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!
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!
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...)
- To get started, I marinate my cubes of fresh salmon in teriyaki sauce for roughly 30 minutes.
- While the salmon marinates, I cook my brown rice noodles according to package instructions, then drain, lightly rinse, and set aside.
- I prep my sesame-ginger sauce to have ready, and set that aside.
- 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.
- 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
by Ingrid Beer
This teriyaki salmon bowl with brown rice noodles is loaded chunks of succulent grilled salmon and tossed with a sesame-ginger sauce!
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
- Begin by gathering and prepping all of your salmon bowl ingredients according to the ingredient list above to have ready and organized for use.
- 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.
- While the salmon marinates, prepare the brown rice noodles according to package instructions, then drain, lightly rinse, and hold warm.
- Next, gather and prep your sesame-ginger sauce ingredients according to the ingredient list above to have ready and organized for use.
- 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.
- 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.
- 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.
- 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.
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!