Season salmon with salt, black pepper and ground ginger and set aside.
Heat 2 tablespoon of olive or butter in a large skillet over medium high heat. Add your veggies, season with a little bit of salt, black pepper and ground ginger, and saute for a few minutes until they start to soften, about 3-5 minutes.
Add salmon chunks and continue to cook until salmon is almost cooked through, 8-10 minutes. Add teriyaki sauce to skillet and continue to cook until sauce thickens and salmon is cooked through, an additional 3-5 minutes. Remove skillet from heat.
Spoon ½ cup of cooked rice into four medium bowls and divide salmon and veggie mixture evenly among the four bowls. Pour any remaining sauce over top of each bowl and top with fresh chopped scallions. Enjoy!
Serving: 1bowlCalories: 582kcal
Keyword salmon bowls, teriyaki bowls
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