Teriyaki Salmon Bowls

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A quick and easy salmon bowl made with baked salmon, an avocado mango salad and served with fluffy rice, red cabbage and a delicious dipping sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Asian-Inspired

Difficulty: Easy

Servings: servings

Calories: 496kcal

Before you begin:
Don't forget to cook your rice and shred some red cabbage!
Salmon:
Preheat the oven to 425°F (Note 3). Place the salmon on a sheet pan and brush with teriyaki sauce. Set aside to marinate until the oven is hot. When ready, bake the salmon until it's opaque and flakes easily - about 12 to 20 minutes, depending on the thickness and if you're using a slab of salmon or individual filets.
1 pound salmon, 4-6 tablespoons teriyaki sauce
Sauce:
Combine all ingredients for the sauce in a small bowl. Place in the fridge until ready to use.
¾ cup sour cream OR Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon BBQ sauce, ½ tablespoon soy sauce, Sriracha, sambal oelek OR red pepper paste, salt & pepper
Salad:
Add the avocado, mango, cucumber, edamame and herbs to a medium bowl. Add lime juice, oil and salt to taste. Toss to combine.
1 avocado, 1 mango, 1 English cucumber, 1 cup edamame, 2 tablespoons chopped herbs, fresh lime juice, toasted sesame oil OR olive oil, salt
Serve:
Divide the red cabbage and cooked rice between 4 bowls. Arrange the salmon on top, add salad and sauce to taste.
shredded red cabbage, cooked rice

Note 1: I like to use a skin-on slab of salmon, but skinless salmon or individual fillets are totally fine. If you use skinless, consider using baking parchment under your salmon so it won't stick.
Note 2: A teriyaki sauce with actual pieces of ginger, garlic and/or sesame seeds is very delicious here.
Note 3: To air fry, preheat your air fryer for 5 minutes. Air fry individual salmon filets at 400°F for 8-12 minutes (depending on their thickness), or until they are opaque and flake easily.