This high-protein teriyaki salmon bowl is my go-to weeknight dinner. The salmon and crispy broccoli roast together on one sheet pan, then go over brown rice with edamame and avocado. The homemade teriyaki sauce is refined sugar free, and each bowl has 34g of protein.
Teriyaki Salmon Bowls At A Glance
- ✅ Recipe Name: Teriyaki Salmon Bowl with Crispy Broccoli (34g protein)
- 🕒 Ready In: ~45 minutes (with precooked rice)
- 👪 Serves: 4
- 🍽 Calories: ~560 per serving
- 💪 Protein: 34 grams per serving
- 🌿 Fiber: 10 grams per serving
- 🥣 Main Ingredients: Salmon (fresh or frozen fillets), broccoli, brown rice, edamame, avocado, carrots, red cabbage, cucumber, low-sodium soy sauce, orange juice, honey, ginger, garlic
- 📖 Dietary Info: High-protein, high-fiber, dairy-free, refined-sugar-free, gluten-free with tamari
- ⭐ Why You'll Love It: This teriyaki salmon bowl tastes like takeout but is made with simple, healthy ingredients. Roasted broccoli adds crunch, and extra sauce keeps every bite flavorful. It's easy to meal prep and keeps up to 4 days.
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Why I Love Making Teriyaki Salmon on a Sheet Pan
I try to eat fish at least twice a week, and salmon is my go-to since it's packed with protein and omega-3s. But plain baked salmon gets old fast. It needs a good sauce, and this homemade healthy teriyaki is hands down my favorite way to make it.
I also love that it all happens on one sheet pan. I start the broccoli first so it gets those crispy, browned edges, then slide the salmon in right next to it. Everything's done at the same time, and I only have one pan to wash.
I first made this salmon Buddha bowl back in 2019, so it was time for a refresh with brand new photos. I also started saving most of the sauce to drizzle on at the end. Trust me, you'll want it on everything.
If you're a salmon person like me, try my Greek-inspired sheet pan salmon and veggies, my furikake salmon bowls, or my air fryer teriyaki salmon bites next.
Jump to:
- Teriyaki Salmon Bowls At A Glance
- Why I Love Making Teriyaki Salmon on a Sheet Pan
- Is a Teriyaki Salmon Bowl Healthy?
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Teriyaki Salmon Bowls (Step-by-Step)
- Tips from My Kitchen
- How Long to Bake Salmon at 425°F
- What's the Best Rice for Salmon Bowls?
- Topping Ideas
- How to Meal Prep and Store Salmon Bowls
- Teriyaki Salmon Bowl FAQs
- More Easy Salmon Recipes To Try
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
So yummy and healthy too! I made this for my husband and parents, and everyone loved it. I've made it a staple recipe in our house!
- Alexis
Is a Teriyaki Salmon Bowl Healthy?
Yes! This teriyaki salmon bowl is a balanced, high-protein meal with 34 grams of protein, 10 grams of fiber, and just 9 grams of sugar per bowl.
- Protein: salmon, edamame, and brown rice add up to 34 grams per bowl, which helps keep you full.
- Healthy fats: salmon is rich in omega-3s, and avocado adds heart-healthy fats.
- Fiber: brown rice, broccoli, edamame, and cabbage give you 10 grams per bowl.
- Less sugar: the teriyaki sauce is sweetened with fresh orange juice and just 1 tablespoon of honey for the whole batch. Most store-bought teriyaki sauces have a lot more.
- Sodium: low-sodium soy sauce keeps each bowl around 840 mg. If you're watching salt, swap in coconut aminos.
Want it lighter or low carb? Use cauliflower rice instead of brown rice, or cut the avocado in half.
Ingredients You'll Need
Here's everything you need for these teriyaki salmon bowls, split into what goes on the sheet pan, in the sauce, and in the bowls.
For the Sheet Pan
- Salmon fillets: skin on or off both work. I usually use wild-caught salmon, but farm-raised works great too. Farm-raised fillets tend to be thicker, so they may need closer to 11 minutes. If using frozen, thaw it overnight in the fridge, or seal it in a zip-top bag and submerge it in cold water for 30 to 60 minutes.
- Broccoli: cut it into similar-size florets so every piece roasts evenly and gets crispy edges.
- Olive oil or avocado oil, salt, and pepper: a simple seasoning that helps the broccoli brown and crisp up.
For the Healthy Teriyaki Sauce
- Low-sodium soy sauce: the base of the sauce. Low-sodium keeps it from getting too salty, and tamari makes it gluten-free.
- Fresh orange juice and honey: sweeten the sauce naturally, so there's no refined sugar. Store-bought orange juice works too.
- Rice vinegar: adds a little tang. White wine vinegar works in a pinch.
- Toasted sesame oil: gives the sauce that takeout flavor. A small amount goes a long way, so don't skip it.
- Fresh ginger and garlic: give the sauce its classic teriyaki flavor. Fresh makes a big difference here.
- Arrowroot starch and cold water: thickens the sauce. Cornstarch or tapioca flour work too.
For the Bowls
- Brown rice: precooked or microwavable rice keeps this a 45-minute meal.
- Edamame: frozen shelled edamame is the easiest option, and it adds extra protein and fiber.
- English cucumber: thin skin, so there's no need to peel it. Use any extra in my spicy Asian cucumber salad.
- Avocado, carrots, red cabbage, green onions, and sesame seeds: add crunch, color, and creaminess. Pre-shredded carrots and cabbage save time, and slice the avocado right before serving so it doesn't brown.
Scroll to recipe card for quantities!
Substitutions and Variations
- Swap the protein: shrimp works great on the same sheet pan. Add it for the last 6 to 8 minutes, until pink and opaque.
- Swap the veggies: halved Brussels sprouts, green beans, or bok choy all roast well next to the salmon. Brussels sprouts need a little longer, so give them a head start of about 20 minutes.
- Make it soy-free: use coconut aminos instead of soy sauce. It's slightly sweeter and lower in sodium.
- Swap the orange juice: pineapple juice gives the sauce a sweet, tropical twist.
- Make it spicy: add a squeeze of sriracha or a spoonful of chili crisp to the sauce, or drizzle it over the finished bowls.
How to Make Teriyaki Salmon Bowls (Step-by-Step)
Here's how to make teriyaki salmon buddha bowls on one sheet pan, from crispy broccoli to the homemade sauce. You'll find exact measurements in the recipe card below.
- Step 1: Roast the broccoli. Toss the florets with oil and salt right on a parchment-lined sheet pan, then spread them into a single layer. Roast at 425°F for 12 to 15 minutes so they start to brown before the salmon goes in.
- Step 2: Make the slurry. Whisk the arrowroot starch into cold water until completely smooth. Cold water keeps the sauce from clumping later.
- Step 3: Simmer the sauce. Add the soy sauce, orange juice, honey, rice vinegar, sesame oil, ginger, and garlic to a small saucepan. Bring it to a quick boil.
- Step 4: Thicken the sauce. Lower the heat, whisk in the slurry, and cook for 2 to 4 minutes, whisking the whole time. It's ready when it coats the back of a spoon.
- Step 5: Add the salmon to the pan. Push the broccoli to one side and place the seasoned salmon skin-side down on the other half. Pat the fillets dry before seasoning so the glaze sticks.
- Step 6: Brush on the glaze. Brush about 1 tablespoon of sauce over each fillet. Save the rest for drizzling at the end.
- Step 7: Bake the salmon. Return the pan to the oven for 8 to 11 minutes, until the salmon flakes easily with a fork. Let it rest for 3 minutes.
- Step 8: Assemble the bowls. Start with brown rice, then add the salmon, roasted broccoli, red cabbage, carrots, edamame, cucumber, and avocado.
- Step 9: Drizzle and serve. Spoon the reserved teriyaki sauce over the whole bowl, then top with green onions and sesame seeds. Don't skip the extra sauce on the veggies and rice. It's what makes every bite taste like takeout.
Tips from My Kitchen
- Give the broccoli a head start: I always roast it for 12 to 15 minutes before the salmon goes in, and I keep it in a single layer. That's the secret to crispy edges instead of soggy florets.
- Mix the starch with cold water first: this is my #1 tip for the sauce. Whisk the arrowroot or cornstarch into cold water until smooth, then add it to the pan. If you add it straight to the hot sauce, it clumps up right away and you'll end up with a lumpy, grainy sauce.
- Pat the salmon really dry: it only takes a few seconds with a paper towel, but it's what helps the seasoning and glaze actually stick.
How Long to Bake Salmon at 425°F
Salmon takes 8 to 11 minutes to bake at 425°F, depending on how thick your fillets are. I usually buy wild-caught, which is thinner and done in about 8 minutes. If you're using thicker farm-raised fillets, plan on closer to 11.
How to tell it's done: the easiest way to check is with a fork. If it flakes easily and looks opaque in the center, it's ready. If you have an instant-read thermometer, the USDA recommends 145°F, but I pull mine at 125°F to 130°F because I like a juicy, medium center. It keeps cooking a little while it rests.
What's the Best Rice for Salmon Bowls?
I use brown rice for the extra fiber, and precooked or microwavable rice keeps this a weeknight meal. Jasmine or sushi rice is a little stickier and closer to what you'd get from a takeout spot. Quinoa adds a few extra grams of protein, and cauliflower rice works if you want a lower-carb bowl.
Topping Ideas
The bowl is great as is, but half the fun is making it your own. Here are a few of my favorite ways to switch it up:
- Sriracha Greek yogurt: stir a little sriracha into plain Greek yogurt for a creamy, spicy drizzle with extra protein.
- Chili crisp: a spoonful on top adds heat and crunch.
- Kimchi or pickled ginger: a little tang cuts through the sweet teriyaki sauce.
- Furikake: this Japanese seasoning blend of sesame seeds and seaweed adds a salty, savory finish.
- Crushed cashews or peanuts: for extra crunch.
- Cilantro and a squeeze of lime: brightens up the whole bowl.
How to Meal Prep and Store Salmon Bowls
- To meal prep: pack the salmon, broccoli, and rice in one container and the raw veggies in another. Keep the sauce in a small jar, and add the avocado when you're ready to eat.
- To store: keep everything in the fridge for up to 4 days.
- To reheat: microwave the salmon, broccoli, and rice for 1 to 2 minutes. For crispier broccoli, reheat it in the oven or air fryer at 400°F for 3 to 5 minutes instead. Then add the raw veggies, avocado, and sauce.
- Or eat it cold: honestly, I love this bowl straight from the fridge. It makes an easy grab-and-go lunch.
Teriyaki Salmon Bowl FAQs
Yes! If you'd rather skip the oven, my air fryer teriyaki salmon bites use the same idea and are ready in minutes. Just roast or steam the broccoli separately.
You can, but most store-bought versions have a lot more sugar and sodium. If you go that route, look for one with a short ingredient list and use about ½ cup for 4 bowls.
Either works. I like leaving the skin on because it protects the fish from drying out. Bake it skin-side down on parchment, and the salmon lifts right off the skin when it's done.
Teriyaki is my favorite because it's sweet, savory, and easy to make at home. If you want something creamy, a quick sriracha Greek yogurt drizzle is great on top too.
Poke bowls use raw, marinated fish, while this bowl uses cooked salmon with a teriyaki glaze. It's really more like a salmon Buddha bowl: cooked protein over grains with lots of veggies. If you love poke, try my shrimp poke bowls.
This bowl is a complete meal on its own, but if you're serving teriyaki salmon by itself, it pairs well with my Asian edamame crunch salad or honey sriracha Brussels sprouts.
More Easy Salmon Recipes To Try
If you loved these healthy teriyaki salmon bowls with crispy broccoli, here are a few more to try 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!
📖 Recipe
Teriyaki Salmon Bowl with Crispy Broccoli
Video
Ingredients
For the Sheet Pan:
- 4 salmon fillets (4 to 6 ounce each), skin on or off
- 2 medium heads of broccoli, cut into florets (about 6 cups)
- 2 Tablespoons extra-virgin olive oil, or avocado oil
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the Healthy Teriyaki Sauce:
- ⅓ cup low-sodium soy sauce, or tamari if gluten-free
- ¼ cup fresh orange juice, juice from 1 large orange
- 1 Tablespoon honey
- 1 Tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 2 large garlic cloves, minced
- 2 teaspoons arrowroot starch, cornstarch, or tapioca flour
- ¼ cup cold water
For the Bowls:
- 3 cups cooked brown rice, (frozen or homemade in rice cooker)
- 1 cup shelled edamame, fresh or frozen thawed
- ½ English cucumber, thinly sliced (about 1 cup)
- 1 medium avocado, thinly sliced or cubed
- 1 cup grated carrot, freshly grated (about 2 large carrots)
- 1 cup shredded red cabbage
- 2 green onions, ends trimmed and thinly sliced
- 1 Tablespoon toasted sesame seeds, for garnish
Instructions
- Preheat the oven: Heat the oven to 425°F and line a large baking sheet with parchment paper.
- Roast the broccoli: Toss the broccoli florets with 2 tablespoons olive oil and ½ teaspoon salt directly on the tray. Spread into a single layer and roast for 12 to 15 minutes, until beginning to brown around the edges.
- Prep the salmon: While the broccoli roasts, pat the salmon fillets completely dry with a paper towel, then season both sides with the salt and the black pepper.
- Make the slurry: In a small bowl, whisk the cold water and arrowroot starch, cornstarch, or tapioca flour together until no lumps remain. Set aside.
- Simmer the sauce: In a small saucepan over medium-high heat, combine the soy sauce, orange juice, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a quick boil, then reduce to medium-low and whisk in the slurry. Cook for 2 to 4 minutes, whisking continuously, until the sauce thickens and coats the back of a spoon. Remove from the heat.
- Prep the toppings: Grate your carrots, shred the cabbage, and thinly slice the cucumber and green onions. Leave the avocado whole for now so it does not brown.
- Add the salmon to the tray: Pull the tray from the oven and push the broccoli to one half. Place the fillets skin-side down on the empty half, or flesh-side up if skinless. Brush each fillet with about 1 Tablespoon of teriyaki sauce, coating the top and sides. Reserve the rest for serving. Keep the broccoli in a single layer.
- Bake the salmon: Return the tray to the oven for 8 to 11 minutes, until the salmon flakes easily with a fork. Thinner fillets are usually done around 8 minutes; thicker center cuts closer to 11. Let it rest 3 minutes before assembling.
- Warm the rice and edamame: While the salmon bakes, warm the cooked rice and heat the edamame according to package directions. Slice or cube the avocado just before serving.
- Assemble the bowls: Divide the rice between 4 bowls. Top each with a salmon fillet, roasted broccoli, grated carrot, shredded cabbage, edamame, cucumber, and avocado. Drizzle with the reserved teriyaki sauce and finish with green onions and sesame seeds.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
TJC says
Super easy and healthy. I thought it was a little bland though and could benefit from a spicy mayo or more teriyaki on the vegetables.
Tati Chermayeff says
Thanks for the feedback! I've since updated the recipe with more garlic and soy sauce in the teriyaki, and I now save most of the sauce to drizzle over the whole bowl at the end. For a spicy mayo option, sriracha mixed into Greek yogurt works great.
Ashley says
Love this recipe!!! Quick and easy weeknight dinner for me and the family. Thanks Tati!
Tati Chermayeff says
So glad it's a family favorite! Thanks, Ashley!
Saskia Chermayeff says
such a great dinner
Tati Chermayeff says
Thank you!
Christine says
SO good!!! I love the teriyaki sauce, it's easy and delicious!
Tati Chermayeff says
Thanks, Christine! The sauce is my favorite part too.
Alexis says
So yummy and healthy too! I made this for my husband and parents and everyone loved it. I’ve made it a staple recipe in our house!
Tati Chermayeff says
Love hearing that it's a staple in your house! Thanks, Alexis.
Daniela says
Delicious and super easy to make!
Tati Chermayeff says
Thank you, Daniela! So glad you enjoyed it.
Andrea C says
Such a good recipe! Making your own teriyaki sauce is not hard at all (so surprised)!! I felt like a master chef making this dinner.
Tati Chermayeff says
Right? Homemade teriyaki is so easy. Thanks, Andrea!