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    Home / Entrees / Teriyaki Salmon Bowl

    Teriyaki Salmon Bowl

    May 13, 2022 by Ingrid Beer 8 Comments

    Grilled salmon gets an Asian twist with my teriyaki salmon bowl, a flavorful and protein-packed meal. Prepared with teriyaki-marinated cubes of freshly grilled salmon, plus brown rice noodles tossed in a sesame-ginger dressing, my teriyaki salmon bowl recipe hits the spot when you're craving a scrumptious new take on salmon!

    Teriyaki Salmon Bowl

    A Salmon Bowl with Some Asian Flair

    If I have a hankering for a healthy meal that's brimming with lots of texture, lean protein and flavor, I'll typically opt for a “bowl” of some sort.

    I love them all, from salad bowls, to grain bowls, to rice and noodles bowls.

    And the best part about 'em?

    They're fun and easy to prepare in my own kitchen using fresh ingredients to create the flavor profile I crave.

    This teriyaki salmon bowl recipe is the ideal meal to whip up when we have a hankering for the sweet-savory flavor of grilled teriyaki salmon, combined with warm, brown rice noodles gently tossed in a sesame-ginger sauce.

    Brimming with Asian flavor, these salmon bowls are just the meal to enjoy as a light and healthy lunch or dinner option, no take out required!

    Teriyaki Salmon Bowl | thecozyapron.com

    My recipe for a quick and easy yet flavorful Teriyaki Salmon Bowl

    Creating this tasty salmon bowl is quick and easy, requiring just a few ingredients to create lots of delectable flavor.

    I like to use a good quality teriyaki sauce to marinate my cubes of fresh salmon for about 30 minutes before grilling them quickly, just until a bit charred and succulent.

    And to give things a little twist, I use brown rice noodles that I cook just until tender, then toss those with my homemade sesame-ginger sauce until deliciously coated.

    I like to keep things simple by finishing this teriyaki salmon bowl with a little flourish of green onion, but one could add extra veggies like snap peas, broccoli florets and red bell peppers if desired.

    Here's a sneak peek at my teriyaki salmon bowl recipe: (or just jump to the full recipe...)

    1. To get started, I marinate my cubes of fresh salmon in teriyaki sauce for roughly 30 minutes.
    2. While the salmon marinates, I cook my brown rice noodles according to package instructions, then drain, lightly rinse, and set aside.
    3. I prep my sesame-ginger sauce to have ready, and set that aside.
    4. Once my salmon has marinated, I grill the cubes for a couple of minutes per side using my grill pan, then place onto a plate to hold.
    5. I toss my noodles together with my gently warmed sesame-ginger sauce, add the noodles to bowls, then top with my grilled salmon cubes, and garnish with green onion and sesame seeds.
    Teriyaki Salmon Bowl | thecozyapron.com

    Recipe

    Teriyaki Salmon Bowl

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Teriyaki Salmon Bowl | thecozyapron.com

    This teriyaki salmon bowl with brown rice noodles is loaded chunks of succulent grilled salmon and tossed with a sesame-ginger sauce!

    Category: Entree
    Cuisine: Asian

    Yield: Serves 2

    Nutrition Info: 1239 calories per bowl

    Prep Time: 20 minutes (does not include marination)
    Cook time: 15 minutes
    Total time: 35 minutes

    Teriyaki Salmon Bowl Ingredients:

    • 2 skinless salmon fillets (roughly 6 ounces each), cut into small, bite-sized cubes
    • ¼ cup teriyaki sauce
    • Pinch black pepper
    • 8 ounces uncooked brown rice noodles
    • Avocado oil
    • Scallions, for garnish
    • Sesame seeds, for garnish

    Sesame-Ginger Sauce Ingredients:

    • ¼ cup soy sauce (you can use low-sodium, if preferred)
    • 1 teaspoon freshly grated ginger
    • 2 cloves garlic, pressed through garlic press
    • 1 tablespoon brown sugar
    • 1 tablespoon sesame oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame seeds
    • 2 tablespoons avocado oil
    Preparation:
    1. Begin by gathering and prepping all of your salmon bowl ingredients according to the ingredient list above to have ready and organized for use.
    2. Place the cubed salmon into a bowl, and drizzle over the teriyaki sauce, plus sprinkle in some black pepper, and toss to coat well. Allow to marinate for at least 30 minutes, or even overnight if making ahead.
    3. While the salmon marinates, prepare the brown rice noodles according to package instructions, then drain, lightly rinse, and hold warm.
    4. Next, gather and prep your sesame-ginger sauce ingredients according to the ingredient list above to have ready and organized for use.
    5. To prepare the sauce, add all ingredients to a jar with a lid and vigorously shake until well-blended and emulsified (you can whisk everything if using a bowl). Set aside, or keep in fridge if prepping ahead.
    6. To grill the cubes of salmon, place a non-stick grill pan (or even a skillet if you don't have a grill pan) over medium heat, and drizzle in about 1 tablespoon of avocado oil. Once hot, add in the salmon cubes and sear just until cooked through and slightly caramelized, a couple of minutes per side. Place onto a plate or into a bowl to hold.
    7. Place a large skillet over medium-high heat, and pour in about half of the sesame-ginger sauce to start with. Once lightly warmed through, add in the cooked brown rice noodles, and using tongs, coat the noodles in the warm sauce, adding more sauce as needed.
    8. To serve, add the warm noodles to shallow bowls, and top with about half of the grilled teriyaki salmon per bowl, plus some scallions and a sprinkle of the sesame seeds.

    Tips & Tidbits for my Teriyaki Salmon Bowls recipe:

    • Firm, fresh salmon fillets: When purchasing your salmon, opt for fillets that are roughly 6 to 8 ounces, and are firm and fresh. I tend to prefer the Atlantic salmon, because it has a meatier texture that stands up to the grill really well.
    • Good quality teriyaki sauce: Using a good quality store-bought teriyaki sauce with sweet-savory flavor makes things super easy here. We're already making a homemade sesame-ginger sauce to toss with the noodles, so store-bought saves some time here.
    • Brown rice noodles, a gluten-free pick: I like the texture and flavor of brown rice noodles here, and the bonus? Brown rice noodles are gluten-free. But you could substitute ramen noodles, rice noodles, udon noodles, or even spaghetti noodles in a pinch! You could even go a different route altogether and use rice or quinoa.
    • Prep these salmon bowls ahead: If you'd like to prep things to serve these bowls the next day, then simply marinate the cubes of salmon overnight, cook your noodles and keep 'em in the fridge, and prep your sesame-ginger sauce, keeping that in a container in the fridge as well. The day you'd like to serve, grill the salmon cubes, toss the noodles in a skillet with the warmed sauce, and finish according to the recipe instructions.
    Teriyaki Salmon Bowl | thecozyapron.com
    Teriyaki Salmon Bowl | thecozyapron.com

    Craving more Asian-inspired recipes? Check out this Teriyaki Chicken, this Mongolian Beef, this Beef Fried Rice, this Coconut Curry Shrimp, this Asian Salad Dressing, or this Ramen with Lemongrass-Ginger Broth!

    Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Janet

      November 15, 2017 at 7:01 pm

      A must try, did not change anything. Everyone loved it. Thanks for a weekly delight in our home.

      Reply
      • The Cozy Apron

        November 15, 2017 at 8:39 pm

        Janet, I'm so happy to read that! Thanks so much for sharing. Glad you all have been enjoying!

        Reply
    2. Mikayla

      December 18, 2017 at 7:48 pm

      I made this tonight and it was SO GOOD! I added some veggies in it too. I do have a question. How did you keep your salmon from getting mushy and falling apart? Mine tasted fine but the texture was a little funky

      Reply
      • The Cozy Apron

        December 18, 2017 at 8:03 pm

        Hi Mikayla, so glad you enjoyed! As far as the “mushy” salmon, lol, do you happen to know what type you bought? I find the King Salmon to be quite mushy & fragile, and prefer to purchase Atlantic Salmon which has a firmer texture. Perhaps that was the issue? Hopefully that’ll help for next time! Thanks for commenting.

        Reply
    3. Barbara

      February 28, 2018 at 5:33 pm

      Found your website by chance on Pintrest. Planning on making the Steak & Ale Soup w/mushrooms this upcoming rainy cold weekend. Once I started looking thru your recipes I couldn't stop. they all sound & look delicious. All are very similar to my cooking I learned from my mom.

      Reply
      • The Cozy Apron

        February 28, 2018 at 8:18 pm

        Hi Barbara, I truly appreciated your comment...hope you enjoy all that you find here!

        Reply
      • Linda Betz

        May 27, 2022 at 3:15 pm

        Girl, this was so good. I hapened to have Coho Salmon which came out perfect on the stovetop in a non-stick pan. Loved the sauce. It will make a good dressing for my next salad. Thank you so much for sharing, as always. Have a wonderful, safe Memorial Day weekend, honey. xo

        Reply
        • The Cozy Apron

          May 28, 2022 at 9:32 am

          Linda, that sounds terrific! Yes, that sauce makes a nice dressing, I think any leftovers will give your salad greens some nice Asian flair. 🙂

          Thanks for sharing your experience with me my dear, it makes my heart so very glad to know you and your loved ones are enjoying our recipes, and finding some pleasure and coziness in them. Much love, have a fantastic weekend! xoxox

          Reply

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    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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