If you’re craving something that’s equal parts sweet, savory, and sunshiney, you’re in for a treat. These Teriyaki Salmon Bowls with Pineapple are what I make when I need dinner to feel like a mini vacation—but still be on the table in under 30 minutes. Let’s just say, it’s like a beach party in a bowl, and I’ve got a spoon with your name on it!
Why You’ll Love This Recipe
This recipe was born out of a fridge clean-out day that turned into a flavor-packed dinner win. I had some leftover teriyaki sauce, a couple of salmon fillets, and a super ripe pineapple. Ten minutes later, I knew I had found gold! My kids devoured it, my husband asked for seconds—and now it’s a regular request on our weekly menu.
- Ready in under 30 minutes
- Loaded with fresh, bright flavors
- High in protein, gluten-free (if using gluten-free soy sauce!), and nutrient-rich
- Perfect for meal prep or family dinners
- Customizable with your favorite veggies and grains
Ingredients Breakdown
Essentials
- 4 salmon fillets (about 6 oz each)
- 1 cup pineapple chunks (fresh or canned in juice)
- 1 cup cooked jasmine or brown rice
- 1 cup steamed broccoli (or veggie of choice)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Pro Tips
- If your pineapple isn’t overly sweet, drizzle a touch of honey over the chunks when roasting.
- Use skin-on salmon for extra flavor—but if you’re not a fan, skinless works just fine.
- Short on time? Use store-bought teriyaki sauce to make this recipe weeknight-ready.
- For meal prep, double the rice and veggies—this reheats like a dream!
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Pat salmon fillets dry and season with salt and pepper. Place on one side of the baking sheet.
- Toss pineapple chunks with olive oil and a pinch of salt. Spread them beside the salmon.
- Brush salmon with teriyaki sauce. Reserve extra sauce for drizzling later.
- Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
- While the salmon bakes, warm your rice and steam your broccoli (or sauté with sesame oil for extra flavor).
- Assemble bowls: Add rice to the base of each bowl, then top with salmon, pineapple, and broccoli.
- Drizzle with extra teriyaki sauce, sprinkle with sesame seeds and sliced scallions, and serve while warm.
Chef’s Tips and Tricks
- Let the salmon rest for 2-3 minutes before flaking—it locks in the juices!
- If using frozen salmon, thaw completely and pat dry to avoid extra moisture.
- Make a double batch of teriyaki sauce—it’s great on stir fry, noodles, or grilled chicken.
- For extra caramelization, broil the salmon for the last 2 minutes of cooking.
Recipe Variations and Serving Suggestions
- Swap rice with cauliflower rice or quinoa for a lower-carb option.
- Try adding edamame, shredded carrots, or avocado to your bowl for extra variety.
- Serve with a side of miso soup or cucumber salad to make it a full meal.
- Use grilled shrimp or tofu instead of salmon for a delicious twist.
FAQs
Can I use frozen salmon?
You sure can! Just make sure it’s fully thawed and patted dry before baking. That helps it roast beautifully without steaming.
Is there a homemade teriyaki sauce you recommend?
Absolutely—whisk together 1/3 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 clove garlic (minced), and 1 teaspoon grated ginger. Simmer until slightly thickened.
Can I make this ahead?
Yes! These bowls refrigerate well for 2–3 days. Just keep the sauce on the side until you’re ready to eat for the freshest flavor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 4 salmon fillets
- 1 cup pineapple chunks
- 1 cup cooked jasmine or brown rice
- 1 cup steamed broccoli
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup teriyaki sauce
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Season salmon and place on the baking sheet with pineapple tossed in oil.
- Brush salmon with teriyaki sauce and bake for 12–15 minutes.
- Warm rice and steam broccoli while the salmon bakes.
- Assemble bowls and garnish with sauce, sesame seeds, and green onions.
Nutrition: 420 calories per serving
Did you try this Teriyaki Salmon Bowl? I’d love to hear how it turned out! Leave a comment below, share a pic and tag me on Instagram @TheKitchensAid—I’m cheering you on every step of the way!
