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Teriyaki Sockeye Salmon Bowls served in a blue bowl with chopsticks.
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5 from 3 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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian Cuisine
Keyword: salmon bowls, stir fry recipe
Servings: 8
Calories: 588kcal
Author: Kim Beaulieu


  • 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


  • 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!


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.


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