Teriyaki Salmon Bowl with Wasabi Dressing

So many people (maybe you, too?) have found our site thanks to a recipe for salmon bites I created and shared years ago! So today, I’m sharing a new riff on that super popular dish! Long time readers will know that I loooove all things teriyaki (chicken, meatballs and sushi bowls) and so I thought a teriyaki salmon bowl with the creamy wasabi dressing would be such a delicious healthy dinner. And it is! 

A soy sauce and brown sugar marinade gives the salmon a wonderful teriyaki flavor, and helps it caramelize in the pan, so it has slightly crisped edges that are just so good. Served over steaming coconut rice (or brown rice, or plain white rice), with a few green veggies, this teriyaki salmon bowl is such a healthy, simple dinner that I could eat every day. 

How To Make Teriyaki Salmon Bowls

1. Marinate the salmon. At least 30 minutes is essential, but overnight is great! If you prefer, it’s fine to use a store-bought teriyaki marinade instead. 
2. Cook the coconut rice. This only takes 30 minutes, so it’s perfect to do while the salmon marinates. 
3. Cook the salmon. 
4. Make the dressing! This takes about 30 seconds. 
5. Assemble! I like to set out bowls and let everyone assemble their own bowls. I start with a bed of coconut rice, then top it with teriyaki salmon pieces, edamame, cucumbers, and avocado. 

Tips For Cooking Salmon

• Use thick salmon fillets for easy cutting. They’ll hold up best in the marinade, too. 
• When you put the marinated teriyaki salmon in the skillet, try not to move it around in the pan too much. This allows the salmon to get a nice caramelized texture. 
• It’s fine to use frozen salmon for this bowl. Just make sure to thaw it completely and pat dry before cutting and marinating.
• To learn more about buying the best salmon and different types of salmon, check out this simple guide to baked salmon. 

Make Ahead + Meal Prep Tips

You can do a lot of this recipe up to three days ahead of time, so it is ideal for meal prepping. Here’s what you can make ahead: 

• A day ahead of time: Marinate the salmon up to 24 hours ahead of time. 
• Make the wasabi dressing up to 3 days ahead of time and store it in a jar in the fridge. When you’re ready to serve the salmon bowls, give it a whisk. 
• If the weather is hot, you could even cook the salmon ahead of time, and serve it over the coconut rice cold from the fridge for a cooling, no-cook dinner. Cooked salmon will keep in the fridge for three days.  
• Cook the coconut rice and store it in the refrigerator for 3 days. It’s best fresh, but this is an OK option if you need to work ahead. 

Variations 

• Replace the wasabi dressing with sriracha mayo (just equal parts sriracha and mayonnaise) for a creamy dressing with a different kind of heat. 
• Lower-carb: Substitute quinoa for the rice to add extra protein and fiber.
• Add more veggies like shredded carrots, snap peas, radish slices or some pickled ginger or pickled veggies or nori sheets. 
• Want more salmon bowl ideas? Try this one with mango and avocado, or this miso version! 

Delicious, Healthy Dinner Ideas 

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