Teriyaki Salmon Bowls

a bowl full of teriyaki salmon, cucumber, baby bok choy, avocado, and rice

5 from 1 vote

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!

Course Dinner, Main Course

Cuisine American

Keyword rice bowls, salmon, salmon bowl, teriyaki

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 851kcal

Author Elizabeth Van Lierde

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

Oven-Baked Salmon: Bake the salmon in the oven at 400°F for 8-10 minutes.

Nutrition