Get ready to savor the irresistible fusion of flavors in my Teriyaki Salmon Bowl recipe! This mouthwatering delight combines perfectly seared salmon with a savory sweet teriyaki sauce made from all-natural ingredients and no additives. The best part? You can whip up this authentic Japanese-style teriyaki dish in just 10 minutes, right in the comfort of your own kitchen!
Table of Contents
Why I Love This Recipe
My Teriyaki Salmon Bowl recipe is an authentic version of the Japanese classic that brings together the goodness of boneless salmon fillets, a homemade teriyaki sauce, all severed over a bed of rice. It’s a satisfying main course that boasts the perfect balance of sweet and savory flavors, offering a true taste of Japanese-style teriyaki!
What’s more, I use the same Homemade Teriyaki Sauce featured in my Chicken Teriyaki, Beef Teriyaki Salad and Baked Teriyaki Yellowtail recipes to make this Japanese inspired bowl dish! So, you can prepare extra teriyaki sauce and try those delicious dishes next! But for now, get ready to savor the irresistible fusion of flavors in my Teriyaki Salmon Bowl!
Ingredients
Ingredients
- Salmon – boneless salmon fillets.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Green Onion – finely chopped green onion scallions.
- Rice – rice of choice.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Thickener – corn starch slurry or thickener of choice.
- Toasted Sesame Seeds – optional garnish.
Additional Toppings
Customize your bowl with a selection of fresh vegetables like Edamame, Broccoli, Tomatoes, Cucumbers, Carrots, and Avocado. Add these nutritious and flavorful ingredients to personalize your meal to your liking.
🍶 Mirin Note
While Mirin is a traditional ingredient in teriyaki sauce, this recipe accommodates for the potential unavailability of mirin in certain locations by adjusting the ratio of Japanese sake and sweetener.
🍣 Salmon Note
Fresh boneless and skinless salmon fillets are the top choice for optimal flavor and texture. If using frozen salmon fillets, make sure to thaw them and pat dry properly before cooking.
Directions
Step 1 Pat dry salmon fillets with paper towel and season with salt and black pepper.
Step 2 Prepare teriyaki sauce by combining soy sauce, Japanese sake, sweetener, and thickener in a saucepan. Simmer until thickened.
🥄 Corn Starch Pro Tip
If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.
Step 3 Sear salmon fillets in a skillet coated with oil for 1.5-2.5 minutes per side on medium-high heat.
Step 4 Transfer salmon fillets on top of a bowl of rice, add desired add-ins and green onions, and drizzle teriyaki sauce on top.
💡 Teriyaki Sauce Meal Prep Tip
For convenience, Prepare a Batch of teriyaki sauce and store it in an airtight container in the fridge, where it can last for up to 14 days.
Paring Recommendations
A bowl of protein-packed Egg Drop Miso Soup adds depth and richness to your meal, with its umami flavors and comforting warmth. To balance the flavors, a green salad tossed with some Japanese Ginger Dressing brings a refreshing touch with to your salmon bowl for a complete and nutritious meal.
Frequently Asked Questions
How do I defrost frozen salmon properly?
To defrost frozen salmon properly, you can either place it in the fridge overnight for a slow thaw, or if you're in a hurry, submerge the sealed salmon in a ziplock bag under room temperature water for 10-15 minutes.
What type of sweetener should I use in the teriyaki sauce?
It's best to use either sugar or a sugar substitute in the teriyaki sauce.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. The dish will stay fresh for 3 to 5 days. When you’re ready to enjoy it again, simply reheat in the microwave until warmed through.
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Watch How To Make It
Teriyaki Salmon Bowl
Ingredients
Salmon
- 1/2 lbs Salmon
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1/2 Stalk Green Onion
- 2 Cup Rice
Sauce
- 1/4 Cup Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum or thickener of choice
- 1/8 tsp Toasted Sesame Seed optional
Instructions
- Gather all the ingredients.
- Pat down any liquid from salmon with a paper towel, sprinkle salt and black pepper evenly on both sides of the fillet, and cut into 2 vertical slices ~2 inch width.
- Finely chop green onions and set aside.
- In a sauce pan, add Japanese sake, sweetener, soy sauce and bring to boil. Once boiling, reduce heat to med-low heat, add in thickener of choice and mix until dissolved and thickened. Once thickened, remove from heat, sprinkle in optional toasted sesame seed and set aside.
- Add neutral cooking oil to a new fry pan and bring up to heat. Once up to heat, reduce heat to medium-high, carefully place salmon cuts into the pan and cook for 1.5-2.5 minutes. Next, flip and cook the other side for 1-2 minutes until meat easily flakes off.
- Transfer cooked salmon onto bowl of rice, place in add-ins, top with teriyaki sauce and green onions.
Nutrition
