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- 2 salmon fillets - 1/4 cup soy sauce (or tamari) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 carrot, julienned - 1/2 avocado, sliced - 1 tablespoon sesame seeds - 2 green onions, chopped - Salt and pepper to taste - Lime wedges for serving - Additional grains like white rice or quinoa When preparing Easy Teriyaki Salmon Bowls, I make sure to gather all my ingredients first. This keeps the cooking process smooth and fun. The salmon fillets are the stars of the dish. They bring a rich flavor and nice texture. I use soy sauce for a savory base. Tamari is a great choice for gluten-free diets. Honey or maple syrup adds a touch of sweetness to the sauce. Sesame oil gives a warm, nutty flavor that makes everything better. The veggies are just as important. Broccoli florets provide crunch and color. Carrots, when julienned, add a sweet bite. The avocado brings creaminess, which balances the dish. Topping it all with sesame seeds and green onions adds flair and freshness. You can also add salt and pepper to taste. Lime wedges are a nice touch for serving. If you want more substance, consider adding white rice or quinoa. You can find the Full Recipe to guide you through the cooking steps. First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, line a baking sheet with parchment paper. This helps with easy cleanup and prevents sticking. In a bowl, mix your teriyaki marinade. Combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, and 1 teaspoon grated ginger. Whisk it all together until smooth. Now, place the salmon fillets on your prepared baking sheet. Pour half of the marinade over the salmon. Make sure each piece is well-coated. This infuses great flavor into the fish. Bake the salmon for 12-15 minutes. It’s done when it flakes easily with a fork. Keep an eye on it to avoid overcooking. While the salmon bakes, it’s time to steam the veggies. Add 1 cup of broccoli florets and 1 julienned carrot to a pot with a steamer basket. Steam them for about 5-7 minutes. You want them tender but still bright and crunchy. This adds color and nutrients to your bowls. Follow these steps closely for a tasty and quick meal. For the full recipe, check out the Easy Teriyaki Salmon Bowls section. To make your teriyaki sauce just right, you can adjust the sweetness. Use honey or maple syrup to find your favorite level of sweetness. A little can go a long way. If you like a bit of heat, add some red pepper flakes. This spice will give your dish a nice kick. Adjust the spices to your taste, and enjoy the balance of flavors. Grilling the salmon can bring out a smoky flavor. If you have a grill, try it! Just make sure to oil the grates to prevent sticking. If grilling is not an option, pan-searing works too. Heat some sesame oil in a pan, and cook the salmon for about 4-5 minutes per side. This method creates a crispy skin that is very tasty. Presentation matters! For a beautiful bowl, layer the ingredients neatly. Start with the rice or quinoa. Add the salmon on top, then arrange the broccoli and carrots around it. Don't forget to drizzle some of the teriyaki sauce over everything. For a fresh touch, serve with a lime wedge on the side. The lime adds a nice burst of flavor and brightens the whole dish. For the full recipe, be sure to check out the Easy Teriyaki Salmon Bowls section. {{image_2}} You can easily make this dish gluten-free. Simply swap out the soy sauce for tamari. Tamari gives that same great taste without gluten. You can also choose different grains. Instead of brown rice or quinoa, try using cauliflower rice or gluten-free rice. These options keep your bowl flavorful while ensuring it's safe for those with gluten sensitivities. If you want a vegan version, replace the salmon with tofu or chickpeas. Tofu absorbs flavors well. Just marinate it like you would the salmon. For chickpeas, use them as is or roast them for some crunch. Adjust the marinade by using maple syrup instead of honey. This simple switch keeps your bowl plant-based and just as tasty. Feel free to get creative with your ingredients! Add in other vegetables like bell peppers or snap peas. These not only make the dish colorful but also boost the nutrition. For some crunch, sprinkle on nuts or seeds. Almonds, cashews, or sunflower seeds work great. They add texture and flavor, making your teriyaki salmon bowl even more delightful. For more details on making this dish, check out the Full Recipe. To store leftovers, place the salmon and veggies in an airtight container. This keeps them fresh longer. In the fridge, your teriyaki salmon bowls stay good for 2-3 days. Make sure the rice or quinoa cools before sealing the container. This will help prevent sogginess. You can freeze portions for quick meals later. Wrap each bowl tightly in plastic wrap, then place it in a freezer bag. This keeps the flavors intact. When you want to enjoy a bowl, thaw it in the fridge overnight. Reheat in the microwave for 2-3 minutes or until hot. You can also use the oven to reheat at 350°F (175°C) for about 15 minutes. Prepare ingredients ahead for fast assembly. Cook the rice or quinoa in advance. You can also make the teriyaki sauce ahead of time. Store it in a jar in the fridge. Chop veggies like broccoli and carrots, and keep them in separate containers. This way, when you're ready to eat, you can quickly assemble your bowls. Aim for a colorful mix to make your meal pop! You can use chicken or tofu instead of salmon. Both options work well. Chicken gives you a lean protein choice. Tofu is a great plant-based option. Make sure to adjust cooking times. For chicken, cook until it reaches 165°F. For tofu, cook until golden and warm. Yes, you can prepare this dish ahead of time. Store the cooked salmon and veggies in airtight containers. Keep the rice or quinoa separate. This helps maintain freshness. You can reheat everything in the microwave. Just make sure it’s heated through before serving. Great sides include edamame or Asian slaw. Edamame adds a nice crunch and protein. Asian slaw gives a fresh and tangy flavor. You could also serve with pickled vegetables for a zing. These sides complement the teriyaki flavor perfectly. To make teriyaki sauce, mix these ingredients: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon grated ginger Whisk it all together for a simple sauce. Adjust sweetness to your taste. This homemade sauce is quick and tasty. Yes, this recipe is very kid-friendly. The sweet teriyaki sauce is usually a hit with kids. You can let them help assemble their bowls. Offer toppings like avocado or sesame seeds for fun. Make it colorful to catch their eye! This blog post covered a simple and tasty teriyaki salmon bowl. We explored the key ingredients like salmon, soy sauce, and fresh veggies. I shared step-by-step instructions for cooking and tips to enhance flavor. You can adapt this dish by using different proteins or making it vegan. With proper storage, leftovers can last for days, making meal prep easy. Enjoy experimenting with your teriyaki bowls, and don't be afraid to personalize the flavors!

Easy Teriyaki Salmon Bowls

Cook up a delicious and healthy meal with these Easy Teriyaki Salmon Bowls! Packed with flavor and nutrients, this recipe features tender salmon fillets glazed with a homemade teriyaki sauce, served over a bed of brown rice or quinoa with vibrant veggies. Perfect for a quick weeknight dinner, these bowls are sure to impress! Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 salmon fillets

1/4 cup soy sauce (or tamari for a gluten-free option)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 teaspoon grated ginger

2 cups cooked brown rice or quinoa

1 cup broccoli florets

1 carrot, julienned

1/2 avocado, sliced

1 tablespoon sesame seeds

2 green onions, chopped

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, whisk together the soy sauce, honey, sesame oil, and grated ginger to create your teriyaki marinade.

      Place the salmon fillets on the prepared baking sheet and pour half of the teriyaki marinade over them, ensuring they are well coated. Reserve the other half for later.

        Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.

          While the salmon is baking, steam the broccoli florets and julienned carrots for about 5-7 minutes or until tender but still vibrant.

            Assemble your bowls: start with a base of cooked brown rice or quinoa.

              Place the cooked salmon on top of the grain and arrange steamed broccoli and carrots beside it.

                Drizzle the reserved teriyaki sauce over the assembled bowls.

                  Top each bowl with sliced avocado, a sprinkle of sesame seeds, and chopped green onions.

                    Season with salt and pepper according to your taste.

                      Prep Time, Total Time, Servings: 10 mins | 30 mins | 2 servings

                        - Presentation Tips: Serve the bowls with a wedge of lime on the side for an added fresh burst, and consider using colorful bowls to highlight the vibrant ingredients.