Japanese-Style Teriyaki Salmon Bowls

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky salmon glazed with a sweet-savory teriyaki sauce, served over jasmine rice and crisp vegetables. This Asian recipe, ready in about 55 minutes, pairs salmon fillet, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 4 Japanese cuisine 410 cal/serving

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Ingredients

1 lb, skinless salmon fillet
3 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tbsp brown sugar
1 tbsp, grated ginger
1 cup, cooked jasmine rice
1 head, cut into florets broccoli
1 medium, julienned carrots
2 stalks, sliced green onions

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Instructions

Step 1: In a bowl, whisk soy sauce, mirin, sake, brown sugar, and ginger. Marinate salmon for 15 minutes. Heat 1 tbsp oil in a skillet, cook salmon 4-5 minutes per side until flaky.
Step 2: Sauté broccoli and carrots 3-4 minutes until tender-crisp. Toss with remaining 1 tbsp soy sauce. Serve salmon over rice with vegetables and garnish with green onions.