Dinner ready in about 15 minutes — this teriyaki salmon is quick, flavorful, and simple to make. The honey-teriyaki glaze caramelizes in the broiler for a crisp, glossy exterior while keeping the fish tender and flaky. Pair it with a fresh mango salsa and a bed of white rice for a bright, healthy bowl that’s become a regular at my house.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Recipe Ingredients
- For the Salmon
- For the Mango Salsa
- Ingredient Modifications and Variations
- How to Make Teriyaki Salmon Bowls
- How to Store
- Frequently Asked Questions
- More Favorite Salmon Recipes
- Teriyaki Salmon Bowl Recipe
- Recipe Contributors
This recipe is…
Why You’ll Love This Recipe
This recipe is perfect for anyone who wants fast, impressive weeknight dinners. The broiler does most of the work: coat bite-sized salmon pieces in a simple teriyaki-and-honey glaze, broil for about four minutes, and you’ll have caramelized edges and tender centers. While the salmon cooks, make the mango salsa and cook the rice — everything comes together quickly.
The combination of sweet mango, bright lime, and fresh cilantro balances the savory-sweet salmon glaze, making a vibrant bowl that’s both satisfying and nutritious.
Recipe Ingredients
Simple ingredients make this recipe easy to shop for. You only need a few items for the salmon and a handful more for the mango salsa. Quantities are listed below.
For the Salmon
- 1 ½ pounds salmon
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
For the Mango Salsa
- 2 cups small diced mango
- 1 serrano, finely diced (or jalapeno to reduce heat)
- ½ purple onion, finely diced
- ½ cup cilantro, roughly chopped
- 2 cloves garlic, minced
- Juice of 2 limes (about ¼ cup)
- ½ teaspoon flaky sea salt
Ingredient Modifications and Variations
Easy swaps let you adapt the recipe to your taste or what’s on hand:
- Use pineapple instead of mango for a different tropical flavor.
- Skip or swap the serrano — use a milder jalapeno or omit the pepper if you prefer no heat.
- Use store-bought salsa if you want to save time; fresh or jarred mango/pineapple salsa both work.
How to Make Teriyaki Salmon Bowls
This recipe is straightforward: while rice cooks, you’ll glaze and broil the salmon and quickly mix the salsa. Total active time is about 15 minutes.
- Make the rice — cook 1–2 cups of white rice according to package directions.
- Preheat the broiler — set to high and position a rack on the second notch from the top.
- Cut the salmon — slice the salmon into roughly 1-inch pieces with a sharp knife.
- Glaze — mix teriyaki sauce and honey, then toss the salmon to coat evenly.
- Arrange — spread salmon on a parchment-lined or lightly oiled sheet pan in a single layer.
- Broil — broil on high for about 4 minutes, until caramelized at the edges.
- Finish and serve — spoon rice into bowls, top with broiled salmon and a generous scoop of mango salsa. Sprinkle with sesame seeds if desired and enjoy.
How to Store
Keep the salmon, rice, and salsa stored separately in airtight containers in the refrigerator. Reheat the salmon under the broiler for a couple of minutes to restore crispness, or microwave if needed (texture will be softer). Assemble bowls when ready to serve.
Frequently Asked Questions
Teriyaki-style sauces gained popularity in the United States in the mid-20th century, especially in Hawaii, where Japanese immigrants adapted local ingredients like pineapple juice alongside soy and sugar.
These bowls are balanced and full of nutrient-rich ingredients: protein from salmon, fruit and herbs in the salsa, and carbohydrates from rice. Adjust portions and ingredients to suit dietary needs.
Yes. Store components separately and reheat the salmon under the broiler to revive some crispness. Microwaving is fine for convenience but will soften the caramelized surface.
Use a simple store-bought teriyaki made from recognizable ingredients, or make a quick homemade version if you prefer full control over sweetness and sodium.
More Favorite Salmon Recipes
Teriyaki Salmon Bowl Recipe
Ingredients
- 1 cup white rice
- 1½ pounds salmon
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 2 cups small diced mango
- 1 serrano pepper, finely diced
- ½ purple onion, finely diced
- ½ cup cilantro, roughly chopped
- 2 cloves garlic, minced
- Juice of 2 limes (about ¼ cup)
- ½ teaspoon flaky sea salt
Instructions
- Cook white rice according to package instructions.
- While the rice cooks, set the broiler to high and place a rack on the second notch from the top.
- Slice the salmon into 1-inch pieces.
- Mix teriyaki sauce and honey in a bowl, then toss the salmon to coat.
- Spread the salmon on a parchment-lined or lightly oiled sheet pan in a single layer.
- Broil for about 4 minutes, until the salmon is caramelized at the edges.
- Serve the salmon over rice with a scoop of mango salsa and a sprinkle of sesame seeds, if desired.
Recipe Notes
- Use pineapple instead of mango for a different tropical flavor.
- Swap serrano for jalapeno or omit it to reduce heat.
- Use a fresh store-bought mango or pineapple salsa to save time.
Nutrition
Carbohydrates: 58.3 g |
Protein: 42.8 g |
Fat: 8.7 g |
Saturated Fat: 1.6 g |
Cholesterol: 86.9 mg |
Sodium: 493.5 mg |
Fiber: 2.4 g |
Sugar: 17.8 g
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