Orange Teriyaki Salmon Bowl

Orange Teriyaki Salmon Bowl

Bring the Bistro Home with this zesty and tasty spin on a classic teriyaki bowl. Starring Waterfront Bistro frozen salmon, this tangy recipe will pack a flavorful punch.



22 mins

Total cook time

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  • 2 (4 oz.) Waterfront Bistro Wild Alaskan Pink Salmon fillets, Boneless and Skin On
  • ½ cup bottled teriyaki sauce
  • 1 large orange, zest and juiced
  • 1 teaspoon minced ginger
  • 2 tablespoons vegetable oil
  • 2 cups cooked rice
  • ½ cup shredded carrots
  • 1 cup broccoli florets, steamed
  • ½ teaspoon toasted sesame seeds (optional)
  • 2 green onions, thinly sliced (optional)

Cooking Instructions

Step 1

Thaw salmon per package instructions.

Step 2

Pat fish dry with paper towels.

Step 3

In a small bowl, combine teriyaki sauce, orange zest and juice, and ginger. Set aside.

Step 4

In a non-stick skillet over medium-high heat, heat oil. When the oil is hot, add salmon skin-side down, cook for 3 – 4 minutes, until skin is golden and crisp.

Step 5

Flip fish and add sauce to the pan.

Step 6

Reduce heat to medium and cook for 2-3 minutes or until fish is cooked through and flaky.

Step 7

Evenly divide the rice, carrots, broccoli, and salmon and arrange in serving bowls.

Step 8

Pour sauce over fish and vegetables.

Step 9

Garnish with toasted sesame seeds and green onions.

Step 10 :: Helpful Hints

Cook to an internal temperature of 145 degrees F.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.