15-Minute Teriyaki Salmon Bowl (Print Version)

Teriyaki-glazed salmon on jasmine rice with crisp vegetables and avocado — ready in 15 minutes.

# What You'll Need:

→ For the Salmon

01 - 2 salmon fillets (about 150 g each), skinless
02 - 1 tablespoon vegetable oil
03 - Pinch of salt and pepper

→ For the Teriyaki Sauce

04 - 3 tablespoons soy sauce
05 - 2 tablespoons mirin (or substitute with dry sherry)
06 - 1 tablespoon honey
07 - 1 teaspoon rice vinegar
08 - 1 teaspoon fresh ginger, grated
09 - 1 clove garlic, minced

→ For the Bowl

10 - 2 cups cooked jasmine rice (hot)
11 - 1 small cucumber, thinly sliced
12 - 1 medium carrot, julienned
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely sliced
15 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper.
03 - Add salmon to the skillet, searing for 2–3 minutes on each side until nearly cooked through.
04 - Pour teriyaki sauce over the salmon. Let it bubble for 1–2 minutes, spooning sauce over, until the salmon is glazed and cooked through.
05 - Divide hot rice between two bowls. Arrange cucumber, carrot, and avocado on top.
06 - Place a glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki sauce from the pan.
07 - Garnish with scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about 15 minutes so you can cook after work and still have time to sit down.
  • The glaze clings to the salmon so every bite tastes like a little celebration.
02 -
  • Pat the salmon very dry to get a good sear and avoid a steamed texture.
  • Let the sauce reduce enough to coat the back of a spoon or the glaze will be too thin to stick.
03 -
  • If you have mirin use it for an authentic gloss otherwise dry sherry works well.
  • Toast sesame seeds briefly in a dry pan to wake up their aroma.
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