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An overhead photo looking at a bowl of rice topped with a filet of teriyaki salmon, broccoli, shredded carrots, shredded cabbage, green onion and sliced avocado. There are two chopsticks resting on the bowl.
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4.32 from 70 votes

Teriyaki Salmon Bowls

This teriyaki salmon dish comes together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: teriyaki salmon bowls
Servings: 2


  • cup teriyaki sauce use recipe below or store-bought
  • 2 4-ounce salmon fillets
  • 3 cups broccoli florets chopped
  • ½ Tablespoon avocado or melted coconut oil
  • 1 cup cooked white or brown rice
  • 1 cup shredded red cabbage
  • ½ cup shredded carrots
  • ½ bunch green onions chopped
  • ½ avocado quartered and sliced
  • 1 lime quartered
  • sesame seeds or gomasio optional

Homemade Teriyaki Sauce

  • 1 Tablespoon avocado oil or sesame oil
  • ¼ cup low sodium tamari or low sodium soy sauce
  • ½ Tablespoon maple syrup or honey
  • 2 cloves of garlic minced
  • 1 teaspoon apple cider vinegar or rice vinegar
  • ½ teaspoon fresh ginger grated or minced


  • Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
    A mixing bowl containing teriyaki marinade.
  • In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
    A small baking dish containing 2 salmon filets resting in teriyaki marinade.
  • Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
  • Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 12-18 minutes.
    A baking sheet with two freshly baked teriyaki salmon filets on one side and roasted broccoli on the other
  • Cook or reheat rice while the salmon and broccoli are baking.
  • Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.



Serving: 1bowl | Calories: 539kcal | Carbohydrates: 56g | Protein: 35g | Fat: 23g | Fiber: 10g | Sugar: 12g