Looking for a delicious and healthy meal? These bold and flavorful teriyaki salmon bowls with crispy Brussels sprouts are the answer. This recipe combines tender salmon, flavorful teriyaki sauce, and perfectly roasted Brussels sprouts, all served over a bed of rice. It’s quick, nutritious, and sure to satisfy your taste buds!
Why You’ll Love This Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts
These teriyaki salmon bowls are perfect for busy weeknights or meal prep. They’re packed with protein, healthy fats, and vibrant vegetables. The crispy Brussels sprouts add a delightful texture to the dish, while the homemade teriyaki sauce brings a sweet and savory flavor that enhances the salmon. In less than 30 minutes, you can create a meal that feels indulgent yet is rich in nutrients.
How to Make Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts
Ingredients:
- 4 salmon fillets (about 6 oz / 170g each)
- 400g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked rice (brown, jasmine, or cauliflower rice)
- Sliced green onions
- Sesame seeds
- Extra teriyaki sauce, for drizzling
Step-by-Step Instructions:
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them cut-side down on the baking sheet and roast for 20–25 minutes, flipping halfway through, until they are crispy.
In a saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer the mixture over medium heat, then stir in the cornstarch slurry. Cook for 2–3 minutes until the sauce thickens.
Pat the salmon fillets dry and season them with salt and pepper. In a skillet, heat the remaining olive oil over medium-high heat. Sear the salmon skin-side down for 3–4 minutes until nicely browned. Flip the salmon and cook for an additional 2–3 minutes.
Brush the salmon with teriyaki sauce and cook for an additional 30 seconds until it becomes sticky and caramelized.
Assemble the bowls by adding cooked rice to each bowl. Top with roasted Brussels sprouts and salmon. Drizzle with extra teriyaki sauce and garnish with sliced green onions and sesame seeds.
How to Serve Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts
Serve the teriyaki salmon bowls warm, making sure each bowl has a generous amount of Brussels sprouts and salmon. For added flavor, include extra teriyaki sauce on the side for dipping. These bowls are perfect for lunch or dinner and can be served family-style for a more communal dining experience.
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How to Store Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts
To store any leftovers, let the teriyaki salmon bowls cool to room temperature. Transfer the salmon, Brussels sprouts, and rice into airtight containers. They can be stored in the fridge for up to 3 days. When ready to eat, simply reheat in the microwave until warmed through. You may want to freshen up the crispy texture of the Brussels sprouts by quickly roasting them in an oven for a few minutes before serving.
Tips to Make Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts Perfect
Use Fresh Ingredients: Fresh salmon and Brussels sprouts yield the best flavor and texture. Avoid using frozen salmon if possible, as it can affect the cooking time and quality.
Adjust the Sweetness: If you prefer a sweeter teriyaki sauce, add more honey or maple syrup. For a more savory taste, reduce the amount of sweetener.
Don’t Overcook the Salmon: To keep the salmon tender, be careful not to overcook it. The salmon should flake easily with a fork but still be moist.
Experiment with Rice: Feel free to use different types of rice based on your preference. Brown rice adds more fiber and nutrients, while jasmine rice offers a fragrant scent.
Flavor Variations
While this recipe is delicious as is, you can easily customize it to suit your taste. Here are a few variations to consider:
Add More Veggies: Incorporate other vegetables like bell peppers, radishes, or snap peas to boost the nutritional value and add more colors to your dish.
Spicy Kick: Add a sprinkle of red pepper flakes or drizzle some sriracha on top of the finished bowls for a spicy twist.
Alternative Proteins: Instead of salmon, try using chicken, tofu, or shrimp. Adjust cooking times accordingly.
Pro Tips for Success
Marinate the Salmon: For an even deeper flavor, marinate the salmon fillets in the teriyaki sauce for 15-30 minutes before cooking.
Ensure Crispy Brussels Sprouts: Make sure not to overcrowd the baking sheet when roasting Brussels sprouts. This helps them roast evenly and become crispy.
Use a Meat Thermometer: If you’re unsure about doneness, use a meat thermometer. Salmon should reach an internal temperature of 63°C (145°F).
FAQs About Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts
1. Can I make the teriyaki sauce in advance?
Yes! You can prepare the teriyaki sauce in advance and store it in the refrigerator for up to one week. Just reheat it before using.
2. Can I substitute Brussels sprouts for another vegetable?
Absolutely! You can use broccoli, asparagus, or cauliflower. Just adjust the cooking time based on the vegetable you choose to ensure it’s cooked perfectly.
3. Is this recipe gluten-free?
To make this teriyaki salmon bowl gluten-free, simply use tamari or gluten-free soy sauce in place of regular soy sauce.
Final Thoughts
These bold and flavorful teriyaki salmon bowls with crispy Brussels sprouts are not just a meal; they are a delightful experience. Enjoy the beautiful combination of flavors, textures, and colors in this dish. Fast, healthy, and utterly satisfying, it is a wonderful choice for both busy weeknights and special occasions. Whether you’re new to cooking or a seasoned chef, you’ll love how simple it is to create this nutritious meal at home. Enjoy your culinary adventure!
Teriyaki Salmon Bowls
Ingredients
For the Salmon and Bowl
- 4 pieces salmon fillets (about 6 oz / 170g each)
- 2 cups cooked rice (brown, jasmine, or cauliflower rice)
- Sliced green onions For garnish
- Sesame seeds For garnish
- Extra teriyaki sauce, for drizzling
For the Roasted Brussels Sprouts
- 400 g Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Teriyaki Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce
Instructions
Preparation
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them cut-side down on the baking sheet and roast for 20–25 minutes, flipping halfway through, until they are crispy.
Cooking the Sauce
- In a saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer the mixture over medium heat, then stir in the cornstarch slurry.
- Cook for 2–3 minutes until the sauce thickens.
Cooking the Salmon
- Pat the salmon fillets dry and season them with salt and pepper.
- In a skillet, heat the remaining olive oil over medium-high heat. Sear the salmon skin-side down for 3–4 minutes until nicely browned. Flip the salmon and cook for an additional 2–3 minutes.
- Brush the salmon with teriyaki sauce and cook for an additional 30 seconds until it becomes sticky and caramelized.
Assembling the Bowls
- Assemble the bowls by adding cooked rice to each bowl. Top with roasted Brussels sprouts and salmon. Drizzle with extra teriyaki sauce and garnish with sliced green onions and sesame seeds.