If you’re searching for a dish that’s bursting with flavor, nourishing, and surprisingly simple to prepare, then this Teriyaki Salmon Bowls with Brussels Sprouts Recipe is your new best friend in the kitchen. Combining perfectly roasted salmon with caramelized Brussels sprouts and a luscious homemade teriyaki sauce, this recipe offers a delightful harmony of savory, sweet, and tangy notes. Each bite delivers flaky, tender salmon alongside crisp, golden Brussels sprouts, all nestled over a bed of steaming rice and finished with nutty sesame seeds and fresh green onions. It’s a one-pan wonder that turns dinner into a vibrant, satisfying experience that your whole family will love.
Ingredients You’ll Need
Gathering the right ingredients is essential for creating the perfect balance of taste and texture in this Teriyaki Salmon Bowls with Brussels Sprouts Recipe. Each element plays a special role—from the silky salmon to the fragrant and crispy Brussels sprouts, and the rich, sticky teriyaki sauce that brings it all together.
- Salmon fillets: Use fresh, high-quality fillets for moist and flaky results that hold up well under roasting.
- Brussels sprouts: Trimmed and halved for even roasting and a sweet, nutty flavor.
- Olive oil: Adds a subtle fruitiness and helps crisp the sprouts.
- Salt and black pepper: Simple seasoning to enhance the natural flavors.
- Garlic powder (optional): Provides a gentle depth of flavor without overpowering.
- Low-sodium soy sauce: Forms the savory base of the homemade teriyaki sauce.
- Honey or brown sugar: Adds the perfect touch of sweetness to balance the dish.
- Rice vinegar: Brings brightness and a subtle tang to the sauce.
- Sesame oil: Infuses a rich, toasted aroma that makes the teriyaki unforgettable.
- Garlic clove, minced: Adds freshness and punch to the sauce.
- Fresh grated ginger: Offers warmth and zing that brightens every bite.
- Cornstarch slurry: Helps thicken the teriyaki sauce to a lovely glaze-like consistency.
- Cooked rice: Choose white, brown, or jasmine rice for a fluffy and comforting base.
- Sesame seeds: Toasted for a nutty crunch as garnish.
- Chopped green onions: Adds freshness and a hint of sharpness to finish the bowls.
How to Make Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Step 1: Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment or foil for easy cleanup. Toss the trimmed and halved Brussels sprouts with olive oil, salt, pepper, and a sprinkle of garlic powder if using. Arrange them on one half of your baking sheet, ensuring they’re spread out for even roasting. Pop them in the oven and roast for 10 minutes to start developing that irresistible golden crispness while the rest of the ingredients get ready.
Step 2: Season and Add the Salmon
While the Brussels sprouts are roasting, pat your salmon fillets dry with paper towels to help the skin crisp up and season both sides with salt and black pepper. After the sprouts have enjoyed their head start, slide the salmon fillets onto the empty side of the baking sheet. This method allows both components to cook simultaneously, resulting in a perfect combination of textures and flavors.
Step 3: Make the Teriyaki Sauce
In a small saucepan, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and ginger. Bring this mixture to a gentle simmer over medium heat, letting the aromas meld beautifully. Stir in the cornstarch slurry and continue simmering for 1 to 2 minutes until the sauce thickens into a glossy glaze that you’ll want to drizzle over everything.
Step 4: Glaze and Finish Roasting
Brush half of the luscious teriyaki sauce onto the salmon fillets, ensuring every bite will be flavored deeply. Return the baking sheet to the oven and roast for an additional 12 to 15 minutes. The salmon should flake effortlessly with a fork, and the Brussels sprouts will be tender with golden, crispy edges—a heavenly contrast.
Step 5: Assemble the Bowls
Divide your cooked rice evenly among four bowls. Place a salmon fillet on top of each rice bed, followed by a generous serving of those beautifully roasted Brussels sprouts. Drizzle the remaining teriyaki sauce over the bowls to add that final burst of flavor. Sprinkle sesame seeds and chopped green onions over everything to give the dish its irresistible finish and a pop of color.
How to Serve Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Garnishes
Adding sesame seeds and chopped green onions as garnishes isn’t just about looks. These elements introduce extra layers of texture and a fresh, vibrant taste that brighten the whole bowl. Toasted sesame seeds offer a light crunch and nuttiness, while green onions bring a subtle peppery bite that balances the richness of the salmon and sauce perfectly.
Side Dishes
This Teriyaki Salmon Bowls with Brussels Sprouts Recipe is a satisfying one-bowl meal, but if you want to round things out, consider pairing it with a simple cucumber salad or a miso soup. The crisp cucumber salads provide cool contrast, while the savory miso soup adds warmth and depth to your meal, making it feel complete and restaurant-worthy right at home.
Creative Ways to Present
For a festive touch, serve these bowls in stylish stoneware or bamboo bowls to enhance the Asian-inspired vibe. Drizzle the teriyaki sauce artistically over the salmon and sprouts before sprinkling on the garnishes. You can also add pickled ginger or sliced avocado for a colorful and tasty twist that elevates your presentation and flavor profile beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Salmon Bowls with Brussels Sprouts Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keep the teriyaki sauce separate if possible to retain its best texture. When stored properly, the flavors deepen, making leftovers just as delightful as the fresh bowls.
Freezing
While the salmon and Brussels sprouts can be frozen, the texture may change slightly after thawing. To freeze, assemble the components separately and place them in freezer-safe containers or bags. Use within 1 to 2 months for the best taste. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the salmon and Brussels sprouts in a preheated oven at 300°F (150°C) for 10-15 minutes to preserve texture and prevent drying. The rice can be reheated in the microwave with a moist paper towel covering to retain moisture. After warming, drizzle with any leftover teriyaki sauce for that fresh-off-the-stove flavor.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While salmon is ideal for its rich flavor and texture, you can substitute with trout, cod, or even firm white fish like halibut. Just adjust cooking time accordingly as thinner fillets will cook faster.
Is it possible to make the teriyaki sauce gluten-free?
Yes! Simply use a gluten-free tamari sauce instead of regular soy sauce, and make sure your other ingredients like rice vinegar are gluten-free. This swap keeps the sauce delicious without gluten.
Can I prepare this Teriyaki Salmon Bowls with Brussels Sprouts Recipe in advance?
Yes, you can prep components like the sauce and Brussels sprouts ahead of time. Just store them separately and assemble before serving to keep the salmon fresh and perfectly cooked.
What if I don’t have fresh ginger?
Ground ginger works well as a convenient substitute—use about half the amount called for fresh ginger. It still provides that signature warm, slightly spicy note in the teriyaki sauce.
Are there vegetarian alternatives to this recipe?
Definitely! You can swap the salmon for crispy baked tofu or tempeh. Just marinate the tofu in the teriyaki sauce before cooking to infuse it with flavor and achieve that satisfying bite.
Final Thoughts
This Teriyaki Salmon Bowls with Brussels Sprouts Recipe is a shining example of how simple ingredients and straightforward cooking techniques can come together to create a memorable meal. The harmony of crispy roasted vegetables, tender salmon, and sticky teriyaki glaze makes it a fantastic weeknight dinner or special occasion centerpiece. I wholeheartedly encourage you to try this recipe—you’ll quickly see why it’s become a beloved go-to dish that’s as fun to make as it is to eat.
Print
Teriyaki Salmon Bowls with Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
- Diet: Pescatarian
Description
Delicious and healthy Teriyaki Salmon Bowls featuring tender roasted salmon fillets and crispy Brussels sprouts, served over a bed of fluffy rice and drizzled with a homemade sweet and savory teriyaki sauce. Perfect for an easy weeknight dinner packed with flavor and balanced nutrition.
Ingredients
For the salmon and Brussels sprouts:
- 4 salmon fillets (about 5–6 oz each)
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder (optional)
For the teriyaki sauce:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 tsp ground)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For serving:
- 2 cups cooked rice (white, brown, or jasmine)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the oven and Brussels sprouts: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place Brussels sprouts on one half of the baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder, and toss to coat evenly. Roast for 10 minutes to begin crisping.
- Season the salmon: While Brussels sprouts roast, pat salmon fillets dry with a paper towel. Season both sides with salt and black pepper. After the initial 10 minutes of roasting the sprouts, place the salmon fillets on the other half of the baking sheet.
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and continue to simmer for 1–2 minutes until the sauce thickens. Remove from heat.
- Roast salmon with sauce: Brush the salmon fillets with half of the prepared teriyaki sauce. Return the baking sheet to the oven and roast for an additional 12–15 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are golden and crisp.
- Assemble the bowls: Divide the cooked rice evenly between 4 bowls. Top each bowl with a salmon fillet and a portion of roasted Brussels sprouts. Drizzle the remaining teriyaki sauce over the top. Garnish with sesame seeds and chopped green onions for added flavor and presentation.
Notes
- You can air fry the Brussels sprouts for extra crispiness if preferred.
- Substitute salmon with tofu or chicken for a different protein option.
