Looking for a feel-good meal that absolutely nails the balance between flavor-packed comfort and healthy weeknight cooking? This Teriyaki Salmon Bowls with Brussels Sprouts Recipe is one of my absolute go-to dinners for busy evenings but is equally just as delightful for a cozy weekend treat. With succulent roasted salmon, caramelized Brussels sprouts, fluffy rice, and a glossy homemade teriyaki sauce, every bite is a harmony of savory, sweet, and umami. Bright garnishes and that warm, home-cooked vibe bring it all together—prepare to fall in love with this vibrant, satisfying dish!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe is its simplicity—each ingredient plays a key role in creating layers of flavor and gorgeous color in your bowl. From the rich salmon to zippy garnishes, here’s a breakdown of what you’ll need (plus a few tips to make every element shine).
- Salmon fillets: The star of the show—look for fillets with bright, shiny flesh for best flavor and texture.
- Brussels sprouts: Roasting turns them perfectly crisp on the outside while keeping them tender inside—don’t skip the trimming for even cooking!
- Olive oil: Helps everything caramelize and adds lovely depth to both salmon and sprouts.
- Salt and pepper: Essential for awakening all the natural flavors without overpowering the ingredients.
- Cooked brown rice or jasmine rice: The hearty base—brown rice adds nutty flavor, while jasmine offers a delicate fragrance.
- Sesame seeds: Sprinkle these on for a toasty crunch and beautiful finish to your bowl.
- Green onions: Thinly sliced for a pop of color and fresh bite—don’t forget to save some for garnish!
- Low-sodium soy sauce: The salty, umami backbone of your homemade teriyaki sauce—swap for tamari if you’re gluten-free.
- Honey or maple syrup: Brings a natural sweetness that balances the sauce and caramelizes beautifully.
- Rice vinegar: Adds brightness and zing, waking up all those big flavors.
- Sesame oil: A few drops go a long way for nutty aroma and classic teriyaki depth.
- Cornstarch: The key to getting that silky, thick restaurant-style sauce at home.
- Water: Just enough to mix with the cornstarch—helps everything come together with a glossy finish.
- Garlic: Freshly minced for warmth and complexity in the sauce.
- Fresh ginger: Grated for a tiny kick and brightness that really sets your teriyaki apart.
How to Make Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Step 1: Prep the Oven and Baking Sheet
Begin by cranking your oven up to 400°F—this high heat is just what those Brussels sprouts and salmon need to get deliciously roasted. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. This one step sets you up for a perfect cook and keeps everything breezy when it’s time to serve.
Step 2: Prepare Brussels Sprouts and Salmon
Toss your trimmed and halved Brussels sprouts with olive oil, salt, and pepper directly on one side of your baking sheet. On the other side, nestle your salmon fillets, skin-side down, so they roast up tender and juicy. Keeping things together on one tray means less mess, more flavor, and everything ready at the same time!
Step 3: Roast to Perfection
Roast in the oven for 18 to 20 minutes. Your salmon should flake easily with a fork, and those Brussels sprouts will be golden and crispy at the edges—a sign they’ve caramelized just enough for some irresistible texture.
Step 4: Whip Up the Teriyaki Sauce
While your protein and veggies roast, let’s work magic on the stovetop: Combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Bring it to medium heat. In a little bowl, whisk cornstarch and water to make a slurry; stir this into the saucepan. Keep stirring as it simmers—you’ll see the sauce thicken into a glossy glaze in about 2–3 minutes. Take it off the heat just as it hits a syrupy consistency.
Step 5: Assemble the Bowls
Time to build! Spoon your steamy rice into bowls, then gently place a salmon fillet and a generous serving of those roasted Brussels sprouts on top. Drizzle plenty of the homemade teriyaki sauce over everything—it’s the finishing touch that brings all the components together. A sprinkle of sesame seeds and a handful of sliced green onions add crunch, color, and irresistible aroma.
How to Serve Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Garnishes
Don’t underestimate the magic of a good garnish! For this Teriyaki Salmon Bowls with Brussels Sprouts Recipe, a sprinkle of toasted sesame seeds and fresh green onions really elevates the flavors and adds eye-catching contrast. If you’re feeling adventurous, toss on some pickled ginger or a few strips of nori for bonus flair.
Side Dishes
While this bowl is a complete meal in itself, pairing it with a crisp Asian-inspired slaw, a miso soup, or even a side of edamame makes for an especially festive spread. Choose sides that bring freshness and a little crunch—it’s all about balancing textures and giving guests options.
Creative Ways to Present
The classic bowl presentation is gorgeous, but you can go off-script by serving family-style on a platter for everyone to dig in at the table. Or, if you’re meal-prepping, portion everything into grab-and-go containers—the colors and layers hold up beautifully and look just as inviting days later. Even try rolling up the components into seaweed sheets for an impromptu sushi night!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the salmon and Brussels sprouts in an airtight container in the fridge, ideally separate from the rice. The teriyaki sauce can be stored in a small jar. Everything will stay fresh for up to three days, and this makes for one amazing next-day lunch!
Freezing
You can freeze the cooked salmon and Brussels sprouts for up to two months in airtight containers. The rice also freezes well, but the garnishes and sauce are best made fresh or kept just in the fridge, not the freezer.
Reheating
Warm your salmon and Brussels sprouts gently in a 300°F oven or a covered skillet over low heat to keep them moist and flavorful. Heat your rice with a splash of water to fluff it back up. Drizzle with teriyaki sauce after reheating to keep the glaze glossy and fresh!
FAQs
Can I use frozen salmon fillets for this Teriyaki Salmon Bowls with Brussels Sprouts Recipe?
Absolutely! Simply thaw your salmon fillets in the refrigerator overnight or under cool running water before baking, then follow the recipe as usual. The flavor and texture will still be delicious.
Is it possible to make this dish gluten-free?
Yes, just swap the soy sauce for a gluten-free alternative like tamari or coconut aminos. All other components in the Teriyaki Salmon Bowls with Brussels Sprouts Recipe are naturally gluten-free—just double-check your labels!
Can I use a different type Main Course
Definitely—you can substitute trout, cod, or even tofu if you’d prefer a vegetarian bowl. Adjust the roasting time as needed depending on the thickness of your chosen protein.
How spicy is the teriyaki sauce?
This homemade teriyaki sauce is sweet and savory, not spicy. If you’d like a little heat, stir in some chili flakes or a splash of sriracha just before serving!
What’s the best way to meal prep Teriyaki Salmon Bowls with Brussels Sprouts Recipe?
Prepare all the components separately—rice, roasted salmon, Brussels sprouts, and sauce—then store in individual containers. Just assemble and garnish when you’re ready to eat. The flavors deepen beautifully after a day in the fridge!
Final Thoughts
Whether you’re fueling a busy weeknight or treating yourself to a nourishing dinner, this Teriyaki Salmon Bowls with Brussels Sprouts Recipe is bound to become a new favorite. Try it out, get creative with the toppings, and enjoy everything a homemade bowl has to offer—you’ll be amazed at how easy and satisfying this dish is!
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Teriyaki Salmon Bowls with Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and healthy meal option that is perfect for a weeknight dinner. Tender roasted salmon fillets glazed with a homemade teriyaki sauce, served with flavorful Brussels sprouts and brown rice, make for a satisfying and flavorful dish.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
Brussels Sprouts:
- 1 pound Brussels sprouts (trimmed and halved)
Other:
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups cooked brown rice or jasmine rice
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions (thinly sliced)
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger (grated)
Teriyaki Sauce:
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Prepare the Brussels sprouts and salmon: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on one side of the baking sheet. Place the salmon fillets skin-side down on the other side.
- Roast: Roast for 18–20 minutes until the salmon flakes easily with a fork and the Brussels sprouts are golden and tender.
- Make the teriyaki sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk together cornstarch and water in a bowl, then stir into the saucepan. Simmer until thickened.
- Assemble the bowls: Divide rice among bowls, top with salmon and Brussels sprouts. Drizzle with teriyaki sauce, and garnish with sesame seeds and green onions. Serve warm.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- You can swap brown rice for cauliflower rice or quinoa.
- The teriyaki sauce can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 10 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
