Easy Teriyaki Salmon Bowl (One Pan, 25 Minutes)

My kids used to turn their noses up at salmon until I started making this teriyaki version. The sweet glaze transforms the fish into something magical, and serving it over rice with colorful vegetables makes it feel like a special restaurant meal. Now it’s our go-to weeknight dinner when I want something healthy but exciting.

Ingredients

• 4 salmon fillets (6 oz each), skin removed
• 2 cups jasmine rice, rinsed
• 3 cups water
• 1/4 cup coconut aminos (or tamari if not avoiding soy)
• 3 tablespoons pure maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons avocado oil, divided
• 2 cups broccoli florets
• 2 large carrots, julienned
• 1 large avocado, sliced
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt to taste

Instructions

1. Start the rice: Combine jasmine rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 18 minutes. Remove from heat and let stand 5 minutes.
2. Make teriyaki sauce: In a small bowl, whisk together coconut aminos, maple syrup, rice vinegar, minced ginger, and garlic. Set aside.
3. Prep the salmon: Pat salmon fillets dry and season both sides with salt. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat.
4. Cook salmon: Add salmon to hot skillet and cook 4 minutes without moving. Flip and cook 3 minutes more. Pour teriyaki sauce over salmon and cook 1-2 minutes until sauce thickens and coats fish.
5. Steam vegetables: While salmon cooks, steam broccoli and carrots in a steamer basket for 3-4 minutes until tender-crisp.
6. Assemble bowls: Divide rice between 4 bowls. Top with glazed salmon, steamed vegetables, and sliced avocado. Drizzle remaining pan sauce over top.
7. Finish and serve: Sprinkle with green onions and sesame seeds. Serve immediately while hot.

Tips

• Don’t move the salmon while it’s cooking the first side – this creates a beautiful golden crust
• Substitute quinoa for rice if you prefer a higher protein base
• Add a squeeze of fresh lime juice before serving for extra brightness
• Leftover salmon makes excellent lunch salad topping the next day