Go Back
To make a delicious Teriyaki Salmon Bowl, gather these fresh ingredients: - 2 salmon fillets - 1 cup cooked jasmine rice - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon ginger, grated - 1 cup broccoli florets - 1/2 cup carrots, julienned - 1/4 cup green onions, sliced - Sesame seeds, for garnish These ingredients create a tasty and healthy meal. The salmon gives you protein and omega-3 fatty acids. The veggies add color and nutrients. Jasmine rice provides a nice base, soaking up all the flavors. I love using fresh ingredients for the best taste. The soy sauce and honey balance each other well. The sesame oil brings a nutty aroma. Ginger and garlic add a punch of flavor. With this list, you can make a delightful dish everyone will enjoy. Don't forget to check out the Full Recipe for step-by-step cooking instructions! To make the teriyaki sauce, grab a saucepan. Combine soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Heat over medium heat. Wait until it simmers, then reduce the heat. Let it simmer for about 5 minutes. This will thicken the sauce. Remove it from heat and set it aside. This sauce gives your salmon its delicious flavor. Next, preheat a non-stick skillet over medium heat. Place the salmon fillets skin-side down in the skillet. Pour half of the teriyaki sauce over the salmon. Cook for about 4 to 5 minutes. Then, flip the salmon carefully. Pour the rest of the sauce over it. Cook for another 4 to 5 minutes. Your salmon is done when it flakes easily with a fork. This step is key for juicy, tasty salmon. While the salmon cooks, it's time to steam the veggies. Grab a steamer and add the broccoli florets and julienned carrots. Steam them for about 4 to 5 minutes. You want them to be bright and tender. Steaming keeps their color and crunch. Plus, it adds a nice touch to your bowl. Now, let’s put it all together. Take a serving bowl and add a generous scoop of cooked jasmine rice. Place the steamed vegetables on top of the rice. Then, add the teriyaki salmon. This colorful layer makes your meal look great and taste even better. For the final touch, sprinkle sliced green onions and sesame seeds on top. This adds flavor and a nice crunch. If you have any leftover teriyaki sauce from the skillet, drizzle it over the bowl. This extra sauce enhances the taste. Your teriyaki salmon bowl is now ready to enjoy! For the full recipe, check out the detailed instructions above. To make a great teriyaki sauce, balance is key. Start with soy sauce and honey. These two ingredients give the sauce its signature sweet and salty taste. Add sesame oil for richness. For a kick, include minced garlic and grated ginger. Heat the mixture until it simmers. Let it thicken slightly, about five minutes. This step helps deepen the flavor. Always taste your sauce before using it. Adjust sweetness or saltiness as needed. When cooking salmon, the skin can help keep it moist. Place the salmon fillets skin-side down in a hot skillet. Pour half the teriyaki sauce on top. Cook for about four to five minutes. Flip the salmon with care. Pour the rest of the sauce on top and cook until it flakes easily with a fork. This method ensures a tender, juicy salmon. Steaming vegetables is fast and keeps them colorful and crisp. Use a pot with a steamer basket or a microwave-safe bowl. Fill the pot with a small amount of water, just enough to create steam. Bring the water to a boil, then add your vegetables. Steam broccoli and carrots together for about four to five minutes. Check their color; they should be bright and tender. To make your teriyaki salmon bowl even better, add garnishes. Sliced green onions bring freshness. Sesame seeds add a nutty crunch. You can also use avocado or radishes for extra texture. Drizzle any leftover teriyaki sauce over the top for more flavor. These small touches can elevate your dish from good to great. For more ideas, check the full recipe. {{image_2}} You can swap rice for quinoa in this bowl. Quinoa adds a nutty flavor and more protein. It also makes the meal even healthier. To prepare, cook the quinoa according to the package directions. Once cooked, fluff it with a fork. Then, follow the same steps for the teriyaki salmon and vegetables. This change keeps the dish light and tasty. If you want a vegetarian option, replace the salmon with tofu or tempeh. Both options soak up the teriyaki sauce well. Cut tofu into cubes and marinate it in the sauce for a bit. Then, pan-fry it until golden brown. You can also use chickpeas or edamame for a protein boost. Add more veggies like bell peppers or snap peas for color and crunch. Feel free to get creative with toppings. Chopped nuts like almonds or cashews add a nice crunch. You can also sprinkle some chili flakes for heat. A drizzle of sriracha sauce can spice things up. For a fresh touch, add sliced avocado or cucumber. These toppings give your teriyaki salmon bowl a personal twist. Enjoy experimenting with flavors! To store your leftover teriyaki salmon bowl, place it in an airtight container. Make sure the salmon, rice, and veggies cool down before sealing. This keeps the flavors fresh and prevents sogginess. You can store the bowl in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you want to enjoy your leftovers, reheating is simple. You can use the microwave. Place the salmon and rice in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat for one to two minutes, or until warm. If you prefer, you can reheat on the stove. Just add a splash of water to the pan. Cook on low heat until it’s warmed through. Most ingredients in the teriyaki salmon bowl have a good shelf life. Here’s a quick guide: - Salmon: Fresh salmon lasts about one to two days in the fridge. Cooked salmon stays good for three days. - Jasmine Rice: Cooked rice can last up to four days in the fridge. Uncooked rice lasts indefinitely if stored in a cool, dry place. - Vegetables: Broccoli and carrots last about three to five days in the fridge. - Teriyaki Sauce: Homemade teriyaki sauce lasts about one week in the fridge. Store-bought versions can last longer, but always check the label. By knowing how to store and reheat your teriyaki salmon bowl, you can enjoy it again and again! For the full recipe, check out the earlier section. You can serve many sides with the Teriyaki Salmon Bowl. Some great options include: - Steamed edamame - Pickled vegetables - Seaweed salad - Miso soup These sides add flavor and texture. They also make your meal more colorful and fun. Yes, you can use frozen salmon. Just make sure to thaw it first. You can thaw it overnight in the fridge or quickly in cold water. Once thawed, you can cook it like fresh salmon. It will still taste great in the bowl. Yes, there is a gluten-free teriyaki sauce. Look for soy sauce made from rice, like tamari. Many brands offer gluten-free options. You can also make your own sauce using coconut aminos instead of soy sauce. This switch keeps the dish tasty and safe for gluten-free diets. To adjust the recipe, simply increase the ingredients. For example, use four salmon fillets and double the rice. Keep the sauce ingredients in the same ratio. This way, you will have enough for more people. The cooking time may also change slightly, so watch your salmon closely. You can add many vegetables to your Teriyaki Salmon Bowl. Some tasty options include: - Bell peppers, sliced - Snap peas - Zucchini, spiraled or diced - Spinach, wilted These veggies not only add color but also boost the nutrition of your meal. Experiment with your favorites and make it your own. This recipe for Teriyaki Salmon Bowl is easy and fun to make. You learned how to cook the salmon, steam veggies, and make a tasty teriyaki sauce. I shared tips for perfecting each step. You can even try variations or store leftovers. Cooking at home can be simple and satisfying. Enjoy your meal with loved ones and feel proud of your creation. Now, it’s time to get cooking!

- Teriyaki Salmon Bowl

Delight in a delicious Teriyaki Salmon Bowl that’s easy to make and full of flavor! This recipe features succulent salmon, steamed veggies, and fragrant jasmine rice, all topped with a homemade teriyaki sauce that's irresistibly tasty. Perfect for a quick dinner or meal prep! Click to explore the full recipe and elevate your weeknight meals with this scrumptious and healthy dish.
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets

1 cup cooked jasmine rice

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon garlic, minced

1 teaspoon ginger, grated

1 cup broccoli florets

1/2 cup carrots, julienned

1/4 cup green onions, sliced

Sesame seeds, for garnish

Instructions
 

Prepare the Teriyaki Sauce: In a saucepan, combine the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Heat over medium heat until the mixture begins to simmer. Reduce the heat and let it simmer lightly for about 5 minutes until slightly thickened. Remove from heat and set aside.

    Cook the Salmon: Preheat a non-stick skillet over medium heat. Place the salmon fillets skin-side down and pour half of the teriyaki sauce over the salmon. Cook for about 4-5 minutes, then carefully flip the salmon and pour the remaining sauce over the top. Cook for an additional 4-5 minutes or until the salmon is cooked through and flakes easily with a fork.

      Steam the Vegetables: While the salmon cooks, steam the broccoli florets and julienned carrots until they are vibrant and tender, about 4-5 minutes.

        Assemble the Bowl: In a serving bowl, add a generous scoop of cooked jasmine rice. Top with the steamed vegetables and the teriyaki salmon.

          Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the top for garnish. Drizzle any leftover teriyaki sauce from the skillet over the bowl for extra flavor.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2