Florencia Baldini Last Updated on July 10, 2026If you’re looking for a healthy dinner that’s full of flavour, balanced, and ready in just 20 minutes, this Teriyaki Salmon Bowl is one you’ll find yourself making again and again. Tender salmon is coated in a sweet, savoury and zesty homemade teriyaki marinade, served with perfectly fluffy basmati rice and a fresh cucumber and avocado salad that brings the most incredible crunch.
It’s one of my favourite weeknight meals because it feels like a takeaway, but it’s made with simple ingredients and leaves you feeling energised instead of heavy. Every bowl is packed with protein, healthy fats and fibre, making it a complete meal that keeps you satisfied for hours.
Whether you’re cooking for yourself, your family or meal prepping lunch for the next day, this recipe is always a winner.
Welcome to Dinner in 20
If you’re anything like me, by 6pm you’re hungry, tired and the last thing you want is to spend an hour in the kitchen.
That’s exactly why I created Dinner in 20: a series of healthy dinners that are ready in 20 minutes or less, without compromising on flavour or nutrition.
This is Episode 7 of my Dinner in 20 series, and one of my go-to dinners whenever I want something fresh, delicious and balanced without spending ages in the kitchen. Tender teriyaki salmon, perfectly fluffy basmati rice and a crisp cucumber and avocado salad come together to create a meal that’s packed with flavour and incredibly satisfying. It’s the kind of dinner that feels like a treat but is made with simple, wholesome ingredients you’ll want to make on repeat.
Why You’ll Love This Recipe
- Ready in just 20 minutes
- High in protein (29g per serving)
- Rich in heart-healthy omega-3 fats
- A complete, balanced meal
- Fresh, colourful and packed with flavour
- Better than a takeaway
- Perfect for meal prepNaturally dairy free
Why This Bowl Works So Well
This isn’t just a delicious dinner—it’s a genuinely balanced meal. Salmon provides high-quality protein to help keep you feeling full, along with omega-3 fatty acids, which are important for heart and brain health.
The basmati rice gives you slow-release carbohydrates for lasting energy, while the avocado contributes healthy fats that make the meal even more satisfying.
Add in the cucumber, spring onions and sesame seeds, and you’ve got a colourful bowl packed with a variety of nutrients, healthy fats and fibre. It’s exactly the kind of meal I love after a busy day because it leaves me feeling nourished, energised and completely satisfied.
My Foolproof Method for Perfect Fluffy Basmati Rice
Fluffy basmati rice can make or break a rice bowl, and this is the method I use every time. Add the rinsed rice to a saucepan with 120ml of cold water (a 1:1.5 rice-to-water ratio) and a pinch of salt, if you like.
Bring it to a gentle boil over medium-high heat, then immediately reduce to the lowest heat, cover with a tight-fitting lid and cook for 10–13 minutes. Keep an eye from minute 5. Resist the temptation to lift the lid while it’s cooking, as the trapped steam is what gives you perfectly cooked rice. Once the time is up, remove the pan from the heat and leave it, still covered, for 5 minutes. Finally, fluff the rice gently with a fork before serving.
It takes a little patience, but you’ll be rewarded with perfectly separate, light and fluffy grains every single time—ideal for soaking up all the delicious teriyaki flavours.
Why Salmon Is Such a Great Choice
Salmon is one of my favourite proteins because it’s incredibly nutritious and cooks in minutes. It’s naturally rich in omega-3 fatty acids, which support heart and brain health, while also providing plenty of high-quality protein to help keep you feeling satisfied.
Combined with rice for long-lasting energy and vegetables for fibre and freshness, this bowl becomes a complete meal that’s as nourishing as it is delicious.
Don’t Waste Those Delicious Salmon Juices
One of my favourite parts of this recipe is what gets left behind after the salmon cooks. The tray or air fryer basket will be filled with the most delicious juices from the teriyaki marinade mixed with the natural richness of the salmon. Don’t let them go to waste! I always spoon every last drop over the rice before serving—it soaks into the fluffy grains and adds an incredible amount of flavour. Honestly, it’s the best bit and what takes this bowl from good to restaurant-worthy.
The Salad That Might Just Steal the Show
As much as I love the salmon, I have to admit… this salad almost steals the show. The combination of crisp cucumber, creamy avocado, spring onions, toasted sesame oil and rice vinegar is so simple, yet so incredibly delicious. It’s fresh, crunchy, creamy and perfectly balanced, cutting through the richness of the salmon beautifully. I promise you’ll fall in love with it. In fact, I find myself making this salad over and over again to serve alongside grilled chicken, prawns, tofu, or even as a quick lunch with a little edamame mixed through.
Flo’s Top Tips
- Chicken:I recommend using chicken thighs as they give the pancakes the best flavour and a juicier texture. However, I used chicken breast in this recipe to keep it a little leaner, and it still works really well.
- Spread the chicken evenly. A thin layer cooks much quicker and becomes beautifully crispy.
- Don’t rush the first side. Let the chicken fully brown before flipping.
- Shred the cabbage finely. It creates a lighter, more delicate slaw that pairs perfectly with the crispy pancakes.
- Fresh coriander makes a difference. It brightens the whole dish and adds freshness.
Nutrition (Per Serving)
- Calories: 598 kcal
- Protein: 29g
- Carbohydrates: 57g
- Fat: 34g
- Fibre: 6g
Storage
Fridge: Store the cooked salmon, rice and salad separately in airtight containers for up to 2 days. The salad is best made fresh, but if storing, add a little extra lime juice to the avocado to help reduce browning.
Freezer: The cooked salmon and rice can be frozen separately for up to 3 months. The salad is not suitable for freezing.
Frequently Asked Questions
Can I bake the salmon instead?
Yes. Bake at 200°C (390°F) for 8–10 minutes, depending on the thickness of your salmon.
Can I use frozen salmon?
Yes. Defrost completely and pat dry before marinating.
Can I make this ahead?
Absolutely. The salmon and rice reheat well, making this an excellent meal prep option. I recommend preparing the salad fresh for the best texture.
More Healthy Dinner
- Black Rice, Prawn & Avocado Bowl
- Healthy Chicken Burrito Bowl
- Salmon Tacos with Creamy Avocado
- Thai Coconut Cod Curry
Teriyaki Salmon Bowl
Ingredients
For the Teriyaki Salmon
- 220 –240g salmon fillet, cut into cubes
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 2 tsp honey
- Juice of ½ lime
- 1½ tsp freshly grated ginger
- 1 tsp garlic powder
For the Salad
- ½ large cucumber, diced
- ½ avocado, diced
- 2 spring onions, finely sliced
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- ¼ tsp salt
To Serve
- 80 g basmati rice, dry weight
Instructions
- Cook the basmati rice. For perfectly fluffy rice, check out my favourite foolproof method in my rice guide.
- Meanwhile, place the salmon cubes into a bowl. Add the soy sauce, sesame oil, honey, lime juice, grated ginger and garlic powder. Toss everything together until the salmon is well coated. Leave to marinate while you prepare the salad.
- Arrange the salmon in your air fryer basket or on a lined baking tray.
- Air fry at 200°C (390°F) for 6–8 minutes, or until the salmon is just cooked through and lightly golden. Alternatively, bake in the oven at 200°C (390°F) for 8–10 minutes.
- While the salmon cooks, prepare the salad. Combine the cucumber, avocado and spring onions in a bowl. Add the sesame oil, rice vinegar, sesame seeds and salt, then gently toss together.
- Divide the fluffy rice between two bowls. Top with the teriyaki salmon and plenty of the cucumber avocado salad.
- Serve immediately and enjoy.
Notes
- 598 kcal
- Protein: 29 g
- Carbohydrates: 57 g
- Fat: 34 g
- Fibre: 6 g