Teriyaki Salmon Bowl
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Total Time
40 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Japanese
Teriyaki Salmon Bowl
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This oven baked teriyaki salmon is perfectly moist and flaky! Paired with broccoli, edamame, and brown rice, you’re going to want this Teriyaki Salmon Bowl for your next meal!
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Ingredients
For the teriyaki sauce
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 6 tbsp honey
- 1 tbsp mirin
- 6 cloves garlic sliced
For everything else
- 2 salmon I used a skin on salmon fillets
- 1 crown broccoli
- 1 cup edamame
- 2 cups brown rice cooked
- 1 tbsp olive oil
- 1 tsp salt
- seaweed optional, sliced
Instructions
- In a small sauce pan, combine all the ingredients of the teriyaki sauce. Heat on medium and whisk until the mixture is bubbling. Simmer until it has thickened a bit.
- Add half of the teriyaki sauce to a bowl with the salmon in it and marinade the salmon for 10-20 minutes in the fridge.
- Heat oven to 400F.
- When ready, grease a sheet pan (or use parchment paper), add the salmon fillets onto it along with the broccoli. Toss the olive oil with some olive oil and sprinkle salt on both the fillets and broccoli.
- Drizzle a spoonful of the teriyaki sauce on to the broccoli and salmon before moving it to the oven to bake for 10 minutes.
- At the halfway mark, spoon more teriyaki sauce on top of the salmon and broccoli again.
- When done, serve the salmon and broccoli on top of a bed of rice along with some edamame and sliced seaweed with the leftover teriyaki sauce drizzled on top.
Equipments used:
Nutrition Information
Show Details
Serving
2servings
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2servings |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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