriyaki salmon bowl recipe is one of my go-to meals for several reasons. First, it's quick and easy. The entire meal comes together in under 30 minutes, making it perfect for busy weeknights.
Second, it's packed with flavor. The combination of the teriyaki-glazed salmon, fluffy white rice, and tender broccoli creates a delightful balance of tastes and textures.
Lastly, it's versatile. You can easily swap out the white rice for brown rice, cauliflower rice, or even a bed of sushi rice for a different twist.
Ingredients You'll Need
1 lb of salmon
2 packets Trader Joe's frozen microwavable white rice (3 minutes in the microwave, and it's ready)
3 cups broccoli florets, fresh or frozen
3/4 cup scallions, chopped
2 tablespoons sesame seeds
1 tablespoon coconut oil
For the Salmon Glaze / Marinade:
1/4 cup coconut aminos OR soy sauce OR tamari
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make Crispy Teriyaki Salmon
Combine the ingredients for the glaze then pour it over the salmon. If I remember early enough, I like to do this in a Tupperware container so it can marinate for a few hours. But honestly, it'll work even if it only marinates for 20 minutes. You could do this the night before and let it sit in the glaze for a whole 24 hours!
Next, remove salmon from the fridge & let it sit at room temp for 10 mins.
Heat 1 tablespoon of coconut oil in a large skillet over medium to high heat.
Once the skillet is hot, place the salmon skin side up & cook for 5 minutes on one side. Flip & cook for another 4 minutes on the other side until cooked through.
I like to make the sides while the salmon is cooking! Place broccoli in a steamer for about 5 minutes until slightly cooked. Obviously, if you're using frozen this may take a bit longer.
Heat the white rice in the microwave for 3 minutes.
Assemble the bowl. Begin with the white rice, place the salmon on top, then add your steamed broccoli. I love adding chopped green onions and sesame seeds on top! Enjoy with additional soy sauce or coconut aminos!
Storage
Store any leftover teriyaki salmon sushi bowls in an airtight container in the refrigerator. They will keep well for up to 2-3 days. Reheat gently in a medium saucepan or microwave until warmed through.
Meal Prep Tips
This teriyaki salmon bowl recipe is also great for meal prep. Simply cook the salmon, rice, and broccoli as directed, then assemble in individual containers.
Store in the fridge for up to three days. When you're ready to eat, reheat in the microwave for a couple of minutes, and you have a quick and easy lunch or dinner ready to go.
For More Delicious Salmon Recipes, Check Out My Air Fryer Salmon Cookbook
Are you a fan of air fryer recipes? If so, you'll love my air fryer salmon cookbook! It's packed with delicious, easy-to-follow recipes that will take your salmon dishes to the next level. From crispy air fryer salmon bites to flavorful marinades and sauces, this cookbook has something for every salmon lover.
Whether you're looking to impress your family with a gourmet meal or just need a quick weeknight dinner, my cookbook has you covered. Grab your copy today and start cooking up some tasty salmon creations!
Jazz's Tips and Tricks
Marinate Overnight: For the best flavor, marinate the salmon overnight in the fridge. This allows the teriyaki marinade to penetrate the salmon thoroughly.
Use Fresh Ingredients: Fresh veggies and salmon will yield the best results. However, frozen options work in a pinch and are a great way to save time.
Cook in a Single Layer: When cooking the salmon, make sure to place it in a single layer in the skillet to ensure even cooking and crispiness.
Experiment with Toppings: Don't be afraid to get creative with your toppings. Fresh toppings like scallions, avocado, and sesame seeds can elevate the dish.
Optional Add-Ons
Here are a few optional add-ons to take your teriyaki salmon bowls to the next level:
Avocado: Adds a creamy texture that pairs perfectly with the crispy salmon.
Persian Cucumbers: For a refreshing crunch.
Rice Vinegar: A splash of rice wine vinegar can brighten up the dish.
Homemade Spicy Mayo: A drizzle of homemade spicy mayo can add a delicious kick.
Want Some Other Salmon Recipes? Try These 5 Salmon Recipes!
If you're a salmon lover like me, you're always on the lookout for new and exciting ways to enjoy this versatile fish. Here are five more salmon recipes that you'll absolutely love:
Air Fryer Crispy Parmesan Salmon Bites: These bites are perfect for an appetizer or a quick snack, with a deliciously crispy parmesan coating.
Garlic Brown Sugar Glazed Salmon: A sweet and savory combination that caramelizes beautifully in the oven.
Copycat Gordon Ramsay's Pan Seared Salmon: Impress your guests with this restaurant-quality dish that's surprisingly easy to make at home.
Honey BBQ Wild Alaska Salmon Bites: These flavorful bites are perfect for a summer barbecue or a quick weeknight dinner.
Baked Spicy Salmon Sushi Cups: A fun and creative way to enjoy salmon, these sushi cups are packed with spicy flavor and perfect for entertaining.
FAQ
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For the best texture, use short-grain rice, which is ideal for sushi bowls. If you prefer, long-grain rice can be used, but it won’t have the same sticky consistency.
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Yes, you can use salmon cubes. If you prefer, you can also use salmon filets; just cut them into 1-inch cubes for even cooking and easy incorporation into the bowl.
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For crispy salmon, cook it over medium-high heat in sesame oil or olive oil. Make sure the salmon is dry and patted with a paper towel before cooking. You can also use a baking sheet if you’re baking the salmon.
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Salmon should be cooked to an internal temperature of 145°F (63°C). This ensures that the salmon is tender and fully cooked.
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Yes, you can substitute rice with cauliflower rice or another low-carb alternative if you’re looking to reduce carbs.
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Serve the teriyaki salmon over cooked rice bowls, and top with creamy avocado, green onions, and any other preferred toppings. A sprinkle of sesame seeds can also enhance the flavor.
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Reheat salmon and rice gently. For best results, use a medium saucepan on low heat or a microwave, but avoid overcooking to maintain the tender texture of the salmon.
This teriyaki salmon bowl recipe is one of my favorites, combining crispy salmon, fluffy white rice, and fresh veggies into a delightful and satisfying meal. Whether you're a seasoned salmon lover or new to this delicious fish, this recipe is a fantastic way to incorporate more salmon into your diet. It’s easy to make, packed with flavor, and versatile enough to suit any dietary preference.
Teriyaki Salmon Bowl
Ingredients
- 1 lb of salmon
- 2 packets Trader Joe's frozen microwavable white rice (3 minutes in the microwave & it's ready)
- 3 cups broccoli florets, fresh or frozen
- 3/4 cup scallions, chopped
- 2 tablespoons sesame seeds
- 1 tablespoon coconut oil
- 1/4 cup coconut aminos OR soy sauce OR tamari
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Combine the ingredients for the glaze then pour it over the salmon. If I remember early enough, I like to do this in a Tupperware container so it can marinate for a few hours. But honestly, it'll work even if it only marinates for 20 minutes. You could do this the night before and let it sit in the glaze for a whole 24 hours!
- Next, remove salmon from the fridge & let it sit at room temp for 10 mins.
- Heat 1 tablespoon of coconut oil in a large skillet over medium to high heat.
- Once the skillet is hot, place the salmon skin side up & cook for 5 minutes on one side. Flip & cook for another 4 minutes on the other side until cooked through.
- I like to make the sides while the salmon is cooking! Place broccoli in a steamer for about 5 minutes until slightly cooked. Obviously, if you're using frozen this may take a bit longer.
- Heat the white rice in the microwave for 3 minutes.
- Assemble the bowl. Begin with the white rice, place the salmon on top, then add your steamed broccoli. I love adding chopped green onions and sesame seeds on top! Enjoy with additional soy sauce or coconut aminos!
