Teriyaki Sockeye Salmon Bowls

These Teriyaki Sockeye Salmon Bowls use grilled sockeye salmon combined with stir fried vegetables, and made into a delicious bowl recipe. This recipe is absolute dinner time perfection!

Salmon is my absolute favourite kind of fish so making Teriyaki sockeye salmon bowls is something that happens often here. It's been that way since I was a kid.

My Dad loved to fish and often went salmon fishing with my uncle or with his friends. We always had lots of fresh sockeye salmon in our household.

I think I grew up a bit spoiled when it came to high quality fish. My Dad was determined we knew what great fish tasted like.

Not just store-bought but also fish he had caught himself. On occasion we would go fishing for salmon with him.

If you have never fished for salmon you are really missing out. It's so much fun, but takes some skill and patience.

Plus, let's be honest, the gear is pretty sexy. Am I right? I mean hip waders, people! C'mon now.

Ingredient List:

• Sockeye salmon filets/salmon fillets - I recommend buying salmon filet/fillet. See below for more info on picking out a great filet.
• Teriyaki sauce - You can use homemade Teriyaki sauce or store bought. Both acceptable. Soy sauce or Tamari sauce can also be used for this recipe.
• Olive Oil - Avocado oil, coconut oil or sesame oil could be substituted if you like. I tend to love grapeseed oil as well.
• Broccoli florets - Buy a bunch of fresh broccoli and trim them yourself, or you can also use frozen.
• Baby bok choy - Use fresh baby bok choy if it's available. You can substitute regular size bok choy but it's not quite as sweet.
• Asparagus - Personally, I like thin stalks when making stir fry with asparagus but use whatever you like.
• Prepared Basmati rice - You can also use jasmine rice, white rice, brown rice or wild rice. Noodles are acceptable for stir fry as well. Lots of people use cauliflower rice these days too.

Optional ingredients:

• Some people use rice vinegar in their bowls but I did not use it in this particular recipe.
• Feel free to add fresh ginger or garlic if you like.
• Sprinkle some sea salt or red pepper flakes over top.
• Sesame seeds can sprinkled over top of this once it's cooked.
• You can also garnish this with green onions.

How to make Teriyaki Salmon Bowls:

Be sure to scroll to the recipe card for the FULL ingredient list and directions!

1. Marinate the salmon.
2. Preheat grill.
3. Oil the grill grate.
4. Brush oil over the salmon.
5. Place skinless side of the salmon down on the grill grates.
6. Allow to cook, just enough to get great grill marks on the salmon.
7. Flip over. Oil prior if necessary.
8. Allow it to cook for about 3 to 5 minutes.
9. Remove from grill and place on a platter.
10. Add olive oil to wok. Allow it to heat up.
11. Toss in broccoli. Cook.
12. Add asparagus. Cook.
13. Then add baby bok choy. Cook.
14. Add Teriyaki sauce and cook.
15. Scoop prepared rice into each bowl.
16. Top with salmon and vegetables.
17. Drizzle remaining Teriyaki sauce.
18. Serve!

What to look for when buying Sockeye Salmon:

• Skin should be bright and shiny. No scales should be flaking off.
• Firm, smooth flesh. It should not look "feathery", nor should it be flaking apart when raw.
• If you press your finger into the flesh the flesh should bounce back. If it does not bounce back, and leaves an indent then I suggest not buying that piece.
• Avoid overly "fishy" smelling fish.
• If buying whole, be sure sure the eyes look bright. If they eyes look "sunken" do not purchase that piece of fish.
• Colour should be "red" if fresh. Farmed sockeye is typically pink in colour.

Options for Cooking Sockeye Salmon:

• Grill over open flame
• Use a cedar plank on the grill
• Oven roast
• Pan fry in a skillet
• Bake or broil on a baking sheet in the oven
• Air fryer
• Instant Pot

How to Store Salmon Bowls:

Once the food is cooked, allow it to cool down. Then store in airtight container. Store in the refrigerator for 3 to 4 days.

Can Salmon Bowls be Frozen:

Yes, they can! All of the ingredients in this stir fry can be frozen which makes this teriyaki salmon rice bowl perfect for meal prep. We always make extra and freeze them for later.

Again, once the food is cooked, allow it to cool completely. Transfer to an airtight container. Store in the freezer for 2 to 3 months.

How to Reheat Salmon Bowls:

We use the microwave to reheat leftovers. Since everything is already mixed, it's the easiest method to reheat them.

Add a little bit of water to the bowls before reheating them in the microwave. Then microwave them for 1 to 2 minutes, depending on how much is in your bowl.

My Dad was lucky enough to fish for Sockeye Salmon on the Fraser River in British Columbia, and also in Alaska.

When he retired from Ford Motor Company he took a year long RV trip. Alaska was on his bucket list. I'm so happy he got to fulfill that wish.

He brought home lots of salmon for all of us. To this day I still try to eat salmon as much as possible.

Every time I cook it I think of my Dad and smile. His passion was fishing. Mine is cooking. We were a great team back in the day.

More Healthy Dinner Recipes:

• Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa
• Chicken and Asparagus Stir Fry with Lemon
• Pistachio Pistachio Baked Cod
• Farro with Dried Cherries and Pistachios
• Vegan Sloppy Black Eyed Peas
• Greek Chicken Orzo Power Bowls
• Sockeye Salmon Patties with Green Goddess Aioli from Crumb
• Easy BBQ Salmon with Avocado Salsa from The Girl on Bloor

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5 from 14 votes

Teriyaki Sockeye Salmon Bowls

These Teriyaki Sockeye Salmon Bowls use grilled sockeye salmon combined with stir fried vegetables, and made into a delicious bowl recipe. This recipe is absolute dinner time perfection!

Course Main Course

Cuisine Asian Cuisine

Keyword salmon bowls, stir fry recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 588kcal

Author Kim Beaulieu

Ingredients

• 2 pounds sockeye salmon filets, skin on
• 1 cup Teriyaki sauce divided
• 3 tablespoon good quality olive oil
• 1 bunch broccoli florets washed and chopped
• 1 bunch baby bok choy washed and chopped
• 1 bunch asparagus washed and ends snapped off
• 4 cups prepared basmati rice

US Customary - Metric

Instructions

• Pat the salmon dry with paper towels. Then, marinate the salmon in ½ cup Teriyaki sauce for 20 to 30 minutes. Discard the leftover liquid.
• Preheat grill to medium-high heat.
• Oil the grill grate well.
• Brush oil over the salmon and place salmon with the skinless side down on the grill grates. Allow to cook with the lid down for just a couple of minutes, just enough to get great grill marks on the salmon. It takes about 2 to 3 minutes.
• Flip over so skin side is down. Oil prior if necessary, this will help keep the fish from sticking. Do not move the salmon around, it will fall apart. Just place it, close the lid, and allow it to cook for about 3 to 5 minutes. Remove from grill and place on a platter.
• Add 3 tablespoons of good quality olive oil to a wok over medium-high heat. Allow it to heat up, and the oil to glisten. Toss in broccoli first and cook, stirring occasionally, for about 3 to 5 minutes. Add the asparagus and cook for 2 to 3 minutes more. Then add baby bok choy and cook for about 2 to 4 minutes, depending on heat and thickness of vegetables. Add ¼ cup Teriyaki sauce to the vegetables and cook just until the it incorporates well and coats all the vegetables.
• Scoop prepared rice into each bowl, about half-way to the top. Top with salmon and vegetables.
• Drizzle remaining ¼ cup Teriyaki sauce, heated if desired.
• Serve with a big old Sockeye Salmon loving smile!

Notes

Nutritional information is a rough estimate for the salmon and rice, and also based on serving 8 people. If you adjust the recipe you will need to recalculate the nutritional information yourself. 

 

You can spice this up with various spices and oils. Personally, I like to keep it as plain as possible so the salmon flavour pops. The Teriyaki sauce has sodium in it already, so you don't need to add more. Red Pepper Flakes and Sriracha pair nicely with this for anyone who likes a spicy bite.

Nutrition

Calories: 588kcal | Carbohydrates: 82g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1436mg | Potassium: 857mg | Fiber: 2g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg

You can find more grilling recipes in my recipe index. Or hit my grill blog, it’s called Kiss My Smoke. You can also find more summer recipes right here on the blog too.

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Toodles! xx