This ridiculously easy salmon teriyaki recipe comes together in less than 15 minutes with frozen salmon, ready-made rice, and roasted vegetables. A healthy semi-homemade dinner perfect for busy nights.
This teriyaki salmon recipe has become one of my favorite “semi-homemade” meals lately because it relies on a few shortcuts that save so much time without sacrificing flavor. Use frozen salmon, ready-made rice, pre-chopped vegetables and store-bought teriyaki sauce to whip up a fresh and satisfying dinner in less than 15 minutes. This is exactly the kind of recipe I crave during the school year or after long days when cooking from scratch seems ambitious.
Salmon is one of those ingredients that I try to always keep stocked in the freezer and pantry. It’s at the top of my healthy protein choices with about 30 grams of protein and a good dose of healthy omega-3 fats. It’s also incredibly versatile whether you want to grill it, bake it in the oven, toss it in salads or add it to a bowl of cereal. We make salmon at our house at least once a week because even on the busiest nights, it somehow feels like a real dinner.
I especially like to do this on mine Wonder oven because the air fryer setting gives the salmon fillet crispy edges while keeping the inside tender and flaky. Broccoli and peppers roast beautifully with the salmon, and the ready cilantro lime rice adds so much flavor with basically zero effort.
If you also like easy salmon dinners, be sure to check out these salmon breakfast recipes or a KERF OG recipe: baked salmon with maple syrup.
Salmon Teriyaki Recipe
This recipe is the definition of low effort, high reward. I make some version of this bowl dinner at least once a week – healthy, quick and easy to adjust depending on what veggies I have in the fridge and proteins on hand.
You can use fresh, frozen or even canned salmon in a pinch. You can make your own homemade teriyaki sauce if you don’t have the bottled version. And you can change the vegetables based on what’s in season or what you need to use up.
The combination of salty teriyaki sauce with salmon works so well. The sweet and salty flavor of the sauce caramelizes slightly in the fryer and pairs perfectly with the rich salmon. Add roasted vegetables and warm rice and it becomes one of those dinners that feels comforting while also being hearty and filling.
I also love meals that create very few dishes. Everything goes into the fryer basket or on a tray, while the rice is microwaved in 90 seconds.
Why is Teriyaki Sauce Good on Salmon?
Teriyaki sauce and salmon are basically made for each other. Salmon naturally has a rich, buttery flavor thanks to its healthy fats, and the teriyaki sauce balances that richness with salty, sweet, and umami flavors. The combination of soy sauce, brown sugar or maple syrup, garlic, and ginger in most easy teriyaki sauces creates a glaze that caramelizes nicely on the salmon.
Another reason teriyaki works so well is texture. As the sauce cooks, it thickens slightly and coats the salmon fillet in a glossy glaze.
I also think teriyaki is a great choice for families because it’s flavorful without being spicy. Kids tend to love sweetness, and adults can easily add extra toppings like sesame seeds, sriracha, or Greek yogurt for extra flavor.
While you can put your own together quickly, using an option from the store is as quick as it gets. I like this one from Wegmans. If you need a gluten-free option, many grocery stores carry gluten-free teriyaki sauces made with tamari instead of regular soy sauce. It’s an easy swap that still tastes delicious.
How to make Salmon Teriyaki
Ingredients
- 1 individually wrapped frozen salmon fillet, thawed
- 1/2 package Ben’s Original Ready Rice Cilantro Lime Rice
- 1 cup broccoli florets
- 1 sweet pepper, sliced
- Olive oil
- Salt and pepper
- Smoked paprika
- Store-bought teriyaki sauce
- Sesame seeds for topping
- Greek yogurt for serving, optional
Optional homemade teriyaki sauce:
- 2 tablespoons of soy sauce
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon of rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated ginger
Instructions
Step 1: Preheat the fryer
Preheat deep fryer or Wonder oven to 400 degrees. I usually set the oven to 400 while I get everything else ready so it’s fully hot and ready.
Step 2: Prepare the vegetables
Put the broccoli florets and sliced peppers in a bowl. Drizzle with olive oil, salt, pepper and smoked paprika until evenly coated.
Step 3: Prepare the salmon
Pat the thawed salmon fillet dry with a paper towel and brush generously with teriyaki sauce. If you’re making homemade teriyaki sauce, whisk together the soy sauce, maple syrup or brown sugar, rice vinegar, garlic powder, and ginger in a small bowl.
Step 4: Bake for 15 minutes
Place the salmon and vegetables in the fryer basket or Wonder Oven pan. Air fry at 400 degrees for about 15 minutes until the salmon flakes easily with a fork and the vegetables are lightly cooked around the edges.
Step 5: Heat the rice
While everything is cooking, microwave half a package of ready-to-eat cilantro rice according to package directions. It only takes about 90 seconds. (I also love the coconut version of this brand!)
Step 6: Assemble the bowls
Assemble your bowl with rice on the bottom, grilled vegetables on one side and teriyaki salmon on top.
Step 7: Add toppings
Top with sesame seeds and a dollop of Greek yogurt if you like creamy sauces and dips like I do. The cool yogurt with the sweet-salty salmon is a surprisingly good combination.
Salmon Teriyaki Recipe
This easy salmon teriyaki recipe comes together in less than 15 minutes with frozen salmon, ready-made rice, and roasted vegetables. A healthy semi-homemade dinner perfect for busy nights.
Ingredients
- 1 individually wrapped frozen salmon fillet thawed
- 1/2 pack of Ben’s Original Ready Rice Cilantro Lime Rice
- 1 cup broccoli florets
- 1 sweet pepper sliced
- Olive oil
- Salt and pepper
- Smoked paprika
- Store-bought teriyaki sauce
- Sesame seeds for topping
- Greek yogurt for serving optional
Optional homemade teriyaki sauce:
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon grated ginger
Instructions
Preheat deep fryer or Wonder oven to 400 degrees. I usually set the oven to 400 while I get everything else ready so it’s fully hot and ready.
Put the broccoli florets and sliced peppers in a bowl. Drizzle with olive oil, salt, pepper and smoked paprika until evenly coated.
Pat the thawed salmon fillet dry with a paper towel and brush generously with teriyaki sauce. If you’re making homemade teriyaki sauce, whisk together the soy sauce, maple syrup or brown sugar, rice vinegar, garlic powder, and ginger in a small bowl.
Place the salmon and vegetables in the fryer basket or Wonder Oven pan. Air fry at 400 degrees for about 15 minutes until the salmon flakes easily with a fork and the vegetables are lightly cooked around the edges.
While everything is cooking, microwave half a package of ready-to-eat cilantro rice, according to package directions. It only takes about 90 seconds.
Assemble your bowl with rice on the bottom, grilled vegetables on one side and teriyaki salmon on top.
Top with sesame seeds and a dollop of Greek yogurt if you like creamy sauces and dips like I do. The cool yogurt with the sweet and salty salmon really is such a good combination.
Homemade Teriyaki Sauce Shortcut
If you don’t have store-bought teriyaki sauce in your pantry, it’s incredibly easy to make your own homemade teriyaki sauce with ingredients you probably already have.
My quick version uses:
- Soy sauce
- Brown sugar or maple syrup
- Garlic
- Ginger
Soy sauce gives you savory umami flavor while maple syrup or brown sugar add sweetness and help the glaze caramelize during cooking. I personally like to use maple syrup because it gives the sauce a slightly deeper flavor, but either works beautifully. You can also add some sesame oil if you have it on hand.
Different types of salmon for quick dinners
One of the reasons salmon works so well for busy weeknights is that there are so many convenient options available now. Here are some common choices and the pros and cons of each type of salmon.
Wild caught salmon
Wild salmon tends to have a richer flavor and firmer texture. It is usually leaner than farmed salmon and is often considered the more nutrient dense option.
Advantages:
- Rich taste
- Higher omega-3
- Less processed feel
Disadvantages:
- More expensive
- It can dry out faster if overcooked
I usually buy frozen wild salmon fillets when they are on sale and keep them in stock for quick dinners.
Atlantic salmon
Atlantic salmon is usually farmed salmon and tends to be milder and more buttery in texture.
Advantages:
- Affordable
- Easy to find
- Very tender
Disadvantages:
- Slightly higher fat content
- The taste may be milder
This is probably the most common type of salmon you’ll see in grocery stores like Wegmans.
Fishwife’s Canned Salmon
I’ve also become a big fan of canned salmon lately, especially the ones from Fishwife for super quick meals and snacks.
Advantages:
- Fixed shelf
- Perfect for salads and rice bowls
- No cooking required
Disadvantages:
- Different texture from fresh salmon
- Not ideal if you want crispy baked salmon
Canned salmon is seriously underrated and can be a great backup protein option when your freezer is empty.
What to serve with Salmon Teriyaki
This teriyaki salmon recipe works with so many simple sides. Here are some favorites:
- Lime Coriander Rice
- Jasmine rice
- Brown rice
- Cauliflower rice
- Roasted broccoli
- Sweet peppers
- Peas
- Edamame
- Cucumber salad
- Avocado slices
- Asian Scallop
- miso soup
You could also turn it into lettuce wraps or serve it over greens for a lighter meal.
Because this recipe is already packed with protein, veggies, and healthy fats, it really doesn’t need much else. And if you’re trying to eat more fish but feel intimidated by cooking seafood at home, this is really the easiest place to start. Frozen salmon, bottled sauce and a fryer can provide you with a healthy dinner that tastes delicious.
