Teriyaki Salmon Rice Bowls

A mouthwatering dish with succulent teriyaki-glazed salmon served over a bed of fluffy rice and fresh vegetables.

Teriyaki Salmon Rice Bowls

Teriyaki Salmon Rice Bowls


  • 4 salmon fillets
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons rice vinegar
  • 2 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 2 green onions, chopped
  • Sesame seeds for garnish


  1. Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper.
  2. In a small saucepan, combine soy sauce, honey, garlic, ginger, and rice vinegar. Simmer over medium heat until the sauce thickens slightly.
  3. Brush the salmon fillets generously with the teriyaki sauce. Bake for 12-15 minutes until the salmon is cooked through.
  4. Meanwhile, in a skillet, stir-fry broccoli and carrots until tender-crisp.
  5. To assemble, divide cooked rice among bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Garnish with chopped green onions and sesame seeds.
  6. Serve hot and enjoy your delicious Teriyaki Salmon Rice Bowls!

Prep time: 15 minutes

Cook time: 15 minutes

Yield: 4 servings

Nutritional information (per serving): Calories: 380, Total Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 80mg, Sodium: 900mg, Total Carbohydrate: 35g, Dietary Fiber: 3g, Sugars: 12g, Protein: 32g

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