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Quick Flavorful Teriyaki Salmon Bowl Recipe Perfect for Busy Weeknights

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A quick and flavorful teriyaki salmon bowl with edamame and avocado, ready in under 15 minutes. Perfect for busy weeknights, this recipe balances sweet, savory, and fresh flavors for a satisfying meal.

Ingredients

Scale
  • Salmon fillets (skin-on, about 6 oz / 170 g each)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon fresh garlic, minced (about 1 clove)
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 1 cup cooked jasmine or brown rice (185 g)
  • ½ cup shelled edamame beans (about 75 g; frozen is fine)
  • Half a medium ripe avocado, sliced
  • 1 stalk green onions, thinly sliced
  • Toasted sesame seeds (for garnish)
  • Optional: Pickled ginger or a drizzle of sriracha for a spicy kick

Instructions

  1. Prepare the rice: Cook 1 cup (185 g) of jasmine or brown rice according to package instructions (about 10-15 minutes). Keep warm.
  2. Make the teriyaki sauce: In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar or honey, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 teaspoon toasted sesame oil. Set aside.
  3. Cook the salmon: Heat a non-stick or cast iron skillet over medium-high heat. Place salmon fillets skin-side down and cook for about 4 minutes until skin is crispy and lifts easily. Flip fillets, reduce heat to medium, pour teriyaki sauce over salmon, and simmer for 3-4 minutes, spooning sauce over the top occasionally until salmon is cooked through but still tender (internal temp around 125°F / 52°C).
  4. Prepare the edamame: While salmon cooks, steam or microwave ½ cup shelled edamame for about 3 minutes until heated through. Add a pinch of salt if desired.
  5. Assemble the bowl: Spoon cooked rice into bowls, top with edamame, sliced avocado, and teriyaki salmon. Drizzle any remaining sauce from the pan over the bowl.
  6. Garnish and serve: Sprinkle with toasted sesame seeds and thinly sliced green onions. Optionally add pickled ginger or sriracha. Serve immediately while warm.

Notes

Let salmon sit at room temperature for 15 minutes before cooking for even cooking. Avoid overcrowding the pan to get crispy skin. Use a timer to flip salmon once halfway through cooking. Simmer sauce gently to avoid burning sugar. Adjust sauce sweetness or saltiness to taste. For thicker sauce, add 1 teaspoon cornstarch mixed with cold water and simmer briefly. Use wild-caught salmon for better taste and sustainability. For gluten-free, substitute soy sauce with tamari. For vegan option, use pan-fried tofu instead of salmon.

Nutrition

Keywords: teriyaki salmon bowl, quick dinner, easy salmon recipe, weeknight meal, healthy salmon bowl, edamame, avocado, Japanese cuisine

Find it online: https://freshforkful.com/quick-flavorful-teriyaki-salmon-bowl-recipe-perfect-for-busy-weeknights/