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Teriyaki Salmon Bowl with Mango & Avocado Salsa

A quick and flavorful dish featuring caramelized salmon, fresh mango, and creamy avocado on a bed of fluffy rice, drizzled with teriyaki glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets
  • 1/2 cup teriyaki sauce (store-bought or homemade)
  • 1 tablespoon olive oil For cooking
  • to taste salt and pepper
  • 2 cups cooked rice (white or brown, you choose) As the base
For the Mango & Avocado Salsa
  • 1 piece ripe mango, diced
  • 1 piece ripe avocado, diced
  • 1 piece red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 piece Juice of 1 lime
  • to taste salt and pepper
  • Fresh cilantro (optional for garnish)

Method
 

Prepare the Salmon
  1. Sprinkle the salmon fillets with salt and pepper.
  2. In a large skillet, heat a tablespoon of olive oil over medium-high heat.
  3. Place the salmon fillets skin-side down and pour the teriyaki sauce over the top.
  4. Cook for about 4-5 minutes on each side or until cooked through and flakes easily.
  5. Brush additional teriyaki sauce during cooking if desired.
Make the Salsa
  1. In a medium bowl, combine diced mango, avocado, red bell pepper, and red onion.
  2. Squeeze in lime juice and gently toss to combine.
  3. Season with salt and pepper to taste.
Assemble Your Bowls
  1. Serve a generous scoop of cooked rice in a bowl as the base.
  2. Top with a salmon fillet and a scoop of mango and avocado salsa.
  3. Optional: Garnish with fresh cilantro before serving.

Notes

Don’t skimp on the sauce! Save some teriyaki for drizzling over the finished bowl. Feel free to add diced cucumber or arugula for extra crunch. Store leftovers in an airtight container in the fridge for up to two days.