A salmon teriyaki bowl is a quick, balanced dinner with glazed salmon bites, brown rice, edamame, and creamy avocado, finished with a smoky yogurt sauce. The salmon cooks in the air fryer in minutes, so the whole bowl comes together fast.
The teriyaki style marinade uses coconut aminos, sesame oil, and honey for a savory sweet flavor, and the spicy yogurt drizzle adds a cool, tangy contrast. It is a great weeknight meal and works well for meal prep too.
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Why This Salmon Teriyaki Bowl Recipe Works
Cutting the salmon into cubes gives you more surface area for the marinade and lets the fish cook in just a few minutes. The air fryer browns the edges while the inside stays moist and flaky.
Setting aside a spoonful of the marinade before the fish goes in gives you a safe drizzle for the finished bowl. The yogurt sauce adds protein and a gentle kick, and the edamame and avocado round out the bowl with texture.
Ingredients for Salmon Teriyaki Bowl
- 4 salmon fillets (about 6 ounces each), skin removed
- 4 tablespoons coconut aminos (soy sauce also works)
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 cup plain Greek yogurt
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked chile powder
- 1/2 teaspoon paprika
- 1 teaspoon olive oil
- 4 cups cooked brown rice
- 1 cup cooked edamame
- 1 medium avocado, sliced
Atlantic, king, or sockeye salmon all work well. Use the same fillets for a more even cook, and keep the cubes close to the same size.
How to Make Salmon Teriyaki Bowl
1. Prep the salmon.
Pat the fillets dry with a paper towel and remove the skin if needed. Cut the salmon into cubes about 1 1/2 inches wide.
2. Make the marinade.
In a bowl, mix the coconut aminos, sesame oil, honey, garlic powder, and sea salt. Move 1 tablespoon of the marinade to a separate small bowl and set it aside for drizzling.
3. Marinate.
Add the salmon cubes to the remaining marinade and toss gently. Let them sit for at least 3 minutes.
4. Air fry.
Place the salmon in the air fryer basket in a single layer without crowding, cooking in batches if needed. Cook at 400 degrees F for 5 to 7 minutes, until the salmon flakes easily and reads 145 degrees F.
5. Make the yogurt sauce.
While the salmon cooks, stir together the yogurt, hot sauce, smoked chile powder, paprika, and olive oil in a small bowl.
6. Build the bowls.
Place 1 cup of cooked brown rice in each bowl and top with the salmon, edamame, and avocado slices.
7. Drizzle and serve.
Drizzle the reserved marinade over the salmon and finish with the spicy yogurt sauce.
How to Serve Salmon Teriyaki Bowl
Serve the bowls right away while the salmon is warm. Add sliced cucumber, shredded carrots, or a sprinkle of sesame seeds for extra crunch.
For more salmon ideas, try the miso air fryer salmon bites or the honey garlic salmon bites. The turkey broccoli bowl is another easy rice bowl, and the sheet pan teriyaki chicken and pineapple is a good option if you want to switch up the protein.
How to Store and Reheat Salmon Teriyaki Bowl
Refrigerate leftover salmon within two hours in an airtight container and eat it within 3 days. Keep the rice, salmon, and avocado separate if you are meal prepping, and add the avocado fresh.
Reheat the salmon gently in the air fryer or microwave until it reaches 165 degrees F, and avoid overheating, which can dry the fish.
Tips and Variations for Salmon Teriyaki Bowl
Use a thermometer and cook the salmon until it reaches 145 degrees F, the usual safe temperature for fish. University of Illinois Extension covers the two hour rule and how long leftovers keep in its leftovers food safety guide.
This bowl is flexible. Swap the salmon for tofu if you prefer a vegetarian option, or use other fish. Use soy sauce in place of coconut aminos if that is what you have.
Frequently Asked Questions About Salmon Teriyaki Bowl
Can I make a salmon teriyaki bowl without an air fryer?
Yes. Bake the cubes on a lined sheet pan in a hot oven until they flake easily and reach 145 degrees F.
Can I use soy sauce instead of coconut aminos in a salmon teriyaki bowl?
Yes, though soy sauce is saltier, so you may want to use a little less.
How do I meal prep a salmon teriyaki bowl?
Store the rice, salmon, edamame, and sauce in separate containers, and add the avocado when you serve.
What can I use instead of edamame?
Peas, steamed broccoli, or cucumber slices all work well.
Is the yogurt sauce spicy?
It has a mild kick from the hot sauce and smoked chile powder. Use less of each for a milder sauce.
Salmon Teriyaki Bowl
Ingredients
Main Ingredients
- 4 salmon fillets about 6 oz each, skin removed
- 4 tbsp coconut aminos soy sauce also works
- 2 tsp sesame oil
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ cup plain Greek yogurt
- 1 tsp hot sauce
- ½ tsp smoked chile powder
- ½ tsp paprika
- 1 tsp olive oil
- 4 cup cooked brown rice 1 cup per bowl
- 1 cup cooked edamame
- 1 medium avocado sliced
Instructions
Cooking
- Pat the salmon dry, remove the skin if needed, and cut into cubes about 1 1/2 inches wide.
- Mix the coconut aminos, sesame oil, honey, garlic powder, and sea salt. Set aside 1 tablespoon of the marinade for drizzling.
- Toss the salmon in the remaining marinade and let it sit for at least 3 minutes.
- Air fry in a single layer at 400 degrees F for 5 to 7 minutes, until the salmon flakes easily and reads 145 degrees F. Cook in batches if needed.
- Stir together the yogurt, hot sauce, smoked chile powder, paprika, and olive oil.
- Divide the rice among four bowls and top with the salmon, edamame, and avocado.
- Drizzle with the reserved marinade and the spicy yogurt sauce.
