This Teriyaki Salmon Rice Bowl will be your favourite weeknight dinner recipe! It’s quick and easy to make and it’s so delicious. Made of marinated salmon in flavourful teriyaki sauce, served with rice and stir fry snow peas with bell peppers.
Teriyaki Salmon Rice Bowl Ingredients
Salmon– for the best flavour use good quality fresh Atlantic salmon.
Teriyaki Sauce– the combination of the ingredients of this teriyaki sauce recipe complements well with the fish. However, you can also use the traditional Japanese 4-ingredient teriyaki sauce recipe I made in my Chicken Teriyaki Rice Bowl. Then you can just add the garlic, ginger, lemon juice and sesame oil.
Stir fry Vegetables– For the stir fry Snow peas, you can substitute with snap or sugar peas. Other ingredients are bell peppers, onion and garlic. Tossed in stir-fry sauce. You can skip the stir fry sauce if you need to reduce your sodium intake. Season with a bit of salt and pepper to taste.
Rice– Steamed white or brown rice or fried rice. For a gluten-free option, cauliflower rice and quinoa have been popular substitutes for rice.
How to make Teriyaki Salmon Rice Bowl
Prepare the teriyaki sauce. Mix all the teriyaki sauce ingredients in a small bowl, then add about half of the sauce to the salmon fillets.
Marinate the Salmon– Marinate for at least 15 minutes while preparing and cooking other ingredients.
Stir fry the (Vegetables) Snow peas. In a wok with canola oil, saute garlic and onion. Add the snow peas, stir-fry for about 2 minutes or until charred then add the red bell pepper, stir fry for another minute. Add the stir-fry sauce and let it simmer for about a minute or until thickened.
Pan-sear the salmon. In a hot cast iron with canola oil, pan-sear the salmon fillet until a browned crust forms.
Thickening the teriyaki sauce. In another pan, simmer the teriyaki sauce until thickened. Place the cooked salmon in the pan to cover or pour the sauce onto the salmon.
Serve in a bowl. Sprinkle with sesame seeds (optional). Serve with rice and stir-fry snow peas.
Other Side Dishes goes well with Teriyaki Salmon Rice Bowl
Stir Fry Brussels Sprouts and mushrooms
More Rice Bowl Recipes
Teriyaki Salmon Rice Bowl
Equipment
- cast iron pan
- Wok
- stainless or non-stick pan
Ingredients
- 1 lb Atlantic Salmon 2 slices
- 2 tbsp canola oil
- 1 cup rice cooked
- ½ tsp sesame seeds optional for topping
For the Teriyaki Sauce
- 1 tbsp soy sauce low sodium
- 1 tbsp lemon juice
- 1 tbsp oyster sauce
- 1 tbsp maple syrup
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp ginger grated
- ½ tsp sesame oil
- 2 tbsp water
For the Stir fry Snow peas
- 100 g snow peas
- 50 g red bell pepper sliced
- 50 g onion sliced
- 2 cloves garlic finely chopped
For the Stir fry sauce
- 2 tbsp chicken stock low sodium
- 2 tbsp water
- ½ tbsp oyster sauce or to taste
- ½ tbsp fish sauce or to taste
- ½ tsp cornstarch
- Ground black pepper to taste
Instructions
- Prepare the teriyaki sauce. Mix all the teriyaki sauce ingredients in a small bowl, then add about half of the sauce to the salmon fillets.
- Marinate the Salmon. Marinate for at least 15 minutes while preparing and cooking other ingredients.
- Stir fry the (vegetables) Snow peas. In a wok with canola oil, saute garlic and onion. Add the snow peas, stir-fry for about 2 minutes then add the red bell peppers and stir fry for another minute. Add the stir-fry sauce and let it simmer for about a minute or until thickened.
- Pan-sear the salmon. In a hot cast iron with canola oil, pan-sear the salmon fillet until a browned crust forms.
- Thickening the teriyaki sauce. In another pan, simmer the teriyaki sauce until thickened. Place the cooked salmon in the pan to cover or pour the sauce onto the salmon.
- Serve in a bowl. Sprinkle with sesame seeds (optional). Serve with rice and stir-fry snow peas.
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