This wholesome Teriyaki Salmon Bowl is served over a bed of tender quinoa, loaded with fresh, vibrant veggies and packed with flavor thanks to an easy, homemade teriyaki sauce that does double duty as a marinade for the salmon.
If I had nine lives, one of them would be spent running a bright, hip, and only semi-pretentious neighborhood cafe. We’d have excellent coffee, green smoothies, and killer pastries. We’d sell wine. Best of all, the menu would be packed with vibrant, healthy “bowls” of all kinds.
Our best seller? This teriyaki salmon bowl.
I can see it now. You come in the morning with your laptop to “work,” linger through lunch, and then convince your friends with real jobs to join you for happy hour (Brandy Old Fashioned anyone?) after they get off at 5 .
Basically, you’d never want to leave…and I would go out of business.
Maybe I should stick to the kitchen.
5 Star Review
“I made this tonight and it was excellent! The whole family practically licked their bowls clean.”— Susan —
Since there are numerous reasons any restaurant I’d run would likely be doomed to bankruptcy.
I’ll content myself with making the kinds of dishes I’d put on my menu at home: recipes filled with bright, bold flavors that manage to be healthy, delicious, and completely satisfying at the same time.
This teriyaki salmon bowl is a perfect example.
How to Make a Teriyaki Salmon Bowl
I especially love bowl recipes like this one (or this Buddha Bowl) because it offers every food group in a single meal: protein, veggies, and whole grains—the gang is all here! PLUS, the ingredients are flexible—allowing you to use whatever you have on hand in your kitchen.
- Salmon. Loaded with omega-3 fatty acids salmon is my favorite protein to pair with teriyaki (I submit this Teriyaki Salmon, which has a similar flavor profile, as evidence).
- Quinoa. I love using quiona in recipes that traditionally call for white rice because they’re filling, packed with protein and provide a serving of wholesome whole grains.
- Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
- Honey. An alternative to gobs of brown sugar or corn syrup, I opted for honey to naturally sweeten the sauce.
- Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
- 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.
- Fresh or Frozen Veggies. Use whatever you have on hand. I did a blend of carrots, red bell peppers, and kale, but if you have others you prefer or need to use up, go for it!
- Cook the quinoa. Set aside for serving.
- Prepare the marinade then pour over the salmon (reserving 1/3 for later) to marinate.
- Meanwhile, saute your veggies until tender. Add a few tablespoons of the reserved marinade to the veggies and then remove to a covered plate to keep warm.
- Wipe the skillet clean and then add the salmon. Add additional reserved marinade to the skillet and sear the salmon until it’s fully cooked, flipping once.
- Assemble by combining the quinoa, veggies and salmon into a bowl and garnish, as desired. ENJOY!
- To Store. Store leftover quinoa and leftover stir-fry veggies 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 quinoa and veggies 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.
- I reheated the leftover quinoa and veggies until they were very hot, and then topped them with the room temperature-ish salmon, and it was delicious.
More Delicious Salmon Recipes
Teriyaki Salmon Bowl
- 3/4 cup uncooked quinoa
- 4 4-ounce pieces salmon skin removed
- 1/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon crushed red pepper flakes plus additional for serving
- 2 tablespoons extra-virgin olive oil
- 24 ounces mixed veggies fresh or frozen and thawed and patted dry (I did a blend of fresh chopped carrots, red bell pepper, and kale)
- 4 scallions sliced, with white/light green parts and dark green parts divided
- 1/2 cup frozen shelled edamame thawed
- Cook the quinoa according to package directions. Set aside for serving.
- While the quinoa cooks, place the salmon in a small, shallow dish so that the pieces are nearly touching but do not overlap too much. In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour two-thirds of the mixture over the salmon, reserving the remaining one-third. Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
- In the meantime, in a large nonstick skillet, heat 1 tablespoon olive oil over medium high. Add the vegetables and white/light green parts of the scallions. Sauté until crisp-tender, about 8 to 10 minutes. The timing will vary based upon the veggies you use; harder veggies like diced carrots will need longer, while softer veggies like bell peppers and broccoli will cook more quickly. If you are using frozen veggies, they should all cook in the same amount of time. Add the edamame and 2 tablespoons of the reserved marinade and cook 30 additional seconds. Remove to a plate or bowl and cover to keep warm.
- With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon olive oil and increase the heat to high. Once the oil is hot and shimmering, add the salmon and 2 tablespoons of the remaining marinade to the skillet (discard the salmon marinade left in the dish). Let cook 2 minutes undisturbed, then turn the salmon pieces and continue cooking 2 to 3 additional minutes, just until the salmon is cooked through. (Do not overcook or the salmon will be dry.)
- To serve, place the cooked quinoa in individual serving bowls. Top with sautéed veggies, salmon, and reserved dark green onions. If desired, sprinkle with a little of the remaining reserved marinade and additional red pepper flakes. Enjoy immediately.
- To Store. Keep leftover quinoa and leftover stir-fry veggies separately in the refrigerator for up to 4 days. Salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
- To Reheat. Warm the quinoa and veggies gently in the microwave. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
- The nutritional information from this recipe is estimated based upon 4 tablespoons of the marinade being used in the recipe plus 2 tablespoons from the salmon resting in the marinade. The rest of the marinade was discarded. If you need more precise direction, I recommend measuring your marinade and calculating the nutritional information yourself using your best judgement/any tweaks you made (you can do so for free at myfitnesspal.com).
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