An Easy Miso Teriyaki Salmon Recipe for Two
I love this Teriyaki Salmon Bowl recipe for lunch or dinner any night of the week! It comes together in 30 minutes (or less if you have leftover cooked rice), it’s the perfect portion for two servings, and it comes together so easily.
Ingredients for these Miso Teriyaki Salmon Avocado Bowls:
For the Miso Teriyaki Glazed Salmon:
- 2 tbsp. Sesame Oil
- 1 tbsp. Teriyaki Sauce
- 1/2 tsp. White Miso Paste
- 1/2 tsp. Sriracha (or more if you like it spicy!)
- 1/4 tsp. Honey
- 2 tsp. low-sodium Soy Sauce
- 1/4 tsp. Garlic Powder
- 1 tsp. fresh Lime Juice (about 1 wedge fresh Lime)
- 1 tbsp. Avocado Oil
- 2 Salmon Filets 3 oz. each
For the Rice Bowls:
- 2 cups cooked Rice
- sliced Avocado
- sliced Cucumber
- peeled Carrot strips*
- chopped Green Onion
- Sesame Seeds (toasted, if possible)
*I love to use a peeler to peel strips of carrot for a fun presentation in these bowls. Feel free to use grated carrot (easier to eat!) or thinly sliced carrot. Whichever is easiest for you!
Quick Ingredient Notes for this Recipe:
- Use good salmon. It makes a big difference! I love the salmon from Aldi, Trader Joe’s, or Whole Foods.
- Use your favorite rice. I love fluffy rice like this Calrose Rice from Trader Joe’s. It’s soft, sticky, absorbs flavors easily, and it’s so easy to make! You could use brown rice, wild rice, basmati, or even quinoa. If you’re super short on time, consider grabbing a side of cooked sticky rice from the store or a nearby restaurant.
How to Make these Miso Teriyaki Salmon Rice Bowls:
- Whisk the sesame oil, teriyaki sauce, white miso paste, sriracha, honey, soy sauce, garlic powder, and lime juice together until really well blended. Use a pastry brush to brush each salmon filet with one tablespoon of the glaze, or spoon it on top. Coat all sides of each salmon filet with the glaze.
- Let the salmon sit at room temperature for 10-15 minutes before cooking it. This keeps it from sticking to the pan, and helps it cook evenly.
- Add a tablespoon of avocado oil to a pan over medium heat. Cook the salmon, skin-side down, for 3-4 minutes until partially cooked and easy to flip over.
- Flip the salmon, and cook for another 2-3 minutes until it’s cooked to your liking. (I like mine to be medium.)
- While the salmon finishes cooking, divide the cooked rice between two bowls. Slice the avocado and cucumbers, chop or grate the carrots, and divide all of the toppings between the bowls. Top each bowl with one salmon filet, drizzle the remaining marinade over the tops of the salmon, and sprinkle everything with black sesame seeds.
You could easily make these salmon bowls ahead of time, and use them for lunch or a quick and easy dinner through the week. If possible, wait to slice the avocado until just before serving the bowls. The salmon and rice will keep in an airtight container in the refrigerator for up to three days.
Other Healthy(ish) Recipes to Try:
- Mediterranean Salmon Bowls
- Buffalo Chicken Lettuce Wraps
- Small Batch Cilantro Lime Chicken Marinade (also so good with rice!)
- Southwestern Chicken Tortilla Soup
- Mediterranean Kale, Chicken & Hummus “Tacos”
- Baked Black Bean & Avocado Tostadas
I hope you love these salmon bowls as much as I do! If you make them and love them, I would love if you tagged me on Instagram or left a comment below! Feel free to reach out to me with any questions you may have, and I look forward to seeing you again soon!
xx Sara
Teriyaki Salmon Rice Bowls with Avocado
Ingredients
For the Miso Teriyaki Glazed Salmon:
- 2 tbsp. Sesame Oil
- 1 tbsp. Teriyaki Sauce
- 1/2 tsp. White Miso Paste
- 1/2 tsp. Sriracha
- 1/4 tsp. Honey
- 2 tsp. low-sodium Soy Sauce
- 1/4 tsp. Garlic Powder
- 1 tsp. Lime Juice
- 1 tbsp. Avocado Oil
- 2 Salmon Filets 3 oz. each
For the Rice Bowls:
- 2 cups cooked Rice or Quinoa
- sliced Cucumber
- 1/4 cup chopped Green Onions
- 2 tbsp. Black Sesame Seeds
- peeled Carrot strips
Instructions
Cook the Salmon:
- Whisk the sesame oil, teriyaki sauce, white miso paste, sriracha, honey, soy sauce, garlic powder, and lime juice together until blended.
- Spoon the sauce over each salmon filet, and let the salmon rest for 10-15 minutes.
- Heat the avocado oil in a large skillet over medium heat. Cook the salmon, skin-side down, for 3-4 minutes until it easily releases from the pan.
- Flip the salmon over, and cook for another 2-3 minutes until cooked to your preferred temperature.
Build the Salmon Bowls:
- Divide the cooked rice (or quinoa) between two bowls. Top each bowl with one salmon filet, drizzle with any leftover marinade, then top with sliced avocado, cucumbers, green onions, sesame seeds, and carrots.
Tried this recipe?
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