Teriyaki Salmon Bowls

Salmon, Rice and Vegetables in One Bowl

These bowls put oven-baked teriyaki salmon over jasmine rice with steamed broccoli, shredded carrots, green onions and sesame seeds. The salmon bakes while the broccoli steams and the rice cooks, so everything finishes together. The recipe makes 2 bowls and takes 25 minutes, 10 for prep and 15 for cooking.

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The teriyaki sauce does double duty. Part of it is brushed on the salmon before baking, where it caramelizes, and the rest is drizzled over the finished bowls.

What Goes in the Bowl

The full amounts are in the recipe card at the bottom.

• Salmon (two 6-ounce fillets): the main ingredient. Thickness varies from fillet to fillet, so check for doneness rather than going only by the clock.
• Teriyaki sauce (1/4 cup): brushed on before baking, with some set aside for drizzling.
• Jasmine rice (1 cup, cooked): the base. Cook it by the package instructions.
• Broccoli florets (1 cup, steamed): they add a little crunch and green color.
• Shredded carrots (1/2 cup): sweetness and color.
• Green onions (1/4 cup, sliced) and sesame seeds (1 tablespoon): the topping.

Baking the Salmon

Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper so nothing sticks. Season the fillets with salt and pepper, brush on the teriyaki sauce and keep some back for the end. Bake for 12 to 15 minutes, until the salmon flakes easily with a fork. Thicker fillets may need a few minutes more.

While the salmon bakes, cook the rice and steam the broccoli until tender, about 5 to 7 minutes. Let the salmon rest for a couple of minutes when it comes out, then divide the rice between two bowls and top each with a fillet, broccoli, carrots and green onions. Drizzle with the remaining sauce and sprinkle on the sesame seeds.

Taste the Sauce First

Teriyaki sauces vary a lot between brands. Taste yours before brushing it on. If you want it saltier, add a splash of soy sauce.

Our teriyaki zucchini and onion skillet gives you another vegetable side to serve alongside your salmon bowls.

Ways to Change It

• Spicier: drizzle sriracha over the salmon, sprinkle red pepper flakes on top, or stir a dash of chili paste into the teriyaki sauce.
• Other protein: grilled chicken or tofu take the place of the salmon.
• More vegetables: bell peppers, snap peas or zucchini all fit.
• Different sauce: a spicy teriyaki or a garlic soy sauce changes the flavor.
• Cauliflower rice: it can replace the jasmine rice if you want fewer carbs.

What to Serve on the Side

A cucumber salad goes well: toss sliced cucumbers with a splash of rice vinegar, sesame oil and a sprinkle of sesame seeds. Sparkling water with lime keeps the drink light.

Nutrition per Bowl

One bowl has about 550 calories, 24 grams of fat, 45 grams of carbohydrates and 34 grams of protein. These are estimates.

FAQ

Can I use frozen salmon?

Yes. Thaw it completely first, either in the refrigerator overnight or with the defrost setting on your microwave. Then season and bake it the same way.

Can I make the bowls spicier?

Drizzle sriracha over the salmon before serving, sprinkle red pepper flakes on top, or mix a dash of chili paste into the teriyaki sauce.

Can I use something other than teriyaki sauce?

A mix of soy sauce, a sweetener and a splash of rice vinegar can stand in for it. Garlic soy sauce or sweet chili sauce are other options.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us