Go Back
- 2 fresh salmon fillets (6 oz each) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, finely grated - 1 teaspoon garlic, finely minced - 1 cup quinoa or brown rice, cooked - 1 cup broccoli florets, trimmed - 1/2 cup carrots, thinly sliced - 1/2 ripe avocado, carefully sliced - 2 green onions, finely chopped - Sesame seeds, for garnish - Salt and pepper, to taste - Red pepper flakes for heat - Lime juice for a tangy twist - Cashews for crunch - Cilantro for freshness These optional ingredients can take your teriyaki salmon bowls to another level. A sprinkle of red pepper flakes can add a nice kick. Fresh lime juice brightens the dish. Cashews give a crunchy texture, while cilantro adds a fresh note. - Calories: 550 - Protein: 30g - Carbohydrates: 50g - Fat: 25g - Fiber: 9g - Sodium: 600mg This meal is packed with protein and healthy fats. The fiber from quinoa and veggies helps keep you full. It’s a great choice for a balanced dinner. {{ingredient_image_2}} To make the teriyaki sauce, gather your ingredients. You need low-sodium soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic. In a small bowl, whisk them together until smooth. This sauce adds a sweet and savory flavor to the salmon. It is easy to make and brings everything together. Now, take your fresh salmon fillets. Place them skin-side down in a shallow dish. Pour half of the teriyaki sauce over the fillets. Make sure they are well-coated. Cover the dish with plastic wrap and let it marinate for at least 15 minutes. This step is key for flavor. While the salmon marinates, cook your grains. You can use quinoa or brown rice. Follow the package instructions for cooking time. Once done, fluff it with a fork. Next, steam the broccoli and carrots in a steaming pot for about 5-7 minutes. They should be tender but still bright and crunchy. Heat a non-stick skillet over medium heat. Place the marinated salmon fillets skin-side down in the skillet. Cook for 4-5 minutes. Gently flip them and cook for another 4-5 minutes. Brush the fillets with the remaining teriyaki sauce while cooking. Once cooked, the salmon should flake easily. To assemble the bowls, start with a layer of quinoa or rice as the base. Next, add the steamed broccoli and carrots around the grains. Finally, place a perfectly cooked salmon fillet on top of the vegetables. For the final touch, slice half an avocado and place it on the side of the bowl. Sprinkle chopped green onions over the salmon. Finish with a light dusting of sesame seeds. This adds flavor and makes the dish look beautiful. For extra flavor, drizzle any leftover teriyaki sauce before serving. The best way to cook salmon is in a skillet. A non-stick skillet keeps the fish from sticking and makes cleanup easy. You can also bake or grill salmon for a tasty flavor. Baking will keep the fish tender and juicy. Grilling adds a nice char and smokiness. I suggest marinating the salmon for at least 15 minutes. This time lets the flavors soak in. If you have more time, marinating for 30 minutes to an hour works even better. Just remember not to marinate too long. The soy sauce can make the fish too salty. For fluffy quinoa or rice, follow the package cooking instructions. Rinse the grains before cooking to remove extra starch. This step helps achieve a light texture. After cooking, let the grains sit for 5 minutes, then fluff them with a fork. This makes the rice or quinoa nice and airy. Pro Tips Use Fresh Ingredients: Always opt for fresh salmon and vibrant vegetables to enhance the flavor and nutritional value of your dish. Adjust the Marinade: Feel free to tweak the teriyaki sauce ingredients to suit your taste—add more honey for sweetness or extra ginger for a spicy kick! Perfectly Cooked Salmon: Cook salmon skin-side down first; this helps to keep the fillet moist and allows the skin to crisp up beautifully. Meal Prep Friendly: Prepare extra quinoa or brown rice and vegetables to use for meal prep throughout the week. They pair well with various proteins! {{image_4}} You can swap salmon for other proteins. Chicken breast works well with teriyaki sauce. Just marinate and cook it like you do with salmon. Tofu is another great choice. It soaks up the sauce nicely. Use firm tofu for the best texture. Cook it until golden for a nice crunch. Shrimp is also a fun option. Just be sure to adjust cooking times, as shrimp cooks quickly. To make this dish vegan, replace salmon with jackfruit or tempeh. Jackfruit has a meaty texture and absorbs flavors well. Marinate it in the same teriyaki sauce. For tempeh, steam it first for a softer bite. Then, marinate and cook it as you would with salmon. You can also use cauliflower steaks. They grill nicely and add a great flavor. Feel free to mix and match your veggies. Bell peppers add a sweet crunch. Snap peas bring a fresh taste. Zucchini or squash can be sliced and steamed, too. You can also include edamame for a protein boost. Just be creative with what you have! The goal is to keep the colors bright and flavors bold. Remember to steam or sauté until tender but crisp. Enjoy the variety! To keep your teriyaki salmon bowls fresh, store the leftovers in an airtight container. Place the salmon, quinoa or rice, and vegetables in separate sections if possible. This keeps the flavors intact. You can store the leftovers in the fridge for up to three days. When you're ready to enjoy the leftovers, use a microwave or a skillet. If using a microwave, heat for one minute, then stir and heat in 30-second bursts until warm. If using a skillet, add a splash of water and cover. Heat over medium-low until everything warms up. This keeps the salmon moist. You can freeze the individual parts of the teriyaki salmon bowls. Make sure to use freezer-safe containers. Store the salmon, grains, and veggies in separate bags or containers. They can last up to three months in the freezer. When you're ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above. This makes meal prep easy and delicious! Yes, you can use other sauces. Soy sauce, hoisin, or a sweet chili sauce work well too. Each sauce brings a unique flavor. Experimenting can add fun twists to your dish. If you like a spicy kick, try sriracha mixed with soy sauce. Just make sure to balance flavors with sweetness or acidity. Many side dishes complement Teriyaki Salmon Bowls. Here are a few ideas: - Steamed edamame - Cucumber salad - Miso soup - Pickled vegetables These sides add freshness and crunch. They also enhance the meal’s overall taste. To make more servings, simply increase the ingredients. Use a larger amount of salmon and grains. For example, use four salmon fillets if serving four people. Adjust the sauce too. A double batch of the teriyaki sauce works well. Keep the ratio of sauce to salmon the same for the best flavor. Yes, you can prepare parts ahead of time. Cook the grains and steam the veggies in advance. Store them in the fridge for up to three days. You can also marinate the salmon earlier. For the best taste, cook the salmon fresh right before serving. This keeps it tender and flaky. This blog post covered making Teriyaki Salmon Bowls from start to finish. We discussed key ingredients, step-by-step cooking methods, and useful tips for success. You learned about variations for protein and vegetables, plus storage options. Experimenting with flavors will make this dish your own. Enjoy your cooking journey and try new things along the way. These bowls are not just tasty; they’re easy and fun to make. With practice, you’ll find what works best for you and your family.

Teriyaki Salmon Bowls

A delicious and healthy bowl featuring marinated salmon, steamed vegetables, and quinoa or brown rice, topped with avocado and sesame seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 fillets fresh salmon fillets (approximately 6 oz each)
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, finely grated
  • 1 teaspoon garlic, finely minced
  • 1 cup quinoa or brown rice, cooked
  • 1 cup broccoli florets, trimmed
  • 0.5 cup carrots, thinly sliced
  • 0.5 fruit ripe avocado, carefully sliced
  • 2 stalks green onions, finely chopped
  • 1 tablespoon sesame seeds, for garnish
  • to taste salt and pepper

Instructions
 

  • Prepare the Teriyaki Sauce: In a small mixing bowl, thoroughly whisk together the low-sodium soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic until the mixture is smooth and well-blended.
  • Marinate the Salmon: In a shallow dish, place the salmon fillets skin-side down. Generously pour half of the prepared teriyaki sauce over the fillets, ensuring they are well-coated. Cover with plastic wrap and allow the salmon to marinate for a minimum of 15 minutes to absorb the flavors.
  • Cook the Grains: While the salmon is marinating, prepare the quinoa or brown rice according to the package instructions. Once cooked, remove it from heat and fluff it gently with a fork to separate the grains.
  • Steam the Vegetables: In a steaming pot or a microwave steamer, add the broccoli florets and sliced carrots. Steam them for about 5-7 minutes, until they are tender but still vibrant green, retaining their nutrients and crunch.
  • Cook the Salmon: Heat a non-stick skillet over medium heat. Carefully place the marinated salmon fillets in the skillet, skin-side down. Cook for 4-5 minutes, then gently flip and continue cooking for another 4-5 minutes. Brush the fillets with the remaining teriyaki sauce during cooking to enhance their flavor. The salmon should be cooked through and flake easily with a fork.
  • Assemble the Bowls: In each serving bowl, scoop a generous layer of quinoa or brown rice as the base. Next, elegantly arrange the steamed broccoli and carrots around the grains, and place a beautifully cooked salmon fillet right on top of the vegetables.
  • Garnish: Artfully add the sliced avocado on the side, sprinkle chopped green onions over the top, and finish with a light dusting of sesame seeds for texture and visual appeal.
  • Serve: For an extra burst of flavor, drizzle any remaining teriyaki sauce over the assembled bowls right before serving.

Notes

For extra flavor, drizzle remaining teriyaki sauce over the bowls before serving.
Keyword healthy bowl, salmon, teriyaki