Looking for a fresh, light dinner that feels like a treat? This Salmon Teriyaki Bowl is exactly what you need tonight.
It is bright, colorful, and full of flavor. You can have it on the table fast. It is perfect for a healthy reset this spring.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is ready in just 30 minutes from start to finish. The homemade glaze is much better than store-bought sauce.
It uses simple ingredients you likely have already. Kids love the sweet and salty flavor. It is a great way to eat more healthy seafood together.
Simple Cooking Steps
Making this bowl is very straightforward and stress-free. You simply cook the rice and steam the veggies. Then, you sear the salmon in one pan.
The sauce thickens right in the skillet with the fish. This creates a gorgeous, sticky glaze effortlessly. Even beginners can master this meal on the first try.
Ingredients You’ll Need
These fresh ingredients create a balanced and satisfying meal.
- 2 salmon fillets (170g each)
- 1 cup jasmine rice
- 2 cups water
- 60ml soy sauce
- 30ml mirin
- 15g honey
- 5g fresh ginger, grated
- 1 clove garlic, minced
- 15ml vegetable oil
- 150g broccoli florets
- 1 medium carrot, julienned
- 5g sesame seeds
- 1 stalk green onion, thinly sliced
Step-by-Step Directions
- Rinse jasmine rice until water runs clear. Combine with 2 cups water in a pot. Bring to a boil. Cover and simmer for 15 minutes.
- Whisk soy sauce, mirin, honey, ginger, and garlic in a bowl. This is your teriyaki base.
- Steam broccoli and carrots until tender-crisp. This usually takes 3-4 minutes.
- Pat salmon fillets very dry with paper towels. This ensures a perfect golden sear.
- Heat vegetable oil in a non-stick skillet over medium-high heat.
- Place salmon skin-side down in the pan. Cook for 4-5 minutes until the skin is crispy.
- Flip the salmon. Pour the sauce into the skillet. Simmer for 2-3 minutes until the sauce thickens.
- Put rice into two bowls. Top with vegetables and the glazed salmon.
- Drizzle extra glaze over the top. Garnish with sesame seeds and green onions.
Best Ways to Enjoy It
Serve these bowls while the salmon is warm and flaky. The creamy jasmine rice soaks up the extra sauce perfectly. It feels like a restaurant meal at home.
Pair it with a glass of iced green tea. For a date night, light a candle and enjoy. It is a fresh and satisfying way to end your day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. This recipe is great for meal prep lunches.
Reheat the salmon gently in the microwave or oven. Use a low heat setting to keep it moist. Add a splash of water to the rice before reheating.
Tips for Best Results
- Always pat the salmon dry before cooking.
- Do not skip the fresh ginger for the best flavor.
- Use a non-stick skillet to prevent the skin from sticking.
- Watch the sauce closely so it does not burn.
- Double the sauce if you love extra glaze on your rice.
- Swap broccoli for snap peas for a seasonal spring twist.
- Ensure the pan is hot before adding the fish.
Ways to Switch It Up
- Use brown rice or quinoa for extra fiber.
- Add a pinch of red pepper flakes for heat.
- Try maple syrup instead of honey for a different sweetness.
- Swap the salmon for shrimp or firm tofu.
Common Questions
Can I use frozen salmon?
Yes, you definitely can. Just make sure to thaw it completely first. Pat it dry very well before searing.
How do I know the salmon is done?
The salmon should flake easily with a fork. It will turn an opaque pink color. Do not overcook it or it may become dry.
Is this recipe kid-friendly?
Absolutely! The sweet glaze is a favorite for many picky eaters. You can serve the sauce on the side if preferred.
I hope this fresh Salmon Teriyaki Bowl brings a little joy to your table tonight. It is a simple way to nourish your family with love. Happy cooking!
— Lidia
Salmon Teriyaki Bowl
Ingredients
- 2 salmon fillets (170g each)
- 1 cup jasmine rice
- 2 cups wate r
- 60 ml soy sauce
- 30 ml miri n
- 15 g hone y
- 5 g fresh ginger, grated
- 1 clove garlic , minced
- 15 ml vegetable oil
- 150 g broccoli florets
- 1 medium carrot , julienned
- 5 g sesame seeds
- 1 stalk green onion, thinly sliced
Instructions
- Rinse jasmine rice until water runs clear, then combine with 2 cups water in a pot, bring to a boil, cover, and simmer for 15 minutes.
- In a small bowl, whisk together soy sauce, mirin, honey, grated ginger, and minced garlic to create the teriyaki base.
- Steam or blanch broccoli florets and julienned carrots until tender-crisp, approximately 3-4 minutes.
- Pat salmon fillets dry with paper towels to ensure optimal searing.
- Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- Place salmon in the skillet skin-side down and cook for 4-5 minutes until skin is crispy.
- Flip the salmon and pour the teriyaki sauce into the skillet, simmering for 2-3 minutes until the sauce thickens to a glaze and salmon reaches an internal temperature of 63 degrees Celsius.
- Apportion the cooked rice into two bowls and top with the steamed vegetables and salmon fillets.
- Drizzle remaining pan glaze over the salmon and garnish with sesame seeds and sliced green onions.
