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This wholesome Salmon Bowl is served over a bed of tender rice, loaded with fresh, vibrant veggies and packed with flavor thanks to an easy homemade teriyaki glaze and creamy sauce spooned over the top.

salmon rice bowl

Why You’ll Love This Salmon Rice Bowl Recipe

  • Complete Meal in One. I love bowl recipes like this one (or this Egg Roll in a Bowl) because it offers every food group in a single meal: protein, veggies, and whole grains—the gang is all here!
  • Fabulous Flavors and Textures. When we talk about texture, we’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber, among others. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
  • Totally Customizable. The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
  • Easy and Meal Preppable. The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!
teriyaki salmon bowl recipe with creamy sauce

5 Star Review

“I made this tonight and it was excellent! The whole family practically licked their bowls clean.”

— Susan —

How to Make a Salmon Bowl

The Ingredients

For the Salmon Bowls

  • Grains. Use white rice, brown rice (or Instant Pot Brown Rice), or work in some extra protein with cooked quinoa.
  • Salmon. Loaded with omega-3 fatty acids, salmon is my favorite protein to pair with teriyaki.
  • Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
  • Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
  • Honey. An alternative to gobs of brown sugar or corn syrup in other salmon bowl recipes, I opted for honey to naturally sweeten the sauce.
  • Garlic and Ginger. This dynamic duo is essential for making this homemade teriyaki sauce taste just like your favorite classic takeout recipe (like this Instant Pot Chicken Teriyaki).
  • Red Pepper Flakes. Provides a little zip and heat.
  • Vegetables. English cucumber, ripe avocados, and shelled edamame. We’re keepin’ it green!
  • Garnishes. Sliced green onions and black sesame seeds add texture and flavor.

For the Creamy Sauce

  • Nonfat Plain Greek Yogurt. The creamy, tangy base for this salmon rice bowl sauce.
  • Sriracha. Puts some pep in your step—and this spicy salmon bowl.

The Directions

teriyaki sauce for salmon bowls
  1. Make the Sauce. Whisk everything together.
Pouring sauce onto salmon for salmon rice bowls
  1. Marinate. Pour the sauce over the salmon in a baking dish.
whisking creamy sauce for salmon bowls
  1. Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.
baked teriyaki salmon for bowls
  1. Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).
edamame, cucumber, and avocado added to rice for bowls
  1. Assemble the Base. Divide the rice and vegetables into bowls.
teriyaki salmon bowl with rice
  1. Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!

Recipe Variations

Storage Tips

  • To Store. Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
  • To Reheat. Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.

Meal Prep Tip

Mix the marinade and yogurt sauce up to 3 days in advance and cut the cucumbers up to a day ahead of time. You can also cook the rice 2 to 3 days before you plan on assembling your bowls.

What to Serve with Salmon Bowls

  • Baking Dish. Perfect for baking salmon.
  • Small Whisk. Just the right size for mixing a small batch of sauce.
  • Measuring Spoons. These magnetic spoons are one of my favorite kitchen finds ever!

Recipe Tips and Tricks

  • Don’t Overcook the Salmon. The surest way to know when the salmon is done is to use an instant read thermometer. Fish is considered cooked at 145 degrees F, but you can remove it several degrees early, then let the carry over cooking during resting bring the salmon to temperature. (This Salmon Baking Temperature Guide has more information.)
  • Be Conservative With the Milk in the Sauce. You can always add more if you need to! Start with just 2 teaspoons and stir until it’s completely incorporated into the yogurt. Add more liquid a splash at a time. The consistency should be pourable, but still thick and creamy.
  • Only Assemble What You’ll Eat Right Away. Store the rest of the ingredients in separate bowls for maximum freshness.

Salmon Bowl

4.96 from 23 votes
This easy salmon bowl recipe pairs yummy teriyaki salmon with rice, veggies and a creamy sauce. Quick, fresh, healthy, and delish!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings


For the Salmon Bowls

  • 3/4 cup white or brown rice or quinoa
  • 4 (6-ounce) pieces salmon skin removed
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 cloves garlic minced about 1 tablespoon
  • 1 tablespoon minced fresh ginger about a 1-inch piece
  • 1/4 teaspoon crushed red pepper flakes plus additional for serving
  • 1 English cucumber halved lengthwise, seeded, and sliced
  • 2 medium ripe avocados peeled, pitted, and sliced or diced
  • 1 cup frozen shelled edamame thawed
  • Kosher salt
  • Sliced green onions
  • Black sesame seeds optional for serving

For the Creamy Sauce

  • 1/4 cup nonfat plain Greek yogurt
  • 1 to 2 teaspoons Sriracha plus additional to taste
  • 2 to 4 teaspoons milk plus additional as needed


  • Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
  • While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
  • Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
  • Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
  • To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.


  • Adapted from my Teriyaki Salmon
  • Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
  • TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
  • TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.


Serving: 1(of 4)Calories: 659kcalCarbohydrates: 60gProtein: 45gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 94mgPotassium: 1744mgFiber: 9gSugar: 17gVitamin A: 337IUVitamin C: 14mgCalcium: 113mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Loved this recipe.  I made it last night.  I added small Brussels sprouts too as they are a favorite in our house.  My only change would be to not turn up the heat to cook salmon.  The honey gets burnt very quickly.  I caught it in time, but lower heat might be easier.  We will definitely make again.5 stars

    1. Jennifer, I am SOOO happy to hear how much you enjoyed the recipe! Thank you so much for trying it and leaving this wonderful review. Love the addition of the Brussels sprouts also!

  2.  I made this recipe last night and it exceeded  my expectations. I skipped the kale and used broccoli and shredded purple cabbage along with the other suggested vegetables. It was a perfect easy and healthy dinner to make during the week. I will definitely make this recipe again! 5 stars

    1. WOOHOO Nicole! I’m glad to hear you enjoyed the recipe. Thank you so much for giving it a try and reporting back!

  3. I made this tonight and it was excellent! The whole family practically licked their bowls clean. I am not a salmon fan, but am working to cut out meat so I am trying to learn to enjoy it. I think I was the first one done. 5 stars

    1. Susan, I’m thrilled to hear this recipe was a hit! Thank you so much for giving it a try and for taking the time to report back!

  4. I made this for the first time. It is a great way of using up your vegetables. I did not have kale so I used spinach and oooh was it good.The salmon was moist and tender. I live in a  high altitude area soI used a much lower heat about medium and it still cooked very fast. Something I have gotten use to while living here.5 stars

  5. Made this recipe for supper tonight! It was EXACTLY what I was looking for. I had all ingredients at home except the salmon. It tasted AMAZING – just like a restaurant. Added broccoli but besides that followed everything to the exact step. Thank you Erin! 5 stars

  6. Really delicious healthy and easy weeknight meal. Yet another hit from Erin! Only thing I would consider doing differently next time would be to add the marinade when cooking the salmon just one minute before it’s ready as the sugar burned from the honey when I added it immediately. Was more like a glaze over a true burn but it got burnt in the pan quickly.5 stars

  7. Title say’s “Teriyaki” but ingredient list say’s “Soy Sauce”. Just and FYI
    I made it with Teriyaki sauce and it was delish.

    1. Hi Theresa! You’ll be making a homemade teriyaki sauce (which the core ingredient is soy sauce). Glad you enjoyed it!

  8. My husband and I loved this recipe. I made enough for just the two of us (thanks to being able to change the number of servings). I used my wok to stirfry the veggies and then cook the salmon.5 stars

  9. Excellent. We made this last night. The sauce was awesome. I used a mix of brown rice and quinoa. Also, I added some spices (paprika and Korean red pepper flakes etc) to the sauce. I love some heat! Thank you so much!5 stars

  10. My bowls didn’t look as pretty as what you did but it was a winner, but they were empty quickly. I used quinoa instead of rice and the sauce was so delicious. Adding sriracha to the sauce was the real MVP. It’s creamy and spicy, and everything went well together beautifully. Thank you!5 stars

  11. Just whipped up this Salmon Bowl recipe, and let me tell you, it’s a game-changer! I was seriously craving takeout tonight, but this dish hit the spot without the guilt (or the hefty price tag).5 stars

  12. This recipe was automatically put in my meal plan, couldn’t try it I’m allergic, but looks good they should really get info before they make meal plans for people I’ve tried changing the meal plan, but won’t allow me to.

    1. Hi Kimberly, unfortunately we aren’t able to tailor all of the meal plans for all food allergies, but we do have a whole years worth of meal plans available so feel free to check them out and substitute something else in place of the recipes you can’t have. Thanks!

  13. This was absolutely delicious!! We made it exactly like the recipe – with white rice. We did however swap the salmon for steak for the kids and they loved it too!

    The teriyaki sauce was so so good!!

    It’s going into our meal rotation! Thank you :)5 stars

  14. I made this with rice but otherwise followed the recipe as written. So good! Great combo of flavors and it came together quickly for a weeknight. I was skeptical of the yogurt-Sriracha sauce but I’m glad I gave it a shot because it is soooo yummy.5 stars