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Flavorful Teriyaki Salmon Bowl

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A quick and easy homemade teriyaki salmon bowl packed with fresh veggies, a sweet-savory glaze, and served over fluffy rice. Perfect for a healthy, flavorful meal any night of the week.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin-on or off based on preference
  • 1/4 cup soy sauce (low sodium recommended)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil (optional)
  • 1 cup broccoli florets (lightly steamed or raw)
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup snap peas, trimmed
  • 1/2 red bell pepper, thinly sliced
  • 2 green onions, sliced thin
  • 2 cups cooked jasmine or brown rice
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or parsley leaves (optional)
  • Pickled ginger or sliced avocado (optional)

Instructions

  1. Make the Teriyaki Sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 minced garlic cloves, and 1 teaspoon sesame oil (if using). Set aside.
  2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour about half of the teriyaki sauce over them, turning to coat evenly. Marinate for at least 15 minutes (up to 30 minutes) in the fridge.
  3. Prepare the Veggies: While the salmon marinates, prep your fresh veggies. Steam broccoli florets for about 3 minutes until bright green and tender-crisp if desired. Slice carrots, snap peas, bell peppers, and green onions thinly and toss lightly in a bowl.
  4. Cook the Rice: Cook 2 cups of jasmine or brown rice according to package instructions. Fluff and keep warm.
  5. Cook the Salmon: Heat a non-stick or cast iron skillet over medium-high heat. Add a little oil if needed. Place salmon fillets skin-side down and cook for 4-5 minutes without moving to create a crust. Flip and cook the other side for 3-4 minutes, brushing with reserved teriyaki sauce during the last minute. Salmon should flake easily when done.
  6. Assemble the Bowl: Divide cooked rice between four bowls. Arrange fresh veggies on one side and place a teriyaki salmon fillet on top. Drizzle with remaining teriyaki sauce from the pan. Sprinkle toasted sesame seeds and chopped cilantro or parsley.
  7. Optional Garnishes: Add slices of avocado or a dollop of pickled ginger for extra flavor and color.

Notes

Use low sodium soy sauce to keep sodium levels balanced. Marinate salmon for 15-30 minutes to avoid mushy texture. Keep an eye on heat to prevent burning the glaze. For gluten-free, substitute soy sauce with tamari or coconut aminos. For vegan option, replace salmon with firm tofu marinated in the same sauce.

Nutrition

Keywords: teriyaki salmon, salmon bowl, healthy dinner, quick meal, homemade teriyaki, fresh veggies, easy recipe

Find it online: https://flurpchef.com/flavorful-teriyaki-salmon-bowl-recipe-easy-homemade-healthy-meal-ideas/