Teriyaki Salmon Bowls

These easy Teriyaki Salmon Bowls are high in protein and made with a quick microwave teriyaki sauce. Ready in 30 minutes!

Course Lunch, Main Course, Main Dish

Cuisine Asian, Chicken, Healthy

Keyword Chicken Teriyaki Bowls

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 570kcal

Author Chrissie

1 large head of broccoli about 10-12 ounces (300-350 grams) yields approximately 4 cups of florets
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder

In a big bowl, mix the salmon cubes with all the marinade ingredients and set to a side.

Season the pineapple chunks with the soy sauce and air fry along with the salmon.
Preheat your air fryer at 400℉ (200℃).
Air fry at 400℉ (200℃) 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 125℉ or 51℃.
Once the salmon is done, remove to a plate and rest.

Season the broccoli florets with the oil, salt, pepper, and garlic powder.
Add a 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℉ (190℃) 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.

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.

In each bowl add 3/4 cup plain rice, salmon cubes, and about 1/2 cup of pineapple chunks.
Drizzle the teriyaki sauce on top, garnish with sesame seeds, and enjoy.

This recipe makes 4 meal prep lunches or dinners, or serves 4 people at one meal.

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.