Teriyaki Salmon Bowl

square crop of teriyaki salmon on rice and cabbage slaw.

5 from 1 vote

This Teriyaki Salmon Bowl is perfect for a weeknight meal. It's easy, quick, and each serving provides a nutritious boost of protein from the salmon, fiber from the vegetables, and complex carbohydrates from the brown rice. A quick homemade teriyaki sauce takes the dish to the next level.

Course Main Course

Cuisine American

Keyword Bowls, salmon, seafood, teriyaki

Prep Time 25

Cook Time 10

Total Time 35

Servings servings

Calories 493kcal

Author Debi

Ingredients

FOR THE ASIAN SLAW:

1½ cups shredded green cabbage
1 cup shredded purple cabbage
½ cup shredded carrots
2 scallions thinly sliced
¼ cup chopped cilantro
1 teaspoon sesame seeds

FOR THE TERIYAKI SAUCE:

¼ cup tamari
¼ cup rice wine vinegar
1 teaspoon hot sauce like Sriracha or Frank's RedHot
1 teaspoon toasted sesame oil
1 tablespoon extra virgin olive oil
3 cloves garlic minced
2 teaspoons minced ginger or 1/2 teaspoon powdered ginger
2 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons cold water

FOR THE BOWLS:

4 salmon filets (about 6 ounces each)
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon high heat oil like grapeseed oil
2 cups cooked brown rice

Instructions

Start the rice cooking.
Mix the cabbages, carrots, scallions, cilantro, and sesame seeds in a medium bowl. Set aside.
1½ cups shredded green cabbage, 1 cup shredded purple cabbage, ½ cup shredded carrots, 2 scallions, ¼ cup chopped cilantro, 1 teaspoon sesame seeds
In a separate small bowl, combine the tamari, rice wine vinegar, hot sauce, sesame oil, olive oil, garlic, ginger, and sugar. Whisk until the sugar is dissolved and the ingredients are well combined.
¼ cup tamari, ¼ cup rice wine vinegar, 1 teaspoon hot sauce , 1 teaspoon toasted sesame oil, 1 tablespoon extra virgin olive oil, 3 cloves garlic, 2 teaspoons minced ginger, 2 tablespoons brown sugar
Remove ¼ cup of the teriyaki sauce and add it to the bowl with the Asian slaw ingredients. Using a fork, mix the sauce and the slaw together thoroughly, then refrigerate until ready to serve.
Pat the salmon dry with paper towel, and sprinkle the salt and pepper over the fish.
4 salmon filets , 1 teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
Heat a large cast iron skillet over medium heat and add the oil. Carefully swirl the oil to coat the pan and carefully add the fillets skin side up. Don't overcrowd the pan, cook in 2 batches if necessary. Don't disturb the fillets while they cook.
1 tablespoon high heat oil
Cook for 3 minutes, then flip the salmon skin side down using a spatula and cook for another 2 to 3 minutes. Cooking time may need to be adjusted depending on the thickness of your fillets.
When the salmon is finished cooking, remove the fillets from the skillet. The salmon should easily detach from the skin in the pan. Place on a plate while you make the teriyaki sauce.
Place the remaining teriyaki sauce in a small saucepan and set over medium heat. In a small bowl, combine the cornstarch and the cold water and stir until dissolved. Add the cornstarch mixture to the saucepan with the warmed sauce. Whisk constantly until well combined and the sauce thickens and coats a spoon, then remove from the heat. If it becomes too thick, add some water to thin it out.
1 tablespoon cornstarch, 2 tablespoons cold water
To assemble the bowls, add a portion of the rice, slaw, and a fillet of salmon into each bowl. Spoon the sauce over the fillet of salmon and serve. Garnish with additional sesame seeds and cilantro if desired.
2 cups cooked brown rice

Notes

The salmon can also be cooked in the air fryer. Check out my instructions for how to cook salmon in the air fryer.

To determine if fish is cooked thoroughly, purchase an instant read thermometer. Insert the thermometer into the thickest part of the fish. The internal cooking temperature should read 140° to 145°F.

If you don't have a thermometer or are unable to purchase one, you can determine if fish is cooked thoroughly without a thermometer, insert a fork into the thickest section of the fillet and twist gently. If the fish flakes easily and has lost its translucent appearance, the fish is thoroughly cooked.

Garnish with additional sesame seeds and cilantro if desired.

This recipe is great for meal prep. Here are a couple of tips. Make and store everything separately in airtight containers in the fridge. Keep the slaw without the dressing in a ziptop bag. The salmon can be cooked and served cold from the fridge (I love it that way!). Assemble it all when you’re ready to eat. Use everything up within 3 days for best freshness.

Of course, I do think these are best hot and fresh right after making them.

To reheat leftovers, place them in a microwave-safe meal prep container and in the microwave and cover with a damp paper towel. Microwave on medium power for 1 to 2 minutes, until heated.

Nutrition