Easy Teriyaki Salmon Buddha Bowls (Healthy + Gluten Free) Recipe

I created a quick and easy Teriyaki Buddha Bowl with sheet pan salmon coated in a homemade sugar-free teriyaki, crispy roasted broccoli, edamame, and brown rice that rivals takeout.

I know takeout can be tempting, but this Easy Teriyaki Salmon Buddha Bowls quickly became my favorite swap. I love how the salmon fillets get glossy from a splash of tamari and still stay flaky, like you expect from a good restaurant.

I keep thinking of it as a Teriyaki Salmon Poke Bowl Recipe that somehow looks fancy but doesn’t take forever, and honestly I keep making it on weeknights. If you want a Teriyaki Buddha Bowl that’s bright, filling and kinda addictive, this one might just ruin other dinners for you.

Try it and tell me what you think.

Ingredients

• Salmon: Rich in omega 3s, high protein, helps brain health, keeps you full.
• Tamari/coconut aminos: Adds salty sweet umami, gluten free, lower sodium than soy.
• Brown rice: Whole grain, fiber rich, steady carbs for energy, more filling.
• Broccoli: Packed with vitamins C K and fiber, crunchy, low calorie.
• Avocado: Creamy healthy fats, adds richness and satiety, optional but nice.
• Edamame: Young soybeans, plant protein and fiber, slightly sweet.
• Sesame oil: Toasted flavor, small amount goes a long way, boosts aroma.
• Ginger and garlic: Ginger adds zing, anti inflammatory benefits, garlic gives savory punch.

Ingredient Quantities

• 1 1/2 lb salmon fillets (about 4 pieces, 6 oz each), skin on or off
• 1/3 cup tamari or coconut aminos (gluten free)
• 2 tbsp rice vinegar
• 2 tbsp granulated sugar free sweetener (erythritol or monk fruit)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 1 tbsp arrowroot starch
• 2 cups cooked brown rice
• 1 lb broccoli florets
• 1 tbsp olive oil
• 1 cup shelled edamame (frozen, thawed)
• 1 ripe avocado, sliced (optional)
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds
• Salt and black pepper
• Lime wedges for serving (optional)

How to Make this

1. Preheat oven to 425 F and line a sheet pan with parchment for easy cleanup; toss the broccoli florets with olive oil, a pinch of salt and pepper and spread them out on one side of the pan so they can get crispy.

2. Make the teriyaki sauce by whisking together tamari, rice vinegar, sugar free sweetener, sesame oil, minced garlic and grated ginger in a small saucepan; bring to a gentle simmer.

3. Mix the arrowroot starch with 1 tablespoon cold water to make a smooth slurry, then whisk it into the simmering sauce and cook 1 minute until it thickens into a glossy glaze; remove from heat and set half aside for glazing the salmon and the other half for serving or drizzling.

4. Place the salmon fillets on the empty side of the sheet pan skin side down if present, season lightly with salt and pepper, and brush each piece generously with half of the warm teriyaki glaze; if you want more glaze bake the salmon for 10 minutes then brush again and return to oven for a few minutes.

5. Roast the sheet pan with broccoli and salmon for about 12 to 15 minutes depending on thickness, or until salmon flakes easily with a fork and broccoli has golden edges; if your broccoli needs more time, give it 5 to 8 minutes head start before adding salmon.

6. While the salmon cooks warm the cooked brown rice and edamame together in a microwave or in a skillet a few minutes until heated through; season the rice lightly with a pinch of salt and a splash of tamari if you like.

7. Build the bowls by dividing brown rice between bowls, topping with a salmon fillet, roasted broccoli and edamame, then add sliced avocado if using.

8. Drizzle the reserved teriyaki glaze over each bowl, sprinkle with green onions and toasted sesame seeds, squeeze a lime wedge over everything if you like a bright pop, and finish with a little extra cracked black pepper.

9. Tips and hacks: don’t overcrowd the pan or veggies steam instead of roast, parchment helps with cleanup, reserve some sauce before glazing raw fish so you aren’t using raw marinade, and if you want a stickier finish brush on more glaze and broil for 1 to 2 minutes while watching closely.

Equipment Needed

1. Baking sheet (sheet pan)
2. Parchment paper
3. Small saucepan
4. Whisk
5. Measuring cups and spoons
6. Small bowl and spoon (for arrowroot slurry)
7. Pastry/basting brush
8. Chef’s knife
9. Cutting board
10. Oven mitts or pot holders

FAQ

Easy Teriyaki Salmon Buddha Bowls (Healthy + Gluten Free) Recipe Substitutions and Variations

• Tamari or coconut aminos: if gluten isn’t an issue use low‑sodium soy sauce, or try Bragg Liquid Aminos; for a quick homemade umami swap whisk 1 tbsp white miso with 2 tbsp water and a splash of rice vinegar
• Cooked brown rice: swap with cooked quinoa for extra protein, cauliflower rice if you want lower carbs, or plain steamed white rice for a softer, kid‑friendly texture
• Broccoli florets: use asparagus tips, green beans, or halved Brussels sprouts instead — roast or steam them the same way
• Shelled edamame: sub in canned or roasted chickpeas for a nutty crunch, frozen green peas for a similar pop, or small cubes of firm tofu if you still want extra protein

Pro Tips

1) Pat the salmon and broccoli very dry before cooking so you get a better sear and crisp edges, and give the broccoli space on the pan or it will steam instead of roast.

2) Make the teriyaki ahead and set some aside before it touches raw fish, use one brush for raw glazing and another for the cooked glaze to avoid cross contamination, and warm the reserved glaze just before serving so it pours nicely.

3) If you want a stickier, shinier finish brush on another layer of glaze near the end of cooking then briefly put the pan under the broiler while watching closely so it doesnt burn.

4) Heat the rice and edamame with a splash of water or a little sesame oil to revive texture, add sliced avocado and a squeeze of lime at the very end so they stay bright and creamy.