Home | Sheet Pan Teriyaki Salmon Bowl

Sheet Pan Teriyaki Salmon Bowl

by Heather

This sheet pan teriyaki salmon bowl comes together in a snap! It’s full of colorful veggies, delicious teriyaki salmon, and a base of brown rice for the healthiest dinner that comes together in 30 minutes! Quick, easy, and great for the whole family!

teriyaki salmon bowl

Sheet pan teriyaki salmon bowl

I had been dreaming up this healthy meal for quite some time, and don’t know why I waited so long to actually try it. It is delicious!

If you’ve made a batch of my pineapple teriyaki sauce, I highly suggest using that refined sugar-free and soy sauce free teriyaki sauce in this recipe.

It’s sweet and gives the perfect umami flavor to the vegetables and salmon filets. Such a tasty homemade teriyaki sauce with unmatched flavors to any store-bought teriyaki sauce.

Serve with brown rice as the recipe calls for, or mix it up and use sticky jasmine rice, a bed of sushi rice, or even cauliflower rice. Make this meal perfect for YOU!

healthy salmon sheet pan recipe

Why eat salmon?

Salmon is a superfood! It’s packed with healthy protein, omega-3 fatty acids, and vitamin D.

You can use a whole salmon in this recipe, or individual pieces.

Often times choosing a whole salmon filet will be more cost-effective. Frozen salmon is a great option too!

sheet pan salmon teriyaki

What you’ll need for your teriyaki salmon rice bowl

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

  • brown rice
  • salmon
  • broccoli
  • asparagus
  • red bell pepper
  • avocado oil
  • teriyaki sauce
  • sea salt
  • black pepper
sheet pan teriyaki salmon

How to make teriyaki salmon bowls

  1. Start by cooking rice according to the package instructions or in a rice cooker. Since this takes the longest, it should be started first.
  2. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Place salmon fillets, chopped broccoli, chopped asparagus, and diced bell pepper divided onto each baking sheet. Drizzle with avocado oil, teriyaki sauce, sea salt, and pepper. Stir gently, then bake for 13-15 minutes, or until the salmon is beginning to flake. 
  3. Serve the cooked rice, teriyaki veggies, and salmon with extra teriyaki sauce if desired. Diced green onions, sesame seeds, and creamy avocado all make fresh toppings for these salmon buddha bowls.
teriyaki salmon sheet pan dinner

Meal prep this recipe!

A great way to ensure you have a healthy meal ready and waiting for you is to meal prep! This recipe lends really well to prepping in advance.

You’ll want to make the full recipe and allow everything to cool before storing. You can store it in 2 different ways.

Option 1

The first option is to store the salmon, veggies, and rice in their own airtight container. Then, when it’s time to enjoy you’ll serve from the container and heat in a pan, the oven, or microwave… however you prefer to warm leftovers!

Option 2

The second option is to make meal prep containers! You’ll want to start with 5 individual containers, as this recipe serves 6. Add a bed of rice, tender salmon, bell peppers, asparagus, broccoli, and a little bit of that delicious homemade teriyaki sauce on top. Now you have an ideal meal ready to take on the go!

I love these glass storage containers for meal prep, but you can use whatever storage container you like. Large wide-mouth mason jars are a good option to use too. Layer the rice, veggies and salmon for a pretty meal that stores well in the fridge.

healthy salmon dinner

Substitutions

Below you’ll find a list of substitutions that will work well in these salmon rice bowls. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Brown rice – Serve with your favorite rice variety, like white rice or wild rice, or opt for grain-free cauliflower rice to up the veggies even more in this recipe.

Salmon – Not a salmon fan? Use chicken tenders instead for teriyaki chicken. Shrimp, steelhead, steak, and thinly sliced pork are all good alternatives to salmon.

Broccoli – Using cauliflower or brussels sprouts in place of broccoli works well. Broccoli rabe or bok choy are good alternatives too.

Asparagus – Try snap peas or snow peas in place of the asparagus

Red bell pepper – Any color of bell pepper will work here. You can add some extra heat to the mix by using a more spicy pepper. A good non-bell pepper alternative is peeled and cut carrots. The carrots should be cut into ½-inch coins so that they cook more quickly.

Avocado oil – A good neutral flavored oil like olive oil will work here. For even more flavor that pairs well with teriyaki is sesame oil.

Teriyaki sauce – A good alternative to my easy homemade teriyaki sauce recipe is a store bought version you can find at the grocery store.

Sea salt and pepper – Want more flavor? Add garlic powder or garlic granules in here, along with onion powder.

sheet pan teriyaki salmon bowl

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teriyaki salmon bowl
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5 from 1 vote

Sheet Pan Teriyaki Salmon Bowls

This sheet pan teriyaki salmon bowl comes together in a snap! It’s full of colorful veggies, delicious teriyaki salmon, and a base of brown rice for the healthiest dinner that comes together in 30 minutes! Quick, easy, and great for the whole family!
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Asian
Keyword: salmon, sheet pan meal, teriyaki
Servings: 6
Calories: 409kcal
Author: Heather

Ingredients

  • 1.5 cups brown rice
  • 1.5 lb salmon fillets
  • 1 broccoli crown cut into small pieces
  • ½ lb asparagus cut into small pieces
  • 1 red bell pepper diced small
  • 1 tbsp avocado oil
  • 3 tbsp teriyaki sauce
  • 1 tsp sea salt
  • ½ tsp pepper

Instructions

  • Start by cooking rice according to the package instructions or in a rice cooker. Since this takes the longest, it should be started first.
  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Place salmon fillets, chopped broccoli, chopped asparagus, and diced bell pepper divided onto each baking sheet. Drizzle with avocado oil, teriyaki sauce, sea salt, and pepper. Stir gently, then bake for 13-15 minutes, or until the salmon is beginning to flake.
  • Serve the cooked rice, teriyaki veggies, and salmon with extra teriyaki sauce if desired. Diced green onions, sesame seeds, and creamy avocado all make fresh toppings for these salmon buddha bowls.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 409kcal | Carbohydrates: 47g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 819mg | Potassium: 1144mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1584IU | Vitamin C: 118mg | Calcium: 91mg | Iron: 4mg
sheet pan teriyaki salmon bowl

If you try this salmon teriyaki bowls recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published June 2021. Updated January 2023.

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