Teriyaki Salmon Bowls
Quick and satisfying teriyaki salmon bowls that are high in protein, easy to make, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking or Searing
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 2 salmon fillets (5 to 6 ounces each)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 2 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp cold water
- 1 cup rice or cauliflower rice
- 1 cup broccoli, edamame, or snap peas
- Green onions, sliced
- Sesame seeds
- Lime or lemon wedges (optional)
Instructions
- Pat the salmon dry, season with salt and pepper, and set aside.
- In a bowl, mix soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
- In another cup, mix cornstarch and cold water until smooth.
- Warm a pan over medium heat, add the sauce, and whisk in the cornstarch slurry. Cook until thickened.
- Option 1: For oven, arrange salmon on a baking sheet, brush with sauce, and bake at 425°F for 8-12 minutes.
- Option 2: For skillet, heat oil over medium-high, sear salmon for 2-3 minutes per side, and toss with sauce.
- Steam or sauté your choice of veggies and warm the rice.
- Assemble bowls with rice, salmon, veggies, and drizzle with extra sauce. Top with green onions, sesame seeds, and lime.
Notes
For meal prep, store components separately to maintain texture. Can substitute salmon with steelhead trout or reduce sodium with light soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg