15-Minute Teriyaki Salmon Bowls

Name: 15-Minute Teriyaki Salmon Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 ½ Pounds Salmon (cut into cubes - I like to cut the skin off, but that is optional (I ask the butcher to do it!)⁣); ½ Cup Coconut Aminos (gives it that sweetness!⁣); 2 Teaspoons Toasted Sesame Oil; 2 Tablespoons Honey; 1 Lime (juiced⁣); 1 Tablespoon Freshly Grated Ginger (I just use ginger paste⁣); 2 Teaspoons Garlic Powder; 4 Persian Cucumbers (sliced⁣); 1 Avocado (chopped⁣); 1 Bunch Scallions (finely sliced⁣); 2 Teaspoons Toasted Sesame Oil; 2-3 Tablespoons Rice Vinegar; 1 Tablespoon Sesame Seeds; ½ Teaspoon Kosher Salt; 2 Cups Cooked Jasmine Rice; 1 Bunch Chives (chopped⁣)

If you’re on the hunt for a weeknight dinner that is quick, easy, and absolutely packed with flavor, then look no further—I’ve got the perfect dish for you with these 15-Minute Teriyaki Salmon Bowls with cucumber avocado salad. It is packed with tender, broiled salmon that’s coated in a sweet and savory teriyaki marinade, served over fluffy jasmine rice, and topped with the most refreshing cucumber avocado salad. If you love quick, easy, and delicious meals, you’ll want to make this one on repeat.

A bowl filled with white rice, glazed salmon chunks, sliced cucumbers, and chopped green onions, garnished with sesame seeds. Fresh cucumber slices and sesame seeds are visible in the background.

Friends, I have to be honest with you. I made these Teriyaki Salmon Bowls every single night this week and there is no end in sight. I’m not even a little bit sorry about it. If you’ve been following along on Instagram, then you already know that I have been completely and utterly obsessed with this recipe. It comes together in just 15 minutes, making it the perfect solution for those busy weeknights when you need dinner on the table fast. The secret is broiling the salmon instead of pan-frying it. Not only does broiling save you time, but it also gives the outside of the salmon that beautiful, golden, slightly crispy crust while keeping the center perfectly soft and tender. It’s a total game-changer, and I promise you’ll love it.

The teriyaki marinade is phenomenal too—it’s made with coconut aminos, honey, sesame oil, lime juice, freshly grated ginger, and garlic powder. It’s sweet, savory, and just a little bit tangy. Coconut aminos are my go-to here because they give the salmon that beautiful sweetness that is the hallmark of a great teriyaki dish. I only let the salmon sit in the marinade for 3-4 minutes — that’s all you need for the flavors to really soak in!

And, of course, you can’t forget about the cucumber avocado salad. Plus, it takes about five minutes to throw together, which means that you can make it while the salmon is in the oven. Dinner is truly that easy! If you need to save even more time, here’s my favorite shortcut: buy frozen jasmine rice and microwave it. That’s what I do! It tastes just as good and cuts your prep time down significantly.

A flat lay of fresh poke bowl ingredients on a green tiled surface, including cubed raw salmon, rice, cucumbers, avocado, lime, ginger, chives, green onions, sesame seeds, honey, and various sauces in bowls. — To make these, you’ll need salmon, coconut aminos, honey, toasted sesame oil, lime, ginger, garlic powder, Persian cucumbers, avocado, scallions, rice vinegar, sesame seeds, jasmine rice, and chives.

A hand pours soy sauce over cubed raw salmon in a bowl, surrounded by rice, sliced cucumber, avocado, ginger, sesame seeds, honey, a squeezed lime, and spicy sauce on a green tiled surface. — To make these, you’ll need salmon, coconut aminos, honey, toasted sesame oil, lime, ginger, garlic powder, Persian cucumbers, avocado, scallions, rice vinegar, sesame seeds, jasmine rice, and chives.

What You Need to Make These 15-Minute Teriyaki Salmon Bowls

Salmon: I like to cut mine into cubes with the skin removed, but that’s totally optional. Pro tip: ask your butcher at the grocery store to do it for you and save yourself the effort!
Coconut Aminos: Coconut aminos are the base of the teriyaki marinade and are what give the salmon that signature sweetness. If you don’t have coconut aminos on hand, you can substitute low-sodium soy sauce—just know that the flavor will be slightly less sweet.
Honey: A couple tablespoons of honey add the perfect touch of sweetness to the marinade and help the salmon caramelize under the broiler.
Toasted Sesame Oil: Sesame oil adds a rich, nutty depth of flavor to both the marinade and the cucumber salad. A little goes a long way!
Lime: Fresh lime juice brightens up the marinade and balances out the sweetness from the coconut aminos and honey. I highly recommend using fresh lime juice here for the best flavor.
Ginger: Fresh grated ginger (or ginger paste, which is what I use!) adds a warm, slightly spicy kick to the marinade. Ground ginger works in a pinch, but fresh is always better!
Garlic Powder: A couple teaspoons of garlic powder round out the marinade perfectly.
Persian Cucumbers: Petite Persian cucumbers are my go-to for the salad because they’re small, crunchy, and hold up really well without getting soggy. If you can’t find Persian cucumbers, an English cucumber works great too!
Avocado: Creamy, buttery avocado is the perfect complement to the crunchy cucumbers. It adds healthy fats and makes the salad feel extra satisfying.
Scallions: Finely sliced scallions add a fresh, mild onion flavor to the salad. I use the whole bunch — greens and whites — but feel free to use just the greens if you prefer a milder flavor.
Rice Vinegar: A few tablespoons of rice vinegar give the cucumber salad a bright, tangy flavor that ties everything together.
Sesame Seeds: Sesame seeds add a subtle crunch and a lovely nutty flavor to the cucumber salad. Don’t leave them out!
Jasmine Rice: Fluffy jasmine rice is the perfect base for these bowls. I love using frozen, pre-cooked jasmine rice that I can just microwave—it’s the ultimate time-saver on a busy weeknight!
Chives: A sprinkle of fresh chopped chives on top adds a pop of color and a mild, fresh flavor.

A baking sheet with cubed, marinated salmon pieces surrounded by bowls of sliced cucumber, rice, chives, sauce, mustard seeds, limes, and a bottle of oil on a green tiled surface. — *While the salmon is marinating, line a baking sheet with foil or parchment paper. Then, carefully transfer the salmon onto the prepared baking sheet and spread it out into an even layer.*

How to Make These Easy 15-Minute Teriyaki Salmon Bowls

To make these bowls, start by turning your broiler on high. Then, cube the salmon into bite-sized chunks and add them to a large bowl. Add the coconut aminos, sesame oil, honey, lime juice, ginger, and garlic powder to the bowl and toss well to coat. Allow the salmon to marinate for 3-4 minutes, so that it can soak up all of those delicious flavors.

While the salmon is marinating, line a baking sheet with foil or parchment paper. Then, carefully transfer the salmon onto the prepared baking sheet and spread it out into an even layer. You may need to work in batches depending on the size of your baking sheet. Transfer the baking sheet to the top rack of your oven and broil the salmon for 7-8 minutes, or until it’s golden and slightly crispy on top. Once it’s done, remove it from the oven and set it aside.

A hand pours dressing over a bowl of chopped avocado, scallions, and sesame seeds. Surrounding the bowl are rice, cucumber slices, honey, salt, ginger, and chopped chives on a green tiled surface. — *Add the sliced cucumbers, chopped avocado, and sliced scallions to a bowl.*

A bowl of cucumber and avocado salad topped with sliced scallions and sesame seeds sits on a green tiled surface, surrounded by bowls of rice, sliced scallions, chopped chives, and a jar of honey with a dipper. — *Add the sliced cucumbers, chopped avocado, and sliced scallions to a bowl.*

While the salmon is broiling, prepare the cucumber avocado salad. Add the sliced cucumbers, chopped avocado, and sliced scallions to a bowl. Drizzle with sesame oil and rice vinegar, then sprinkle with sesame seeds and kosher salt. Toss gently to combine, being careful not to mash the avocado.

Finally, assemble your bowls! Add a scoop of cooked jasmine rice to the bottom of each bowl, then top with the broiled teriyaki salmon and a generous serving of the cucumber avocado salad. Garnish with freshly chopped chives and enjoy! Store any leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

Can I use a different type of fish?

Absolutely! While salmon is my personal favorite for this recipe, you could also use tuna, mahi-mahi, or even shrimp. Just keep in mind that thinner cuts of fish may require less time under the broiler, so keep a close eye on things!

Can I make this recipe gluten-free?

Yes! Coconut aminos are naturally gluten-free, so as long as you use them instead of soy sauce, this recipe is completely gluten-free.

What can I use instead of jasmine rice?

Any grain works great here! Brown rice, cauliflower rice, quinoa, or even noodles are all delicious options. Use whatever you have on hand or whatever fits your dietary preferences.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim