1-First Step: Prep the salmon Start by patting the salmon filets dry with paper towels. This helps the seasoning stick and also helps the fish broil more evenly. Sprinkle the salmon with salt and black pepper, then place the filets in a shallow dish while you make the sauce. If you are using frozen salmon, make sure it is fully thawed before cooking. That keeps the texture tender and helps the fish cook evenly under the broiler.

2-Second Step: Mix the teriyaki sauce In a bowl, stir together 1/2 cup coconut aminos, 1/4 cup honey, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 3 minced garlic cloves, and 1 teaspoon grated fresh ginger. Mix until the honey is fully dissolved and the sauce looks smooth. This sauce is the heart of the teriyaki salmon bowl. The coconut aminos bring saltiness, the honey adds sweetness, and the ginger and garlic give it that classic takeout-style flavor without a long simmer.

3-Third Step: Marinate the salmon lightly Pour about one-third of the sauce over the salmon and turn the filets skin-side up. Let them sit while you get the broiler and baking sheet ready. You do not need a long marinade here because the broiler cooks the fish quickly and the sauce is bold enough to flavor it fast. Set the remaining sauce aside for thickening later. Do not reuse the marinade that touched the raw fish.

4-Fourth Step: Broil the salmon Preheat the broiler and line a baking sheet with foil for easier cleanup. Place the salmon on the sheet skin side down, then discard the leftover marinade that was in the dish. Broil the salmon for 7 to 8 minutes, or until the fish flakes easily with a fork. If your broiler runs hot, start checking near the 7-minute mark. The exact time will depend on the thickness of the filets.

5-Fifth Step: Thicken the remaining sauce While the salmon cooks, pour the remaining teriyaki sauce into a small saucepan. Heat it over medium-high heat until it starts to simmer. In a separate small bowl, whisk 1 1/2 tablespoons cornstarch with 2 tablespoons warm water until the mixture looks milky and smooth. Stir that cornstarch slurry into the simmering sauce. Cook for about 3 to 4 minutes, stirring often, until the sauce thickens into a glossy glaze. If you prefer a different thickener, arrowroot starch works too.

6-Sixth Step: Build the bowls Spoon the cooked rice into shallow bowls. If you want a lighter bowl, use quinoa or cauliflower rice instead. Place the broiled salmon over the rice, then divide the cucumber, carrots, edamame, and sliced avocado evenly among the bowls. This is a good time to think about color and texture. The cool cucumber, tender salmon, creamy avocado, and crisp carrots make the bowl feel fresh and balanced.

7-Final Step: Finish and serve Drizzle the thickened teriyaki sauce over each bowl. Top with the thinly sliced green onions and sesame seeds if you like a little extra crunch. Serve right away while the salmon is warm and the rice soaks up the sauce. For a fuller meal, you can serve this bowl with a simple side vegetable dish like grilled vegetables with a zesty marinade. That works especially well if you are feeding a larger family or want extra produce on the table.