These Teriyaki Salmon Bowls are packed with salmon bites which are seared until golden on the outside with a flakey center and then coated in a sticky teriyaki sauce which is served alongside tender shredded brussels sprouts, rice and quick pickled cucumbers. These bowls are loaded with flavor and the perfect 30 minute dish for busy weeknight dinner. 

Teriyaki Salmon Bowls

 

These Teriyaki Salmon Bowls were such a big hit in my house that I have been making them for my family weekly. It continues my latest cooking obsession of making salmon bites. There is something about eating salmon in small bite sized pieces that makes it so much more flavourful with a golden crust and tender flakey center. The teriyaki salmon bites are are served over rice (cauliflower or regular white rice) with shredded sauteed brussels sprouts and pickled cucumbers. These bowls are great to make in advance and then assemble before eating and it’s a meal that your whole family will enjoy. 

 

Teriyaki Salmon Bowls

 

 

Why You Will Love These Teriyaki Salmon Bowls


  • These teriyaki salmon bowls are packed with flavour, the flakey tender salmon is coated in a sticky teriyaki sauce which pairs wonderfully with the sauteed brussels sprouts, rice and pickled cucumbers. 
  • These easy teriyaki salmon bowls are made with simple fresh ingredients that you can find at any grocery store. 
  • The teriyaki sauce is easy to make and unlike store-bought teriyaki sauce which can be packed with sugar and preservatives, this contains only a handful of simple ingredients. 
  • This is a great healthy meal to meal prep in advance for busy weeknight dinners. Before eating simply reheat the rice, salmon and brussels sprouts and assemble the salmon teriyaki bowls. 

 

Teriyaki Salmon Bowls

 

Ingredients For These Teriyaki Salmon Bowls


  • Salmon: You can use a half side of salmon, or salmon fillets, just be sure to look for salmon that is thick enough to cut into 1 inch cubes. You can ask your fishmonger to remove the skin, or if doing it yourself, place the salmon skin side up on a cutting board and gently run a knife under the skin to remove it. 
  • Coconut Aminos: either coconut aminos, soy sauce or tamari can be used in this recipe interchangeably 
  • Apple Cider Vinegar: I like using apple cider vinegar but rice wine vinegar can also be used in both the tasty homemade teriyaki sauce and pickled cucumbers. 
  • Orange Juice: orange juice works as the base of this teriyaki sauce, if you do not have orange juice, apple juice can be used in its place. 
  • Honey: Honey is used as a sweetener and can be replaced with maple syrup 
  • Cucumbers: I like using persian cucumbers, if you are using larger sized english cucumbers I recommend cutting it in half lengthwise before thinly slicing to create half circle shaped slices. 
  • Chili Flakes: Adds a nice kick of spice, feel free to add more depending on your desired level of spice. 
  • Brussels Sprouts

 

How To Make These Teriyaki Salmon Bowls


  1. Start by cutting the salmon into 1-inch cubes. In a large bowl whisk together all of the ingredients for the delicious homemade teriyaki sauce and then add in the salmon cubes and leave them to marinate for 15 minutes while you prepare the rest of the ingredients. 
  2. For the pickled cucumbers, thinly slice the cucumber and place them in a small bowl along with the sesame oil, coconut aminos, apple cider vinegar and honey. Leave them to marinate.
  3. To cook the brussels sprouts, add them to a a large skillet on medium heat and saute them for a few minutes before adding in some of the salmon marinating sauce and continue to cook them until they are tender. Transfer the cooked brussels sprouts to a separate small bowl and set aside. 
  4. Add a splash of oil to the skillet and cook the salmon bites on medium-high heat until they are golden brown on all sides. Pour in any excess marinating liquid and leave the salmon to cook for a couple of minutes until the sauce has begun to thicken.
  5. To assemble the bowls, divide the cooked rice between the bowls, add the shredded brussels sprouts and seared salmon bites. Spoon any of the remaining sauce from the pan over the salmon and finally add the pickled cucumbers. Garnish with sesame seeds and green onions before serving. 

You can find detailed step-by-step instructions in the recipe card below. 

 

How To Shred Brussels Sprouts


There are 3 different methods that can be used to shred brussels sprouts (or to save time you can buy them already shredded). 

1) Use a knife: I like to cut the brussels sprouts in half from top to bottom and then slice them thinly crosswise. This is the method that I use most often as it’s relatively easy and requires minimal cleanup, you can also easily adjust the thickness of the pieces.

2) Use a food processor: insert a shredding blade into your food processor and you can quickly shred the brussels sprouts in a matter of seconds. This is the quickest method and is a great option for anyone with beginner knife skills. 

​3) Use a Mandolin: this method is relatively easy for anyone who is comfortable using a mandolin and results in really thin slices. 

 

What Type Of Rice Can I Use?


It’s completely up to you! I like using brown rice as a base for this teriyaki salmon bowl, but you can use white rice (such as jasmine or basmati) or cauliflower rice which will make these bowls grain free, low carb and paleo. 

 

 

Can I Add Other Vegetables To These Teriyaki Salmon Bowls?


You can definitely add extra veggies to these bowls! I like adding avocado slices, I find the creamy avocado is a nice contrast in texture to the shaved brussels sprouts. Steamed or roasted broccoli is also a delicious addition. Other vegetables that would be a great in these bowls include asparagus, snap peas or bok choy. 

 

 

 

Can I Make This Salmon In An Air Fryer? 


Place the cubed salmon in an oil-coated air fryer basket, leaving space between them. You might need to cook them in 2 batches. Air fry at 350°F (177°C) for 8 minutes.

 

 

 

Can I Make This Salmon In The Oven?


You can! Place a large piece of parchment paper on a sheet pan, and add the salmon pieces, ensuring they are spaced out from each other. Place the baking sheet in the oven for 10 minutes at 400 degrees Fahrenheit.

 

Teriyaki Salmon Bowls

Can I Make These Teriyaki Salmon Bowls In Advance?


​Yes you can! This is a great recipe to meal prep in advance and then have ready in the fridge to enjoy for a quick meal. For the best results I like to slightly undercook the salmon if I am planning on eating it later, that way when the salmon is reheated it doesn’t dry out. 

 

 

 

What About Leftovers?


Leftovers are best stored in an airtight container in the fridge for up to 3 days. I prefer to store each component of the bowls separately and then reheat and assemble them right before serving. 

 

Teriyaki Salmon Bowls

 

Here are a few more salmon recipes that you might enjoy…


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Teriyaki Salmon Bowls

Every Last Bite
These Teriyaki Salmon Bowls are packed with salmon bites which are seared until golden on the outside with a flakey center and then coated in a sticky teriyaki sauce which is served alongside tender shredded brussels sprouts, rice and quick pickled cucumbers. Leftovers will last for up to 4 days stored in the fridge.
4.80 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal
Servings 2

Ingredients
  

Teriyaki Salmon Bites

  • ¼ cup coconut aminos
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey
  • 2 cloves garlic minced
  • 1 inch ginger finely grated
  • ¼ cup orange juice
  • Pinch chili flakes
  • 1 ½ lbs skinless salmon

Pickled Cucumbers

  • 3 persian cucumber
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 3 tbsp apple cider vinegar
  • 1 tsp honey

Bowls

  • 12 brussels sprouts finely shredded
  • 3 tsp sesame oil
  • 1 ½ cups cooked rice
  • 1 tbsp sesame seeds

Instructions
 

  • In a bowl stir together the coconut aminos, apple cider vinegar, honey, garlic, ginger, orange juice and chili flakes. Cut the salmon into cubes approximately 1.5-2inches in size and place the salmon into the bowl with the sauce. Leave to marinate for 15-20 minutes while you prepare the rest of the bowl ingredients.
  • To make the cucumbers, in a bowl stir together the sesame oil, coconut aminos, apple cider vinegar and honey. Thinly slice the persian cucumbers and add them to the bowl with the sauce. Press down on the cucumbers to ensure they are submerged in the liquid. Set aside to marinate for 15 minutes.
  • Add 1 tsp sesame oil to a large skillet on medium high heat. Once hot add in the shredded brussels sprouts and saute for 2 minutes before adding in 2 large spoonfuls of the sauce that the salmon is marinating in. Saute for 5-6 minutes until the brussels sprouts are tender. Transfer to a bowl.
  • Give the pan a wipe out before adding the remaining 2 tsp sesame oil and once hot use tongs to add the salmon pieces to the pan. Make sure they are well spaced out and cook for 3 minutes until golden brown crust forms. Use the tongs to flip and cook on the other side for another 2 minutes and once golden brown in colour pour any of the remaining marinating sauce from the bowl into the pan and leave to cook with the salmon pieces for 3 minutes until it begins to reduce and slightly thicken.
  • Divide the rice between two bowls, add in the brussels sprouts and salmon pieces and spoon the sauce from the pan over the salmon. Remove the cucumbers from the pickling liquid and add them to the bowl, Spoon 1 spoonful of the pickling liquid over the rice. Garnish with sesame seeds and serve.
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