Classic Quick Salmon Bowl Recipe
This classic quick salmon bowl recipe features perfectly baked salmon fillets served over jasmine rice with fresh vegetables and a delicious teriyaki sauce. It's a healthy and flavorful meal that comes together in under 30 minutes.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Bowls
Ingredients
Main Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 1-2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 4 cups cooked jasmine rice (about 1 cup per serving)
- 1 avocado sliced
- 1 cup shelled and cooked edamame
- 1 cucumber thinly sliced
- 1/4 red onion thinly sliced
- 1/2 cup teriyaki sauce (store-bought or homemade)
- Sesame seeds for garnish
- Green onions chopped, for garnish
- 1 cup steamed broccoli
Instructions
Preparation
- Preheat oven to 400°F (200°C) and pat salmon fillets dry; rub with olive oil and season with salt and pepper.
- Place salmon on a parchment-lined baking sheet and bake for 12-15 minutes until cooked through.
- While salmon cooks, prepare jasmine rice if not already cooked.
- Slice avocado and cucumber, thin-slice red onion, and steam broccoli florets.
- Ensure you have 1/2 cup of teriyaki sauce ready.
Assembly
- Place 1 cup of cooked jasmine rice in each of four large bowls.
- Top each with a cooked salmon fillet.
- Arrange avocado, edamame, cucumber, red onion, and broccoli around the salmon.
- Drizzle generously with teriyaki sauce.
- Garnish with sesame seeds and chopped green onions; serve immediately.
Notes
For extra flavor, marinate the salmon in a small amount of teriyaki sauce for 15-20 minutes before baking. Adjust the amount of teriyaki sauce to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.