Teriyaki Salmon Bowl (40g Protein, Omega-3 Rich)
Glazed teriyaki salmon over rice with edamame, cucumber, and avocado. 40g protein, 560 kcal. A restaurant-quality bowl in 25 minutes.
Teriyaki Salmon Bowl (40g Protein, Omega-3 Rich)
Glazed teriyaki salmon over rice with edamame, cucumber, and avocado. 40g protein, 560 kcal. A restaurant-quality bowl in 25 minutes.
Nutrition Per Serving
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Ingredients
- 2 fillets (300g) Salmon fillets (skin-on)
- 3 tbsp Soy sauce (low sodium)
- 1 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 150g (dry) Jasmine rice
- 100g Edamame (shelled)
- 1 medium Cucumber (sliced)
- ½ medium Avocado
- 1 tsp Sesame seeds
- 2 stalks Green onion
Instructions
-
1
Cook rice
Rinse jasmine rice until water runs clear. Cook according to package directions. While rice cooks, prepare everything else.
-
2
Make teriyaki glaze
Whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Set aside half for drizzling later.
-
3
Cook salmon
Pat salmon dry. Heat a non-stick pan over medium-high. Place salmon skin-side up and sear 3–4 minutes until golden. Flip and brush with half the teriyaki glaze. Cook 3–4 more minutes until flakes easily. Skin should be crispy.
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4
Prep toppings
Cook edamame in boiling water for 3 minutes. Slice cucumber into thin rounds. Slice avocado. Chop green onion.
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5
Assemble bowls
Divide rice between bowls. Arrange salmon, edamame, cucumber, and avocado on top. Drizzle with remaining teriyaki glaze, sprinkle with sesame seeds and green onion.
Teriyaki Salmon Bowl — High Protein, Omega-3 Powerhouse
This teriyaki salmon bowl is what takeout wishes it could be: 40g of protein, loaded with omega-3 fatty acids, and ready in 25 minutes. The homemade teriyaki glaze has a fraction of the sugar found in bottled sauces, letting the natural richness of the salmon shine through.
The bowl format makes it endlessly customizable — swap rice for quinoa, add pickled ginger, throw in some kimchi. At 560 calories, it's a complete, balanced meal with protein from the salmon and edamame, complex carbs from the rice, and healthy fats from the avocado. Restaurant-quality nutrition at home.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw overnight in the fridge or in cold water for 30 minutes. Pat very dry before cooking — excess moisture prevents the sear from forming. Frozen salmon fillets are often flash-frozen at peak freshness and are perfectly good.
What makes this healthier than takeout teriyaki?
Restaurant teriyaki sauce can have 20–30g sugar per serving. This homemade version uses just 1 tbsp honey split between 2 servings. You also control the sodium with low-sodium soy sauce.
Can I meal prep this?
Prep rice, cook salmon, and portion edamame ahead. Store separately for 3 days. Slice avocado and cucumber fresh each day to prevent browning. The salmon reheats well at 150°C/300°F for 5 minutes.
What can I substitute for salmon?
Tuna steaks, shrimp, or chicken thighs all work with this teriyaki glaze. Tofu is great for a vegetarian version — press it well and pan-fry until crispy before glazing.
How much omega-3 am I getting?
A 150g salmon fillet provides about 2–3g of EPA+DHA omega-3 fatty acids — well above the recommended 250–500mg daily. This supports heart health, reduces inflammation, and aids muscle recovery.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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