These salmon rice bowls will be your new favorite easy weeknight dinner! They have fluffy rice and crispy teriyaki salmon bites topped with edamame, crispy broccoli, avocado, and cucumbers with a tangy honey garlic dressing! They're delicious, healthy, and super easy to make!
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Why You'll Love These Rice Bowls
- These rice bowls come together in less than 45 minutes (30 if you don't count the marinating time) for an easy weeknight meal!
- You can prep all the different parts ahead of time for an easy lunch and everyone can choose their favorite toppings to build their own salmon bowl!
- These salmon rice bowls are super filling and packed with protein and fiber!
- The teriyaki inspired honey garlic sauce is easy, delicious, and made with pantry staples.
You might also like these chicken burrito bowls or these Greek chicken bowls!
Ingredient Notes
You just need a few ingredients to make these easy teriyaki salmon rice bowls!
- Salmon - You want about 4 ounces of salmon per person (ideally skinless so that you don't have to remove it yourself). Frozen salmon will work, just be sure to let it thaw prior to marinating.
- Marinade - The honey garlic salmon marinade is just a simple version of a teriyaki sauce. With soy sauce, honey, and garlic it has the perfect sweet and savory flavor!
- Broccoli - This is optional, but I love making some crispy broccoli (or broccolini) to throw on top. You could also do crispy cauliflower, brussels sprouts, or shiitake mushrooms!
- Rice - Any type of rice or grain works great as a base for these salmon bowls! I'm partial to jasmine rice, but brown rice, sushi rice, quinoa, farro, or riced cauliflower are all good choices!
- Toppings - You can top these salmon bowls with whatever you want! I usually do sliced cucumbers, edamame, avocado, and green onions.
The complete list of ingredients and amounts is located in the recipe card below.
More Topping Suggestions
- Sesame seeds
- Pickled carrots or red onion
- Sliced radishes
- Steamed bok choy
- Crispy shiitake mushrooms
- Diced mango or pineapple
- Shredded cabbage
- Seaweed
- Spicy mayo
How to Make Salmon Rice Bowls
Remove the skin from the salmon and cut into 2 inch bite-sized chunks.
In a large bowl, whisk together the ingredients for the honey garlic salmon marinade. Set aside about 1 tablespoon of the marinade to toss with the broccoli.
Then add in the salmon chunks, cover and marinate for 15-30 minutes.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a small bowl, toss the broccoli with the 1 tablespoon of marinade that you set aside.
Then arrange the marinated salmon pieces and broccoli on the lined baking sheet.
Bake at 425°F for 10-15 minutes or until the salmon is cooked through and the broccoli is crispy. If desired, you can turn on the broiler for 1-3 minutes at the end for extra crispiness.
Remove from the oven and let cool slightly.
Whisk together the ingredients for the dressing and then assemble the salmon rice bowls!
Place the rice into the bowl, then layer with the teriyaki salmon, crispy broccoli, sliced cucumbers, edamame avocado, etc.
Then drizzle with a little bit of the dressing and garnish with green onions, cilantro, and sesame seeds!
If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!
Recipe FAQ's
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the rice and salmon in the microwave for 1-2 minutes, then add all the veggies on top!
You don't want to marinate fish for too long or it will start to break down. 15-30 minutes is ideal but you can marinate the salmon for maximum of an hour.
The only ingredient in these rice bowls that might contain gluten, is the soy sauce. So you can easily use a gluten-free soy sauce or coconut aminos for a fully gluten-free meal!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Salmon Rice Bowls
Special Equipment
Ingredients
Honey Garlic Salmon
- 8 ounces salmon, cut into cubes
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced or pressed
- 2 teaspoons toasted sesame oil
- 2 teaspoons lime juice
- 1 ½ cups broccoli , optional
Dressing
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic, minced or pressed
- 1 tablespoon toasted sesame oil
- 1 teaspoon lime juice
- 2 tablespoons cilantro
- 2 tablespoons green onions, diced
Serve With
- 2 cups jasmine rice, cooked
- ½ cup cucumber , sliced
- 1 avocado, sliced
- ½ cup edamame
- green onion, sliced
- cilantro, optional
- sesame seeds, optional
- spicy mayo, optional
- seaweed , optional
Instructions
Marinate Salmon
- Remove the skin from the salmon and cut into 2 inch bite-sized chunks.
- In a large bowl, whisk together the ingredients for the marinade (soy sauce, sesame oil, honey, garlic, and lime juice). Set aside about 1 tablespoon of the marinade to toss with the broccoli.
- Then add in the salmon chunks, cover and marinate for 15-30 minutes.
Cook Salmon
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, toss the broccoli with the 1 tablespoon of marinade that you set aside.
- Then arrange the marinated salmon pieces and broccoli on the lined baking sheet.
- Bake at 425°F for 10-15 minutes or until the salmon is cooked through and the broccoli is crispy. If desired, you can turn on the broiler for 1-3 minutes at the end for extra crispiness.
- Remove from the oven and let cool slightly.
Assembly
- In a small bowl, whisk together the ingredients for the dressing (soy sauce, honey, rice vinegar, garlic, sesame oil, lime juice, cilantro, and green onions).
- Place the rice into the bowl, then layer with the teriyaki salmon, crispy broccoli, sliced cucumbers, edamame avocado, etc.
- Then drizzle with a little bit of the dressing and garnish with green onions, cilantro, and sesame seeds!
- If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brianna says
I used whatever veggies on hand and sautéed them, and then I air fried the salmon bites at 395 for 8min mixing half way through. Yummy!!
Angela says
This was excellent - I used forbidden rice….just to get some diversity in my diet and hopefully aim for more keto friendly. I would make again….and with white rice as shown.