Teriyaki Salmon Bowls with Crispy Skin
This 30-minute recipe delivers restaurant-quality teriyaki salmon bowls with shatteringly crisp skin, a homemade glossy glaze, and fresh, vibrant toppings. It's a textural symphony of flaky fish, sticky-sweet sauce, and crunchy vegetables over fluffy rice, perfect for a quick and satisfying weeknight dinner.
Equipment
- Small saucepan
- Whisk
- Paper towels
- sharp knife
- Non-stick skillet
- Spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Rice Cooker or Pot (for rice)
Ingredients
- ⅓ cup low-sodium soy sauce
- ¼ cup mirin
- 2 tablespoons packed brown sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon avocado or grapeseed oil
- 2 cups cooked sushi rice
- 1 avocado, sliced
- ½ cucumber, sliced
- ½ cup edamame, shelled
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Start the rice according to package directions.
- In a small saucepan, combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Whisk over medium heat until sugar dissolves. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and set aside.
- Pat salmon fillets completely dry with paper towels. Season the flesh side lightly with salt and pepper. Do not season the skin. Score the skin in a few shallow slits to prevent curling.
- Heat oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing gently with a spatula for 10 seconds. Cook undisturbed for 4-5 minutes until skin is deep golden brown and crispy.
- Flip salmon and cook for 2 more minutes. Pour the teriyaki glaze into the pan around the salmon. Let bubble and reduce for 1 minute, spooning glaze over the fillets. Salmon should be just cooked through and flaking easily.
- Divide cooked rice between two bowls. Place a salmon fillet on top of each. Arrange avocado, cucumber, and edamame around the salmon. Drizzle remaining glaze from the pan over everything. Sprinkle with sesame seeds and green onions.
Notes
For gluten-free, use tamari or coconut aminos instead of soy sauce and ensure mirin is gluten-free. If you don't have mirin, mix 1/4 cup dry sherry or white wine with 1 tablespoon sugar. To make ahead, prepare the glaze and rice; sear salmon just before serving. Leftover bowls can be stored in an airtight container in the refrigerator for up to 2 days, but the skin will lose its crispness. Reheat salmon gently in a skillet.