Teriyaki Salmon Bowls

$- 2 salmon fillets (about 6 oz each) - 1/4 cup soy sauce (low sodium) - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 cup jasmine rice - 2 cups broccoli florets - 1 cup shredded carrots - 1/4 cup green onions, sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) - Salt and pepper, to taste For my Teriyaki Salmon Bowls, I use fresh salmon fillets. They add a rich flavor and good fats. I soak them in a special marinade. The marinade has soy sauce, brown sugar, sesame oil, ginger, and garlic. This mix gives the salmon a sweet and savory taste. I pair the salmon with jasmine rice, which is fluffy and fragrant. I also add colorful veggies like broccoli and carrots. They give the dish crunch and nutrients. For garnishes, I use sliced green onions and sesame seeds. They add a nice touch to the bowls. Together, all these ingredients create a bright and tasty meal. {{ingredient_image_1}} To mix the marinade, take a small bowl. Add 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, and 2 cloves minced garlic. Whisk these ingredients together until the sugar dissolves. This step is key. Marinating the salmon for at least 30 minutes allows flavors to soak in. The longer you marinate, the tastier the salmon becomes. Start by rinsing 1 cup of jasmine rice. Use cold water until the water runs clear. This removes excess starch. Next, put the rinsed rice in a medium pot. Add 1 3/4 cups of water and bring it to a boil. Cover the pot, reduce the heat to low, and let it cook for about 15 minutes. The rice should be tender and the water fully absorbed. After cooking, let it sit covered for another 5 minutes. This resting time helps rice fluff up nicely. While the rice cooks, prepare to blanch 2 cups of broccoli florets. Bring a small pot of water to a boil. Add the broccoli and let it cook for 2-3 minutes. This makes the broccoli bright green and crisp. Drain it right away to stop the cooking process. Enjoy that vibrant color and fresh texture! For cooking, preheat a non-stick skillet over medium heat. Take the marinated salmon fillets out, letting the excess marinade drip off. Place the fillets skin-side down in the hot skillet. Cook for 4-5 minutes. Then, flip the salmon and brush it with some reserved marinade. Cook for another 3-4 minutes. The salmon is done when it flakes easily with a fork. Fluff the jasmine rice with a fork and divide it into two bowls. Top each bowl with salmon, blanched broccoli, and shredded carrots. Drizzle the remaining marinade over everything. For a beautiful finish, garnish with sliced green onions and sesame seeds. Enjoy the colorful and tasty mix! For the best flavor, marinate the salmon for at least 30 minutes. This lets the fish soak up the sauce. If you want a sweeter taste, you can use honey or maple syrup instead of brown sugar. Both add a nice flavor twist. You can also grill or bake the salmon if you prefer. Grilling gives a smoky taste. Baking keeps it moist. For veggies, try snap peas, bell peppers, or even zucchini. Each choice adds color and crunch. Feel free to add spices like black pepper or chili flakes to the marinade for some heat. Fresh herbs, such as cilantro or basil, can give a fresh flavor boost. For garnishes, consider using sliced radishes or avocado for added creaminess. Pro Tips Marination Time: For the best flavor, allow the salmon to marinate for at least 1 hour, or even overnight if possible. Rice Cooking Tip: For extra flavor, cook the jasmine rice in vegetable or chicken broth instead of water. Broccoli Blanching: To maintain the vibrant green color of the broccoli, immediately plunge it into ice water after blanching. Serving Suggestion: Try adding avocado slices or edamame for additional creaminess and protein in your bowls. {{image_2}} You can switch salmon for chicken or tofu. For chicken, use boneless breasts or thighs. Cut them into small pieces for even cooking. Cook the chicken until it reaches 165°F. Tofu works great too. Use firm or extra-firm tofu for best results. Press it to remove moisture. Cut it into cubes and pan-fry until golden brown. Adjust cooking times as chicken takes longer than salmon. Sushi rice or quinoa can replace jasmine rice. Sushi rice gives a sticky texture. Cook sushi rice using a 1:1 ratio of rice to water. Quinoa is a healthy choice too. Rinse it well to remove bitterness. Use a 1:2 ratio of quinoa to water. Cook for about 15 minutes, or until it’s fluffy. Keep an eye on cooking times, as they differ. Use seasonal veggies for fresh flavor. In spring, try asparagus or snap peas. During summer, zucchini and bell peppers add great color. Fall brings sweet potatoes and Brussels sprouts. In winter, root vegetables like carrots and parsnips shine. Each veggie adds unique nutrients. For example, broccoli is high in vitamin C, while carrots provide beta-carotene. Choose what’s in season to enhance taste and nutrition. To store your teriyaki salmon bowls safely, follow these tips: - Cool Down: Let the bowls cool to room temperature first. - Use Airtight Containers: Place the salmon and rice in airtight containers. This keeps them fresh longer. - Separate Ingredients: If possible, store the salmon and veggies apart from the rice. This helps maintain texture. - Refrigerate Quickly: Store the bowls in the fridge within two hours of cooking. When you’re ready to enjoy leftovers, reheating correctly is key: - Oven Method: Preheat your oven to 350°F. Place the salmon and rice in a baking dish. Cover with foil and heat for about 15 minutes. - Microwave Method: Use a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts of 30 seconds until warm. - Maintain Flavor and Texture: Add a splash of water to the rice before reheating. This helps keep it moist. - Check Temperature: Ensure the salmon reaches at least 145°F. Use a food thermometer for accuracy. With these tips, your teriyaki salmon bowls will taste great even as leftovers! Making teriyaki sauce is simple and fun. Here’s an easy recipe: - 1/4 cup soy sauce (low sodium) - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon grated ginger - 2 cloves garlic, minced 1. In a small bowl, whisk together the soy sauce and brown sugar. 2. Add sesame oil, ginger, and garlic. 3. Mix until the sugar dissolves. This homemade sauce adds a fresh flavor to your teriyaki salmon bowls. You can adjust the sweetness by adding more or less brown sugar. Yes, you can use frozen salmon. Here’s how to thaw and cook it well: - Thaw the salmon overnight in the fridge for best results. - If you're short on time, place the sealed salmon in cold water for about 30 minutes. - Pat the salmon dry with a paper towel before cooking. Frozen salmon can still taste great if cooked properly. Just be sure to adjust the cooking time, as it may take a bit longer to cook through. You can serve many great sides with teriyaki salmon bowls. Here are some ideas: - Steamed rice or quinoa for a healthy base - Fresh cucumber salad for a cool crunch - Edamame for added protein - Miso soup for a warm starter - Green tea for a refreshing drink These sides will complement the flavors of the teriyaki salmon and make your meal more enjoyable. Feel free to mix and match based on what you like! This blog post detailed how to make delicious teriyaki salmon bowls from scratch. I covered the key ingredients, from salmon fillets to veggies and garnishes. You learned step-by-step cooking instructions for the marinade, rice, and salmon. For best results, marinate your salmon well, and don't skip the blanching step for vibrant broccoli. Feel free to swap proteins and veggies to suit your taste. Enjoy your meal, and store any leftovers properly to keep their fresh flavor. Happy cooking!$

Teriyaki Salmon Bowls

Try this delicious teriyaki salmon recipe for a quick and nutritious meal! These salmon rice bowls combine marinated, flaky salmon with vibrant broccoli and shredded carrots served over fluffy jasmine rice. Perfect for a healthy seafood dinner that's easy to prepare in just an hour. Elevate your dinner game with this delightful dish! Save this recipe for your next meal inspiration! #TeriyakiSalmon #SalmonRiceBowls #EasySeafoodDinner #HealthySalmonDishes

Print Recipe Pin Recipe

Ingredients

2 salmon fillets (about 6 oz each)

1/4 cup soy sauce (low sodium)

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon grated ginger

2 cloves garlic, minced

1 cup jasmine rice

2 cups broccoli florets

1 cup shredded carrots

1/4 cup green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper, to taste

Instructions

Prepare the Marinade: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, grated ginger, and minced garlic until the sugar is dissolved. Reserve half of the marinade for drizzling later.

Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over. Let them marinate for at least 30 minutes in the refrigerator.

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 1 3/4 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

Blanch the Broccoli: While the rice is cooking, bring a small pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Cook the Salmon: Preheat a non-stick skillet over medium heat. Remove the salmon from the marinade, letting the excess drip off. Place the fillets in the skillet skin-side down. Cook for 4-5 minutes, then flip and brush with a little of the reserved marinade. Cook for an additional 3-4 minutes or until the salmon flakes easily with a fork.

Serve the Bowls: Fluff the jasmine rice with a fork and divide it into two bowls. Top each bowl with cooked salmon, blanched broccoli, and shredded carrots. Drizzle with the remaining marinade, and garnish with sliced green onions and sesame seeds.

Enjoy: Serve immediately while hot, enjoying the combination of flavors and textures!

Prep Time: 10 min | Total Time: 1 hr | Servings: 2