Teriyaki Salmon Bowls

Teriyaki Salmon Bowls - Seriously the most flavorful bowl of food you’ll eat all month! The salmon gets grilled, the sauce is 3 ingredients, and the combo of rice, edamame, avocado, and saucy salmon is impossible to beat!

5 from 1 reviews

These delicious salmon bowls are loaded with yummy flavors and textures, easy to make, and the perfect, fresh dinner for spring and summer!


  • 3 salmon fillets (skin on is easier for the grill)
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh ginger, finely minced
  • 3 cups jasmine rice
  • 1 can coconut milk
  • 2 avocados, halved, seeds removed, sliced
  • 11 1/2 cups frozen, shelled edamame (thawed in the microwave)
  • Optional but recommended extra toppings: cilantro, green onions, sesame seeds


For the Teriyaki Salmon:

  1. Preheat your grill over medium high – high heat and let it heat up while you get your salmon ready and start your sauce. Season your salmon with salt and pepper
  2. In a large skillet over medium high heat, add your soy sauce, brown sugar, garlic, and ginger and bring to a simmer. Simmer/boil for about 5-7 minutes, stirring often, until thickened. You should be able to run your spoon through the middle of the sauce, and the path the spoon creates shouldn’t immediately close (that’s my thickness test trick!)
  3. Meanwhile, grill your salmon. Wait until the grill is 450-500 degrees, brush the salmon with avocado oil, and grill skin side down with the lid closed for 6 minutes. Oil the side facing up, flip, and cook for 1 more minute. Remove from the grill and rest.
  4. When you’re ready to assemble the bowls, flake the salmon and add to your sauce (if your sauce has cooled and thickened too much, place over the heat for just a minute and it’ll loosen up again). Toss to combine the salmon and sauce, and season to taste with salt and pepper

For the rice:

  1. Combine your rice* with 3 cups of water in the Instant Pot. Season liberally with salt and stir to combine. Cook on high pressure for 5 minutes with a 10 minute natural release. Quick release the rest of the pressure, remove the lid, fluff with a fork, and stir in your whole can of coconut milk. Season to taste with salt.

For the assembly:

  1. Start with a bed of rice and top with salmon, avocado, edamame, cilantro, sliced green onions, and sesame seeds. If there is teriyaki sauce pooling a bit in the pan, spoon it over your bowls!


*This rice recipe will leave you with leftovers. You won’t end up using it all, but I like making this amount because it’s the right proportion for a can of coconut milk as the mix-in at the end. I love having leftovers of this (because YUM), but if you want to ditch the coconut element of the rice, you can make 2 cups of dry rice instead (add 2 cups of water instead of 3), and it’ll make less.