15-Minute Teriyaki Salmon Bowls

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.

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15-Minute Teriyaki Salmon Bowls

These 15-Minute Teriyaki Salmon Bowls are the weeknight dinner you didn't know you needed! Juicy, broiled salmon is coated in a sweet and savory teriyaki marinade, served over fluffy jasmine rice, and topped with a light and refreshing cucumber avocado salad. It all comes together in just 15 minutes!

Course Main Course

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 557kcal

Author Nicole Modic

Ingredients

For the Teriyaki Salmon:

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

For the Salad:

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

For Serving:

2 Cups Cooked Jasmine Rice
1 Bunch Chives chopped⁣

Instructions

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.
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.

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