Teriyaki Salmon Bowls
User Reviews
4.3
Teriyaki Salmon Bowls
Description
The recipe for Teriyaki Salmon Bowls begins by whisking together a simple teriyaki sauce using tamari soy sauce, maple syrup, garlic, ginger, apple cider vinegar, and oil. The salmon fillets are marinated in part of the sauce to soak in the mix of savory and sweet flavors. While the salmon marinates, broccoli florets are tossed with oil and salt to prepare for roasting.
Salmon and broccoli cook side by side in the oven, allowing the salmon to become flaky and moist while the broccoli roasts to a tender-crisp texture with some caramelized edges. The bowl is assembled by layering cooked rice as a base, then topping with the baked salmon and broccoli alongside fresh shredded vegetables, sliced avocado, and a squeeze of lime. A drizzle of remaining teriyaki sauce and optional sesame seeds finish the dish, adding brightness and texture.
This bowl provides a balanced meal with protein, vegetables, and carbohydrates, suitable for lunch or dinner. The combination of tender salmon, roasted broccoli, fresh raw veggies, and a zesty-sweet sauce creates varied textures and flavors while keeping the preparation straightforward. The ingredients and method prioritize freshness and a harmonious flavor profile.
Ingredients
- ⅓ cup teriyaki sauce use recipe below or store-bought
- 2 ounce salmon fillets
- 3 cups broccoli chopped, florets
- ½ Tablespoon avocado or melted coconut oil
- 1 cup rice cooked white or brown
- 1 cup red cabbage shredded
- ½ cup carrot shredded
- ½ bunch green onions chopped
- ½ avocado quartered and sliced
- 1 lime quartered
- sesame seeds optional, or gomasio
Homemade Teriyaki Sauce
- 1 Tablespoon avocado oil or sesame oil
- ¼ cup tamari soy sauce or low sodium soy sauce, low sodium
- ½ Tablespoon maple syrup or honey
- 2 cloves garlic minced
- 1 teaspoon apple cider vinegar or rice vinegar
- ½ teaspoon ginger grated or minced, fresh
Instructions
- Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
- In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
- Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
- Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 12-18 minutes.
- Cook or reheat rice while the salmon and broccoli are baking.
- Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 539kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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