Seafood · 35 minutes
Teriyaki Salmon Bowls
I love salmon! In this dish the salmon glazes right in the pan with a good bottled teriyaki, the rice cooks in bone broth for extra protein and flavor, and creamy avocado and edamame round it out into a bowl that feels balanced!
Why You'll Love This
- •High in protein
- •Ready in 30 minutes!
- •Meal prep friendly
Ingredients
Salmon Fillets
Four fillets, about one per bowl. Skin on or off is up to you, skin on crisps nicely in the pan. Fresh or thawed from frozen both work, just pat them very dry so they sear instead of steam.
Jasmine Rice
I prefer jasmine, but any long grain rice works here. Basmati cooks up similarly, just keep the liquid ratio the same.
Bone Broth
Cooking the rice in broth instead of water is what gives it that extra savory depth and a little protein boost. Regular broth is a fine swap if that is what you have.
Teriyaki Sauce
Feel free to make your own otherwise a good bottled teriyaki works! Use about three quarters to glaze the salmon and save the rest to drizzle at the end.
Storage
Store the components separately if you can, the salmon and rice keep in airtight containers in the fridge for up to three days. This one is best fresh and does not freeze especially well once assembled
Related Recipes
25 minPasta
Creamy Orzo Shrimp
20 minSeafood
Boursin Shrimp Asparagus Tortellini
15 minBreakfast
Soft Boiled Eggs Tuna Salad
30 minMain Dishes
Honey salmon rice bowls
15 minMain Dishes
Shrimp Noodle Bowl
20 minMain Dishes
Parmesan Rice and Shrimp Bowls
20 minSeafood
Mango Pineapple Cod with Coconut Rice
25 minMain Dishes
Shrimp Parmesan Butter Pasta
10 minMain Dishes
Harissa Shrimp
17 minAppetizers
Brown butter sardine toast with whipped goat cheese, sage & fig jam
40 minPasta
Butternut Squash Salmon Spaghetti
20 minPasta
Shrimp tomato pasta
Teriyaki Salmon Bowls
5 min
PREP
30 min
COOK
35 min
TOTAL
4 servings
SERVINGS
Ingredients
Instructions
- 1
Rinse and drain the rice. Add it to a pot with the bone broth and water, and cook until the rice is done.
- 2
Pat the salmon fillets dry and season both sides with salt and pepper.
- 3
In a large pan, heat a little olive oil over medium heat and add the salmon. Cook a few minutes per side. After the first flip, spoon about three quarters of the teriyaki sauce over the salmon and let it glaze.
- 4
Cook the edamame on the stove or in the microwave.
- 5
Build the bowls: rice, edamame, and salmon, topped with avocado and a drizzle of the remaining teriyaki sauce.
More Recipes You'll Love
Keep the inspiration going
40 minPasta
Butternut Squash Salmon Spaghetti
20 minSeafood
Mango Pineapple Cod with Coconut Rice
17 minAppetizers
Brown butter sardine toast with whipped goat cheese, sage & fig jam
20 minPasta
Shrimp tomato pasta
10 minMain Dishes
Harissa Shrimp
20 minSeafood
Boursin Shrimp Asparagus Tortellini
20 minMain Dishes
Parmesan Rice and Shrimp Bowls
25 minMain Dishes
Shrimp Parmesan Butter Pasta
New recipes, straight to your inbox. Every Thursday.
Join home cooks who get new dishes every week. No spam.