Quick Teriyaki Salmon Rice Bowls
A fast and flavorful 15-minute dinner featuring crispy seared salmon glazed with a homemade teriyaki sauce, served over fragrant rice and fresh vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 4 salmon fillets (6-ounce / 170g each), skin-on
- 2 cups cooked white or brown rice (jasmine or basmati preferred)
- 1/3 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Vegetables (optional): steamed broccoli, shredded carrots, or snap peas
Instructions
- Rinse 1 cup of rice under cold water until water runs clear. Combine with 1 1/2 cups water in a saucepan or rice cooker. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- In a mixing bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic until well combined. Set aside.
- Heat a non-stick or cast iron skillet over medium-high heat. Add a tablespoon of oil (canola or vegetable).
- Pat salmon fillets dry with paper towels. Place skin-side down in the hot pan. Cook for about 4 minutes without moving to get crispy skin. Flip and cook for another 3 minutes until nearly cooked through.
- Pour half of the teriyaki sauce over the salmon in the pan. Let it bubble and thicken for 1-2 minutes, spooning over fillets to coat evenly. Watch to avoid burning the honey.
- While salmon cooks, steam chosen vegetables until crisp-tender (about 3 minutes) or sauté quickly with a pinch of salt.
- Divide cooked rice among four bowls. Top each with a salmon fillet, drizzle with remaining teriyaki sauce, and arrange vegetables on the side.
- Sprinkle sliced green onions and toasted sesame seeds over everything. Serve immediately.
Notes
Pat salmon dry before cooking for crispy skin. Control heat when glazing to avoid burning honey. If sauce thickens too much, add a splash of water to loosen. Leftovers keep well refrigerated for up to 2 days; reheat gently and add water or soy sauce to loosen sauce.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 425
- Sugar: 10
- Sodium: 900
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: teriyaki salmon, quick dinner, salmon rice bowl, easy weeknight meal, healthy salmon recipe, 15 minute dinner