These easy Teriyaki Salmon Bowls are a simple, healthy meal made with air fryer salmon, grilled pineapple, broccoli, rice, and a quick teriyaki sauce made in the microwave. Ready in 30 minutes, high in protein and perfect for busy weeknights!
These Teriyaki Salmon Bowls make the perfect high protein meal that’s both satisfying AND easy to make. Juicy air fryer salmon bites that are ready in minutes, lightly caramelized pineapple (use fresh or canned!), tender broccoli, and simple rice all come together with a quick homemade teriyaki sauce that you can mix up in just a few minutes in the microwave. Everything cooks super fast, mostly hands-off, and the air fryer does most of the work which means dinner is ready in about 30 minutes with very little cleanup. The sweet and savoury flavours of the salmon, the pineapple and the teriyaki sauce are the perfect combination and the bowls are simple enough to add to your family’s regular meal rotation. It’s the kind of meal that’s comforting and tasty, ultra fresh, customizable for picky eaters, and easy to pull off when you’ve only got a few minutes to make dinner.
And did we mention they’re healthy and protein packed too!? Coming in around 570 calories per serving with a whopping 44 grams of protein, they’re one of our favourite go to meals!
There are so many reasons this Teriyaki Salmon Bowls recipe works so well for an easy dinner!
- It’s HEALTHY. This recipe is full of omega-3 and nutrients but also delicious.
- It’s EASY TO MAKE. Just a few simple components that are quick to make in the air fryer and you’re well on your way to a easy dinner.
- It’s MEAL-PREP FRIENDLY. Keeps well in the fridge in airtight containers and reheats well.
- It’s so FILLING. These Teriyaki Salmon Bowls are so filling and they are a great easy meal option with a delicious protein and veggies for extra fibre. Serve it with some rice to get your carbs in, too!
- It’s VERSATILE. This sweet and savoury combo is so great! Add zucchini, swap the chicken thighs with chicken breast or even turkey, add your favourite Asian inspired cucumber side salads or top with scallions that suits your tastes and preferences and make it your own!
- It’s PROTEIN PACKED. With 44 grams of protein per serving, dinner doesn’t get much more protein-packed than this!
Follow these simple tips and you’ll be creating perfectly cooked Salmon Teriyaki Bowls every single time!
To ensures that your salmon will stay juicy and tender, make sure you only cook it until it reaches 51°C (125°F).
Adding half cup of hot water on the bottom of your air fryer helps he broccoli steam instead of dry up and brown.
Even 10-15 minutes gives of the salmon great flavour. However if you can marinade it overnight, you’ll get the most flavourful salmon.
Shake or mix your sauce until the brown sugar dissolves properly.
To make sure the salmon and pineapple air fries properly and doesn’t steam, make sure you don’t overcrowd the basket and cook the chicken in a single layer. You can overcrowd the broccoli a bit as the goal is to steam the broccoli more than roast it.
Prep your broccoli and the teriyaki sauce while the salmon and pineapple are cooking. That is a great time to also cook some rice on the side. This will save you time and make sure you have dinner on the table as soon as the cooking is done.
Garnish your bowls with thinly sliced green onions, furikake seasoning, seaweed salad, white and black sesame seeds or sriracha. Add some sliced cucumbers and cabbage, some avocado or edamame on the side for an asian twist.
If you are having trouble with this recipe, follow the solutions we recommend below.
Make sure you only cook the salmon until it reaches 51°C (125°F). Cooking it for too long can cause it to dry out.
Make sure you add hot water at the bottom of your air fryer, you don’t use an air fryer liner, and that you shake the basket halfway through the cooking time. Alternatively, reduce the cooking time by a minute or two.
Use low sodium soy sauce or add a few extra pinches of brown sugar.
Especially if you serve this with rice, feel free to double the sauce recipe. Believe us, no one will complain.
For something a little different, try one of these easy and delicious variations on the basic Teriyaki Salmon Bowls recipe:
- Swap the protein: try chicken, shrimp, or tofu in place of the chicken thighs.
- Low carb: serve over cauliflower rice or on it’s own with extra veggies.
- Make it spicy: add hot sauce, Gochujang, and chili flakes to the salmon and into the sauce. Top the salmon with sriracha or mayonnaise mixed with sriracha before serving.
- Add extra veggies: add snap peas, green onions, carrots, edamame or bell peppers.
Time needed: 30 minutes
Here’s how to make these easy Chicken Teriyaki Bowls!
- Prepare the salmon
In a big bowl mix the salmon with all the marinade ingredients and set to a side.
- Prepare the pineapple
Preheat your air fryer to 190℃ (380℉). Season the pineapple chunks with the soy sauce and air fry along with the salmon.
- Cook the salmon and pineapple
Air fry at 200 degrees Celsius (or 390 degrees Fahrenheit) for 5-8 minutes depending on the thickness of your fillets. You’ll know your salmon is done when it reaches the internal temperature of 51 C or 125 F.
- Cook the broccoli
Season the broccoli florets with the oil, salt, pepper, and garlic powder.
Add 1/2 cup water at the bottom of your air fryer. If you don’t add the water, the broccoli will dry out and become brown and crispy. With the addition of the water, the florets will be bright green, moist in the middle, and slightly browned and crisp on top.
Air fry at 375 F (190 C) for 5-8 minutes. Please keep in mind that the timing depends on your air fryer, how crowded your basket/tray is, and how well done you prefer your broccoli. - Make the teriyaki sauce
Add all the sauce ingredients in a mason jar or microwave safe bowl and shake or whisk to combine. Microwave for 30-second increments until thickened.
- Assemble the bowls
In each bowl add 3/4 cup plain rice, 1 salmon filet and about 1/2 cup of pineapple chunks.
Drizzle the teriyaki sauce on top, garnish with sesame seeds and enjoy.
Can I make this without an AirFryer?
Yes, roast everything in the oven at 220°C (425°F) flipping halfway, until the salmon reaches 51°C (125°F) internal temperature, the pineapple is softened and caramelized and the broccoli is a bit softer but still has a bite. For more browning you can turn on the broiler for the last few minutes of cooking.
Can I make the Teriyaki Salmon Bowls recipe ahead of time?
Yes! Cook everything and store them in airtight containers for up to 3 days. When ready to serve, reheat and add sauce right before serving.
Are these Teriyaki Salmon Bowls freezer friendly?
The salmon freezes well but the broccoli and the pineapple are not the best thawed, so we suggest you enjoy these bowls fresh. You can prepare the salmon in a big batch ahead of time, freeze it in the correct portions for your family, and simply prepare the veggies, pineapple and rice when you serve the thawed and reheated salmon.
What’s the best way to reheat these Teriyaki Salmon Bowls?
Reheat them in the microwave, in a skillet with a splash of water over low heat or in the oven at 200 C (400F).
Can I bulk these Teriyaki Salmon Bowls up?
Yes! You can add extra rice(it can be white rice, brown rice or even sushi rice), stir fry veggies, or rice noodles, just make sure you make more of the quick homemade teriyaki sauce. We double the sauce ingredients often.
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We hope you love this easy Chicken Teriyaki Bowls recipe as much as we do! Let us know in the comments below, what’s your favourite easy meal? We’d love to know!
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Teriyaki Salmon Bowls
Recipe: Equipment
Recipe: Ingredients
- oil spray
For the salmon:
- 4 salmon filets
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
For the Teriyaki sauce:
- 2 tbsp brown sugar
- 3 tbsp low sodium soy sauce
- 1 teaspoon sesame seed oil
- ½ teaspoon rice vinegar
- 2 garlic cloves microplaned
- ½ inch ginger microplaned
For the pineapple:
- 2 cups pineapple chunks fresh or canned
- 1 tbsp soy sauce
For the broccoli:
- 1 large head of broccoli about 10-12 ounces (300-350 grams) yields approximately 4 cups of florets
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
Recipe: Instructions
For the salmon:
- In a big bowl mix the salmon with all the marinade ingredients and set to a side.
For the pineapple:
- Season the pineapple chunks with the soy sauce and air fry along with the chicken.
- Preheat your Air Fryer at 200℃ (400℉).
- Air fry at 200 degrees Celsius (or 390 degrees Fahrenheit) for 5-8 minutes depending on the thickness of your fillets. You'll know your salmon is done when it reaches the internal temperature of 51 C or 125 F.
- Once the salmon is done, remove to a plate and rest.
For the broccoli:
- Season the broccoli florets with the oil, salt, pepper and garlic powder.
- Add ½ c water at the bottom of your AF. If you don’t add the water, the broccoli will dry out and become brown and crispy. With the addition of the water, the florets will be bright green, moist in the middle and slightly browned and crisp on top.
- Air fry at 375 F (190 C) for 5-8 minutes. Please keep in mind that the timing depends on your Air Fryer, how crowded your basket/tray is and how well done you prefer your broccoli.
For the teriyaki sauce:
- Add all the sauce ingredients in a mason jar or microwave safe bowl and shake or whisk to combine. Microwave for 30-second increments until thickened.
For assembling the bowls:
- In each bowl add 3/4 cup plain rice, 1 salmon filet and about 1/2 cup of pineapple chunks.
- Drizzle the teriyaki sauce on top, garnish with sesame seeds and enjoy.
Recipe: Notes
Storage Instructions
Store these bowls in an airtight container in the fridge for 3-5 days. Warm up in the microwave or a skillet when ready to eat.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.