Teriyaki Salmon Bowls with Crispy Brussels Sprouts
These Teriyaki Salmon Bowls are a delicious fusion of sweet, savory, and umami flavors. Rich, flaky salmon is glazed with a homemade teriyaki sauce and paired with crispy roasted Brussels sprouts over a bed of fluffy rice. It’s a balanced meal that’s healthy, satisfying, and perfect for a weeknight dinner or meal prep.
Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Ingredients
For the Teriyaki Salmon
4 salmon fillets (about 5–6 oz each), skin on or off
Salt and black pepper, to taste
1 tbsp olive oil (for searing)
Homemade Teriyaki Sauce
1/3 cup low-sodium soy sauce
2 tbsp honey or maple syrup
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Brussels Sprouts
1 lb Brussels sprouts, halved
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp soy sauce
1 tsp maple syrup (optional, for a slight glaze)
For the Bowl Assembly
2 cups cooked jasmine or brown rice
Sliced green onions (garnish)
Sesame seeds (garnish)
Pickled cucumbers or shredded carrots (optional topping)
Sriracha or spicy mayo (optional)
Instructions
1. Roast the Brussels Sprouts
Preheat oven to 425°F (220°C).
Toss halved Brussels sprouts with olive oil, salt, pepper, soy sauce, and maple syrup.
Spread them on a baking sheet cut side down.
Roast for 20–25 minutes until crispy and browned, shaking halfway through.
2. Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat.
Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
Remove from heat and set aside.
3. Cook the Salmon
Pat salmon dry and season with salt and pepper.
Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat.
Sear salmon skin-side down for 3–4 minutes until crispy.
Flip and cook another 2–3 minutes.
Pour the teriyaki sauce over salmon and let it simmer for 1–2 minutes to glaze.
4. Assemble the Bowls
In each bowl, add ½ cup rice.
Top with teriyaki salmon and roasted Brussels sprouts.
Drizzle extra sauce if desired.
Garnish with green onions, sesame seeds, and optional toppings.
Chef’s Tips
Crispy Brussels: Roast them cut-side down and don’t overcrowd the pan.
Sauce Thickness: The sauce thickens as it cools. Add more water if it’s too thick.
Meal Prep Friendly: Store components separately and assemble when ready.
Protein Swap: Tofu or chicken works well instead of salmon.
Notes
Use pre-cooked rice or frozen rice packs to save time.
Add avocado or a soft-boiled egg for extra richness.
For gluten-free, use tamari instead of soy sauce.
FAQs
Q: Can I use store-bought teriyaki sauce?
A: Yes, but homemade gives better flavor control and less sugar/sodium.
Q: Can I cook the salmon in the oven?
A: Yes, bake at 400°F (200°C) for 12–15 minutes and brush with teriyaki sauce during the last 5 minutes.
Q: Can I air-fry the Brussels sprouts?
A: Absolutely. Air-fry at 375°F for 12–15 minutes, shaking halfway.
Q: How do I store leftovers?
A: Store each component in separate containers in the fridge for up to 3 days.
Nutritional Information
Calories: ~520 kcal
Protein: 35g
Carbohydrates: 40g
Sugars: 12g
Fat: 25g
Saturated Fat: 4g
Fiber: 6g
Sodium: ~800mg