tastesbetterfromscratch.com
Salmon Bowls
The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.
Prep
25 min
Cook
8 min
Total
33 min
Serves
5
Instructions
- 01
Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
- 02
Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
- 03
Cook rice according to package instructions.
- 04
Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
- 05
Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
- 06
Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.
Nutrition
per serving · 1 serving
- Calories
- 758
- Protein
- 46g
- Carbs
- 88g
- Fat
- 25g
- Fiber
- 10g
- Sugar
- 15g
- Sat. fat
- 4g
- Sodium
- 89mg
- Cholesterol
- 94mg
Variations & swaps
Recipe Variations:
- Baked Salmon: Preheat oven to 400 degrees F. Remove salmon from the marinade, allowing any excess marinade to drip off and place on a lined baking sheet. Bake for 7-9 minutes, just until cooked through.
- Grilled Salmon: Leave the salmon filets whole. Remove the salmon from the marinade and place skin side down on grill over medium heat then close lid and cook for about 6 minutes. Flip the salmon flesh side down onto the well-oiled grill then cook for another 3-4 more minutes or until the salmon reaches 145 degrees F. Remove to a plate.
- Low Carb: Sub cauliflower rice
- Vegetarian: Use tofu—cook in air fryer until crisp and then toss in teriyaki sauce.
- More Veggies: Try adding bell pepper, steamed broccolini, and sautéed zucchini.
- Air fryer optional
- ▢ 5 salmon fillets, , 4-6oz each
- ▢ 2 cups dry jasmine rice, (or use white rice, sushi rice, brown rice, or coconut rice)
- ▢ 1 1/2 cups edamame, , shelled
- ▢ 1 English cucumber, , sliced
- ▢ 6 green onions, , chopped
- ▢ 2 mangos, , peeled and cubed
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.