Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a wholesome and flavorful meal that’s as nutritious as it is delicious. Featuring tender, flaky salmon glazed with a homemade teriyaki sauce and crispy, caramelized Brussels sprouts, these bowls are served over fluffy rice for the perfect balance of textures and flavors.
Why You’ll Love This Recipe
- Healthy and Delicious: Packed with protein, healthy fats, and vibrant vegetables.
- Quick and Easy: Perfect for weeknight dinners or meal prep.
- Customizable: Swap out the rice or veggies to suit your preferences.
- Homemade Teriyaki Sauce: A fresh, flavorful glaze with simple ingredients.
- Elegant Presentation: Beautifully plated, making it great for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Teriyaki Salmon:
- Salmon fillets
- Soy sauce (or tamari for gluten-free)
- Honey or brown sugar
- Rice vinegar
- Garlic, minced
- Ginger, grated
- Cornstarch (for thickening)
- Water
For the Crispy Brussels Sprouts:
- Brussels sprouts, halved or quartered
- Olive oil
- Soy sauce
- Honey
- Garlic powder
- Salt and pepper
For the Bowls:
- Cooked rice (white, brown, or jasmine)
- Optional toppings: sesame seeds, sliced green onions, avocado, or sriracha
Directions
Prepare the Teriyaki Sauce:
- Combine Ingredients: In a small saucepan, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch mixed with water.
- Cook Sauce: Heat over medium heat, stirring constantly, until the sauce thickens and becomes glossy. Set aside.
Cook the Salmon:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Glaze and Bake: Place the salmon fillets on the prepared baking sheet. Brush generously with teriyaki sauce and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Roast the Brussels Sprouts:
- Prepare the Sprouts: Toss the halved Brussels sprouts with olive oil, soy sauce, honey, garlic powder, salt, and pepper.
- Roast: Spread them in an even layer on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes, stirring halfway through, until golden and crispy.
Assemble the Bowls:
- Layer the Ingredients: Divide cooked rice among serving bowls. Top with teriyaki salmon and crispy Brussels sprouts.
- Garnish: Drizzle with extra teriyaki sauce and sprinkle with sesame seeds, green onions, or your favorite toppings.
Servings and Timing
- Servings: Serves 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Quinoa Base: Swap rice for quinoa or cauliflower rice for a lighter option.
- Spicy Kick: Add a drizzle of sriracha or chili oil for heat.
- Vegetarian Option: Replace salmon with tofu or tempeh, glazed in the teriyaki sauce.
- Nutty Crunch: Sprinkle chopped peanuts or cashews over the bowls for added texture.
- Miso Glaze: Enhance the teriyaki sauce with a teaspoon of white miso paste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or in a skillet over low heat until warmed through.
- Freezing: Freeze cooked salmon and rice separately. Thaw in the refrigerator and reheat before assembling the bowls.
FAQs
Can I use frozen salmon for this recipe?
Yes, thaw the salmon completely in the refrigerator before cooking.
How do I ensure my Brussels sprouts are crispy?
Spread them in a single layer on the baking sheet and avoid overcrowding to allow even roasting.
Can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari in both the teriyaki sauce and Brussels sprouts seasoning.
What other vegetables can I use?
Broccoli, green beans, or carrots work wonderfully as substitutes or additions.
Can I grill the salmon instead of baking?
Absolutely! Brush the salmon with teriyaki sauce and grill over medium heat for 4-5 minutes per side.
How do I keep the teriyaki sauce from burning?
Watch closely while cooking and keep the heat at medium. Stir constantly to prevent sticking.
Can I use store-bought teriyaki sauce?
Yes, for convenience, but homemade sauce offers fresher flavors.
What’s the best type of rice for this dish?
Jasmine or sushi rice provides a great base, but brown rice or wild rice add a hearty touch.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make this dish ahead of time?
Yes, cook the salmon, Brussels sprouts, and rice ahead, then assemble the bowls just before serving.
Conclusion
Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a deliciously balanced meal that’s packed with flavor and nutrition. With tender salmon, caramelized Brussels sprouts, and a homemade teriyaki glaze, these bowls are as satisfying as they are easy to make. Customize the ingredients to your liking, and enjoy this wholesome dish for a weeknight dinner or meal prep solution!
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Teriyaki Salmon Bowls with Crispy Brussels Sprouts
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasted and Pan-Seared
- Cuisine: Asian-Inspired
Description
These Teriyaki Salmon Bowls are a perfect blend of savory, sweet, and umami flavors. Featuring tender, flaky salmon glazed with teriyaki sauce, crispy Brussels sprouts, and a base of rice or grains, this dish is wholesome, delicious, and satisfying.
Ingredients
For the salmon:
- 4 salmon fillets (about 6 oz / 170 g each)
- 1/4 cup (60 ml) teriyaki sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar (optional, for extra sweetness)
- 1 teaspoon minced garlic
For the Brussels sprouts:
- 1 pound (450 g) Brussels sprouts, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the bowls:
- 2 cups cooked white or brown rice (or quinoa)
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
- Sriracha or chili flakes (optional, for heat)
Instructions
Step 1: Prepare the Brussels sprouts
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread them out evenly on the baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden brown.
Step 2: Marinate the salmon
- In a small bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, honey, and minced garlic.
- Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
Step 3: Cook the salmon
- Heat a large nonstick skillet over medium heat. Add a splash of oil if needed.
- Remove the salmon from the marinade (reserve the marinade for later) and cook skin-side down for 4-5 minutes. Flip and cook for another 3-4 minutes until the salmon is cooked through and slightly caramelized.
- While the salmon cooks, pour the reserved marinade into a small saucepan. Simmer for 2-3 minutes until slightly thickened. Brush the cooked salmon with the thickened marinade for extra flavor.
Step 4: Assemble the bowls
- Divide the cooked rice or quinoa among 4 bowls.
- Top each bowl with a salmon fillet, roasted Brussels sprouts, and a drizzle of the thickened teriyaki sauce.
- Garnish with sesame seeds, green onions, and optional sriracha or chili flakes.
Step 5: Serve
Serve immediately and enjoy the perfect harmony of flavors and textures!
Notes
- Vegetarian option: Replace salmon with tofu or tempeh.
- Make-ahead: Cook the rice and Brussels sprouts in advance to save time. Reheat when ready to assemble the bowls.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.