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Teriyaki Salmon Bowl

This recipe creates a flavorful Teriyaki Salmon Bowl, featuring a perfectly cooked salmon fillet glazed in a homemade sweet and savory teriyaki sauce. Served over warm rice with a medley of fresh, crisp vegetables like carrots, radishes, and red cabbage, and garnished with sesame seeds and green onions, it’s a balanced and satisfying meal ready in just 30 minutes.
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Total Time 30 minutes
Course lunch/dinner
Cuisine nordic
Servings 1 people
Calories 758.9 kcal

Equipment

  • 1 Small Saucepan For preparing the teriyaki sauce.
  • 1 Non-stick Skillet For cooking the salmon fillet.
  • 1 Chef's knife For chopping garlic, ginger, and slicing vegetables.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Serving Bowl For assembling and presenting the finished dish.

Ingredients
  

Main

  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 small clove garlic chopped
  • 1 tablespoon chopped fresh ginger
  • 1 6 ounce salmon filet
  • 1/4 cup grated carrots
  • 2 thinly sliced radishes
  • 1 cup shredded red cabbage
  • 1 cup cooked rice
  • 1 teaspoon sesame seeds optional
  • 1 green onion thinly sliced (optional)

Instructions
 

  • Prepare the teriyaki sauce: In a small saucepan, combine low-sodium soy sauce, brown sugar, chopped garlic, and fresh ginger. Bring to a simmer over medium heat, stirring until the brown sugar is dissolved.
  • Continue to simmer the sauce gently for 5-7 minutes, or until it slightly thickens to a glaze consistency. Remove from heat and set aside.
  • Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper if desired.
  • Heat a non-stick skillet over medium-high heat. Add a small amount of oil if desired, or cook directly if the pan is well-seasoned.
  • Place the salmon fillet, skin-side down (if applicable), in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flakes with a fork.
  • While the salmon cooks, prepare the fresh vegetables: grate the carrots, thinly slice the radishes, and finely shred the red cabbage.
  • If not already hot, gently warm the cooked rice.
  • To assemble the bowl, place the warm cooked rice as the base in a serving bowl.
  • Arrange the cooked salmon fillet on top of the rice, then neatly arrange the grated carrots, sliced radishes, and shredded red cabbage around the salmon.
  • Drizzle the prepared teriyaki glaze generously over the salmon and vegetables. Garnish with optional sesame seeds and thinly sliced green onion before serving.

Notes

For a vibrant teriyaki sauce, ensure the brown sugar is fully dissolved and the sauce is reduced to a syrupy consistency, which will beautifully glaze the salmon. When cooking the salmon, aim for a medium-rare to medium doneness, about 125-130°F (52-54°C) internal temperature, ensuring it remains moist and flaky. If using skin-on salmon, crisp the skin side first for a delightful textural contrast. The fresh, crisp vegetables like radishes and red cabbage are crucial for balance; consider a quick pickle for the radishes and cabbage in a little rice vinegar for an extra zing. Ensure the rice is warm and fluffy, providing a comforting base for the rich salmon and crunchy vegetables. A final sprinkle of sesame seeds and fresh green onions adds both visual appeal and aromatic notes.