Cooking Lucid
Teriyaki Salmon Bowls with Edamame & Rice
Flaky baked salmon glazed with sweet teriyaki sauce served over fluffy rice with vibrant edamame and a sprinkle of sesame seeds. This balanced bowl is quick, healthy, and incredibly satisfying.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — For the Salmon
- 4 salmon fillets (about 5-6 oz each)
- 1/3 cup teriyaki sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
Step 2 — For the Bowls
- 2 cups cooked rice (white or brown)
- 1 cup shelled edamame (frozen, thawed)
- 1/4 cup sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- 1
Preheat Oven & Prep Salmon
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Make Glaze
In a small bowl, whisk together the teriyaki sauce, honey, and grated ginger. Set aside.
- 3
Bake Salmon
Place the salmon fillets on the prepared baking sheet. Brush generously with about half of the teriyaki glaze. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your fillets.
- 4
Broil (Optional)
For a more caramelized glaze, you can broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.
- 5
Assemble Bowls
Divide the cooked rice among 4 bowls. Top with the baked salmon fillets. Arrange the thawed edamame around the salmon. Drizzle with the remaining teriyaki glaze.
- 6
Garnish & Serve
Sprinkle with sliced green onions and toasted sesame seeds before serving.
Nutrition per serving: 550 cal · 40g protein · 35g carbs · 25g fat · 5g fiber
