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Teriyaki Salmon Bowls

Savory Teriyaki Salmon Bowls for a Quick Flavor Boost

Delicious Teriyaki Salmon Bowls featuring tender salmon, fluffy rice, and fresh veggies, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup Soy Sauce substitute with low-sodium for a healthier option
  • 1/4 cup Honey maple syrup can be used as an alternative
  • 1/4 cup Rice Vinegar no substitutions recommended
  • 2 tablespoons Sesame Oil use light sesame oil for less intensity
  • 2 cloves Garlic (minced) fresh garlic is preferred
  • 1 tablespoon Ginger (fresh and grated) use powdered ginger if fresh is unavailable
  • 1 tablespoon Cornstarch ensure to mix thoroughly for best results
For the Salmon Bowls
  • 4 pieces Salmon Fillets fresh or wild-caught salmon is ideal
  • 2 cups Cooked Rice you can use white, brown, or quinoa
  • 2 cups Steamed Broccoli Florets asparagus or green beans can be used as substitutes
  • 1 cup Shredded Carrots julienned carrots can be replaced with bell peppers
  • 1 medium Avocado (sliced) optional but recommended for a boost
  • 1/4 cup Chopped Green Onions can be replaced with chives for a milder flavor
  • 1 tablespoon Sesame Seeds poppy seeds can serve as an alternative

Equipment

  • medium saucepan
  • baking sheet
  • pot or steamer

Method
 

Step-by-Step Instructions for Teriyaki Salmon Bowls
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Rinse the salmon fillets under cold water, pat them dry, and arrange them on the baking sheet skin side down. Optionally season with salt and pepper.
  3. In a medium saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger over medium heat. Simmer for 5-7 minutes and whisk in cornstarch until thickened.
  4. Generously coat each salmon fillet with the teriyaki sauce, reserving some for later.
  5. Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
  6. Prepare the rice according to package instructions.
  7. Steam the broccoli and carrots until tender, about 3-5 minutes.
  8. Assemble your bowls by dividing cooked rice, topped with steamed vegetables and the glazed salmon. Drizzle with reserved teriyaki sauce.
  9. Garnish with sliced avocado, green onions, and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 50IUVitamin C: 70mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in airtight containers for up to 3 days. To freeze, store the salmon and teriyaki sauce separately from the rice for up to 2 months.

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