Ginger Teriyaki Salmon Bowl
Pan-seared salmon glazed in bold pantry teriyaki sauce, served with rice, crunchy salad, avocado, and sesame. A fast, fresh meal for families.
Equipment
- 1 Non-stick frying pan or any frying pan
- 1 chopping board
- 1 Rice cooker
- 1 Sharp kitchen knife
- 2 Mixing bowl for salad and dressing, making teriyaki sauce
- 1 Tongs or spatula to flip salmon
- 1 Grater for carrot and ginger
Ingredients
Pantry Teriyaki Sauce (makes 360g)
- 100 g soy sauce
- 150 g Water
- 50 g Golden Syrup Corn syrup
- 65 g Super fine sugar or caster sugar
For the Bowl
- 600 g Salmon Fillet Skin removed
- 60 g Olive oil or any neutral oil
- 200 g Short grain rice
- 250 g Water For cook rice
- 360 g Pantry Teriyaki sauce Recipe above
- Sesame seed for garnish
For the Salad
- 160 g Shredded Red cabbage
- 40 g Grated Carrot
- 2 Red radish Sliced
- 2 green onions sliced (aka scallions)
- 40 g shelled edamame frozen
- 1 Persian (Lebanese) cucumber or ½ English (Telegraph) cucumber
- 1 avocado ripen
Salad Dressing
- 20 g apple cider vinegar (ACV)
- 20 g extra virgin olive oil (EVOO)
- 10 g whole grain mustard or seeded mustard
- Salt generous pinch
Instructions
1. Cook the rice
- Rinse 200g short grain rice until water runs mostly clear. Add 250g water, cover, and cook using your preferred method (rice cooker or stovetop). Set aside to steam.
2. Make the teriyaki sauce and marinade Salmon
- In a mixing bowl, combine all the teriyaki sauce ingredients and stir until well blended. Cut the salmon fillet into 4 equal portions (about 150g each), then add to the sauce. Let it marinate for 15 minutes.
3. Prep the vegetables
- Slice red cabbage, radish, green onion (scallion), cucumber, and avocado. Grate the carrot and ginger . Pour boiling water on edamame leave for 5 minutes, then drain.
4. Mix salad
- In a mixing bowl, combine cabbage, carrot, radish, green onion, cucumber, and edamame. Add apple cider vinegar, olive oil, mustard, and a generous pinch of salt. Mix well.
5. Cook the salmon
- Pat the salmon fillets dry with a paper towel. Heat oil in a non-stick pan over medium-high heat. Place the salmon presentation-side down (skin-side up) and sear for 1–2 minutes until golden. Remove the fillets and set aside. Add the teriyaki sauce to the same pan, bring it to a boil, and reduce slightly. Return the salmon to the pan, skin-side down, and baste with the sauce. Simmer for 3–4 minutes, basting continuously, until the salmon is just cooked through and the sauce is glossy. Add freshly grated ginger during the final minute of cooking.
6. Assemble the bowls
- Divide rice into bowls. Top with salad, avocado slices, and glazed salmon. Spoon extra sauce over the top and sprinkle with toasted sesame seeds.
Notes
Dietary Options
For gluten-free, keto, or soy-free swaps, see the Dietary Tips section in this post (just above the recipe card). Time-Saving Tip
Short on time or prefer a cleaner salmon flavor? You can skip marinating and simply sear the salmon first, then glaze or dip it with the teriyaki sauce at the end. Still full of flavor and even faster. Marinating Tip
Marinating the salmon enhances flavor and adds depth to the dish — 15 minutes is plenty. But if you prefer a cleaner-tasting salmon or are short on time, skip the marinade. Simply sear the salmon first and glaze it with the teriyaki sauce in the pan. It’s just as delicious with a slightly fresher, more delicate salmon flavor. Rice Shortcut
Use leftover rice or microwave rice to cut prep time. Just fluff and reheat before serving. Salad Shortcut
Swap out the raw salad prep with a supermarket coleslaw mix to save chopping time — just add the dressing and you're good to go. Storage Tip
The homemade teriyaki sauce keeps well in the fridge for up to 1 week. Store it in an airtight container and use it on tofu, chicken, or veggies.
For gluten-free, keto, or soy-free swaps, see the Dietary Tips section in this post (just above the recipe card). Time-Saving Tip
Short on time or prefer a cleaner salmon flavor? You can skip marinating and simply sear the salmon first, then glaze or dip it with the teriyaki sauce at the end. Still full of flavor and even faster. Marinating Tip
Marinating the salmon enhances flavor and adds depth to the dish — 15 minutes is plenty. But if you prefer a cleaner-tasting salmon or are short on time, skip the marinade. Simply sear the salmon first and glaze it with the teriyaki sauce in the pan. It’s just as delicious with a slightly fresher, more delicate salmon flavor. Rice Shortcut
Use leftover rice or microwave rice to cut prep time. Just fluff and reheat before serving. Salad Shortcut
Swap out the raw salad prep with a supermarket coleslaw mix to save chopping time — just add the dressing and you're good to go. Storage Tip
The homemade teriyaki sauce keeps well in the fridge for up to 1 week. Store it in an airtight container and use it on tofu, chicken, or veggies.