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salmon teriyaki bowl recipe video

Salmon Teriyaki Bowl Recipe

Flavor-packed weeknight bowl recipe featuring tender glazed salmon, warm rice and sauteed veggies for a simple, nourishing meal that brings comfort to any day.
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Course: Lunch, Dinner
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 20 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Cook salmon:

  • 4 x 200 g salmon fillets, skin on
  • 2 tablespoons cornstarch (corn flour) or tapioca flour
  • 1 tablespoon oil
  • Teriyaki sauce
  • 1 teaspoon minced ginger
  • Salt and pepper to taste

To serve:

  • Steamed rice
  • Sautéed vegetables (I used broccolini)

To garnish:

  • Chopped spring onions (scallions)
  • Sesame seeds, optional

Instructions

  • Preheat oven to 200 C/ 400 F. Line a baking tray with baking paper.
  • Pat dry salmon fillets with a paper towel.
  • Season both sides with salt and pepper. Lightly dust with cornstarch (corn flour) or tapioca flour.
  • Heat oil in a large frying pan over medium-high heat.
  • Place salmon, skin side down, in the pan. Fry for about 2 minutes on each side.
  • Transfer to the baking tray. Bake for about 15-17 minutes or until cooked through.
  • Make teriyaki sauce.
  • Meanwhile, to the same pan, add teriyaki sauce, and bring to a simmer.
  • Add minced ginger. Stir to combine. Simmer for about 2-3 minutes.
  • Add salmon back to the pan. Spoon sauce over the fillets. Simmer for another 2 minutes.
  • Remove salmon from the pan. Simmer the sauce to reduce to a glossy glaze.
  • To serve, top rice with salmon and vegetables. Spoon the glaze over salmon.
  • Garnish with chopped spring onions (scallions) and sesame seeds.

Video

Nutrition

Calories: 31kcal | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g