Quick Teriyaki Salmon Bowls (Print Version)
Glazed salmon with teriyaki sauce, fresh vegetables, and rice for a speedy, satisfying meal.
# What You'll Need:
→ Salmon and Sauce
01 -
4 fresh salmon fillets (about 6 ounces each)
02 -
1/4 cup low-sodium soy sauce
03 -
2 tablespoons pure honey
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon toasted sesame oil
06 -
1 tablespoon freshly grated ginger
07 -
2 cloves garlic, minced
08 -
2 teaspoons cornstarch
09 -
2 tablespoons cold water
→ Bowl Ingredients
10 -
3 cups steamed white or brown rice, cooked according to package directions
11 -
2 cups broccoli florets, steamed until tender-crisp
12 -
1 cup julienned carrots
13 -
1 avocado, sliced
# Steps to Follow:
01 -
Set oven to 400°F and prepare a baking pan lined with parchment paper.
02 -
Rinse salmon fillets under cold water and pat completely dry with paper towels.
03 -
In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well combined.
04 -
Simmer teriyaki mixture for 2 minutes to meld flavors. In a separate bowl, combine cornstarch and cold water until smooth. Stir into sauce and simmer 1 minute more until thickened and glossy.
05 -
Arrange salmon fillets on prepared pan. Generously brush each fillet with warm teriyaki sauce to coat evenly.
06 -
Bake salmon for 12–15 minutes, checking at 12 minutes. Salmon should flake easily with a fork and remain moist inside.
07 -
While salmon bakes, steam broccoli until tender-crisp and cook rice according to package instructions.
08 -
Divide steamed rice among four bowls. Arrange broccoli, carrots, and avocado alongside. Top with glazed salmon fillets and drizzle with extra teriyaki sauce.
# Additional Notes:
01 -
Store each component in separate airtight containers in the refrigerator for up to 3 days for best texture and freshness.
02 -
For meal prep, keep salmon, rice, and vegetables separated to maintain desired consistency when reheated.
03 -
For best reheating results, gently warm salmon in a 300°F oven for 8–10 minutes; reheat rice in the microwave with a splash of water.