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.
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.
- Sockeye salmon filets
- Teriyaki sauce
- Olive Oil
- Broccoli florets
- Baby bok choy
- Prepared Basmati rice
Be sure to scroll to the recipe card for the FULL ingredient list and directions!
Marinate the salmon.
Oil the grill grate.
Brush oil over the salmon.
Place skinless side of the salmon down on the grill grates.
Allow to cook, just enough to get great grill marks on the salmon.
Flip over. Oil prior if necessary.
Allow it to cook for about 3 to 5 minutes.
Remove from grill and place on a platter.
Add olive oil to wok. Allow it to heat up.
Toss in broccoli. Cook.
Add asparagus. Cook.
Then add baby bok choy. Cook.
Add Teriyaki sauce and cook.
Scoop prepared rice into each bowl.
Top with salmon and vegetables.
Drizzle remaining Teriyaki sauce.
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
- Breakfast Toast: 4 Ways
- Pistachio Pistachio Baked Cod
- Strawberry and Banana Yogurt Parfaits
- Farro with Dried Cherries and Pistachios
- Vegan Sloppy Black Eyed Peas
- Greek Chicken Orzo Power Bowls
Other Fabulous Sockeye Salmon Recipes from the ‘net:
- Sockeye Salmon Patties with Green Goddess Aioli from Crumb
- Open-Faced Sockeye Salmon Sandwich from Seasons and Suppers
- Jerk Sockeye Salmon with Spicy Mango Avocado Salsa from The Gouda Life
- Easy BBQ Salmon with Avocado Salsa from The Girl on Bloor
Places to stalk Cravings of a Lunatic
Teriyaki Sockeye Salmon Bowls
- 2 lbs sockeye salmon filets, skin on
- 1 cup Teriyaki sauce divided
- 3 tbsp 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
- Marinate the salmon in 1/2 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 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 1/4 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 1/4 cup Teriyaki sauce, heated if desired.
- Serve with a big old Sockeye Salmon loving smile!