No need to stress about dinner tonight! This colorful Teriyaki Salmon Bowl with homemade teriyaki sauce is ready in under 30 minutes and chock full of roasted broccoli, bell peppers, and fresh pineapple. Not only is it quick and easy, this salmon rice bowl is healthy and delicious, too!
Salmon is nutrient-rich, boasting omega-3 fatty acids which help burn fat and reduce your body’s production of triglycerides.That means regularly incorporating salmon into your diet may reduce your risk of cardiovascular disease.
Today’s heart-healthy salmon recipe gets a jumpstart by roasting broccoli florets and bell peppers on a sheet pan for the first few minutes. While the veggies roast, whip up the easy homemade teriyaki sauce with soy sauce, brown sugar, and reserved pineapple juice.
Add the salmon and pineapple chunks to the sheet pan, baste with the sauce, and pop the pan back into the oven for about 15 minutes while you make the rice. Bam! Dinner is DONE!
5 reasons you’ll love Teriyaki Salmon Bowls
- It’s a quick and easy dinner in under 30 minutes.
- Salmon is a great source of omega-3 fatty acids.
- Convenience items mean minimal prep work.
- This salmon dish is healthy, low-calorie, and still tastes good!
- This colorful bowl of food appeals to the whole family!
- Salmon fillets — fresh or frozen
- Broccoli — cut into florets for roasting
- Red or orange bell pepper — adds beautiful color to this dish!
- Extra-virgin olive oil — toss the veggies in oil before roasting
- Sesame oil — adds distinctive flavor in Asian dishes
- Kosher salt — to enhance the flavors
- Freshly ground black pepper
- Pineapple and juice — I prefer fresh, but you may use canned chunks. If the fresh pineapple is packed with its natural juices, be sure to reserve that for the sauce.
- Soy sauce — the base for the homemade teriyaki sauce
- Brown sugar — leave this out if you are watching your sugar intake
- Cornstarch — to thicken the teriyaki sauce
- Rice — white or brown (the healthier choice) for the bowls.
Make it even faster
- Use pre-cut veggies. Look in the produce aisle’s refrigerated pre-cut section for individual packages of sliced multicolored peppers, broccoli florets, and fresh pineapple chunks.
- Ready-cooked rice. Precooked microwavable brown rice (ready in 90 seconds) is a quick and convenient base for these healthy and tasty bowls.
- Use canned pineapple chunks. You may substitute a 15-ounce can of pineapple chunks in place of the fresh pineapple and juice.
- Place the broccoli florets and chunks of bell pepper on a baking sheet lined with aluminum foil for EASY clean up!. Drizzle the vegetables with the olive oil and sesame oil, then sprinkle with the salt and pepper, and gently toss to coat everything well.
- Place in a preheated oven and bake for 5 minutes while you whisk together the teriyaki sauce.
- In a small saucepan over medium heat, combine reserved pineapple juice, soy sauce, brown sugar, and cornstarch. Cook until the sauce thickens, a couple of minutes. Reduce heat to low and keep warm.
- Remove the sheet pan from the oven and add the pineapple chunks and place the salmon in the middle of the pan, skin-side down.
- Brush the salmon with some of the teriyaki glaze and return to the oven to bake another 15 minutes.
How to serve salmon rice bowls
- Prepare instant white or brown rice while the salmon and veggies are cooking and divide among individual serving bowls.
- When the salmon is done, evenly divide the vegetables between the bowls.
- Remove the skin from the salmon by sliding a flat spatula just beneath the flesh to loosen and lift it away, then place a fillet on top of each bowl.
- Drizzle the remaining teriyaki glaze on top of each bowl and serve.
PRO TIP: Toast a tablespoon of sesame seeds in a dry skillet over medium heat for about 5 minutes, stirring occasionally, to add a sprinkle of flavor and crunch on top of these tasty bowls.
- Low-carb Teriyaki Salmon Bowls. Instead of using brown rice, serve over cauliflower rice (also conveniently available in the frozen food aisle).
- Teriyaki Shrimp Bowls. Precook the veggies for 10 minutes, then substitute shrimp for the salmon, cooking for 8 to 10 minutes after adding to the sheet pan.
When you purchase salmon from the seafood counter, look for fish with a bright color and a moist appearance. If the color is pale, it indicates the fish is old. Also, beware of any brown spots or curling skin.
Salmon is done when it easily flakes with a fork. The USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit.
Frozen salmon can be used in this recipe, but for best results be sure to thaw it before cooking.
Thaw salmon overnight in the refrigerator until ready to use. To quick thaw salmon, place it in a resealable plastic bag and submerge in a pan of cold water for a few minutes.
- 3 cups broccoli florets
- 1 cup red or orange bell pepper, cut into thick slices
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1 1/2 cups cubed fresh pineapple
- 4 (6-oz.) salmon fillets
- 2 (8-oz.) packages precooked microwavable brown rice
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil.
- Place the broccoli florets and bell pepper on the baking sheet. Drizzle the vegetables with the olive oil and sesame oil, then sprinkle with the salt and pepper, tossing gently to coat. Bake for 5
- While the vegetables are roasting, in a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and cornstarch. Cook for 2 to 3 minutes, until the sauce thickens. Reduce heat to low and keep warm.
- Remove the vegetables from the oven. Add the pineapple chunks, then push everything to the sides of the pan, making room for the salmon in the middle. Place the salmon, skin-side down, and brush with half of the teriyaki glaze. Bake for 12 to 15 more minutes, until the salmon is cooked through.
- In the meantime, prepare the rice according to the package directions and divide between serving bowls. When the salmon is done, evenly divide the vegetables between the bowls. Remove the skin from the salmon by sliding a flat spatula just beneath the flesh to loosen and lift it away, then place a fillet on top of each bowl.
- Drizzle the remaining teriyaki glaze on top of each bowl and serve.
- Toast a tablespoon of sesame seeds in a dry skillet over medium heat for about 5 minutes, stirring occasionally, to add a sprinkle of flavor and crunch on top of these bowls.
- You may substitute a 15-ounce can of pineapple chunks in place of the fresh pineapple
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Amount Per Serving: Calories: 266Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1192mgCarbohydrates: 40gFiber: 6gSugar: 21gProtein: 6g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!