Teriyaki Salmon Bowl with Vegetables and Avocado Recipe

I absolutely love sharing this Teriyaki Salmon Bowl with Vegetables and Avocado Recipe because it feels like a complete, nourishing meal all in one bowl—bright veggies, rich salmon, creamy avocado, and that irresistible teriyaki glaze. It’s one of those dishes that comes together quickly when you want something healthy but satisfying, and the layers of textures and flavors never fail to impress. Whenever I make this, it’s like a little celebration in my kitchen.

What makes this Teriyaki Salmon Bowl with Vegetables and Avocado Recipe so worth trying is how versatile it can be throughout the year—you can swap out veggies based on what’s fresh or your favorites, and it still delivers that perfect balance of taste and nutrition. Plus, it’s ideal for weeknight dinners when you crave something that feels upscale without spending hours cooking. Trust me, once you try it, you’ll find yourself turning to this recipe again and again!

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Ingredients You’ll Need

The ingredients for this Teriyaki Salmon Bowl with Vegetables and Avocado Recipe come together beautifully, each adding a different texture and flavor that complements the others perfectly. When shopping, fresh salmon and ripe avocado make a big difference in the final taste, so look for quality you trust.

• Salmon filets: I prefer wild sockeye for its bold flavor, but Atlantic salmon works great too—just watch cooking times.
• Brown jasmine rice, wild rice, or quinoa: Choose your favorite grain; I love jasmine rice for its fragrant aroma.
• Olive or avocado oil: Both add healthy fats and help steam veggies without overpowering them.
• Water: Used to steam the vegetables gently, locking in nutrients.
• Fresh snow peas: They bring a lovely snap and slight sweetness.
• Broccoli or cauliflower florets: I usually pick broccoli—it holds texture well when steamed.
• Sliced mushrooms: They add earthiness and depth of flavor.
• Sliced carrots: For color and a natural mild sweetness.
• Avocado: Adds creaminess and healthy fats that round out the dish.
• Teriyaki sauce: The star glaze—make sure to have a good quality one or make your own!
• Red pepper flakes (optional): A tiny sprinkle adds a hint of heat for those who love a little kick.

Variations

One thing I love about the Teriyaki Salmon Bowl with Vegetables and Avocado Recipe is how easy it is to make it your own. I often experiment with different veggies or even swap the salmon for tofu or chicken when I want to mix things up.

• Vegetarian version: I once tried it with marinated tofu instead of salmon and was so surprised by how delicious and filling it was.
• Spicy twist: Adding a dash of sriracha to the teriyaki sauce brings a wonderful spicy depth that my family requests regularly.
• Seasonal veggies: Swap snow peas for snap peas in spring or roasted sweet potatoes in fall for a cozy touch.

How to Make Teriyaki Salmon Bowl with Vegetables and Avocado Recipe

Step 1: Marinate the Salmon

Start by adding your salmon filets to a large bowl or a ziploc bag and pour in about a cup of teriyaki sauce. Let them soak up those flavors for at least 20 minutes, but if you can spare the time, marinating for up to 4 hours really lets the taste seep deep in the salmon. I usually prep this step first thing when planning a weeknight dinner.

Step 2: Bake and Broil the Salmon

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon on the sheet, skin side down if it has skin. Bake for about 12-15 minutes depending on the thickness and type of your salmon; sockeye cooks a bit faster than Atlantic. When it’s nearly cooked, switch on the broiler for 1-2 minutes to get a lovely caramelized glaze on top—just keep an eye on it so it doesn’t burn! The salmon should flake easily and reach 145°F internally.

Step 3: Steam the Vegetables

While the salmon is baking, heat the olive or avocado oil in a large saucepan over medium heat. Toss in the snow peas, broccoli florets, sliced mushrooms, and carrots. Add about ¼ cup of water, cover the pan, and let everything steam for around 6 minutes until the veggies are tender but still vibrant and crisp. Drain any excess water once done.

Step 4: Heat the Grain

Warm your cooked brown jasmine rice, wild rice, or quinoa until it’s hot and fluffy. I find jasmine rice pairs nicely because it brings a subtle nutty aroma that enhances the bowl.

Step 5: Assemble the Bowl

Now it’s time to build your bowl! Start with a base of about ½ cup of rice, layer on a quarter of your steamed veggies, add a 6-ounce salmon filet, and top with sliced avocado. Drizzle extra teriyaki sauce for that extra punch of flavor and sprinkle red pepper flakes on top if you want a little zip. This is where all those vibrant elements come together—it’s almost too pretty to eat!

How to Serve Teriyaki Salmon Bowl with Vegetables and Avocado Recipe

Garnishes

I always finish this bowl off with a sprinkle of toasted sesame seeds and a few thinly sliced green onions—it adds that little crunch and pop of fresh flavor that makes each bite more interesting. Sometimes a little extra drizzle of teriyaki sauce or a scattering of crushed red pepper flakes wakes things up beautifully too.

Side Dishes

Although this bowl is a full meal, I like pairing it with a light cucumber salad or a simple miso soup if I’m serving it for guests. It keeps the meal balanced and feels super satisfying without being too heavy.

Creative Ways to Present

For a special occasion, I like to serve this Teriyaki Salmon Bowl with Vegetables and Avocado Recipe in pretty glass bowls layered so you can see all the colors and textures—makes it look like a work of art. You could also add edible flowers or sprigs of fresh herbs on top to make it feel extra festive.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the salmon, vegetables, and rice separately in airtight containers to keep the textures from getting soggy or overcooked. The avocado I slice fresh each time, but if you have leftover slices, I drizzle them with a bit of lemon juice and cover tightly with plastic wrap.

Freezing

I usually don’t freeze this dish assembled because the avocado doesn’t freeze well, but you can freeze the cooked salmon and veggies separately. Just thaw overnight in the fridge and reheat gently before serving.

Reheating

To reheat leftovers, I prefer using a skillet over medium heat to warm the salmon and veggies so they keep their texture and don’t dry out like they might in a microwave. Just add a touch of oil or water if needed to keep things moist.

FAQs

Final Thoughts

This Teriyaki Salmon Bowl with Vegetables and Avocado Recipe is truly one of my favorite go-to dishes when I want something that tastes great and feels fresh, healthy, and satisfying all at once. It’s the kind of meal that makes you feel good knowing you’re feeding your body well, but it’s also easy enough to whip up any night of the week. I hope you enjoy making it as much as I do—once you try it, I bet it’ll become a staple in your home too!

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