Description
Teriyaki Salmon Bowls are the perfect combination of savory, sweet, and fresh. With tender salmon fillets coated in a homemade teriyaki sauce, served over a bed of rice and paired with vibrant veggies, these bowls are both satisfying and nourishing. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, these bowls are sure to hit the spot.
The simplicity of this dish belies its incredible flavor. The rich umami of the teriyaki sauce complements the richness of the salmon, while the rice and vegetables provide a light, refreshing contrast. This recipe is versatile, easy to prepare, and can be customized to suit your taste preferences.
Ingredients
Scale
- For the Teriyaki Sauce:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup water
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
- For the Salmon Bowls:
- 2 salmon fillets (skin-on or skinless)
- 1 tablespoon olive oil or sesame oil
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or sushi rice)
- 1 cup steamed or sautéed vegetables (like broccoli, carrots, or spinach)
- 1/4 cup sliced green onions (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Optional: Sriracha for a spicy kick
Instructions
- Make the Teriyaki Sauce:
- In a small saucepan, combine soy sauce, water, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger.
- Bring to a simmer over medium heat, stirring occasionally. Once it begins to simmer, reduce the heat and cook for 2-3 minutes.
- Stir in the cornstarch-water mixture and continue cooking for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
- Cook the Salmon:
- Heat olive oil or sesame oil in a nonstick skillet over medium-high heat.
- Season the salmon fillets with salt and pepper.
- Place the salmon fillets in the skillet, skin-side down (if using skin-on). Cook for 3-4 minutes, then flip and cook for another 2-3 minutes, or until the salmon is cooked through.
- Drizzle some teriyaki sauce over the salmon while it’s cooking for added flavor.
- Assemble the Bowls:
- Start with a base of cooked rice in each bowl.
- Place the cooked salmon on top of the rice.
- Add steamed or sautéed vegetables around the salmon.
- Drizzle the teriyaki sauce over the salmon and vegetables.
- Garnish with sliced green onions, sesame seeds, and optional Sriracha for a spicy kick.
- Serve and Enjoy!
- Serve the bowls immediately, and enjoy the balance of savory, sweet, and umami flavors.
Notes
- Customize Veggies: Use your favorite vegetables, such as broccoli, bell peppers, or spinach.
- Fish Alternatives: Swap salmon for trout, tuna, or grilled chicken if preferred.
- Rice Substitutes: Cauliflower rice is a great low-carb option.
- Make-Ahead Sauce: The teriyaki sauce can be made ahead and stored for up to a week.
Nutrition
- Calories: 450