30-Minute Teriyaki Salmon Bowl

This teriyaki salmon bowl is a simple, flavorful lunch option that feels fresh and satisfying without requiring a lot of time in the kitchen. Tender salmon glazed with teriyaki sauce pairs perfectly with easy, wholesome ingredients, creating a balanced bowl that works just as well for a quick lunch as it does for meal prep.

Designed with busy schedules in mind, this recipe comes together with minimal effort and holds up beautifully in the fridge. It’s a reliable go-to when you want a healthy, homemade lunch that’s ready to grab and enjoy throughout the week.

Yield: 2 bowls

Total time: 30 minutes

Ingredients:

• 1 lb fresh wild caught Alaskan Salmon

• 1 12-oz. microwave-steamable bag of edamame (shelled works best)

• 1/2 English cucumber, chopped

• 1 jar Teriyaki sauce (I use Simple Truth, it has minimal added sugars, moderate sodium, and a great flavor!)

• 1 pouch 90-minute jasmine rice (any other rice works well too!)

• 1 ripe avocado, cut into chunks

• 1 green onion, chopped

• 2 tsp sesame seeds

• Spicy mayo (store-bought)

Directions:

1. Cut salmon into bite-sized pieces and remove the skin.

2. Marinate salmon in 1/2 cup of the sauce for about 10 minutes. Set remaining sauce aside.

   

3. While the salmon in marinating, Preheat oven to 400 degrees F.

4. Line a baking sheet with aluminum foil. When salmon is done marinating, spread the pieces out on the prepared tray.

   

5. Bake in oven for 13-15 minutes or until the salmon begins to brown and internal temperature reaches 145 degrees F.

6. While salmon is baking, cook the rice according to package directions.

7. After cooking the rice, steam the edamame according to package directions.

8. Divide the cooked rice between two bowls (about 1 cup each).

9. When salmon is cooked, add to the bowl on top of the rice.

10. Top with edamame , cucumbers, avocado slices, and green onions. Sprinkle with sesame seeds.

11. Drizzle with spicy mayo. Can prep 3 days in advance. Enjoy!