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Flavorful Teriyaki Salmon Bowl Recipe with Edamame and Avocado Made Easy

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A quick and easy teriyaki salmon bowl featuring caramelized salmon, creamy avocado, tender edamame, and fluffy rice, ready in under 30 minutes. Perfect for a healthy, satisfying lunch or dinner.

Ingredients

Scale
  • 2 salmon fillets, skin-on, about 6 ounces (170 g) each
  • ½ cup (120 ml) teriyaki sauce (preferably Kikkoman)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 cups cooked jasmine or brown rice (about 400 g cooked)
  • 1 cup shelled edamame (150 g), fresh or thawed if frozen
  • 1 ripe avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • Red chili flakes or Sriracha (optional)
  • Pickled ginger for serving (optional)
  • Cilantro leaves for garnish (optional)

Instructions

  1. In a medium bowl, combine ½ cup teriyaki sauce, minced garlic, grated ginger, and 1 tablespoon sesame oil. Stir well to mix the flavors.
  2. Place the salmon fillets skin-side down into the marinade. Let them sit for 10-15 minutes at room temperature.
  3. While the salmon marinates, cook 1 cup uncooked jasmine or brown rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  4. If using frozen edamame, rinse under warm water to thaw quickly, then drain well. For fresh edamame, blanch in boiling water for 3-4 minutes, then drain and set aside.
  5. Heat a non-stick or cast iron skillet over medium-high heat. Remove salmon from marinade, reserving the sauce. Place salmon skin-side down and cook for 4-5 minutes until skin crisps and fillet is halfway cooked.
  6. Flip salmon carefully with a spatula. Pour reserved marinade over salmon in the pan. Reduce heat to medium-low and cook for another 3-4 minutes, spooning sauce over fish occasionally until sauce thickens and glazes the salmon.
  7. Divide cooked rice between two bowls. Arrange glazed salmon fillet on top. Add edamame and sliced avocado alongside.
  8. Sprinkle with green onions and toasted sesame seeds. Add chili flakes or a drizzle of Sriracha if desired.
  9. Optionally garnish with pickled ginger or fresh cilantro. Serve immediately while salmon is warm and avocado is cool and creamy.

Notes

Marinate salmon briefly (10-15 minutes) to avoid mushy texture. Cook salmon skin-side down first for crispy skin. Use medium heat to prevent teriyaki sauce from burning. Add a splash of water if sauce thickens too quickly. Avoid tossing avocado in pan; add fresh for best texture.

Nutrition

Keywords: teriyaki salmon bowl, salmon recipe, edamame, avocado, quick dinner, healthy meal, easy salmon recipe, gluten-free, weeknight dinner

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