These 30-minute teriyaki salmon bowls layer caramelized salmon bites, a crisp cucumber edamame salad, and avocado over rice, all drizzled with a homemade teriyaki glaze.

Teriyaki salmon rice bowl with cucumber, edamame, avocado, green onions and sesame seeds.

This post may contain affiliate links. Read disclosure policy.

Easy 30 Minute Teriyaki Salmon Bowl Dinner

When I want a dinner that feels fresh but still fills everyone up, these teriyaki salmon bowls are it. Cubing the salmon is the trick here, just like my pan seared salmon bites. They soak up the marinade fast and come out of the broiler golden on the edges in under 10 minutes.

My favorite part is that one homemade teriyaki sauce does all the work. Half becomes the marinade, and the other half thickens into a sticky glaze you drizzle over the finished bowls.

XO - Jamielyn

Ingredient Notes

Ingredients for teriyaki salmon bowls, including fresh salmon, rice, avocado, cucumbers, edamame, green onions and homemade teriyaki glaze.

Find the full printable recipe with specific measurements below.

  • Salmon: You’ll need about 1 ½ pounds with the skin removed. Fresh or thawed frozen salmon both work, just pat it dry before cubing so the marinade sticks.
  • Coconut aminos: This is the naturally gluten-free base of the teriyaki sauce. It’s a little sweeter and less salty than soy sauce, but you can swap in low sodium soy sauce or tamari if that’s what you have.
  • Honey: Adds the sweetness that helps the salmon caramelize under the broiler.
  • Fresh ginger: Grated fresh ginger makes the sauce. I don’t recommend swapping ground ginger here.
  • Cornstarch: This is what thickens the reserved sauce into a glaze, so don’t skip it.
  • Rice vinegar and sesame oil: These two pull double duty, once in the teriyaki sauce and again as the quick dressing for the cucumber salad. Don’t skip the sesame oil, it adds big flavor.
  • Mini cucumbers: Persian or English cucumbers work too. They stay crisp and don’t need peeling or seeding.
  • Edamame: Frozen shelled edamame is the easy route. Cook it, cool it, and toss it in.
  • Jasmine rice: Any cooked rice works in a teriyaki salmon bowl, so use what you like or what’s already in the fridge.

How to Make Teriyaki Salmon Bowls

Start by turning on the broiler and lining a baking sheet with parchment paper. If your oven has a low and high setting, go with high.

While it heats, remove the skin from the salmon and cut it into cubes. Try to keep them about the same size so they cook evenly, then place them in a medium mixing bowl.

Homemade teriyaki sauce whisked with ginger and seasonings in a glass measuring cup.
Homemade teriyaki marinade being poured over cubed salmon in a glass bowl.

In a small bowl or glass measuring cup, whisk together the coconut aminos, honey, rice vinegar, sesame oil, lime juice, grated ginger, and garlic powder.

Pour half of the sauce over the salmon and let it marinate for about 5 minutes. That’s really all it needs since the cubes soak it up fast. Whisk the cornstarch into the remaining sauce and set it aside for the glaze.

Cucumber and edamame salad with sliced green onions in a glass mixing bowl.
Broiled teriyaki salmon bites on a parchment-lined baking sheet.

While the salmon marinates, toss the sliced cucumbers, edamame, and green onion in a bowl with the rice vinegar and sesame oil. This little salad is what keeps the bowls tasting fresh, so don’t skip it.

Spread the marinated salmon cubes evenly across the prepared baking sheet and broil for 7 to 8 minutes, until the edges turn golden. Keep an eye on them near the end since every broiler runs a little different

Thickened teriyaki glaze being whisked in a saucepan on the stovetop.
Teriyaki glaze being spooned over broiled salmon bites in a bowl with white rice, diced avocado, cucumber slices, and edamame.

While the salmon broils, pour the reserved sauce into a saucepan over medium high heat and whisk until it thickens into a glaze. It only takes a few minutes, so stay close.

To build a teriyaki salmon bowl, start with a scoop of rice, then pile on the salmon, cucumber salad, and avocado. Drizzle glaze over the top and finish with sesame seeds and sliced green onion.

Air fryer salmon option: Place the marinated salmon cubes in a single layer in the air fryer basket, working in batches if needed. Cook at 400°F for 6 to 8 minutes, gently shaking the basket halfway through, until the edges are golden. The honey in the marinade can stick, so a quick spray of oil on the basket helps.

Recipe Tips

  • Don’t overcrowd the pan. Give the salmon cubes a little space on the baking sheet so they caramelize instead of steaming.
  • Don’t marinate too long. The lime juice will start to break down the salmon if it sits much past 15 minutes, so 5 minutes really is the sweet spot.
  • Swap the protein. Cubed chicken breast or shrimp work with the same sauce, just adjust the broil time.
  • Change up the veggies. Shredded carrots, snap peas, or thinly sliced cabbage are easy additions to the cucumber salad.

Meal Prep

These Asian-inspired teriyaki salmon bowls are a great candidate for meal prep since everything holds up well on its own. Cook the rice, broil the salmon, and mix the salad ahead of time, then keep each component in its own container in the fridge. The glaze can be made ahead too, just rewarm it gently so it loosens back up.

When it’s time to eat, warm the rice and salmon, then build your bowl with the cold cucumber salad on top. Wait to slice the avocado until right before serving so it stays fresh. It makes such an easy lunch or busy weeknight dinner!

Close-up of tender teriyaki salmon bites glazed with sauce and sprinkled with sesame seeds over rice.

Love teriyaki? Try these other favorites including baked teriyaki chicken bowls, teriyaki chicken casserole and teriyaki chicken meatballs.

More Salmon Recipes

See all
See all
Teriyaki salmon rice bowl with cucumber, edamame, avocado, green onions and sesame seeds.

Teriyaki Salmon Bowls

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Teriyaki salmon bowls made with cubed salmon marinated in homemade teriyaki sauce, broiled until golden, and served over rice with cucumber salad and avocado.
Print Pin This! Rate

Video

Ingredients 

For Salmon and Teriyaki Sauce

  • 1 ½ pounds salmon
  • ½ cup coconut aminos
  • 3 Tablespoons honey
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon sesame oil
  • 1-2 Tablespoons lime juice , juice of 1 lime
  • 1 Tablespoon fresh ginger , grated
  • 2 teaspoons garlic powder
  • 1 Tablespoon cornstarch

Salad

  • 4 mini cucumbers , sliced
  • 1 cup shelled edamame , cooked and cooled
  • 2 green onions , thinly sliced
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sesame oil

Assembly

  • 3 cups jasmine rice , cooked
  • 1 avocado , chopped

Garnish: sesame seeds, sliced green onion

Instructions

  • Prep: Turn the oven broiler on and line a baking sheet with parchment paper.
  • Salmon: Remove skin from the salmon and cut into cubes. Place the cubes into a medium sized mixing bowl and set aside.
  • Make teriyaki sauce: To a small bowl or glass measuring cup add the 1/2 cup coconut aminos, 3 Tablespoons honey, 1 Tablespoon rice vinegar, 1 Tablespoon sesame oil, 1-2 Tablespoons lime juice, 1 Tablespoon grated ginger, and 2 teaspoons garlic powder. Whisk to combine.
  • Marinate salmon: Pour half of the teriyaki sauce over the salmon cubes and allow them to marinate for about 5 minutes. To the remaining teriyaki mixture add 1 Tablespoon of cornstarch and whisk until combined, then set aside.
  • Make salad: While the salmon is in the marinade, prepare the salad. To a medium sized mixing bowl add the sliced cucumbers, edamame, & green onion. Drizzle 2 Tablespoons rice vinegar and 2 teaspoons sesame oil over the top and toss to combine. Set aside.
  • Broil salmon: Transfer the marinated salmon cubes to the prepared baking sheet, placing them evenly across the pan.  Place the baking sheet in the oven and broil for 7-8 minutes or until golden.  When done, remove from the oven and set aside until ready to assemble the bowls.
  • Teriyaki glaze: While the salmon is broiling, make the glaze.  Pour the reserved teriyaki mixture into a saucepan and heat over medium-high heat until it begins to thicken, whisking the entire time.  Remove from heat and allow it to cool briefly.
  • To assemble the bowls: add a scoop of cooked rice to a serving bowl, then top with the broiled salmon cubes, a serving of the cucumber salad, and the chopped avocado.  Drizzle the salmon with the prepared teriyaki glaze and garnish with sesame seeds and sliced green onion if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

You can also use my easy homemade teriyaki sauce.
Some ovens have a low and high broiler setting, use the high setting.
Storage: Once assembled serving immediately. Store bowl ingredients separate in an airtight container up to 3 days.

Nutrition

Calories: 1064kcal, Carbohydrates: 154g, Protein: 51g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Cholesterol: 94mg, Sodium: 773mg, Potassium: 1899mg, Fiber: 9g, Sugar: 20g, Vitamin A: 518IU, Vitamin C: 16mg, Calcium: 152mg, Iron: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.