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
Scale
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.
