A salmon teriyaki bowl makes a healthy and delicious lunch or dinner! This versions features coconut brown rice, salmon coated in teriyaki sauce, broccoli, edamame, avocado, and pickled red onions. It’s inspired by a dish from a favorite local restaurant.
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Happy Friday, Veg World! And it really is a happy Friday, indeed. The crisp fall weather is here, and I’m so excited to enter cozy cooking season on the blog. Get ready for more veggie-loaded recipes that warm you from the inside out.
Before we get into soups and casseroles though, I wanted to share this delicious salmon teriyaki bowl recipe! It’s inspired by my favorite dish on the menu at a local restaurant here in south Minneapolis called Heather’s.
A friend of ours told Will and me about Heather’s a couple years ago, and we are so glad to have this great spot nearby. We both always order the salmon teriyaki bowls for takeout, and they never disappoint.
I decided it was time to share the deliciousness of this dish with all of you, especially since most of you don’t live in south Minneapolis! So, I’ve created my own version with many of the same ingredients as Heather’s version. Enjoy!
How to Make a Salmon Teriyaki Bowl
For the full instructions and ingredients list, scroll down to the recipe card. Here’s a preview of what’s in store!
- Prepare the Instant Pot Coconut Brown Rice (stovetop directions included) and the pickled red onions.
- Preheat the oven to 400 degrees F. Line a baking sheet with foil, place the salmon fillets skin side down on the foil, brush them with the teriyaki sauce, and sprinkle with sesame seeds. Bake for 13 to 15 minutes until cooked through.
- Prep the edamame and steamed broccoli while the salmon is baking.
- When everything is ready, assemble the bowls by filling them with coconut rice and veggies.
- Add salmon, followed by avocado, pickled red onions, another drizzle of teriyaki sauce, and sesame seeds if desired.
- Prep in Advance: All of the ingredients can be prepared ahead of time for this dish. Keep them in separate containers in the fridge for up to a few days. Assemble and reheat your salmon teriyaki bowl when desired. I usually like to make the coconut brown rice and pickled red onions in advance and then make the salmon and other veggies right before eating.
- Salmon Cooking/Reheating: The cook time for salmon depends on its thickness. It’s usually recommended to bake salmon for 8 to 12 minutes per inch of thickness. To reheat salmon that’s already been cooked, preheat the oven to 300 degrees F. Place salmon on a piece of foil on a baking sheet, drizzle it with a small amount of olive oil, and wrap the foil up. Reheat the salmon for 15 minutes in the oven.
- Teriyaki Sauce: I used a bottled teriyaki sauce for this recipe. I recommend San-J brand. If you want to make a homemade teriyaki sauce, check out my Vegan Eggplant “Teriyaki” for a recipe.
- Make Vegetarian: If you don’t eat fish, try subbing baked teriyaki tofu steaks or cubes. You can also just omit the fish and add a drizzle of teriyaki sauce to the bowl for some extra flavor.
- Additions or Substitutions: Feel free to add or substitute other veggies, like carrots or bell peppers. You can also use my Quick Pickled Shallots instead of the pickled red onions if you want. If you don’t have time to make the coconut brown rice, feel free to use plain brown rice (like microwaveable freezer packets).
More Fish and Veggie Recipes
If you love this salmon teriyaki bowl, I have some other recipes that combine seafood and vegetables! Check out the Coconut Cod with Fennel and Spinach, Healthy Fennel Stew with Shrimp, and Sheet Pan Dill Radishes and Salmon.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Salmon Teriyaki Bowl with Veggies
- 2 cups Instant Pot coconut brown rice - make in advance; follow the link for instructions, stovetop directions included
- 1 cup pickled red onions - make in advance; follow the link for instructions
- 4 3-ounce fillets salmon
- 2 teaspoons toasted sesame seeds
- ¼ cup teriyaki sauce - recommend San-J brand
- 4 cups broccoli florets
- 1 cup shelled edamame
- 1 avocado - pitted and sliced
- I recommend making the coconut brown rice and pickled red onions ahead of time. Follow the instructions for those recipes via the links in the ingredients list.
- When you're reading to make the rest of the ingredients, preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the four salmon fillets skin side down on the foil. Brush the fillets with about two tablespoons of the teriyaki sauce, reserving the rest for later use. Sprinkle the fillets with the sesame seeds.
- Bake the salmon on the center rack of the oven for 13 to 15 minutes until cooked through.
- While the salmon is roasting, fill a large skillet with a few inches of water. Bring to a boil, add the broccoli florets, cover, and steam for 3 to 5 minutes until bright green and crisp-tender. Drain the broccoli and set aside.
- Prepare the edamame according to package directions. Most directions will instruct you to gently boil the shelled edamame. Drain and set aside.
- When the salmon is ready, prepare the bowls. Divide the coconut rice, broccoli, edamame, pickled red onions, and avocado evenly among four bowls. Top each one with a salmon fillet. Drizzle with the rest of the teriyaki sauce. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- The cook and prep times reflect prepping some of the ingredients ahead of time (specifically, the coconut brown rice and pickled onions). If you are prepping everything at the same time, add another 30 minutes or so to the time.
- If you don’t want to make the coconut brown rice, feel free to use plain brown rice and microwaveable/quick-cooking packets to save time.
- Keep leftover ingredients in separate airtight containers in the fridge for up to a few days. Assemble and reheat the bowls when desired. Most ingredients can be reheated in the microwave, but the salmon should be reheated in the oven. Drizzle the fillets with a little olive oil to add moisture, wrap them in foil, and place on a baking sheet. Reheat at 300 degrees F for 15 minutes.
- To make vegetarian, use baked teriyaki tofu steaks or cubes instead of salmon. Or you can omit the salmon, increase the amount of edamame, and add a drizzle of teriyaki sauce for flavor.
Have a great weekend! – Lizzie
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