These teriyaki salmon bowls are one of those dinners that feels impressive but couldn't be easier to make. Tender salmon and colorful roasted vegetables cook together on a single sheet pan while your favorite grain cooks separately, making it an easy, balanced meal for busy weeknights or meal prep.
Why You’ll Love This Recipe
- The salmon and vegetables roast together on a single sheet pan for easy cleanup while your rice or grain cooks separately.
- Tender salmon and roasted fresh veggies create a delicious mix of flavors and different textures.
- Easy to customize with your favorite veggies, grain, or toppings.
- Great for meal prep—store everything in individual containers for quick lunches throughout the week.
- A balanced meal with protein, vegetables, and omega-3 fats to help keep you satisfied.
Other Sheet Pan Salmon Recipes
Ingredient Notes
- Salmon filets – Fresh or previously frozen salmon both work well in this recipe. Try to choose filets that are similar in thickness so they cook evenly. Pat the salmon dry with paper towels before marinating for the best texture.
- Teriyaki sauce – Use your favorite store-bought or homemade teriyaki sauce. If using a homemade version, a sauce made with low-sodium soy sauce, brown sugar, garlic, ginger, and rice vinegar works wonderfully.
- Vegetables – We love broccoli, carrots, snow peas, and red bell pepper, but this recipe is easy to customize with your favorite veggies like green beans, red cabbage, zucchini, or asparagus.
- Base of choice – White rice, brown rice, sushi rice, quinoa, cauliflower rice, or noodles all make great options depending on what you have on hand.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Marinating the salmon for at least 30 minutes adds the most flavor, but even 15 minutes makes a noticeable difference if you're short on time.
- Spread the vegetables into a single layer on the sheet pan so they roast instead of steam.
- For extra caramelization, broil the salmon for the last 1–2 minutes while keeping a close eye on it.
- Sprinkle with sesame seeds and sliced green onion before serving for extra flavor and texture.
- Add creamy avocado, spicy mayo, or sriracha mayo for even more flavor.
- Swap the salmon for salmon bites or chicken if you'd like a different protein.
- Use homemade teriyaki sauce if you want more control over the sweetness or sodium.
Want a variation of this bowl? Try our easy teriyaki beef bowls!
How to Make Teriyaki Salmon Bowls
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Place the salmon filets in a shallow dish or resealable bag and pour 1 cup of the teriyaki sauce over top, making sure each filet is well coated. Let marinate in the fridge for 30 minutes or up to 4 hours. If you’re short on time, a quick 15-minute marinade will also work.
Step 2: While the salmon marinates, preheat the oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.
Add the diced red bell pepper, broccoli florets, carrots, and snow peas (or green beans) to the sheet pan. Drizzle with the oil and toss to coat evenly. Spread the veggies out in a single layer, leaving room for the salmon.
Step 3: Remove the salmon from the marinade and nestle the filets among the veggies on the sheet pan, discarding the used marinade.
Bake for 12-16 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit, and the veggies are tender.
Step 4: While the sheet pan bakes, cook your base of choice (rice, quinoa, or noodles) according to package instructions.
Step 5: To assemble, divide the cooked base among bowls. Top with the roasted veggies and a salmon filet. Drizzle with additional teriyaki sauce.
Teriyaki Salmon Rice Bowls FAQs
Store leftover salmon, vegetables, and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in 30-second intervals until warmed through, or warm everything in a skillet over medium heat. Add a little extra teriyaki sauce after reheating if desired to help keep the salmon moist.
Yes! Just thaw the salmon completely and pat it dry before marinating so the teriyaki sauce can better coat the fish.
Salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F in the thickest part.
White rice, brown rice, sushi rice, quinoa, cauliflower rice, or noodles all work well as the base. Finish your bowl with sliced green onions, sesame seeds, creamy avocado, or a drizzle of spicy mayo for extra flavor.
They can be gluten-free with the use of a gluten-free teriyaki sauce. They are dairy-free.
Other Delicious Salmon Recipes
If you make this teriyaki salmon bowls recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Sheet Pan Teriyaki Salmon Bowls
Ingredients
- 4, 6-ounce salmon filets
- 1 cup teriyaki sauce of choice for the marinade + additional for serving (homemade or store-bought)
- 1 red bell pepper, diced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 cups snow peas or green beans
- 2 teaspoons olive or avocado oil
For serving:
- Base of choice: white rice, brown rice, quinoa, noodles, etc.
Instructions
- Place the salmon filets in a shallow dish or resealable bag and pour 1 cup of the teriyaki sauce over top, making sure each filet is well coated. Let marinate in the fridge for 30 minutes or up to 4 hours. If you’re short on time, a quick 15-minute marinade will also work.
- While the salmon marinates, preheat the oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.
- Add the diced red bell pepper, broccoli florets, carrots, and snow peas (or green beans) to the sheet pan. Drizzle with the oil and toss to coat evenly. Spread the veggies out in a single layer, leaving room for the salmon.
- Remove the salmon from the marinade and nestle the filets among the veggies on the sheet pan, discarding the used marinade.
- Bake for 12-16 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit, and the veggies are tender.
- While the sheet pan bakes, cook your base of choice (rice, quinoa, or noodles) according to package instructions.
- To assemble, divide the cooked base among bowls. Top with the roasted veggies and a salmon filet. Drizzle with additional teriyaki sauce.
Notes
- Save time/prep ahead:
- Marinate the salmon up to 4 hours ahead of time.
- Chop all of the vegetables a day or two in advance and store them in an airtight container in the refrigerator.
- Cook your rice or grain ahead of time or use microwaveable rice packets so dinner comes together even faster.
- Assemble everything into individual meal prep containers for grab-and-go lunches throughout the week.
- These bowls can be gluten-free with the use of a gluten-free teriyaki sauce. They are dairy-free.
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Teriyaki Salmon Bowls." The nutrition for the bowls include ½ cup of cooked white jasmine rice per bowl. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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