Teriyaki Salmon Bowls (With The Stickiest, Best-Ever Glaze!)

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I have a confession. My Uber Eats password is permanently saved in my browser, and “teriyaki bowl” is a frequent search. But my wallet finally staged an intervention. So, I got stubborn and decided to make my own, and guys—I’m not being dramatic when I say this is life-changingly better than takeout. The secret? Letting the glaze reduce in the pan until it gets so sticky and thick it practically lacquers the salmon. (Yeah, you’ll wanna lick the spoon. I do, every time.) The first time I made this, my kitchen smelled like the best food court in the world, and the whole thing came together in the time it would have taken for a delivery driver to get lost. Honestly, these bowls are the perfect excuse to eat a rainbow and feel like a total kitchen genius, all at once. Let’s get into it.

🎯 QUICK FACTS TABLE

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 minutes	15 minutes	30 minutes	2-3	Easy

📝 INGREDIENTS SECTION

For the Salmon & Magic Glaze:

• 1.5 lbs salmon fillets, cut into 2-3 large chunks (skin-on or off, your call! I keep it on for easy handling)
• 1 tbsp neutral oil (avocado or grapeseed)
• ⅓ cup soy sauce (again, low-sodium is my go-to so I can control the salt)
• 3 tbsp honey (if it’s stubborn, just warm the measuring spoon first)
• 2 cloves garlic, grated (grating is a GAME CHANGER for maximum flavor dispersion, trust me)
• 1 tbsp fresh ginger, grated (microplane for the win! No weird fibrous bits.)
• 1 tbsp rice vinegar (the subtle tang that balances the sweet)
• 1 tsp cornstarch + 1 tbsp cold water (our trusty thickening duo)

For The Bowls (The Fun Part):

• 1.5 cups cooked white rice (sushi rice is killer here if you have it)
• 1 cup shelled edamame, thawed (I just run hot water over frozen ones)
• 1 large carrot, julienned or shredded (I buy the pre-shredded bag, no judgment)
• 1 small cucumber, thinly sliced
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds (toasting them in a dry pan for a minute makes them nutty and amazing)
• Optional: Sriracha or chili crisp for a kick (because some of us like to live dangerously)

👩‍🍳 HOW TO COOK!

1. The Pre-Game: Get your rice cooking first—whatever your method is. While that’s going, pat the salmon chunks really dry. This is non-negotiable for a good sear. In a small bowl, whisk together the soy sauce, honey, grated garlic, grated ginger, and rice vinegar. In a separate tiny dish, make your slurry with the cornstarch and cold water. Set both aside.
2. The Sizzling Start: Heat the oil in a large non-stick or cast-iron skillet over medium-high heat. Once it’s shimmering, place the salmon chunks in, skin-side up (or just the flatter side down if skinless). You should hear that confident, immediate sizzle. Let it cook undisturbed for 3-4 minutes until you have a beautiful golden-brown crust. Don’t rush this part!
3. The Flip & The Pour: Carefully flip the salmon. It should release easily if it’s ready. Now, pour your pre-mixed teriyaki sauce right into the pan around the salmon. It’s gonna bubble up furiously and smell absolutely incredible. Let it simmer for 2 minutes.
4. The Glaze Glory: Give your cornstarch slurry another stir and slowly drizzle it into the bubbling sauce. Whisk it in quickly! Almost instantly, you’ll see the sauce go from thin and watery to gloriously thick and glossy. Spoon that sticky glaze over the salmon repeatedly for another 2-3 minutes, until the salmon is cooked through and flakes easily. (But remember, it keeps cooking! Take it off the heat just before you think it’s perfectly done.)
5. The Bowl Build: Now for the assembly line! Grab your bowls. Start with a fluffy base of rice. Flake the gorgeous, glazed salmon right over the top. Drizzle every last bit of that extra glaze from the pan over everything. Then, artfully (or just hastily) scatter the edamame, carrots, and cucumber around. Finish with a flurry of scallions and a generous sprinkle of those toasted sesame seeds. Dig in immediately!

📊 NUTRITION & TIPS

Pro-Tips Section: Little Tweaks, Big Results:

• [Time Saver] To make this a 15-minute meal, use a bag of coleslaw mix instead of shredding the carrot yourself! It’s all about working smarter, not harder.
• [Essential Technique Tip] The key to a sticky, not burnt, glaze is the cornstarch slurry added after the sauce has heated up. If you add cornstarch directly to a cold liquid, you’ll get lumps. And if you try to thicken it without reducing the heat, the honey will scorch. Gentle heat is your friend here.

❓ READERS ASKED, WE ANSWERED

Q: Can I use frozen salmon for this?
A: You totally can! Just be sure to thaw it completely in the fridge overnight. If you try to sear it while frozen, it’ll steam and release a ton of water, which will ruin your chances of a good sear and a thick glaze. Pat it obsessively dry with paper towels before it hits the pan. You’ve got this