Tangy caramelized salmon stars in this protein-packed Teriyaki Salmon Bowl. Tender baked salmon, roasted broccoli, quinoa, and bright black bean Asian slaw create an award-winning combo!

Even a meat and potato family like mine knows a superior salmon bowl recipe when we eat it! We go just as crazy over Grilled Blackened Salmon, my summer favorite! Our other “got-to-have-It” fish recipes come down to a serious “eeny-meeny-mini-moe” between Zesty Baked Salmon, Lemon Parmesan Crusted Tilapia, or Parmesan Crusted Tilapia when grilling isn’t an option!

fork in a salmon bowl

Why This Teriyaki Salmon Bowl Is My New Obsession!

If you like salmon……OMG, this teriyaki salmon bowl has been my latest addiction! I make it for dinner, then have it for lunch the next two days, and I could keep on going!

  • Excellent flavor, gorgeous presentation, and heart-healthy!
  • A feel-good simple to pre-prep for a quick and easy dinner
  • Perfectly tender glazed salmon in savory-sweet teriyaki sauce
  • Fresh crunchy veggies for unique contrasting textures
  • Crave-worthy light and refreshing honey ginger slaw dressing
  • Health nut or not, absolutely packed with nutrients and fiber
ingredients for teriyaki salmon bowl

Teriyaki Salmon Bowl Quinoa Recipe With Asian Slaw Ingredients

This salmon bowl recipe is really an outstanding quick and easy dinner, especially if you make the black bean cold slaw ahead of time. FYI: My neighbor loved it, too; high praise indeed, as she rarely comments on recipes.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Salmon Filets – should be dark pink in color, free of gray blemishes or brown areas, and not smell like “fish!” 😋
  • Teriyaki Sauce – marinade for glazed baked salmon. This recipe calls for the tangy, caramel notes of a teriyaki sauce that contains honey, garlic, and ginger. (Most commercial teriyaki sauces.)
  • Quinoa* – cooked and set aside, can be made in advance.  *(brown or white rice is also an option)
  • Broccoli Florets – chopped into smaller bite-size pieces. 
  • Olive Oil – or olive spray to thoroughly coat roasted broccoli.

Black Bean Asian Slaw

  • Black Beans – rinsed, and drained canned beans. 
  • Red Cabbage & Carrots – shredded for the slaw. *Time saver, buy the bagged slaw mix.
  • Radishes – cleaned and diced. 
  • Red Bell Pepper – chopped and deseed. Or bagged mini sweet peppers in the produce section.
  • Green Onions – sliced

Salmon Bowl Honey Ginger Dressing:

  • Sesame Seeds – lightly toasted brings out extra flavor.
  • Rice Vinegar
  • Sesame Oil
  • Lime Juice
  • Honey
  • Ground Ginger

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How To Make A Salmon Quinoa Bowl With Asian Slaw

Get ready to rock your dinner table with a healthy, tasty teriyaki salmon bowl. You’ll need a shallow dish or large zip-top bag, a lined baking sheet, mixing bowls, and a whisk to get started.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Marinate salmon in teriyaki sauce for at least 15–30 minutes (I usually marinate for about 1 hour), turning occasionally. 
  2. Place the marinated salmon fillets on a parchment-lined baking sheet, and broccoli tossed with oil and sea salt on the other half. Bake until the salmon is cooked and the broccoli is roasted for ~15 minutes.
  3. Whisk the salmon bowl honey ginger dressing until thoroughly combined, coat the black bean Asian slaw ingredients, and refrigerate (if you can make this a few hours ahead of time, the cold slaw is even better after it sits in the fridge).
  4. Divide heated quinoa into four bowls and top with roasted broccoli, Asian slaw, and salmon filet; serve immediately.

Teriyaki Salmon Bowl Recipe Notes

A key element for a healthy, protein-packed, and simple 30-minute meal is having the salmon bowl components in the fridge and ready to go: honey ginger dressing on the Asian slaw, and quinoa. So simple and so yummy you can’t wait to get home!

  • For optimum flavor and even cooking, I prefer to let salmon come close to room temp before baking, so I remove it from the fridge 30-60 minutes before cooking.
  • Marinate the salmon with teriyaki in a zip-top bag or air-tight container in the fridge if marinating for more than an hour
  • If I’m in a hurry and set on a salmon teriyaki bowl for dinner, I marinate the salmon on the counter for 15-30 minutes
  • If using a traditional teriyaki sauce that is acidic, or you add citrus to your marinades, stick to a 30-60 minute marinating limit.
  • You can use skin-on salmon if you prefer (I think it’s more flavorful with the skin) – just be sure to place the skin side down on the pan and remove it when serving.
  • If you are sweet-sensitive, try adding an extra squeeze of lime over the teriyaki bowl for a bright citrus note.
white bowl with salmon, veggies and quinoa and fresh lime.

Storing Teriyaki Baked Salmon Bowl With Asian Slaw

Salmon will keep fresh in an airtight container in the refrigerator for up to three days. In my opinion, the salmon quinoa bowl is even better the next day, and I prefer to eat all the teriyaki salmon bowl components cold the second time around.

Refrigerate/Leftovers

You can keep the Asian slaw refrigerated in a separate container, so you can reheat the other ingredients based on the combo you are in the mood for that meal.

Reheat

If you want to heat up the salmon for leftovers, go slow and low so it doesn’t dry out. Place the fillet and broccoli on a rimmed pan in a 275° F oven for about 15 minutes. Heat quinoa or rice in the microwave.

Serve over cold Asian slaw.

salmon over quinoa and slaw with black beans

Teriyaki Salmon Bowl FAQs

Is salmon skin safe to eat?

Generally, salmon skin is safe to eat and contains higher amounts of Omega-3 fatty acids than the flesh. It’s best to get your salmon from a reputable source. When available, choosing wild-caught salmon over farmed is considered the safer option.

Can I marinate salmon in teriyaki sauce overnight?

I don’t recommend marinating salmon in teriyaki sauce overnight or for long periods of time. You should avoid marinating salmon any longer than 4 hours in acidic preparations. Fish proteins are comparatively delicate, and lengthy marinating causes them to break down (cook), resulting in a mushy texture.

What is the best kind of rice for a salmon rice bowl?

Good news! The kind of rice you want to eat and enjoy is the best choice for a salmon rice bowl (I usually make Jasmine rice). Different types of rice have distinct flavors and textures. You may prefer a softer grain because of the crunchy slaw. I find the 90-minute microwave pouches super convenient and have a nice chewy texture.

baked salmon with bean slaw

I occasionally tell you certain recipes are tried and tested for exceptional taste the way they are written, often asking you to try them as-is before making changes or substitutes. This teriyaki salmon bowl recipe is no exception, but there are a few little things I’ve been changing!

  • Add English or baby cucumbers, sliced and quartered. 
  • Bagged broccoli slaw in place of the red cabbage and carrots is delicious and saves time. 
  • Mini bell peppers can be used in place of regular red bell pepper and are a little sweeter and quicker to cut up. 
  • If you picked up a bunch of radishes with nice green tops and enjoy the fresh peppery bite, wash and shred up a few leaves to add to the slaw.
baked salmon on a dinner plate with sides
fork in a salmon bowl

Teriyaki Salmon Bowl With Asian Slaw

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Minimal Marinate Time: 15 minutes
Total Time: 45 minutes

Tangy caramelized salmon stars in this protein-packed Teriyaki Salmon Bowl. Tender baked salmon, roasted broccoli, quinoa, and bright black bean Asian slaw create an award-winning combo!

Ingredients

  • 2 (8-ounce) salmon fillets
  • 2 tablespoons teriyaki sauce
  • 1 ½ cups quinoa, cooked (or brown or white rice)
  • 4 cups broccoli florets, chopped
  • 1 Tablespoon olive oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup red cabbage, finely shredded
  • 1 cup carrots, shredded
  • 2 radishes, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green onions, sliced
  • 1 tablespoon sesame seeds,(optional: toast for extra flavor)
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoon sesame oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon ground ginger

Instructions

  1. In a shallow dish, coat the salmon with the teriyaki sauce. Let marinate for 15–30 minutes, turning occasionally. Toss broccoli with oil and sea salt to taste.
  2. Preheat oven to 425°F. Line a rimmed baking sheet pan with parchment paper.
  3. Place the marinated salmon fillets on half of the and the broccoli to the other half of the sheet pan and bake for 15 minutes, or until the salmon is cooked through and the broccoli is roasted.
  4. Meanwhile, in a medium bowl, combine the beans with red cabbage, carrots, radishes, bell peppers, and green onions. 
  5. In a small bowl, whisk together sesame seeds, vinegar, lime juice, oil, honey, and ginger until thoroughly combined, 1–2 minutes. Drizzle dressing over bean salad and toss to combine. Refrigerate until ready to serve.
  6. When ready to serve, cook or reheat quinoa and divide among four bowls, top with broccoli, bean salad, and half a salmon fillet. Serve immediately.

Notes

Salmon can marinate for up to 4 hours. Marinate the salmon in a zip-top bag or air-tight container in the fridge if marinating for more than an hour.  

I prefer to let salmon come close to room temp before baking, so I remove from the fridge 30-60 minutes before cooking. I marinate on the counter for 15-30 minutes if I’m in a hurry.

You can use skin-on salmon if you prefer - just be sure to place skin side down on the pan and remove the skin when serving.

Some variations I’ve been making lately - add some English cucumber (sliced and quartered). Use bagged broccoli slaw in place of the red cabbage and carrots. Use baby bell peppers - the minis are a little sweeter and quicker to cut up than their large counterpart. They are often packaged in the produce section in bags of sweet mini peppers.

STORAGE: salmon will keep fresh in an airtight container in the refrigerator for up to three days. It’s even better the next day.  I prefer to eat it cold, but if you separate the slaw you can reheat everything else and serve over the cold slaw again.

This can really be a quick easy dinner, especially if you make the slaw ahead of time.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 451mgCarbohydrates: 47gFiber: 14gSugar: 9gProtein: 13g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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salmon bowl photo collage