Salmon Teriyaki Bowl
This Salmon Teriyaki Bowl combines flaky, tender salmon glazed in a sweet and savory teriyaki sauce served over fluffy rice with crisp vegetables. It’s a delicious, well-balanced meal perfect for busy weeknights or meal prep.
Ingredients
For the Teriyaki Sauce
- 1/4 cup soy sauce low-sodium preferred
- 2 tbsp brown sugar packed
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 tsp cornstarch mixed with 2 tsp water to make a slurry
For the Salmon Bowls
- 4 fillets salmon skinless, about 6 oz each
- 1 tbsp olive oil
- 3 cups cooked rice white or brown
- 1 cup steamed broccoli
- 1 cup shredded carrots
- 2 tbsp green onions chopped, for garnish
- 1 tsp sesame seeds optional, for garnish
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, ginger, and garlic until well combined.
- Pour the sauce into a small saucepan and heat over medium flame. Stir in the cornstarch slurry and cook until the sauce thickens, about 2–3 minutes. Remove from heat and set aside.
- Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.
- Heat olive oil in a nonstick skillet over medium-high heat. Add salmon fillets and cook for 3–4 minutes per side, or until golden brown and flaky.
- Brush the teriyaki sauce over each salmon fillet and let it simmer for 1–2 minutes to glaze.
- Assemble the bowls by adding rice to each bowl, topping with salmon, steamed broccoli, and shredded carrots.
- Drizzle with additional teriyaki sauce and garnish with chopped green onions and sesame seeds before serving.
Notes
For a lighter option, swap white rice for cauliflower rice or quinoa. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Information
Calories: 550 kcal
Total Fat: 24g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 850mg
Total Carbohydrates: 52g
Dietary Fiber: 8g
Total Sugars: 16g
Protein: 32g