Go Back
For these tasty teriyaki salmon bowls, gather the following ingredients: - 2 salmon fillets (approximately 6 ounces each) - 1/4 cup soy sauce (or tamari for gluten-free option) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, freshly grated - 1 garlic clove, minced - 1 cup jasmine rice (or substitute with brown rice for a heartier option) - 1 1/2 cups water - 1 cup broccoli florets - 1 cup snap peas, trimmed - 1/4 cup scallions, finely chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) - Optional: pickled ginger for serving This list covers everything you need to make a wholesome and delicious meal. You can easily swap some ingredients for different flavors or dietary needs. For instance: - Use tamari instead of soy sauce for a gluten-free option. - Substitute honey with maple syrup for a vegan choice. - If you want a different grain, try quinoa or cauliflower rice instead of jasmine rice. - Broccoli and snap peas can be replaced with any veggies you like, such as bell peppers or carrots. These swaps keep your meal exciting and tailored to your taste. Choosing fresh, high-quality ingredients makes a huge difference in flavor. Here are some tips: - Salmon: Look for bright, firm fillets. Fresh salmon should smell like the sea, not fishy. - Soy sauce: Choose a premium brand for better taste. - Ginger: Fresh ginger should be firm and smooth. Avoid wrinkled or soft pieces. - Vegetables: Pick bright and crisp veggies. They should feel firm to the touch. Using top-notch ingredients helps you create the best teriyaki salmon bowls. For the complete recipe, check out the Full Recipe. To make the salmon flavorful, start by mixing the marinade. In a small bowl, whisk together: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 1 minced garlic clove This mix adds a sweet and savory touch. Place the salmon fillets in a shallow dish. Pour the marinade over the salmon, making sure they are well coated. Cover the dish and let it sit for at least 15 minutes. For a stronger flavor, you can refrigerate it for up to 1 hour. While the salmon marinates, it’s time to cook the rice. In a medium saucepan, combine: - 1 cup jasmine rice - 1 1/2 cups water Bring this mix to a boil over medium-high heat. Once it boils, lower the heat to a simmer. Cover the pot and let it cook. Jasmine rice usually takes about 15 minutes, while brown rice takes around 30 minutes. The rice is ready when it is tender and the water is all absorbed. After cooking, let it sit covered for 5 more minutes. Fluff the rice with a fork for a light texture. Next, let’s prepare the vegetables. Bring a small pot of water to a rolling boil. Add: - 1 cup broccoli florets - 1 cup snap peas Blanch these veggies for about 2-3 minutes. This step makes them bright and tender-crisp. Once done, quickly put them into an ice bath to stop the cooking. Drain well, and they are ready to go. Follow these steps to ensure your teriyaki salmon bowls are packed with flavor and nutrients. For the full recipe, refer to the main article. The best way to cook salmon is grilling or pan-searing. These methods give a nice flavor and crisp skin. When grilling, ensure the grill is hot. This helps prevent sticking. For pan-searing, use a non-stick skillet. Heat it over medium-high heat. - Always start cooking skin-side down. This keeps the salmon moist. - Cook for about 4-5 minutes per side. Salmon is done when it flakes easily with a fork. Toppings can transform a good dish into a great one. Fresh herbs like cilantro or basil add brightness. Scallions and sesame seeds also bring crunch and flavor. - Consider adding pickled ginger for a tangy kick. - Try a squeeze of lime or lemon juice for extra zest. - You can also drizzle a bit of extra teriyaki sauce over the salmon. Avoid overcooking your salmon. Salmon can dry out quickly, so keep an eye on it. Use a timer to help you. - Don’t skip the marinating step. This adds depth to the flavor. - Be cautious when adding salt. Soy sauce is already salty. - If you use frozen salmon, thaw it fully first. This helps it cook evenly. These tips will help you make the best Teriyaki Salmon Bowls. For the detailed recipe, check out the Full Recipe. {{image_4}} You can change the teriyaki sauce to fit your taste. For a spicy kick, add sriracha or chili paste. If you prefer a sweeter sauce, try adding more honey or maple syrup. You might also use different oils, like chili oil, for added depth. Experiment with fruit juices, such as orange or pineapple, to create a fruity twist. Each option adds a unique flavor to your teriyaki salmon bowls. Adding more veggies can boost nutrition and flavor. Consider bell peppers, carrots, or zucchini for a colorful mix. You can also add edamame or baby bok choy to enhance the dish. Try using seasonal vegetables for freshness. Steam or sauté them lightly to keep them crisp. These additions make your meal more vibrant and healthy. If you want a low-carb version, skip the rice. Instead, use cauliflower rice or zucchini noodles. These options are light and full of flavor. You can also increase the portion of protein and veggies. This keeps the meal filling while reducing carbs. Just adjust the cooking time to ensure everything cooks well. Enjoy your teriyaki salmon bowls while staying on track with your diet! To keep your teriyaki salmon bowls fresh, store leftovers promptly. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure the salmon, rice, and veggies cool down before sealing. This helps prevent moisture buildup, which can make your food soggy. Reheat your teriyaki salmon bowls carefully. The best method is using the microwave. Place the bowl in the microwave for 1-2 minutes. Cover it with a damp paper towel to keep the salmon moist. Check if it's warm throughout. If not, heat in 30-second bursts until ready. You can also reheat on the stove. Warm the rice and veggies in a non-stick pan over low heat. Add a splash of water to steam them. This keeps everything tender and flavorful. If you want to freeze your teriyaki salmon bowls, it’s best to separate the components. Freeze the salmon and rice in separate bags. This way, they stay fresh longer. Use freezer-safe containers to avoid freezer burn. They can last up to a month in the freezer. To reheat, thaw them overnight in the fridge. Then, follow the reheating tips above to enjoy a quick, delicious meal later! You can serve teriyaki salmon bowls with many sides. Here are some ideas: - Edamame: Lightly salted and steamed. - Seaweed salad: Adds a nice crunch. - Cucumber salad: Fresh and refreshing. - Pickled vegetables: Offers a tangy flavor. These sides enhance the meal's taste and add variety. Yes, you can use other proteins in this dish. Here are some tasty options: - Chicken: Use boneless thighs or breasts. - Tofu: Firm tofu works best for a vegetarian option. - Shrimp: Cooked shrimp pairs well with teriyaki sauce. Make sure to adjust cooking times based on the protein you choose. To make teriyaki salmon bowls gluten-free, follow these steps: - Swap regular soy sauce with tamari, a gluten-free option. - Check if your rice is certified gluten-free. - Use gluten-free sesame oil, as some brands may contain gluten. These changes ensure a delicious meal that everyone can enjoy. For the complete recipe, refer to the Full Recipe. This blog post covered how to make delicious teriyaki salmon bowls. We looked at key ingredients, how to prepare them, and tips to avoid mistakes. You can modify flavors and make this dish fit your diet. Remember to store your leftovers properly to keep them fresh. By following these steps, you can create tasty meals that everyone will love. Enjoy your cooking journey and have fun experimenting with different flavors and ingredients!

Teriyaki Salmon Bowls

Savor the flavors of Teriyaki Salmon Bowls, a vibrant dish that's packed with nutrition and taste. Learn how to perfectly marinate salmon, cook fluffy jasmine rice, and prepare colorful veggies for a balanced meal. This recipe is simple and offers a delightful twist to your dinner routine. Click through for a step-by-step guide and impress your family with this quick and delicious recipe today!
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (approximately 6 ounces each)

1/4 cup soy sauce (or tamari for gluten-free option)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 teaspoon fresh ginger, freshly grated

1 garlic clove, minced

1 cup jasmine rice (or substitute with brown rice for a heartier option)

1 1/2 cups water

1 cup broccoli florets

1 cup snap peas, trimmed

1/4 cup scallions, finely chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Optional: pickled ginger for serving

Instructions
 

Marinate the Salmon: In a small mixing bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, grated ginger, and minced garlic until well combined. Place the salmon fillets in a shallow dish, then pour the marinade over the fillets. Ensure they are well coated. Cover and let marinate for a minimum of 15 minutes, or refrigerate for up to 1 hour for a deeper flavor infusion.

    Cook the Rice: In a medium saucepan, combine the jasmine rice and 1 1/2 cups water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and allow to simmer for about 15 minutes for jasmine rice (or 30 minutes if using brown rice). The rice is ready when it is tender and the water has been absorbed. Remove from heat, keep covered for an additional 5 minutes, and then fluff with a fork.

      Prepare the Vegetables: While the rice cooks, bring a small pot of water to a rolling boil. Add the broccoli florets and snap peas, blanching them for about 2-3 minutes until they are vibrant in color and tender-crisp. Immediately transfer the vegetables to an ice bath to halt the cooking process, then drain well.

        Cook the Salmon: In a non-stick skillet or grill pan, heat over medium-high heat. Remove the salmon fillets from the marinade (saving the marinade for later) and place them skin-side down in the heated pan. Cook the salmon for approximately 4-5 minutes on each side, brushing with the reserved marinade while cooking. The salmon is done when it flakes easily with a fork and has developed a beautiful glaze.

          Assemble the Bowls: Divide the fluffed rice evenly among serving bowls. Place a salmon fillet atop each bed of rice, then artfully arrange the blanched broccoli and snap peas beside the salmon. Drizzle with any remaining teriyaki sauce for added flavor.

            Garnish and Serve: Generously sprinkle the chopped scallions and sesame seeds on top of each bowl. For an extra zesty element, add a small serving of pickled ginger on the side if desired. Serve warm and enjoy your deliciously vibrant meal!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2