Salmon Bowl
This Salmon Teriyaki Bowl recipe features succulent salmon fillets marinated in a homemade teriyaki sauce, served atop fluffy jasmine rice with crisp vegetables. It's a simple yet flavorful dish that makes a perfect weeknight dinner, ready in just 30 minutes.
Equipment
- Saute Pan
- Measuring Cups
- Measuring Spoons
- Medium Bowl
- Meat Thermometer
- Spatula
- Knife
Ingredients
- 2 Salmon Filets
- 2 Cups Cooked White Rice I use jasmine
- ½ Cup Teriyaki Sauce or Marinade depending on the brand, you may need more
- ½ Cup Chopped Mango
- 10 Slices English Cucumber
- ¼ Cup Fresh Cilantro Leaves
- ½ Tablespoon Fresh Minced Cilantro
- 1 Tablespoon Olive Oil
- Chipotle Mayo
- Sesame Seeds optional
Instructions
- Place the salmon filets in a medium bowl and pour the teriyaki sauce over the top.
- If it’s thicker, you can just lather the marinade all over the salmon.
- If it’s thinner teriyaki, you will want to place enough in the bowl to cover your salmon.
- Using a baggie works great too!
- Cover and place in the fridge for 30 minutes or overnight.
- Place a tablespoon of olive oil in a skillet and bring to medium heat.
- Remove the salmon from the marinade and place in the heated skillet.
- Flip the salmon after 4-5 minutes, getting a nice crust on all sides.
- You want the internal temperature to reach 145 degrees Fahrenheit before removing from the pan.
- Cook time will vary based on the size and thickness of your salmon filets.
- Place 1 cup of prepared rice in each bowl and nestle 1 salmon filet right in the middle, and on top, of the rice.
- If you have any extra, cooked, teriyaki sauce in the pan, you can add a bit to the rice, if desired.
- This is based on your personal preference.
- Place ⅛ cup of mango in each bowl, resting it on the side of the salmon.
- Add 5 cucumber slices to the other side of the salmon, in each bowl.
- Place ⅛ cup of the fresh cilantro leaves at the top and bottom of the salmon, in each bowl.
- Sprinkle with sesame seeds, if desired, before drizzling the salmon with chipotle mayo and finish with a sprinkle of minced fresh cilantro over each bowl.
- Serve and enjoy!
Notes
These are best if eaten immediately.
If you would like to make and store, I would not put together the bowls before storage.
I would make/prep each separate element then store them separately in airtight containers for up to 5 days.
Assemble the bowls when you’re ready to eat.
You can freeze the salmon for up to 3 months, in an airtight container, but I would not freeze any of the other ingredients.
You can use any white rice you have access to.
I usually use jasmine rice, but we will use minute rice often as well.
Cooking time on the salmon will vary depending on the size of your salmon filets.
The length of time the filets cook aren’t important, it’s the internal temperature that’s the important aspect.
Keep an eye on that more than you do the time they’re cooked.
Do not overcook the salmon or cook it on too high of a heat setting or it will ruin the texture.
Watching the internal temperature will help this issue greatly.
Leave the skin on the salmon.
Once cooked, the skin will peel right off without any issue, but the skin allows the bottom of the salmon to remain tender and super flavorful.
Do not flip your salmon too many times.
You want to flip it once or twice.
Salmon is fragile once it starts to cook and if you flip it too many times, it will fall apart.
There is no need to flip it a ton of times.
If you would like to make and store, I would not put together the bowls before storage.
I would make/prep each separate element then store them separately in airtight containers for up to 5 days.
Assemble the bowls when you’re ready to eat.
You can freeze the salmon for up to 3 months, in an airtight container, but I would not freeze any of the other ingredients.
You can use any white rice you have access to.
I usually use jasmine rice, but we will use minute rice often as well.
Cooking time on the salmon will vary depending on the size of your salmon filets.
The length of time the filets cook aren’t important, it’s the internal temperature that’s the important aspect.
Keep an eye on that more than you do the time they’re cooked.
Do not overcook the salmon or cook it on too high of a heat setting or it will ruin the texture.
Watching the internal temperature will help this issue greatly.
Leave the skin on the salmon.
Once cooked, the skin will peel right off without any issue, but the skin allows the bottom of the salmon to remain tender and super flavorful.
Do not flip your salmon too many times.
You want to flip it once or twice.
Salmon is fragile once it starts to cook and if you flip it too many times, it will fall apart.
There is no need to flip it a ton of times.