Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

By
Derek Jacobson
·

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These easy baked salmon rice bowls are a quick, budget-friendly dinner made with canned salmon. The flaked salmon gets a splash of homemade teriyaki sauce and a short bake until the edges turn a little crispy. Then it goes over rice with broccoli, avocado, and green onions, and gets a final drizzle of sauce.

The whole meal takes about 30 minutes. It is packed with protein, easy to customize, and a great way to get kids to try salmon. If you keep a can of salmon and some rice in the pantry, dinner is almost always within reach.

Why These Salmon Rice Bowls Work

  • Canned salmon is fast and affordable. It is already cooked, so it only needs a quick bake to warm through and crisp up.
  • Baking adds texture. A few minutes in the oven gives the flaked salmon crispy, caramelized edges.
  • Homemade teriyaki is simple. Soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger simmer into a glossy sauce in 2 minutes.
  • Build your own bowl. Everyone can add the toppings they like.

Ingredients and Easy Swaps

For the bowls:

  • 2 cups cooked rice: White, brown, or jasmine all work. Leftover rice is perfect. Cook extra if your family has big appetites.
  • 1 can red or pink salmon, drained and flaked: Red (sockeye) salmon is richer and deeper in color. Pink salmon is milder and cheaper. Remove any large bones and skin if you prefer, though the soft bones are edible.
  • 1 cup steamed broccoli: Swap in edamame, snap peas, shredded carrots, or mixed vegetables.
  • ½ avocado, 2 green onions, and 1 tablespoon sesame seeds: Avocado and sesame seeds are optional but add creaminess and crunch.

For the teriyaki drizzle:

  • ¼ cup soy sauce: Use tamari for gluten free.
  • 1 tablespoon honey: Maple syrup works too.
  • 1 tablespoon rice vinegar and 1 teaspoon sesame oil: These add tang and nutty flavor.
  • ½ teaspoon each garlic powder and ginger powder: Fresh minced garlic and grated ginger give a brighter taste if you have them.
  • 1 teaspoon cornstarch mixed with 1 tablespoon water: This thickens the sauce so it clings to the salmon.

How to Make Them at a Glance

  1. Whisk the soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder in a small pan over medium heat. Stir in the cornstarch slurry and cook 1 to 2 minutes until slightly thick.
  2. Heat the oven to 375°F and line a baking sheet with parchment.
  3. Spread the flaked salmon on the sheet, drizzle with 1 tablespoon of the sauce, and bake 8 to 10 minutes until the edges crisp.
  4. Divide the rice into bowls and top with salmon, broccoli, avocado, and green onions.
  5. Pour on the rest of the teriyaki sauce, sprinkle with sesame seeds, and serve.

Common Mistakes to Avoid

  • Not draining the salmon well. Extra liquid keeps it from crisping. Press it gently in a strainer before baking.
  • Over-thickening the sauce. It thickens more as it cools. Pull it off the heat once it coats a spoon.
  • Burning the salmon. The honey in the sauce can scorch. Check at 8 minutes.
  • Slicing the avocado too early. Cut it right before serving so it does not brown.

Variations

  • Fresh salmon: Bake 1 pound of salmon fillets at 400°F for 12 to 15 minutes until they reach 145°F, then flake and add to the bowls.
  • Spicy mayo: Mix 2 tablespoons mayo with 1 teaspoon sriracha and drizzle it over the top.
  • Cauliflower rice: Use it instead of rice for a low-carb bowl.
  • Add crunch: Top with cucumber slices, shredded cabbage, or crushed seaweed snacks.

What to Serve With Them

These bowls are a full meal on their own, but a few simple sides make dinner feel complete. Try a quick cucumber salad with rice vinegar and sesame seeds, a cup of miso soup, or steamed edamame sprinkled with salt. Frozen potstickers or egg rolls are an easy add-on for bigger appetites. For dessert, sliced oranges or mango keep things light and fresh. Kids often like to assemble their own bowls, so set out the toppings in small dishes and let everyone build their favorite.

Make Ahead and Storage

Make ahead: The teriyaki sauce keeps in a jar in the fridge for up to 1 week. Cook the rice and steam the broccoli up to 3 days ahead for quick lunches.

Storage: Store the salmon, rice, and vegetables in separate containers in the fridge for up to 3 days. Add avocado fresh when serving.

Reheating: Warm the rice and salmon in the microwave for 1 to 2 minutes with a splash of water over the rice. Warm the sauce separately and drizzle it on just before eating.

FAQ

Do I have to bake canned salmon?
No. Canned salmon is already cooked and safe to eat. Baking just warms it and adds crispy edges. You can also warm it in a skillet for a few minutes.

What about the bones in canned salmon?
They are soft and safe to eat, and they add calcium. Pick out any larger pieces if your kids are picky.

Can I use store-bought teriyaki sauce?
Yes. Use about ⅓ cup of your favorite bottled teriyaki.

Can I use canned tuna instead?
Yes. Drain it well and bake the same way. The flavor is milder but still tasty with the teriyaki drizzle.

Keep a few cans of salmon in the pantry and you will always have a healthy dinner idea ready to go. The full recipe card is below.

Easy Baked Salmon Rice Bowls with Teriyaki Drizzle
Pin
Print

Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

Servings

4

servings

These Easy Baked Salmon Rice Bowls are a quick and delicious dinner option! Made with canned red or pink salmon , fluffy rice, and a homemade teriyaki drizzle, this dish is packed with flavor and protein. A healthy, kid-friendly meal that’s perfect for busy weeknights!

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups cooked rice (white, brown, or jasmine)

  • 1 can red or pink salmon, drained and flaked

  • 1 cup steamed broccoli (or mixed veggies)

  • ½ avocado, sliced (optional)

  • 2 green onions, chopped

  • 1 tbsp sesame seeds (optional, for garnish)

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 1 tbsp honey (or maple syrup)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp cornstarch + 1 tbsp water (for thickening)

  • ½ tsp garlic powder

  • ½ tsp ginger powder

Directions

  • Prepare the teriyaki sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder. In a separate bowl, mix cornstarch with 1 tbsp water, then stir into the sauce. Cook for 1 to 2 minutes until slightly thickened. Remove from heat.
  • Bake the salmon: Preheat the oven to 375°F (190°C). Place flaked canned salmon on a baking sheet lined with parchment paper. Drizzle 1 tbsp teriyaki sauce over the salmon and bake for 8 to 10 minutes until slightly crispy on the edges.
  • Assemble the bowls: Divide cooked rice into serving bowls. Top with baked salmon, steamed broccoli, sliced avocado, and chopped green onions.
  • Drizzle & serve: Pour the teriyaki drizzle over the bowls, then sprinkle with sesame seeds. Serve immediately and enjoy!
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Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

These easy baked salmon rice bowls are a quick, budget-friendly dinner made with canned salmon. The flaked salmon gets a splash of homemade teriyaki sauce and a short bake until the edges turn a little crispy. Then it goes over rice with broccoli, avocado, and green onions, and gets a final drizzle of sauce.

The whole meal takes about 30 minutes. It is packed with protein, easy to customize, and a great way to get kids to try salmon. If you keep a can of salmon and some rice in the pantry, dinner is almost always within reach.

Why These Salmon Rice Bowls Work

  • Canned salmon is fast and affordable. It is already cooked, so it only needs a quick bake to warm through and crisp up.
  • Baking adds texture. A few minutes in the oven gives the flaked salmon crispy, caramelized edges.
  • Homemade teriyaki is simple. Soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger simmer into a glossy sauce in 2 minutes.
  • Build your own bowl. Everyone can add the toppings they like.

Ingredients and Easy Swaps

For the bowls:

  • 2 cups cooked rice: White, brown, or jasmine all work. Leftover rice is perfect. Cook extra if your family has big appetites.
  • 1 can red or pink salmon, drained and flaked: Red (sockeye) salmon is richer and deeper in color. Pink salmon is milder and cheaper. Remove any large bones and skin if you prefer, though the soft bones are edible.
  • 1 cup steamed broccoli: Swap in edamame, snap peas, shredded carrots, or mixed vegetables.
  • ½ avocado, 2 green onions, and 1 tablespoon sesame seeds: Avocado and sesame seeds are optional but add creaminess and crunch.

For the teriyaki drizzle:

  • ¼ cup soy sauce: Use tamari for gluten free.
  • 1 tablespoon honey: Maple syrup works too.
  • 1 tablespoon rice vinegar and 1 teaspoon sesame oil: These add tang and nutty flavor.
  • ½ teaspoon each garlic powder and ginger powder: Fresh minced garlic and grated ginger give a brighter taste if you have them.
  • 1 teaspoon cornstarch mixed with 1 tablespoon water: This thickens the sauce so it clings to the salmon.

How to Make Them at a Glance

  1. Whisk the soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder in a small pan over medium heat. Stir in the cornstarch slurry and cook 1 to 2 minutes until slightly thick.
  2. Heat the oven to 375°F and line a baking sheet with parchment.
  3. Spread the flaked salmon on the sheet, drizzle with 1 tablespoon of the sauce, and bake 8 to 10 minutes until the edges crisp.
  4. Divide the rice into bowls and top with salmon, broccoli, avocado, and green onions.
  5. Pour on the rest of the teriyaki sauce, sprinkle with sesame seeds, and serve.

Common Mistakes to Avoid

  • Not draining the salmon well. Extra liquid keeps it from crisping. Press it gently in a strainer before baking.
  • Over-thickening the sauce. It thickens more as it cools. Pull it off the heat once it coats a spoon.
  • Burning the salmon. The honey in the sauce can scorch. Check at 8 minutes.
  • Slicing the avocado too early. Cut it right before serving so it does not brown.

Variations

  • Fresh salmon: Bake 1 pound of salmon fillets at 400°F for 12 to 15 minutes until they reach 145°F, then flake and add to the bowls.
  • Spicy mayo: Mix 2 tablespoons mayo with 1 teaspoon sriracha and drizzle it over the top.
  • Cauliflower rice: Use it instead of rice for a low-carb bowl.
  • Add crunch: Top with cucumber slices, shredded cabbage, or crushed seaweed snacks.

What to Serve With Them

These bowls are a full meal on their own, but a few simple sides make dinner feel complete. Try a quick cucumber salad with rice vinegar and sesame seeds, a cup of miso soup, or steamed edamame sprinkled with salt. Frozen potstickers or egg rolls are an easy add-on for bigger appetites. For dessert, sliced oranges or mango keep things light and fresh. Kids often like to assemble their own bowls, so set out the toppings in small dishes and let everyone build their favorite.

Make Ahead and Storage

Make ahead: The teriyaki sauce keeps in a jar in the fridge for up to 1 week. Cook the rice and steam the broccoli up to 3 days ahead for quick lunches.

Storage: Store the salmon, rice, and vegetables in separate containers in the fridge for up to 3 days. Add avocado fresh when serving.

Reheating: Warm the rice and salmon in the microwave for 1 to 2 minutes with a splash of water over the rice. Warm the sauce separately and drizzle it on just before eating.

FAQ

Do I have to bake canned salmon?
No. Canned salmon is already cooked and safe to eat. Baking just warms it and adds crispy edges. You can also warm it in a skillet for a few minutes.

What about the bones in canned salmon?
They are soft and safe to eat, and they add calcium. Pick out any larger pieces if your kids are picky.

Can I use store-bought teriyaki sauce?
Yes. Use about ⅓ cup of your favorite bottled teriyaki.

Can I use canned tuna instead?
Yes. Drain it well and bake the same way. The flavor is milder but still tasty with the teriyaki drizzle.

Keep a few cans of salmon in the pantry and you will always have a healthy dinner idea ready to go. The full recipe card is below.

Easy Baked Salmon Rice Bowls with Teriyaki Drizzle
Pin
Print

Easy Baked Salmon Rice Bowls with Teriyaki Drizzle

Servings

4

servings

These Easy Baked Salmon Rice Bowls are a quick and delicious dinner option! Made with canned red or pink salmon , fluffy rice, and a homemade teriyaki drizzle, this dish is packed with flavor and protein. A healthy, kid-friendly meal that’s perfect for busy weeknights!

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups cooked rice (white, brown, or jasmine)

  • 1 can red or pink salmon, drained and flaked

  • 1 cup steamed broccoli (or mixed veggies)

  • ½ avocado, sliced (optional)

  • 2 green onions, chopped

  • 1 tbsp sesame seeds (optional, for garnish)

  • ¼ cup soy sauce (or tamari for gluten-free)

  • 1 tbsp honey (or maple syrup)

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp cornstarch + 1 tbsp water (for thickening)

  • ½ tsp garlic powder

  • ½ tsp ginger powder

Directions

  • Prepare the teriyaki sauce: In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder. In a separate bowl, mix cornstarch with 1 tbsp water, then stir into the sauce. Cook for 1 to 2 minutes until slightly thickened. Remove from heat.
  • Bake the salmon: Preheat the oven to 375°F (190°C). Place flaked canned salmon on a baking sheet lined with parchment paper. Drizzle 1 tbsp teriyaki sauce over the salmon and bake for 8 to 10 minutes until slightly crispy on the edges.
  • Assemble the bowls: Divide cooked rice into serving bowls. Top with baked salmon, steamed broccoli, sliced avocado, and chopped green onions.
  • Drizzle & serve: Pour the teriyaki drizzle over the bowls, then sprinkle with sesame seeds. Serve immediately and enjoy!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest