Quick and easy sheet pan teriyaki salmon buddha bowl recipe. These cooked salmon poke bowls are coated in a homemade, sugar free teriyaki sauce and served with edamame, brown rice, and crispy roasted broccoli. A better than take out meal that is sure to be your favorite dinner!
Best ever cooked salmon poke bowl
Raise your hands if you love salmon as much as me! It is my favorite 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 crispy salmon, but when I am feeling something Asian inspired, this teriyaki salmon is perfect!
These salmon buddha bowls will not disappoint! They are healthy, gluten free, and best of all, damn delicious. Each bowl is loaded with fresh ingredients like edamame, carrots, and green onion and dressed in a naturally sweet teriyaki sauce made from fresh orange juice and soy sauce.
That being said, I think my favorite thing about this recipe is that it takes less than 30 minutes to bake the salmon and veggies on one sheet pan. 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 recipe:
- Ready in under 30 minutes
- Cooked on one sheet pan
- Flakey and moist salmon
- Crispy broccoli
- Gluten free
- Paleo teriyaki sauce
Ingredients in homemade salmon teriyaki bowls
This teriyaki bowl recipe calls for a handful of simple and healthy ingredients. Each bowl is loaded with flavor, packed with fresh veggies, and only uses good-for-you ingredients. Here is a list of what you will need:
- Broccoli: Cut up 2 heads of broccoli into florets so you can oven roast them to crispy perfection.
- Salmon: You will need four 4 – 6 oz salmon filets for this teriyaki bowl recipe. I used farm raised, but you can use wild caught or king salmon.
- Cooked bice brown: To make things easy, use microwavable brown rice or cook up your own batch according to the package directions. Brown rice is full of hearty whole grains!
- Edamame: Next up, heat up 1 cup of shelled green edamame (also called soy beans).
- Carrot: You’ll need about 1 cup of grated carrot. 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!
- Green onions: You will need about 2 green onions (also called scallions).
Homemade Teriyaki Sauce:
- Arrowroot starch, cornstarch, or tapioca flour: To thicken up your homemade teriyaki sauce, you’ll need 2 teaspoons of starch.
- Cold Water: It is very important you 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.
- 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, add 1 Tablespoon of rice vinegar or white wine vinegar.
- Honey: Depending on how sweet you like your teriyaki sauce to be, add in 1 or 2 Tablespoons of honey.
- Sesame oil: 1/2 teaspoon of toasted sesame oil goes a long way flavor wise (trust me).
- Ginger: Grate up 1/2 teaspoons of ginger for the best and most authentic tasting homemade teriyaki sauce.
- Garlic: Finally, you will need 1 garlic clove.
Kichen tools needed
This salmon buddha bowl recipe is so easy to make. They come together in under 30 minutes with these few kitchen tools:
- Sheet pan
- Sauce Pot
- Stirring Utensil
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, and 1 Tablespoon.
How to make salmon buddha bowls
Everyone is going to love this easy, 30 minute dinner recipe. The salmon is super flakey and moist, plus these salmon buddha bowls are gluten free and healthy! Any level cook can make this simple recipe:
Step One: Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
Step Two: 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 Three: 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 heat and set it to the side.
Step Four: Pat the salmon filets dry with a paper towel, 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 Five: 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 Six: Meanwhile, heat the edamame and brown rice according to the package direction.
Step 7: When salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, warmed edamame.
Top with an extra drizzle of teriyaki sauce and enjoy your flakey teriyaki salmon bowl.
I love this teriyaki bowl 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 subsitute the brown rice with cauliflower rice, white rice or coconut rice.
- Orange Juice: You can use pineapple juice insead.
- 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.
Fequently 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 water bath, make sure it is in a plastic bag. Do NOT place the raw salmon in the water.
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?
Be my guest! I love cauliflower rice, so feel free to swap out the brown rice with cooked cauliflower rice.
Is this a good meal prep recipe?
Yes, this is a fantastic healthy meal prep recipe! Since this recipe yields four servings, you can save the leftovers in individual containers for lunch or dinner the next few days.
How to store and reheat leftovers
Storing: Place leftovers into individual airtight containers and store them in the refrigerator for 4 – 5 days.
Reheating: Reheat in the microwave for 30 – 60 seconds until warm.
Check out more healthy dinner recipes!
Need some more healthier dinner recipes? Here are some of my favorite Healthful Blondie burger recipes to try out:
- 15-Minute Chicken Pad Thai
- Healthy Teriyaki Turkey Meatballs
- Grilled Honey Soy Chicken Thigh Skewers
- Pineapple Teriyaki Turkey Burgers
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
- 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
- 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 arrroroot 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 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 salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, warmed edamame.
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
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