Teriyaki Salmon Bowl with Crispy Brussel Sprouts
This Teriyaki Salmon Bowl is the ultimate weeknight dinner—flaky pan-seared salmon glazed with homemade teriyaki sauce, nestled over rice and paired with crispy roasted Brussels sprouts. It’s fresh, wholesome, and packed with umami flavor in every bite!
Ingredients
- 4 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds optional, for garnish
- 2 green onions sliced (for garnish)
For the Crispy Brussel Sprouts
- 1 lb Brussel sproutstrimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch + 2 tablespoons water for slurry
For Serving
- 2 cups cooked jasmine or brown rice
- Pickled ginger optional
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussel sprouts with olive oil, soy sauce, garlic powder, salt, and pepper and roast for 25–30 minutes.
- Make the teriyaki sauce and bring it to a simmer.
- Cook salmon and brush with sauce.
- Assemble with rice, salmon, and Brussel sprouts.
- Garnish with sesame seeds, green onions, and pickled ginger.
Notes
- Honey or Maple: Use either depending on your preference—maple gives a richer sweetness.
- Make it Gluten-Free: Use tamari instead of soy sauce.
- Crispier Sprouts Tip: Roast cut side down for max crisp.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat salmon gently to avoid drying out.
- Meal Prep: You can prep the Brussels sprouts and sauce ahead of time for easier weeknight assembly.