Easy Salmon Bowl Recipe with Teriyaki Salmon

Name: Teriyaki Salmon Bowl with Creamy Wasabi Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 salmon fillets (about 5–6 ounces each); ⅓ cup low-sodium soy sauce; 2 tablespoons honey; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon olive oil; ½ teaspoon ground ginger; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup mayonnaise; 1 tablespoon rice vinegar; 2 teaspoons wasabi paste (adjust to taste); 1 teaspoon honey; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1-2 teaspoons water (optional, to thin the dressing); 3 cups cooked white rice; 1 avocado (sliced); 1 cup cucumber (diced); 2 tablespoons sliced green onion; 1 tablespoon sesame seeds

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Teriyaki salmon bowl recipe featuring fluffy rice with quick, oven-broiled teriyaki salmon, crisp cucumber, silky avocado, and creamy wasabi mayo. It’s a quick and easy weeknight dinner ready in just 25 minutes!

Teriyaki salmon rice bowl served in a white bowl with fluffy white rice, broiled salmon, diced cucumber, sliced avocado, green onion, sesame seeds, and creamy wasabi mayo drizzled over the top.

Simply thinking about this salmon and rice bowl gets me excited. The teriyaki salmon is savory-sweet with perfectly caramelized edges, the creamy wasabi mayo adds rich, gentle heat, and, perhaps most importantly, the whole thing comes together in less than 30 minutes. It’s fresh, balanced, full of texture, and layered with flavor. Not to mention, it is completely customizable. Basically, I think you’re going to love it.

Recipe Highlights

Broiled teriyaki salmon: Broiling is quick and easy, with no need to flip the salmon or babysit a skillet. Just keep an eye on it near the end so the teriyaki glaze caramelizes without burning.
Creamy wasabi mayo: The creamy wasabi mayo adds tangy, gentle heat and sushi-inspired flavor. So good drizzled over the warm salmon and rice.
Nutrient-rich and balanced: This salmon bowl recipe is packed with omega-rich salmon, fresh vegetables, and rice, making it a healthy, well-balanced, and energy-packed weeknight dinner.

If you love bowl-style, all-in-one recipes like this one, be sure to check out my Teriyaki Chicken Bowl and Poke Bowl Recipe next!

Recipe Highlights
Ingredients You’ll Need
How to Make Teriyaki Salmon and Rice Bowls
Why Broil Salmon Instead of Cooking It in a Skillet?
Recipe Tips for the Best Teriyaki Salmon Bowl
Salmon Bowl Topping Ideas
Serving Ideas
Salmon Bowl Meal Prep Tips
Storage and Reheating
Frequently Asked Questions
More Easy Salmon Recipes
Teriyaki Salmon Bowl with Creamy Wasabi Mayo Recipe

Ingredients You’ll Need

Overhead labeled ingredient image for salmon bowls with raw salmon fillets, cooked rice, avocado, cucumber, green onion, mayonnaise, wasabi paste, soy sauce, honey, oil, rice vinegar, brown sugar, sesame seeds, ginger, garlic powder, salt, and pepper on a white surface.

For the Teriyaki Salmon

Salmon fillets: I made this recipe with four salmon fillets, about 5-6 ounces each. Try to choose fillets that are similar in size and thickness so they cook evenly under the broiler.
Teriyaki marinade: For this recipe, I used the marinade version of my homemade Teriyaki Sauce Recipe made with soy sauce, honey, brown sugar, rice vinegar, sesame oil, olive oil, ground ginger, garlic powder, salt, and black pepper. It is sweet, savory, and helps the salmon caramelize under the broiler. You can also use your favorite store-bought teriyaki marinade if that’s easier.

For the Creamy Wasabi Mayo

Mayonnaise: The creamy base of the sauce. Use regular mayo, Japanese mayo, or your favorite avocado oil mayo.
Rice vinegar: Adds tang and helps balance the richness of the mayonnaise.
Wasabi paste: Wasabi paste is a spicy, green-colored Japanese condiment often served with sushi. Look for it in the Asian foods aisle, near the soy sauce, rice vinegar, nori, and other sushi-making ingredients. Some grocery stores may also keep it near the seafood counter or refrigerated specialty items. There is no perfect substitute, but prepared horseradish is the closest swap. Start with a small amount and add more to taste.
Honey: Adds a little sweetness and helps balance the heat from the wasabi.
Salt and black pepper: Simple seasonings that bring the sauce together.
Water: Optional, but helpful for thinning the mayo into a drizzle-style sauce.

For the Salmon Rice Bowls

Cooked rice: White rice, Jasmine Rice, or sushi rice are my favorites for this recipe. Coconut Rice is also absolutely incredible with the sweet teriyaki salmon. Want another base? Swap with Instant Pot Brown Rice, Cauliflower Rice, or Quinoa.
Avocado: Adds creaminess and healthy fats.
Cucumber: Adds freshness and crunch. Shredded carrots are also great.
Green onion and sesame seeds: Simple garnishes that add flavor, texture, and a pretty finish.

How to Make Teriyaki Salmon and Rice Bowls

Overhead view of a white shallow bowl filled with dark amber teriyaki salmon marinade, with visible pools of oil and honey, specks of seasoning, and a green cloth napkin along the top left edge.

Raw salmon fillets marinating in a white shallow bowl filled with dark teriyaki sauce, shown from above with a green cloth napkin tucked along the upper left side.

Marinate the Salmon: Start this recipe by whisking together the marinade ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, olive oil, ginger, garlic powder, salt, and black pepper) in a small bowl. Pat the salmon fillets dry, then place them in a shallow dish or zip-top bag with the marinade poured over the top. Turn to coat. Marinate in the refrigerator for 15-30 minutes (but no more than 1 hour).
Cook the Rice: While the salmon marinates, cook the rice according to the package instructions or reheat leftover cooked rice.

Four raw marinated salmon fillets arranged skin-side down on a foil-lined baking sheet, ready to be broiled, with a green cloth napkin along the right and bottom edges.

Broil the Salmon: Set the oven to broil and line a baking sheet with aluminum foil. Remove the salmon from the marinade and place the fillets skin-side down. Place the oven rack so that the salmon sits about 6-inches from the heat. Broil for 7-10 minutes, or until the salmon is cooked through, flakes easily with a fork, and has beautifully caramelized edges.

Jessica’s Pro Tip: Preventing Overcooked Salmon

I always recommend checking doneness with a digital meat thermometer. The USDA recommends cooking salmon to 145°F. For a more tender, moist texture, I personally prefer pulling salmon around 125-130°F for medium, but use your best judgment and comfort level. Keep a close eye near the end since the teriyaki marinade contains sugar and can brown quickly.

Four broiled teriyaki salmon fillets on a foil-lined baking sheet with caramelized browned edges, dark charred glaze spots, and a green cloth napkin at the bottom.

Make the Creamy Wasabi Mayo: While the salmon broils, whisk together the mayonnaise, rice vinegar, wasabi paste, honey, salt, and black pepper in a small bowl. Taste and adjust as needed. Add more wasabi for extra heat, or whisk in 1-2 teaspoons of water to thin the sauce into a drizzle.

Ingredients for creamy wasabi mayo in a small white bowl, including mayonnaise, green wasabi paste, honey, salt, black pepper, and rice vinegar.

Creamy pale yellow wasabi mayo mixed in a small white bowl with a spoon, black pepper specks, and a green cloth napkin in the upper left corner.

Assemble the Salmon Bowls: Divide the cooked rice between serving bowls. Top each bowl with a piece of broiled teriyaki salmon, sliced avocado, diced cucumber, green onion, and sesame seeds. Drizzle with the creamy wasabi mayo and serve right away.

Close-up of a white bowl filled with teriyaki salmon over white rice, diced cucumber, sliced avocado, green onion, sesame seeds, and creamy wasabi mayo.

Why Broil Salmon Instead of Cooking It in a Skillet?

Broiling is one of my favorite ways to cook salmon anytime, but especially for rice bowls. The high heat caramelizes the teriyaki marinade, giving the salmon beautifully browned edges while keeping the inside tender and flaky. It is also easier than pan-searing because there is no flipping, less splattering, and almost no cleanup when you line the baking sheet with foil.

Recipe Tips for the Best Teriyaki Salmon Bowl

Do not over-marinate the salmon: Salmon is delicate, so 15-30 minutes is plenty of time for the teriyaki marinade to add flavor. I do not recommend marinating it for longer than 1 hour as it risks breaking down the fish leading to a mushy texture.
Keep a close eye on the salmon as it broils: The salmon develops a delicious caramelized finish thanks to the sugar in the teriyaki marinade. But if the salmon is left in too long or overcooked, those sugars can burn. Checking on the salmon during the last few minutes ensures it cooks just right.
Use thicker salmon fillets: Thicker fillets are less likely to dry out under the broiler and tend to stay juicier and more tender as they cook.
Check doneness with a thermometer: For tender, moist salmon, I like to pull it from the oven around 125-130°F for medium. For well-done salmon, cook it to 145°F.
Taste the wasabi mayo before serving: Wasabi paste can vary in heat depending on the brand, so start with less and add more to taste.

White bowl filled with fluffy rice, broiled teriyaki salmon, sliced avocado, diced cucumber, green onion, sesame seeds, and creamy wasabi mayo, with an avocado half and sesame seeds nearby.

Salmon Bowl Topping Ideas

These teriyaki salmon bowls are simple and delicious as written, but they are also easy to customize with extra toppings. For a more sushi-inspired salmon rice bowl, add nori, pickled ginger, furikake, or edamame. You can mix and match based on what you have on hand or what flavors you’re craving. Here are some topping ideas to help you build your perfect bowl:

Shredded carrots
Mango Salsa
Radishes
Chili crisp
Extra Teriyaki Sauce
Sriracha, Hot Honey, or Spicy Mayo
Soft-Boiled Eggs
Thinly sliced jalapeños
Microgreens
Lime wedges

Serving Ideas

These salmon bowls are certainly filling enough to serve on their own, but they also pair well with simple side dishes and appetizers.

Miso soup: Light, savory, and perfect alongside the sweet teriyaki salmon. Try making your own with my easy Miso Soup Recipe.
Cucumber salad: Fresh, crunchy, and cooling, try my Creamy Cucumber Salad or my Asian Cucumber Salad for different flavor options.
Seaweed salad: A great option if you want to lean into the sushi-inspired flavors.
Edamame: Easy, protein-rich, and great for adding more color and texture. Try my easy edamame recipe and add it as a topping or serve it as a side.
Steamed broccoli: Simple, healthy, and easy to add directly to the bowl.
Pickled vegetables: Try pickled ginger, quick-pickled cucumbers, or pickled carrots for brightness.
Potstickers: Perfect if you want to make the meal a little more fun and filling. Try my easy Gyoza Recipe for Japanese pork potstickers.

Close-up of flaky broiled teriyaki salmon being lifted with a spoon from a white rice bowl with creamy wasabi mayo, sliced avocado, diced cucumber, sesame seeds, and green onion.

Salmon Bowl Meal Prep Tips

Rice: Cook up to 4 days ahead and refrigerate in an airtight container.
Creamy wasabi mayo: Make up to 3 days ahead. Stir before serving and thin with a splash of water if needed.
Teriyaki marinade: The teriyaki marinade can be whisked together up to 3 days ahead, but wait to marinate the salmon until 15-30 minutes before cooking.
Veggies: Dice the cucumber and slice the green onions 1-2 days ahead.
Salmon: Broil fresh for the best texture, or cook up to 3 days ahead and refrigerate separately.

Wait to slice the avocado until just before serving so it stays fresh and does not brown.

Storage and Reheating

Store the salmon, rice, toppings, creamy wasabi mayo, and any extra teriyaki sauce separately in airtight containers. Cooked salmon and rice will keep in the refrigerator for up to 3 days. Prepared teriyaki marinade and creamy wasabi mayo can be stored separately in airtight containers in the refrigerator.

To reheat, sprinkle a little water over the rice, cover, and microwave until warm. Reheat the salmon gently at reduced power just until warmed through, or enjoy it cold or at room temperature over warm rice.

Frequently Asked Questions

Can I make the salmon in the air fryer?

Yes. If you prefer to air-fry the salmon, follow my Air Fryer Salmon Recipe for whole fillets, or my Air Fryer Salmon Bites recipe for bite-sized pieces. Both are quick, easy options that work well in these salmon bowls.

What type of rice works best for salmon bowls?

The best rice for salmon bowls is really the rice you like best. White rice, jasmine rice, and sushi rice are all great options because they cook quickly and pair well with the sweet teriyaki salmon. Brown rice adds more fiber and a slightly nutty flavor, Coconut Rice adds incredible flavor, and cauliflower rice is a great lower-carb option. For easy step-by-step tutorials, check out my recipe posts for Instant Pot White Rice, Instant Pot Brown Rice, or Cauliflower Rice. Frozen rice, leftover rice, or quinoa are also great shortcuts when you want to cut down on prep time.