Teriyaki Salmon Bowl
For this teriyaki salmon bowl, salmon is baked for 15 minutes with a 4-ingredient homemade teriyaki sauce using soy sauce, brown sugar, garlic, and ginger, then served in a bowl with rice, red cabbage, carrots, and radishes.
- 30 min
- Serves 1
- 11 ingredients
Steps
- Preheat the oven to 400 degrees F (200 degrees C) and spray a baking dish with cooking spray.
- Combine soy sauce, brown sugar, garlic, and ginger in a small bowl. Place the salmon in the prepared baking dish, skin side down. Pour teriyaki sauce over.
- Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
- Place rice in a bowl, top with salmon, and spoon over teriyaki sauce from the baking dish. Add in the shredded cabbage, grated carrots, and radishes. Sprinkle with sliced green onions and sesame seeds, to garnish.
Frequently asked questions
Can I use frozen salmon for a teriyaki salmon bowl?
Yes, but thaw it completely and pat it dry before the sauce goes on. A wet fillet dilutes the soy and brown sugar mixture so it never thickens around the fish while it bakes.
Do I leave the skin on the salmon?
Leave it on and lay the fillet skin side down as the method says. The skin protects the underside from the hot dish, and the flesh lifts cleanly off it with a fork once baked, so there is nothing to remove beforehand.
How do I know when baked salmon is done?
It is ready when the thickest part flakes apart under gentle pressure from a fork, which takes 12 to 15 minutes at 200C. A 6 ounce fillet sits at the shorter end of that; go by the flaking rather than the clock if yours is thicker.
Can I use ground ginger instead of fresh ginger?
Yes, use about a quarter teaspoon of ground ginger in place of the tablespoon of fresh. Ground ginger is far more concentrated and lacks the brightness of fresh, so the sauce will taste warmer and less sharp.
How do I make this teriyaki salmon bowl for more people?
Multiply everything and bake the fillets in one dish in a single layer, keeping the same 200C and the same 12 to 15 minutes. Fillets cook independently of each other, so more of them does not mean longer, only a larger dish.
Can I make the teriyaki sauce ahead of time?
Yes. The soy sauce, brown sugar, garlic and ginger can be mixed and kept covered in the fridge until you need them. Stir it before pouring, as the sugar settles.