Name: Teriyaki Salmon Buddha Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 medium heads of broccoli (cut into florets); 4 (4 - 6 ounce) salmon filets; 2 cups cooked rice brown; 1 cup shelled edamame (fresh or frozen); 1 cup grated carrot; 1 tsp toasted sesame seeds; 1 - 2 handfuls of shredded cabbage (for garnish); 2 green onions (ends trimmed and thinly sliced); 2 tsp arrowroot starch, cornstarch, or tapioca flour; ¼ cup cold water; ¼ cup low-sodium soy sauce; ¼ cup fresh orange juice (juice from 1 large orange); 1 tbsp rice vinegar; 1 tbsp honey; ½ tsp sesame oil; ½ tsp freshly grated ginger (very fine); 1 large garlic clove (minced)

5 from 23 votes

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Quick and easy sheet pan teriyaki salmon buddha bowls recipe coated in a homemade, sugar-free teriyaki sauce and served with edamame, brown rice, and crispy roasted broccoli. The best under-30-minute weeknight dinner or meal prep!

Best ever cooked teriyaki salmon bowls

Words cannot describe how much I love these flavorful salmon buddha bowls. They are tender, flakey, and coated in the most delicious homemade low-sugar teriyaki sauce. So, raise your hands if you love salmon as much as me! Salmon is my favorite fish protein because it is super easy to make at home, is always tasty, and is super high in protein. I love a simple blackened salmon or everything bagel crusted salmon, but when I am feeling something Asian-inspired, these furikake salmon bowls or this buddha bowl recipe are perfect!

These teriyaki salmon bowls will not disappoint! They are healthy, gluten-free, and, best of all, so delicious. Each bowl is loaded with fresh ingredients like edamame, carrots, crispy broccoli, and green onion and dressed in a naturally sweet homemade teriyaki sauce made from fresh orange juice and soy sauce.

My favorite thing about this recipe is that it takes less than 30 minutes to oven-bake the salmon and broccoli on one sheet pan. Sheet pan dinners are the best! Clean-up is easy, and the stress of cooking a fancy meal is nonexistent.

Seriously, this recipe is better-than-take-out food! Make this cooked salmon poke bowl recipe for a quick 30-minute meal.

Why you’ll love this easy recipe:

The salmon is flakey and flavorful.
Under 30-minute meal.
Cooked on one sheet pan.
Crispy roasted broccoli.
So easy to make.
Great for meal prep.
These salmon bowls are healthy, gluten-free, dairy-free, and paleo.
Topped with a homemade, sugar-free teriyaki sauce.
High in protein with over 26 grams per bowl.
Try these furikake salmon bowls or these air fryer teriyaki salmon bites next!

flakey teriyaki salmon in a bowl with edamame, carrot, and roasted broccoli

Ingredients in salmon teriyaki bowls

This teriyaki salmon bowl recipe calls for a handful of simple and healthy ingredients. Each bowl is packed with Asian-inspired flavors, loaded with fresh veggies, and only uses good-for-you ingredients. Here is a list of everything you need so you are prepared. Read the recipe card at the bottom of this blog post for exact measurements.

Teriyaki Bowl:

Broccoli: Grab 2 heads of broccoli into florets so you can oven-roast them to crispy perfection.
Salmon: You will need four salmon filets for this teriyaki bowl recipe. I used farm raised, but you can use wild-caught or king salmon. Fresh and frozen salmon work – I left instructions below on how to defrost frozen salmon.
Rice: I love brown rice, but you can use jasmine, sushi, or short-grain rice. To make things easy, use microwavable rice or cook up your own batch according to the package directions. Brown rice is full of hearty whole grains!
Edamame: I used frozen shelled green edamame (also called soybeans) to keep things easy.
Carrot: For vitamin A and some crunch! You can buy grated carrots in the store or easily make your own with a box grater.
Toasted Sesame Seeds: For the best flavor, sprinkle some toasted white or black sesame seeds on top of your cooked salmon poke bowls.
Shredded Red Cabbage: This is an optional garnish to make these bowls super colorful! It also adds the best crunch.
Green Onions: You will need about 2 green onions (also called scallions). For some sharpness and flavor.

Homemade Teriyaki Sauce:

Starch: You can use arrowroot starch, cornstarch, or tapioca flour to thicken up your homemade teriyaki sauce.
Cold Water: You must use COLD water to dissolve your starch. This will ensure the sauce has no lumps or clumps
Soy Sauce: For the best Asian-inspired teriyaki flavors. I recommend using LOW sodium soy sauce, so the dish is not overly salty. If you are gluten-free, use tamari.
Orange: To naturally sweeten this teriyaki sauce, we need the juice of 1 large orange. If you use store-bought orange juice, just remember to measure 1/4 cup out.
Rice Vinegar: To give this sauce some much-needed acidity. You can also use white wine vinegar.
Honey: Depending on how sweet you like your teriyaki sauce to be, add 1 or 2 Tablespoons of honey.
Sesame Oil: A dash of toasted sesame oil goes a long way flavor-wise (trust me). Don’t skip out on this ingredient.
Ginger & Garlic: Both fresh ginger and garlic add the best and most authentic taste to this homemade teriyaki sauce.

Kitchen tools needed

This teriyaki salmon buddha bowl recipe is so easy to make. They come together in under 30 minutes with these few kitchen tools:

Sheet pan
Parchment paper
Sauce Pot
Whisk
Measuring Tools: 1/2 teaspoon, 1 teaspoon, and 1 Tablespoon.

cooking teriyaki salmon and roasted broccoli on a sheet pan

How to make teriyaki salmon buddha bowls

Everyone is going to love these easy, 30-minute teriyaki salmon bowls. The salmon is super flakey and moist, plus these salmon buddha bowls are gluten-free, paleo, and healthy! Here are step-by-step directions with pictures for visual reference:

Step 1:

First, preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.

Step 2:

Next, add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 – 20 minutes.

Step 3:

Meanwhile, heat a small saucepan over medium-high heat and add the low-sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to whisk until the sauce has thickened continually. When finished, remove it from the heat and set it to the side.

Step 4:

Now, pat the salmon filets dry with a paper towel and season with salt and pepper. Then, once the broccoli is ready, remove the tray from the oven and push the broccoli on one half of the tray to make room for the salmon. Avoid broccoli overlapping and on top of each other.

Step 5:

Then, place the seasoned salmon filets skin-side down on the baking tray and carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated. Then, Place the baking sheet back in the oven for 8 – 12 minutes, depending on how well done you like your salmon. For medium, only bake for 8 minutes, and for well-done, bake for closer to 12 minutes.

Step 6:

Meanwhile, heat the edamame and brown rice according to the package direction.

Step 7:

Finally, when the salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, and warmed edamame.

Top with an extra drizzle of teriyaki sauce, and enjoy your flakey teriyaki salmon bowl.

inside of teriyaki salmon to show flakey texture

Expert recipe tips:

Use COLD water to dissolve the cornstarch for the teriyaki sauce. This is my #1 tip for this recipe. If you use warm or heated water, the cornstarch will clump up, and the teriyaki sauce will be grainy.
Pat the salmon dry before seasoning and baking. This removes any extra liquid and ensures that the salmon will get crispy edges.
Roast the broccoli for 20 minutes before adding the salmon. This ensures the broccoli has enough time to roast, so it is tender and crispy.
Do not overcook the salmon. If you overcook the salmon, it will be dry. Keep an eye on the clock.
Meal prep it. You can easily meal prep this recipe by saving extras and portioning out individual teriyaki salmon bowls into tupperware. Store in the fridge for up to 4 days.

Easy ingredient substitutions:

I love this teriyaki salmon buddha bowl recipe as is, but if you want to customize them to your preferences, be my guest! Here is a list of my recommended ingredient substitutions to help you out.

Brown Rice: You can substitute brown rice with cauliflower rice, white rice, or coconut rice.
Orange Juice: You can use pineapple juice instead.
Garlic: You can substitute the freshly minced garlic cloves with 1 teaspoon of garlic powder.
Ginger: You can substitute the fresh ginger with 1 teaspoon of garlic powder.
Soy Sauce: You can use coconut aminos or tamari sauce (which is gluten-free soy sauce).
Honey: You can use light brown sugar or coconut sugar here.
Rice Vinegar: This can be substituted with white wine vinegar.

teriyaki salmon buddha bowl with crispy broccoli and edamame

Frequently Asked Questions

Can I use frozen salmon?

Absolutely! I used frozen salmon in this recipe. You just need to let the salmon thaw overnight in the refrigerator, at room temperature for 6 hours, or in a warm water bath for 30 minutes. If you decide to thaw your salmon in a cold bath, make sure it is in a plastic bag. Do NOT place the raw salmon in the water.

How can you tell salmon is done cooking in the oven?

Salmon takes about 8 to 12 minutes to bake in the oven. If you want to cook your salmon to medium, it is done cooking when the internal temperature is around 125 to 130 degrees Fahrenheit. For medium-rare, you can stop cooking at 120 degrees Fahrenheit. If you don’t have an internal thermometer, you can tell salmon is done by using a fork to see if the inside is flakey and light pink.

Is this recipe gluten-free?

You bet you! This is one of my favorite gluten-free dinners since the only grain is brown rice. You can even use cauliflower rice if that is what you prefer.

Can I use cauliflower rice?

I love cauliflower rice, so feel free to swap out the brown rice with cooked cauliflower rice.

Can I use quinoa?

Yes, you can substitute the rice with cooked quinoa too.

Does it keep well for meal prep?

Teriyaki salmon buddha bowls are a fantastic healthy meal prep recipe. Since this recipe yields four servings, you can save the leftovers in individual containers for lunch or dinner for the next few days. You can store the salmon for up to 4 days in the fridge.

What temperature should I oven-bake salmon?

A whole salmon filet should be baked for 8 – 15 minutes at 450°F. For medium-rare, bake the salmon for closer to 8 minutes. For medium to well done, bake the salmon for closer to 12 minutes.

How long should I cook salmon in the oven at 450°F?

Salmon takes between 8 and 12 minutes to cook at 450°F in the oven.

How to store and reheat leftovers:

Storing: Place leftovers into individual airtight containers and store them in the refrigerator for 4 days.

Reheating: Reheat everything in the microwave for 1 – 3 minutes or until warm.

If you love this recipe, try these next!

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Teriyaki Salmon Buddha Bowls

Quick and easy sheet pan teriyaki salmon buddha bowl recipe coated in a homemade, sugar-free teriyaki sauce and served with edamame, brown rice, and crispy roasted broccoli. The best under-30-minute weeknight dinner or meal prep!

5 from 23 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

Salmon Bowls:

2 medium heads of broccoli, cut into florets
4 (4 – 6 ounce) salmon filets
2 cups cooked rice brown
1 cup shelled edamame, fresh or frozen
1 cup grated carrot
1 tsp toasted sesame seeds
1 – 2 handfuls of shredded cabbage, for garnish
2 green onions, ends trimmed and thinly sliced

Teriyaki Sauce:

2 tsp arrowroot starch, cornstarch, or tapioca flour
¼ cup cold water
¼ cup low-sodium soy sauce
¼ cup fresh orange juice, juice from 1 large orange
1 tbsp rice vinegar
1 tbsp honey
½ tsp sesame oil
½ tsp freshly grated ginger, very fine
1 large garlic clove, minced

Instructions

Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
Add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 – 20 minutes.
Pat the salmon filets dry with a paper towel, season with salt and pepper.
In a small bowl, whisk together the cold water and arrowroot starch. Set to the side.
Meanwhile, heat a small saucepan over medium-high heat and add the low-sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. When finished, remove from the heat and set it to the side.
Once the broccoli is ready, remove the tray from the oven and push the broccoli on one half of the tray to make room for the salmon. Avoid broccoli overlapping and on top of each other. Place the seasoned salmon filets skin-side down on the baking tray and carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated.
Place the baking sheet back in the oven for 8 – 12 minutes, depending on how well done you like your salmon. For medium, only bake for 8 minutes, and for well-done, bake for closer to 12 minutes.
Meanwhile, heat the edamame and brown rice according to the package direction.
When the salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, and warmed edamame. ENJOY!

Notes

Frozen Salmon: I used frozen salmon in this recipe. You just need to let the salmon thaw overnight in the refrigerator, at room temperature for 6 hours, or in a warm water bath for 30 minutes. If you decide to thaw your salmon in a cold bath, make sure it is in a plastic bag. Do NOT place the raw salmon in the water

Rice Vinegar: Use white wine vinegar.

Brown Rice: Use can use white rice, coconut rice, or cauliflower rice. Feel free to use quinoa too.

Soy Sauce: You can use coconut aminos or tamari (gluten-free soy sauce).

Orange Juice: You can use pineapple juice.

Arrowroot Starch: You can use tapioca flour (gluten-free) or cornstarch (not gluten-free).