Description

These Teriyaki Salmon Bowls are a delicious, balanced meal featuring succulent salmon fillets drizzled with homemade teriyaki sauce, crispy Brussels sprouts, and a side of rice. It’s a healthy and satisfying meal, and it’s perfect for meal prepping for the week ahead!

Ingredients

Scale

For the Teriyaki Salmon:

4 salmon fillets (about 4–6 oz each)
2 tablespoons soy sauce (use tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1/2 teaspoon cornstarch (optional, for thickening)
1 teaspoon sesame seeds (optional, for garnish)
Green onions, chopped (optional, for garnish)

For the Crispy Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder (optional)

For the Rice:

2 cups cooked rice (white, brown, or cauliflower rice)

Instructions

1️⃣ Prepare the Teriyaki Sauce:

In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, whisking occasionally.
If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water and whisk it into the sauce. Continue simmering for an additional 1-2 minutes until the sauce thickens.
Remove from heat and set aside to cool slightly.

2️⃣ Cook the Salmon:

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and place the salmon fillets on the sheet.
Brush the teriyaki sauce generously over the salmon fillets.
Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork. Baste with more sauce halfway through for extra flavor.

3️⃣ Crisp the Brussels Sprouts:

While the salmon is baking, heat olive oil in a large pan over medium-high heat.
Add the halved Brussels sprouts to the pan in a single layer. Season with salt, pepper, and garlic powder, and sauté for 5-7 minutes, flipping occasionally, until they are crispy and browned on the outside.
Alternatively, for even crispier Brussels sprouts, you can roast them in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

4️⃣ Assemble the Bowls:

In each meal prep container or bowl, layer the cooked rice as the base.
Place a salmon fillet on top of the rice, followed by a generous drizzle of teriyaki sauce.
Add the crispy Brussels sprouts to the side, and garnish with sesame seeds and chopped green onions for an extra pop of flavor and color.

5️⃣ Serve:

Serve immediately for a fresh, flavorful meal, or refrigerate the assembled bowls for up to 4 days for meal prep.

Notes

Teriyaki Sauce: If you’re short on time, you can use store-bought teriyaki sauce, though homemade is always the best for flavor and control over the ingredients.
Rice Alternatives: You can substitute regular rice with cauliflower rice for a low-carb option, or quinoa for extra protein.
Make it Spicy: Add a drizzle of sriracha or chili flakes to the teriyaki sauce for a bit of heat!
Meal Prep Tips: These bowls can be made ahead of time and stored in airtight containers in the fridge for 3-4 days. To reheat, simply warm the salmon in the microwave for 1-2 minutes.

Prep Time: 10 min
Cook Time: 30 min