Teriyaki Madness salmon bowls are one of those restaurant meals that make rice bowls feel exciting again (Prep time 15 minutes, cook time 15 minutes). This salmon features tender grilled fillets coated in a glossy teriyaki glaze with sweet pineapple notes, savory soy, and a hint of garlic and ginger.
It is an easy dinner that works perfectly for weeknights, meal prep, or building your own rice bowls at home.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What makes the Teriyaki Madness Salmon a unique way to serve salmon?
Rice bowls are trendy these days, and for good reason. They’re customizable, provide a balanced meal in one bowl, and are just darn tasty, especially the Salmon Teriyaki bowl from Teriyaki Madness. The grilled salmon may take center stage, but it is the homemade teriyaki sauce that gives it star power. A quick dip in the sauce before grilling and a drizzle on top after it comes off the heat give the fillets that classic glossy look and a sweet, savory taste. It’s a simple dish that delivers complex flavors that will delight your entire family.
Teriyaki Madness Salmon ingredients and their roles in the recipe
For the homemade teriyaki sauce, you’ll need:
- Reduced-sodium soy sauce – brings umami flavor, while its lower salt content ensures balance with the other ingredients.
- White granulated sugar – adds sweetness and helps to create a thick, syrupy consistency when the liquid is partially cooked off.
- Pineapple juice – provides natural, fruity sweetness and mild acidity that helps to tenderize the salmon.
- Garlic, minced or garlic powder – supplies a slight warmth to the sauce while balancing the sweetness from the sugar and pineapple juice.
- Fresh ginger, grated or ground ginger powder – builds the classic Asian flavor profile with mild heat and freshness.
- Black pepper – contributes a bit of bite.
- Cornstarch – thickens the sauce.
- Water – dissolves the cornstarch before adding it to the sauce.
To finish this Teriyaki Madness Salmon Teriyaki recipe, you’ll need
- Teriyaki sauce (from above) – creates the delicious glaze on top of the salmon.
- Salmon fillets (skinless is preferred) – provide the fatty richness needed to stand up to the sweet and savory flavors in the teriyaki sauce.
- Vegetable oil – keeps the salmon from sticking to the grill and helps evenly distribute heat.
How to make salmon with teriyaki glaze
To prep the sauce and salmon for this Teriyaki Madness Salmon Teriyaki recipe:
- In a medium saucepan, combine the reduced-sodium soy sauce, white granulated sugar, pineapple juice, garlic, ginger, and black pepper. Stir well and bring the liquid to a boil over medium heat. Remove the saucepan from the heat when it starts to foam.
- Pour off a cup of the sauce into a baking dish.
- Place the salmon fillets into the sauce, cover, and chill for 30 minutes. Flip the salmon fillets after 15 minutes.
- While waiting, return the remaining sauce in the saucepan to a simmer over medium-high heat.
- In a separate bowl, dissolve the cornstarch in the water, stirring well.
- Whisk the dissolved cornstarch into the simmering sauce. Continue to whisk until it reaches your desired consistency, about a minute or two.
- Remove the saucepan from the heat and allow it to cool to room temperature while the salmon finishes marinating.
To grill the salmon fillets:
- Preheat the grill to 350°F.
- When the grill is hot, brush the grate with vegetable oil.
- Place the salmon on the grill. If the skin is on, place the fillets skin-side down.
- Cook for four to six minutes per side. The fish should not stick to the grill. If it does, cook a little longer and then flip.
- Remove the fish from the grill when the internal temperature reaches at least 130 degrees.
- Drizzle some of the thickened teriyaki sauce over the salmon just before serving.
What to serve with teriyaki salmon
You can recreate Teriyaki Madness Salmon Teriyaki bowls by serving the teriyaki salmon over rice with Asian-style vegetables. Or you can plate the salmon and enjoy it with your favorite sides. The sides below will work well with this Teriyaki Madness Salmon Teriyaki recipe.
Behihana Fried Rice – It’s the garlic-butter sauce in this recipe that really makes the basmati rice pop with flavor. Add lightly sauteed carrots, onions, and scallions for a slightly sweet, pungent flavor profile that makes it the perfect base for teriyaki salmon.
Homemade Creamy Miso Dressing – This is the dressing you remember from the last time you went to a Japanese restaurant. It’s rich and tangy, with just the right amount of umami. Creamy Miso Dressing can transform simple greens and shredded carrots into a gourmet starter or side.
Panda Express Super Greens – Feed your family well with this ultimate vegetable side. It’s nutritious, delicious, and only takes a few minutes to transform broccoli, kale, and cabbage into something even your kids will love. The secret is the garlic-laced stock, which imparts such wonderful flavor to the vegetables.
Storage and reheating instructions for Salmon Teriyaki
- Refrigerator Storage: Store cooked salmon in an airtight container for up to 3 days. Store extra teriyaki sauce separately in the refrigerator for up to 1 week.
- Reheating Method: Reheat in a 275°F oven for 12 to 15 minutes in a covered dish with a small amount of water to prevent drying. Avoid microwaving as it can overcook the fish.
- Freezer Storage: Freeze cooked salmon in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Favorite Asian copycat recipes
- Japanese Clear Soup
- Ming’s Thai Chicken Salad
- Panda Express Hot Orange Chicken
- Pei Wei Mongolian Beef
- PF Chang’s Orange Chicken
- Teriyaki Madness Chicken Teriyaki
Check out more of my easy recipes for Asian food to make for dinner.
Teriyaki Madness Salmon Copycat Recipe
Ingredients
- 1 1/2 cups reduced-sodium soy sauce
- 1 1/4 cups sugar
- 1/3 cup pineapple juice
- 3 cloves garlic minced or 3/4 teaspoon garlic powder
- 1 tablespoon grated ginger or 3/4 teaspoon ginger powder
- 3/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 skinless salmon fillets about 4 ounces each
- vegetable oil for oiling the grill grate
For Serving
- cooked white rice
- stir-fried mixed vegetables (e.g., cabbage, broccoli, zucchini, onions, carrots)
Instructions
- In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic, ginger, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to foam/rise, immediately remove from the heat.
- Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
- Place the salmon filets in the marinade and let marinate for 30 minutes to 2 hours—any longer and the salmon may become mushy.
- Combine the cornstarch and water in a small bowl and whisk to create a slurry.
- Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
- Preheat the grill to 350°F. Oil the grill grate with vegetable oil to prevent sticking.
- Cook the salmon for 4 to 6 minutes per side or until the internal temperature reaches 130 to 145°F. The fish should release easily when cooked thoroughly.
- Drizzle some of the thickened sauce over the salmon and serve with rice and stir-fried vegetables.
Leave a Reply