Description
A quick and flavorful teriyaki salmon bowl recipe ready in 30 minutes, perfect for easy weeknight dinners with rice and mixed veggies.
Ingredients
- 4 salmon fillets (about 6 oz / 170g each), fresh or thawed frozen, skin-on or skinless
- ⅓ cup (80ml) teriyaki sauce, store-bought or homemade
- 1 tablespoon (20g) honey or maple syrup
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon fresh ginger, grated (optional but recommended)
- 1 tablespoon (15ml) olive oil or neutral oil
- 2 cups cooked white or brown rice (about 370g)
- 4 cups mixed veggies (about 600g) such as broccoli florets, snap peas, shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted or raw
- Optional add-ins: avocado slices, red pepper flakes, cucumber ribbons or pickled ginger
Instructions
- Make the Teriyaki Glaze: In a small bowl, whisk together teriyaki sauce, honey, minced garlic, and grated ginger. Microwave for 20 seconds if you want a thicker glaze.
- Prepare Salmon and Start Roasting: Pat salmon fillets dry. Place skin-side down on a lined baking sheet. Brush glaze generously over each fillet, reserving some for later. Roast at 400°F (200°C) for 12-15 minutes until salmon flakes easily.
- Cook the Rice: While salmon roasts, cook rice according to package instructions. Fluff with a fork when done.
- Sauté the Veggies: Heat oil in a large skillet or wok over medium-high heat. Add mixed veggies and stir-fry for 5-7 minutes until tender-crisp. Season lightly with salt and pepper. Optionally toss with soy sauce or reserved teriyaki glaze.
- Assemble the Bowls: Divide cooked rice among four bowls. Top each with a roasted salmon fillet and sautéed veggies. Drizzle with leftover glaze, sprinkle with green onions and sesame seeds. Add optional avocado slices or red pepper flakes if desired.
- Serve Immediately: Best enjoyed fresh and warm. Leftovers can be reheated gently in a skillet with a splash of water or broth.
Notes
[‘Pat salmon dry before glazing for better caramelization.’, ‘Save some teriyaki glaze for drizzling at the end to add shine and flavor.’, ‘Use fresh ginger and garlic for best flavor.’, ‘Toast sesame seeds in a dry pan for 2 minutes to boost flavor.’, ‘Avoid overcooking salmon; pull at 125°F (52°C) for moist, flaky texture.’, ‘Reheat leftovers gently in a skillet with a splash of water or broth to keep salmon moist.’, ‘Line baking sheet with foil or parchment paper to prevent sticking.’, ‘Make rice and veggies ahead for faster meal prep; roast salmon fresh.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl with 1 salmon
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: teriyaki salmon, salmon bowls, easy dinner, quick recipe, healthy dinner, weeknight meal, rice bowl, salmon recipe