Savory Teriyaki Salmon Bowls

$- 2 salmon fillets (approximately 6 oz each) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 teaspoons grated fresh ginger - 1 garlic clove, minced - 1 tablespoon sesame oil - 2 cups cooked jasmine or brown rice - 1 cup broccoli florets - 1 carrot, julienned - 1/4 cup sliced green onions - 1 tablespoon sesame seeds - Salt and pepper to taste Gather these fresh ingredients for your teriyaki salmon bowls. The salmon fillets provide protein and a rich flavor. Low-sodium soy sauce adds a savory note without too much salt. Honey brings sweetness, balancing the flavors. Rice vinegar gives it a nice tang. Fresh ginger and garlic add depth and aroma. Sesame oil enhances the dish with nutty notes. You’ll want cooked rice as a base. Jasmine rice is fragrant, while brown rice offers more fiber. For color and crunch, broccoli florets and julienned carrots are perfect. Green onions add a fresh kick, while sesame seeds provide a delightful crunch. Don’t forget salt and pepper to taste. {{ingredient_image_1}} - In a small bowl, whisk together: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 teaspoons grated fresh ginger - 1 minced garlic clove - 1 tablespoon sesame oil - This mixture forms your teriyaki sauce. Set it aside for marination. - Place 2 salmon fillets in a shallow dish. - Pour half of your teriyaki sauce over the salmon. - Marinate for at least 15 minutes. This helps the fish soak up the flavors. - While the salmon marinates, prepare your veggies. - Steam 1 cup of broccoli florets and 1 julienned carrot. - Steam for about 5-7 minutes. You want them tender but still bright. - Preheat your grill or skillet on medium-high heat. - Remove the salmon from the marinade. - Season it with salt and pepper. - Cook for 4-5 minutes on each side. The salmon should flake easily with a fork when done. - Start with a base of 2 cups of cooked jasmine or brown rice in a bowl. - Flake the cooked salmon on top of the rice. - Arrange the steamed broccoli and carrots around the salmon. - Drizzle the remaining teriyaki sauce over everything. - Finish with sliced green onions and sesame seeds for garnish. To make the teriyaki sauce just right, you can adjust the sweetness and flavor. If you want it sweeter, add more honey. For a tangy kick, increase the rice vinegar. Taste the sauce as you mix. It should balance salty, sweet, and tangy notes. This way, you can create a sauce that fits your taste perfectly. When it comes to cooking salmon, both grilling and baking work well. Grilling gives the fish a smoky flavor. It adds nice char marks, making it visually appealing. Baking is easier and requires less attention. It keeps the salmon moist and tender. Choose the method that fits your time and mood. Serve your teriyaki salmon bowls in bright, colorful dishes. This makes the meal more inviting. Use chopsticks for a fun touch. Garnish with extra sesame seeds and a wedge of lemon. This adds freshness and color. Place the salmon and veggies artfully on the rice. A beautiful bowl draws everyone in. Pro Tips Marinate Longer for Deeper Flavor: For an even more flavorful salmon, consider marinating the fillets for 30 minutes to an hour instead of just 15 minutes. Use Fresh Ingredients: Whenever possible, use fresh ginger and garlic for a more vibrant flavor in your teriyaki sauce. Perfectly Cooked Salmon: To ensure your salmon is perfectly cooked, look for a temperature of 145°F (63°C) or until it flakes easily with a fork. Customize Your Veggies: Feel free to substitute or add other vegetables like bell peppers or snap peas to suit your taste or what you have on hand. {{image_2}} If you want a change from salmon, you can try chicken or tofu. Chicken thighs or breasts work well. They soak up flavor nicely. Just follow the same marination steps. For tofu, choose firm or extra-firm. Cut it into cubes, marinate, and then pan-fry until golden brown. You can mix different veggies in your bowl. Bell peppers add a sweet crunch. Snap peas bring a nice snap. You can also use edamame for protein. Think about adding spinach or zucchini. These veggies not only taste great but also add color. Want some spice? Add sriracha or chili flakes to your teriyaki sauce. This gives the dish a kick. If you're short on time, use a store-bought teriyaki sauce. Look for low-sodium options to keep it healthy. You can get creative with flavors, too. Try adding orange juice for a citrus twist! To keep your Teriyaki Salmon Bowls fresh, place them in an airtight container. Store the bowl in the fridge for up to three days. If you have extra sauce, keep it in a separate container. This helps keep the rice and veggies from getting soggy. When it's time to eat your leftovers, you can reheat them in a few ways. Use a microwave for quick warming. Place the bowl in for one to two minutes. Stir halfway through to heat evenly. If you prefer, you can also use a skillet. Heat it on medium-low, stirring gently until warmed through. Avoid high heat to keep the salmon tender. You can freeze the salmon and rice if you want to save it longer. Wrap each salmon fillet tightly in plastic wrap, then place it in a freezer bag. This keeps air out and avoids freezer burn. For the rice, let it cool completely, then pack it in a freezer-safe container. You can freeze both for up to three months. When ready to eat, thaw them in the fridge overnight, then reheat as mentioned above. To make teriyaki sauce, you need a few simple ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 teaspoons grated fresh ginger - 1 minced garlic clove - 1 tablespoon sesame oil Just whisk these ingredients together in a bowl. This sauce is sweet, salty, and full of flavor. You can adjust the honey for more sweetness or add more ginger for a kick. Let it sit for a bit to blend the flavors. This homemade sauce works great with salmon! Yes, you can prep teriyaki salmon bowls ahead of time. Here are some tips: - Marinate the salmon: You can marinate the salmon fillets and store them in the fridge for up to 24 hours. - Cook the rice: Make your jasmine or brown rice in advance. Store it in an airtight container in the fridge. - Prep the veggies: Chop the broccoli and carrots the day before. Keep them in a sealed bag or container to stay fresh. When you're ready to eat, just cook the salmon and heat everything up. This makes for a quick and easy meal! There are many tasty sides to enjoy with teriyaki salmon bowls: - Steamed edamame: These young soybeans add a nice crunch. - Cucumber salad: A fresh salad with rice vinegar pairs well. - Pickled ginger: This adds a nice zing to your meal. - Miso soup: A warm bowl of miso soup makes a great starter. These sides enhance the flavors and make your meal more filling! This blog post explored how to make delicious teriyaki salmon bowls. We covered ingredients, preparing the sauce, marinating, cooking, and assembling your meal. I shared tips for perfecting flavor and presentation. You learned about variations, storage, and how to reheat leftovers. Teriyaki salmon bowls are easy to make and customize. They taste great and are healthy too. Enjoy experimenting with different ingredients or sharing with friends and family!$

Savory Teriyaki Salmon Bowls

Delicious salmon fillets marinated in teriyaki sauce served over rice with fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Japanese

Servings 2

Ingredients

2 fillets salmon
0.25 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 tablespoon sesame oil
2 cups cooked jasmine or brown rice
1 cup broccoli florets
1 carrot julienned
0.25 cup sliced green onions
1 tablespoon sesame seeds
to taste salt and pepper

Instructions

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. This will be your teriyaki sauce.
Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Marinate for at least 15 minutes to infuse flavor.
While the salmon is marinating, prepare the vegetables. Steam the broccoli florets and julienned carrots until tender, about 5-7 minutes. Set aside.
Preheat your grill or a skillet over medium-high heat. Remove the salmon from the marinade and season with salt and pepper. Cook the salmon for 4-5 minutes per side or until cooked through and flakes easily with a fork.
In a serving bowl, layer the cooked rice as the base.
Flake the cooked salmon on top of the rice and arrange the steamed broccoli and carrots around it.
Drizzle the remaining teriyaki sauce over the salmon and vegetables.
Finish with a sprinkle of sliced green onions and sesame seeds for garnish.

Notes

Serve in vibrant ceramic dishes with chopsticks on the side. Garnish with additional sesame seeds and a wedge of lemon for added freshness.

Keyword healthy, rice bowl, salmon, teriyaki