Delicious Teriyaki Salmon Bowls

This teriyaki salmon bowl has become my weeknight dinner hero, combining perfectly glazed salmon with colorful veggies for a nutritious meal that feels like takeout but comes together in just 30 minutes. The homemade teriyaki sauce elevates the dish with just the right balance of savory and sweet.

I started making these bowls when I was looking for more ways to incorporate salmon into our weekly rotation without it feeling repetitive. Now my family requests these colorful bowls at least twice a month even my kids who used to be skeptical about fish.

Ingredients

• Salmon fillets: choose wild caught when possible for best flavor and nutrition
• Teriyaki sauce: the homemade version uses simple pantry ingredients and tastes infinitely better than bottled
• Broccoli florets: roasting brings out their natural sweetness and creates crispy edges
• Cooked rice: white or brown works great choose brown for added fiber and nutrients
• Red cabbage: adds gorgeous color vibrant crunch and gut healthy benefits
• Carrots: provide natural sweetness and additional nutrients
• Green onions: offer a mild onion flavor that complements the teriyaki perfectly
• Avocado: creates creaminess that balances the savory elements
• Lime: the fresh squeeze brightens all the flavors

Step-by-Step Instructions

Make the Teriyaki Sauce:

Whisk together tamari or soy sauce maple syrup minced garlic apple cider vinegar and fresh ginger until fully combined. This homemade version has a cleaner ingredient list than store bought and allows you to control the sweetness. Reserve some sauce for drizzling at the end.

Marinate the Salmon:

Pour about a quarter cup of the prepared teriyaki sauce over salmon fillets in a shallow dish ensuring each piece is fully coated. Let the salmon absorb these flavors in the refrigerator for at least 30 minutes though longer marinating up to four hours will intensify the flavor profile.

Prepare the Broccoli:

Toss chopped broccoli florets with avocado or coconut oil and a light sprinkle of sea salt. Make sure pieces are relatively uniform in size to ensure even roasting. The oil helps the broccoli caramelize beautifully in the oven.

Bake Salmon and Broccoli:

Place the marinated salmon skin side down on one half of your prepared baking sheet and arrange the seasoned broccoli on the other half. Bake in a preheated 425°F oven for about 12 to 18 minutes until the salmon flakes easily with a fork and the broccoli edges have become golden and crispy.

Assemble Your Bowls:

Start with a base of warm rice in each bowl. Arrange a salmon fillet and a portion of roasted broccoli alongside fresh components like shredded cabbage carrots green onions and sliced avocado. The contrast of warm and cool elements creates a satisfying texture experience.

Finish and Serve:

Drizzle the remaining teriyaki sauce over your assembled bowls squeeze fresh lime juice on top and sprinkle with sesame seeds if desired. The final touches brighten the flavors and add visual appeal to your creation.

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The homemade teriyaki sauce is truly the star of this dish. I discovered how much better it tastes than store bought versions when I was trying to eliminate excess sugar from our meals. Now I often make double batches to keep in the refrigerator for quick marinades throughout the week.

Storage Guidelines

This recipe makes excellent leftovers with some strategic packing. Store the salmon broccoli and rice together in an airtight container but keep the fresh components like cabbage carrots and avocado separate until serving time. The bowl components will stay fresh in the refrigerator for up to 3 days.

When reheating gently warm the salmon rice and broccoli portion in the microwave for 1 to 2 minutes or until just heated through. Overheating will dry out the salmon so watch carefully. Then add your fresh components for a meal that tastes nearly as good as freshly made.

Easy Variations

This recipe welcomes creativity based on what you have available. Swap the salmon for chicken thighs or tofu to change the protein. The same marinade works beautifully with either alternative though cooking times will vary.

For the vegetables feel free to substitute asparagus green beans or bell peppers for the broccoli. Edamame makes a great addition to the fresh components and during summer months fresh mango adds a delightful sweetness that pairs wonderfully with the teriyaki flavors.

The grain base can be quinoa cauliflower rice or even soba noodles instead of traditional rice. Each variation creates a slightly different experience while maintaining the balanced nature of the bowl.

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Serving Suggestions

These teriyaki salmon bowls make a complete meal on their own but you can enhance the experience with simple sides. A small bowl of miso soup makes a traditional accompanying starter.

For entertaining serve these bowls family style with all components arranged on a large platter allowing guests to build their own bowls. This interactive approach makes for a fun dining experience and accommodates different preferences.

During warmer months consider serving these bowls chilled with cold rice for a refreshing summer meal that requires no last minute heating.

Recipe FAQs

→ Can I use store-bought teriyaki sauce?

Yes, store-bought teriyaki sauce works perfectly if you're short on time. Make sure to choose a high-quality variety for the best flavor.

→ Can I substitute the salmon with another protein?

Absolutely! You can swap out salmon for chicken, tofu, or shrimp, adjusting the cook time as needed.

→ What type of rice is best for this dish?

Both white and brown rice work well. You can also use alternatives such as quinoa or cauliflower rice for a low-carb option.

→ How long should I marinate the salmon?

Marinate the salmon for at least 30 minutes to let the flavors infuse. If possible, marinate for up to four hours for a deeper taste.

→ Can I make this dish ahead of time?

Yes, you can prepare and store the individual components separately, then assemble the bowls just before serving for maximum freshness.