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Teriyaki salmon bowl with sesame seeds on top

Salmon Teriyaki Bowls

Maple Orange Teriyaki Salmon Bowls are salmon filets smothered in a sticky sweet teriyaki sauce with no refined sugar! It's so delicious you may never want takeout again.

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For the sauce:

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 4-6 tablespoons pure maple syrup use 5-6 if you like a sweeter sauce
  • 1 tablespoon orange zest
  • 1/2 orange juiced
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons mirin
  • 1 teaspoon freshly grated ginger*
  • 1 tablespoon cornstarch

For the salmon bowls:

  • 1 cup brown rice cooked according to package instructions
  • 4 salmon filets about 1 - 1 1/2 lbs.
  • 1 tablespoon canola oil
  • 1/2 red onion halved and sliced width-wise
  • 1 red bell pepper seeded and sliced lengthwise
  • 1 yellow bell pepper seeded and sliced lengthwise
  • 1 bunch kale torn


Prepare the sauce:

  • Place all ingredients into a small sauce pan and whisk well to combine. Cook over medium heat until thickened, about 2-3 minutes.

Prepare the salmon:

  • Sprinkle the salmon with salt and pepper, and spoon about 1 tablespoon of the teriyaki sauce over each filet.
  • Bake at 350 degrees for 6-12 minutes, depending on the thickness of the fish. Fish takes 4-6 minutes per 1/2 inch thickness.
  • While the fish cooks, saute the veggies.  Heat the canola oil in a saute pan over medium heat. Add the red onion and bell pepper and cook 2 minutes. Add the kale and sprinkle with salt and pepper, and cook 2 minutes more until wilted.
  • Assemble the bowls by filling with brown rice and topping with the salmon and vegetables. Serve with extra teriyaki sauce and enjoy!


  • You can make this entire meal in advance, assemble, and store in airtight containers in the fridge.
  • Substitute the veggies with your favorite cooked vegetables!


Calories: 742kcal, Carbohydrates: 56g, Protein: 55g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 23g, Cholesterol: 143mg, Sodium: 767mg, Fiber: 3g, Sugar: 32g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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