The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.
Looking for more seafood recipes? Try this California Roll, Poke Bowl, Seared Scallops, or Kung Pao Shrimp!
Why I love this recipe:
- Quick – This may be my top favorite 30-minute meal! It’s delicious, fresh, and leaves you feeling energized.
- Healthy – These salmon rice bowls are my favorite when I want a hearty but fresh dinner, but loaded with fresh vegetables and protein.
- Incredible – The air fryer gives this teriyaki salmon the perfect crispy texture on the outside, but is still so moist and flavorful. The rice and toppings compliment the salmon perfectly! This meal will become your new staple!
How to make Salmon Bowls:
Make Teriyaki Sauce: Add all sauce ingredients to a saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool (sauce may be made several days in advance).
Marinate Salmon and Cook Rice: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight. Cook the rice according to package instructions.
Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes). Preheat air fryer to 400ºF. Spray basket with non-stick spray then place salmon fillets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
Assemble Salmon Bowls: Divide rice among the bowls then top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
Serve: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.
Make Ahead Instructions:
To Make Ahead: The teriyaki sauce can be made several days in advance, just keep in an airtight container in the refrigerator. The salmon can marinate for 20 minutes or up to overnight, and the veggies can all be chopped ahead of time to make this dinner a breeze.
Recipe Variations:
- Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through.
- Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat then close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill then cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate.
- Low Carb: Sub cauliflower rice
- Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce.
- More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.
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Salmon Bowls
Equipment
-
Air fryer optional
Ingredients
- 5 salmon fillets , 4-6oz each
- 2 cups dry jasmine rice (or use white rice, sushi rice, brown rice, or coconut rice)
- 1 1/2 cups edamame , shelled
- 1 English cucumber , sliced
- 6 green onions , chopped
- 2 mangos , peeled and cubed
- 2 avocados , peeled, seeded and cubed
- 1/2 cup chopped fresh cilantro
- Sriracha mayo* for topping (optional)
Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1/4 cup + 1 Tablespoon light brown sugar
- 1 Tablespoon honey
- ¾ teaspoon ground ginger
- 1 clove garlic , minced
- 2 teaspoons cornstarch+ 2 tsp water , mixed together to make a cornstarch slurry
- 1/4 teaspoon crushed red pepper flakes
Instructions
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Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
-
Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
-
Cook rice according to package instructions.
-
Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
-
Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
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Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.
Notes
Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through.
Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat. Close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill and cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate.
Variations:
- Low Carb: Sub cauliflower rice
- Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce.
- More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.
Nutrition
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