teriyaki salmon bowl
This easy teriyaki salmon bowl recipe, shared by mom of three Emilia, transforms a regular weeknight dinner into something special without extra effort. It features flaky, tender salmon coated in a glossy, irresistible teriyaki sauce, served over fluffy rice with vibrant veggies. It's quick to prepare, incredibly flavorful, and a wonderfully balanced, nourishing meal that's versatile for customization.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
- Diet: Pescatarian
Ingredients
4 (6 oz each) Salmon Fillets (skin on or off)
4 cups Cooked Rice (brown or white)
2 cups Broccoli Florets
1 cup Carrots (sliced or shredded)
2 tablespoons Sesame Oil, divided
1/2 cup Soy Sauce (low sodium preferred)
1/4 cup Brown Sugar (packed)
2 tablespoons Rice Vinegar
1 tablespoon Fresh Ginger (grated)
2 cloves Garlic (minced)
1 tablespoon Cornstarch
2 tablespoons Water
2 Green Onions (sliced, for garnish)
1 teaspoon Sesame Seeds (for garnish)
Instructions
- Prepare the Rice and Vegetables: First, cook your rice according to package directions. While the rice cooks, steam or roast your broccoli and carrots until tender-crisp. You want them cooked but still holding a slight bite. Set them aside
- Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk everything together until the brown sugar dissolves. Bring the mixture to a gentle simmer over medium heat
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this slurry into the simmering teriyaki sauce, whisking continuously. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency. It should coat the back of a spoon. Remove from heat and set aside
- Cook the Salmon: Pat the salmon fillets dry with paper towels. This helps achieve a nice sear. Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork. You're looking for an internal temperature of 145°F (63°C)
- Glaze the Salmon: During the last minute of cooking, brush a generous amount of the prepared teriyaki sauce over the cooked salmon fillets. Let it caramelize slightly, creating that beautiful glossy finish
- Assemble Your Teriyaki Salmon Bowl: Divide the cooked rice among four bowls. Arrange a salmon fillet in each bowl. Add a portion of the steamed or roasted broccoli and carrots alongside the salmo
- Finish and Serve: Drizzle any remaining teriyaki sauce over the salmon and vegetables. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your homemade teriyaki salmon bowl!
Notes
Always pat your salmon fillets thoroughly dry before cooking to prevent steaming and achieve a good sear.
Don't rush simmering the teriyaki sauce; allow it to gently bubble and thicken for a rich flavor. Adjust consistency with water/broth or cornstarch slurry if needed.
Cook salmon for approximately 10 minutes per inch of thickness (5 minutes per side), checking internal temperature for 145°F (63°C) to avoid overcooking.
Avoid overcrowding the pan when cooking salmon; cook in batches if necessary for consistent heat and a golden crust.
Customize by roasting vegetables with a little sesame oil to enhance sweetness and flavor.
To store leftovers, allow all components (salmon, rice, vegetables) to cool completely. Transfer to separate airtight containers and refrigerate for up to 3 days.
When reheating, gently warm salmon at a lower temperature (skillet over medium-low heat or microwave at 50% power in 30-second intervals) to prevent drying out. Reheat rice and vegetables separately if desired.
Serve with a simple green salad with sesame-ginger dressing, steamed edamame, a quick cucumber salad, or miso soup for additional options.
Add a drizzle of sriracha or a side of kimchi for a spicy kick.
Find it online: https://powerecipe.com/teriyaki-salmon-bowl/