This Teriyaki Salmon Bowl post is sponsored by Bluehouse Salmon but the recipe and the opinions expressed are my own.
The best Teriyaki Salmon Bowl. Delicious Bluehouse Salmon, grilled to perfection and served in a bowl of rice noodles and colorful veggies. Skip the bottled teriyaki sauce because you can make your own in less than 5 minutes. Trust me, it is so much tastier! This quick and easy healthy meal is perfect for weeknights or anytime. Make it with me!
What Is Bluehouse Salmon?
I recently discovered Bluehouse Salmon and I am blown away with the quality of this fish! It’s is absolutely beautiful, fresh, and delicious.
Did you know that consuming salmon actually leads to a healthier heart and that it’s an eco-positive protein source you can feel good about?
Bluehouse Salmon is a superfood that is great to fuel your power and endurance. It is also hormone-free, non-GMO, and USA Raised.
It’s my salmon of choice!
The Bluehouse Way
The Bluehouse Salmon way is that the fish is always fresh, and never frozen. It is a sushi-grade salmon that is raised onshore in a Bluehouse, hence the name!
Head to the Bluehouse website here to see if you can shop this salmon near you!
What is in Teriyaki Salmon Noodle Bowl?
- Bluehouse Salmon fillet – fresh, mild-flavored salmon that is simply delicious. Seasoned with salt, black pepper, and homemade teriyaki sauce.
- Teriyaki sauce – make your own in teriyaki salmon marinade in only 5 minutes!
- Rice noodles – any style of rice noodles will work, but I prefer using the wider, linguini rice noodles. You can also opt for brown or white rice if you prefer.
- Vegetables – feel free to use any vegetables that you have on hand. I used colorful bell peppers, carrots, cucumber, and purple cabbage.
- Toppings – I topped these noodle bowls with black sesame seeds and green onions.
This recipe is totally customizable to fit your style and taste buds! Feel free to add or change anything to this teriyaki glazed salmon to make it more to your liking.
How to Make Grilled Teriyaki Salmon
- Preheat grill to 350°F.
- Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on the top side.
- Place the salmon on a piece of tinfoil, but do not spray it. You want the skin of the salmon to stick.
- Grill on preheated grill until just cooked; do not overcook. It will take about 15-25 minutes, depending on thickness. I recommend using an instant-read thermometer and be sure the internal temperature reaches 140°F.
- Drizzle generously with homemade teriyaki sauce and garnish as desired. Serve immediately.
More Fish Recipes on Alex Daynes.com
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Teriyaki Salmon Bowl
Delicious teriyaki salmon, grilled to perfection and served over rice noodles and veggies. Skip the bottled teriyaki, and make your own.
Ingredients
- 2-3 pound Bluehouse Salmon fillet
- Salt & Pepper
- 8 ounces cooked rice noodles
- 1 cucumber, julienne
- 1 red, orange, and yellow bell pepper, julienne
- 1/2 cup shredded carrots
- 1/2 cup shredded purple cabbage
- Sesame seeds
- Green onions
Teriyaki Sauce
- 1/2 cup sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup Asian sweet chili sauce
- 1/2 cup crushed pineapple, drained
- 2 Tablespoons apple cider vinegar
- 2 teaspoons corn starch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat grill to 350°F.
- In a small saucepan over medium heat, whisk together all the teriyaki sauce ingredients. Cook for 2-3 minutes until the sauce is warmed and thickened. Turn the heat to low.
- Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on the top side.
- Place the salmon on a piece of tinfoil, but do not spray it. You want the skin of the salmon to stick. (if the salmon doesn't have skin, spray the foil with cooking spray).
- Grill on preheated grill until just cooked; do not overcook. It will take about 15-25 minutes, depending on thickness. I recommend using an instant-read thermometer and be sure the internal temperature reaches 140°F.
- Brush the salmon generously with 1/4 of the homemade teriyaki sauce.
- In a bowl, toss together the rice noodles, vegetables, and the remaining teriyaki sauce. Divide the noodles out into bowls and top with salmon. Garnish with sesame seeds and green onions, and enjoy!
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