Teriyaki Salmon Bowls

at a glance
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 Servings
4.5 — Votes 10 votes

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Dinner in 15 minutes! This salmon is SO flavorful and cooks in (literally) 4 minutes, friends. The teriyaki honey glaze will give you a delicious crust on the outside and flaky fish on the inside. Toss up a quick mango salsa, serve over rice, and you have a delicious, healthy, flavorful meal on your hands! We love this one so much, it’s on the regular meal rotation at my house.

A bowl of white rice topped with teriyaki salmon and mango salsa sitting on a white tiled table next to a white kitchen towel, lime wedges, and bottles of sparkling water.

Why You’ll Love This Recipe

You will love this recipe because this salmon is SO EASY. If you’ve ever been intimidated of cooking salmon, know that this recipe is a great entry point. The broiler in your oven (the super HOT coils that cook from the top down) does the work. Chop up a fresh piece of fish, toss in the 2 ingredient sauce below, and broil it for just 4 minutes. You’ll get a char on the outside and delicious, flaky fish on the inside.

While the salmon cooks, mix up the mango salsa and then serve over white rice for a fabulous rice bowl!

Ingredients in this Teriyaki Salmon Bowl Recipe

These teriyaki salmon bowls are incredibly simple and delicious. You’ll just need three ingredients for the salmon and a handful of ingredients for the mango salsa. Here’s the full list:

The ingredients for teriyaki salmon bowls (salmon, teriyaki sauce, limes, a serrano pepper, garlic cloves, cilantro, red onion, salt, and two mangos) sitting on a marble surface.

For the Salmon

  • 1 ½ pounds salmon
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey

For the Mango Salsa

  • 2 cups of small diced mango
  • 1 serrano, finely diced
  • ½ of a purple onion, finely diced
  • ½ cup of cilantro, roughly chopped
  • 2 cloves of minced garlic
  • juice of 2 limes (¼ cup of lime juice)
  • ½ teaspoon of flaky sea salt

Ingredient Modifications and Variations

If you’re looking for recipe modifications, we’ve got them! Here are our best ideas:

  • Use pineapple instead of mango – swap the mango in the salsa for pineapple for another tropical fruit spin!
  • Nix the serrano pepper – if you’re sensitive to spice, swap the serrano pepper for a jalapeno pepper or omit it altogether. 
  • Use a store-bought salsa – many grocery stores sell fresh-made mango and/or pineapple salsa. If you’re near a store that does, grab a container of that! If your store doesn’t sell fresh-made salsa, grab a jar of mango or pineapple salsa instead.

How to Make Teriyaki Salmon Bowls

A salmon filet being cut into cubes on an orange cutting board.
Honey being drizzled over a clear bowl of cubed, raw salmon.
A clear bowl of raw, cubed salmon being tossed in honey and teriyaki sauce with a wooden spoon.
Raw, cubed teriyaki salmon on a sheet pan before going into the oven.
Cooked, cubed teriyaki salmon on a sheet pan.
All of the ingredients for mango salsa (red onion, mango, serrano pepper, cilantro, garlic, lime juice, and sea salt) in a clear bowl being stirred with a spatula.

This recipe could not be any easier to make. While your white rice is cooking, you’ll coat and crisp the salmon and chop the salsa ingredients – 15 minutes later and your dinner is done!

  1. Make the white rice – make 1-2 cups of white rice according to package instructions.
  2. Turn on the broiler – while the rice is cooking, set the broiler to high, and place a rack on the second notch from the top.
  3. Slice the salmon – using a sharp knife, slice the salmon into 1-inch pieces.
  4. Toss – combine the teriyaki sauce and honey in a bowl, then toss the salmon in the mixture.
  5. Add to a sheet pan – spread the salmon out onto a half or quarter sheet pan lined with parchment paper (or sprayed with oil).
  6. Broil – broil for 4 minutes on high until the salmon is caramelized.
  7. Serve and enjoy – serve with a scoop of mango salsa, white rice, and a sprinkle of sesame seeds. Enjoy!

How to Store Your Leftover Salmon Bowls

Store the components of your salmon bowls in the refrigerator separate from one another. When you’re ready to enjoy your leftovers, simply reheat the salmon on a sheet pan under the broiler for a couple of minutes, and build your bowls as you did the first time! 

White rice, teriyaki salmon, and mango salsa in a brown bowl sitting on a white tiled table next to a bottle of sparkling water and a white dish towel.
Q Where is teriyaki sauce originally from?
A

Teriyaki sauce first became popular in the United States in the 1960s when Japanese immigrants came to Hawaii and combined fresh pineapple juice, brown sugar, and soy sauce.

Q Are teriyaki bowls healthy?
A

These teriyaki bowls are balanced and loaded with healthy ingredients, so I’d say that if you can tolerate everything on the ingredient list (because everyone’s different, so listening to your body is important), they’re definitely a healthy option.

Q Can I make this teriyaki salmon bowl as meal prep?
A

While salmon (like most other fish/seafood) is definitely the yummiest (and in this case, the crispiest/most caramelized) on the day it was cooked, you can absolutely still use this recipe for a lunch or dinner meal prep. If you’re able to, reheat the salmon under the broiler to get some of the crisp back. If you aren’t near a broiler, reheating the salmon in the microwave is totally fine, just know that you may lose a bit of the crisp texture.

Q What kind of teriyaki sauce should I use?
A

Wondering what kind of teriyaki sauce you should use? We’ve got you! You can either go the homemade route (find our super simple teriyaki sauce recipe HERE) or find a store-bought version made with simple ingredients (THIS is our favorite).

Grey tabletop with salmon tacos on charred corn tortillas garnished with pineapple salsa, jalapeno, and cilantro.

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White rice, teriyaki salmon, and mango salsa in a brown bowl sitting on a white tiled table next to a bottle of sparkling water and a white dish towel.

Teriyaki Salmon Bowl Recipe

By: Cassy Joy Garcia
4.5 — Votes 10 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 Servings
Dinner in 15 minutes! This salmon is SO flavorful and cooks in (literally) 4 minutes, friends. The teriyaki honey glaze will give you a delicious crust on the outside and flaky fish on the inside.

Ingredients  

  • 1 cup white rice
  • pounds salmon
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 2 cups small diced mango
  • 1 serrano pepper finely diced
  • ½ purple onion finely diced
  • ½ cup cilantro roughly chopped
  • 2 cloves garlic minced
  • Juice of 2 limes about ¼ cup
  • ½ teaspoon flaky sea salt

Instructions

  • Cook white rice according to package instructions.
  • While the rice is cooking, set the broiler to high, and place a rack on the second notch from the top.
  • Using a sharp knife, slice the salmon into 1-inch pieces.
  • Combine the teriyaki sauce and honey in a bowl, then toss the salmon in the mixture.
  • Spread the salmon out onto a half or quarter sheet pan lined with parchment paper (or sprayed with oil).
  • Broil for 4 minutes on high until the salmon is caramelized.
  • Serve with a scoop of mango salsa, white rice, and a sprinkle of sesame seeds. Enjoy!

Nutrition Information

Nutrition Facts
Teriyaki Salmon Bowl Recipe
Amount per Serving
Calories
478
% Daily Value*
Fat
 
8.7
g
13
%
Saturated Fat
 
1.6
g
10
%
Cholesterol
 
86.9
mg
29
%
Sodium
 
493.5
mg
21
%
Carbohydrates
 
58.3
g
19
%
Fiber
 
2.4
g
10
%
Sugar
 
17.8
g
20
%
Protein
 
42.8
g
86
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Ingredient Modifications and Variations
  • Use pineapple instead of mango – swap the mango in the salsa for pineapple for another tropical fruit spin!
  • Nix the serrano pepper – if you’re sensitive to spice, swap the serrano pepper for a jalapeno pepper or nix it altogether.
  • Use a store-bought salsa – many grocery stores sell fresh-made mango and/or pineapple salsa. If you’re near a store that does, grab a container of that! If your store doesn’t sell fresh-made salsa, grab a jar of mango or pineapple salsa instead.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy
copywriter: Brandi Schilhab
photographer: Jess Gaertner

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