Teriyaki Salmon Rice Bowl

5 from 1 vote

This Teriyaki Salmon Rice Bowl is a delicious pan-seared Salmon recipe marinated in teriyaki sauce served with rice and stir fry vegetables. Ready in under 30 minutes!

Prep Time5

Cook Time8

marinate15

Total Time28

Course: Main

Cuisine: Japanese

Keyword: teriyaki salmon, teriyaki salmon rice bowl, teriyaki sauce

Servings:

Calories: 340kcal

Author: Maricel

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

US Customary - metric

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.

Video

Nutrition