These Teriyaki Salmon Bowls are such an easy weeknight dinner recipe that’s as delicious as it is simple! Full of nourishing ingredients and mouthwatering air fryer salmon, this flavor-packed bowl is absolute perfection. It’s fully customizable too, so this is a dinner everyone will love!
Why You’ll Love These Teriyaki Salmon Bowls
Tired of cooking & thinking up meals? These Teriyaki Salmon Bowls are about to become your new best friend. They contain protein, fat, carbs, and veggies, so you have everything you need all in one!
Plus, this is a little bit of a “kitchen sink” meal in the sense that you can swap out ingredients for whatever you have on hand, it’ll still be delicious.
It’s so simple: marinate your salmon & air fry it, chop & stir fry some veggies, and then serve it all over rice. This meal is so satisfying and flavorful that I can guarantee it’ll make its way into your weekly dinner rotation.
Looking for more dinner bowl recipe inspiration? Try a Salmon Quinoa Bowl, Edamame Bowl, or a yummy vegetarian Spring Roll in a Bowl recipe.
Ingredients
Today I’m going to share my favorite combination of ingredients and flavors to give you a framework for the perfect bowl, but feel free to make swaps based on your own preferences.
- Salmon
- Teriyaki sauce
- White rice – cooked
- Kitchen staples: Olive Oil, garlic powder, kosher Salt
- Baby bok choy
- Persian cucumbers
- Avocado
- Green Onions
- Sesame Seeds
How To Make Teriyaki Salmon
Step 1: Prep & Marinate Salmon
Remove the salmon skin carefully (if it’s still attached) and cut it into 1-1.5-inch cubes. Place the cubes into a medium-sized mixing bowl and gently toss them with ½ cup teriyaki sauce (reserve the other half for after cooking). Cover the bowl and let the salmon marinate for 30-60 minutes in the fridge.
Step 2: Cook Bok Coy
Cut the bok choy into quarters or halves. Heat a skillet with olive oil on medium-high heat. Add in the bok choy and sprinkle it with garlic powder and kosher salt, then stir it together. Cook your bok choy for 2-3 minutes or until it’s tender. Keep it warm until you’re ready to serve.
Step 3: Preheat & Air Fry
Preheat the air fryer or oven to 400°F and bake the salmon for 8-10 minutes in the air fryer.
Note: You can also cook your salmon on a sheet pan in the oven. Heat to 400°F and cook for 8-10 minutes.
Step 4: Add More Teriyaki
Remove the salmon and drizzle it with the remaining half of the teriyaki sauce.
Step 5: Assemble Bowls
Add rice to four bowls evenly. Top each rice portion with a portion of teriyaki salmon, cucumbers, avocado, green onions, and sesame seeds. Enjoy!
FAQs
The difference is simply in when it was harvested! Baby bok choy was harvested earlier, which makes it smaller and a touch sweeter in taste.
You can eat the whole thing! The green part will be leafier while the whiter parts will be crunchier, but the whole thing is delicious.
You only need 20-30 minutes if you’re in a hurry, but I find the sweet spot to be between 45-60 minutes. I wouldn’t go much longer than that because the salmon can get mushy.
Recipe Tips & Variations
- This meal is pretty one and done! You don’t need sides because the protein, carbs, fat, and veggies are all in one bowl. However, you do need a cocktail! Try this Matcha Martini or Pina Colada Mocktail.
- As I mentioned, this bowl is customizable! Swap out bok choy for broccoli if you want! Add carrots, edamame, corn, etc. Whatever you think will taste good works in this teriyaki bowl.
- Tired of salmon? Swap it for teriyaki chicken!
- If you want this bowl to be completely plant-based, swap the salmon for teriyaki marinated tofu.
- Want to use a different flavor profile? Swap the marinade for your favorite. Tandoori, cilantro lime, honey mustard, etc.
- And once your bowl is full of everything you love, don’t forget to drizzle it with some more sauce! Make that flavor pop!
More Salmon Dinners You’ll Love
- Air Fryer Lemon Pepper Salmon
- Mediterranean Salmon
- Salmon and Leek Risotto
- Cedar Plank Salmon
- Salmon Stir Fry
If you make these Teriyaki Salmon Bowls, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the Everyday Elizabeth community!
Teriyaki Salmon Bowls
ingredients
- 1.5 lb salmon skin removed, cubed
- 1 cup teriyaki sauce
- 2.5 cups white rice cooked
- 2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- 4 baby bok choys
- 1 cup persian cucumbers chopped
- 1 avocado sliced
- 4 green onions finely chopped
- Sesame seeds
instructions
- Remove salmon skin carefully if still attached and cut into 1-1.5 inch cubes. Place into a medium mixing bowl and gently toss with ½ cup teriyaki sauce (reserve the other half for after cooking). Cover and let the salmon marinate for 30-60 minutes.
- Cut the bok choy into quarters or halves. Heat a skillet with olive oil on medium high heat. Add in the bok choy. Sprinkle with garlic powder and kosher salt and stir together. Cook for 2-3 minutes or until tender. Keep warm.
- Preheat the air fryer or oven to 400 F.
- Bake the salmon for 8-10 minutes in the air fryer or on a sheet pan in the oven for 8-10 minutes.
- Remove the salmon and drizzle with the remaining half of the teriyaki sauce.
- Add rice to four bowls evenly. Top each rice portion with a portion of teriyaki salmon, cucumbers, avocado, green onions and sesame seeds.
notes
Nutrition
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