If you are searching for a vibrant, healthy dinner option that brings both comfort and a burst of flavor, the Teriyaki Salmon Bowls with Brussels Sprouts Recipe is an absolute winner. This dish masterfully combines tender, flaky salmon glazed in a rich, homemade teriyaki sauce with perfectly roasted Brussels sprouts that add a deliciously crispy texture. Paired with fluffy jasmine rice and garnished with sesame seeds and green onions, every bite delivers a satisfying harmony of sweet, savory, and fresh notes that make this bowl irresistible and nourishing at the same time.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating this delightful meal. Each component plays a crucial role in balancing the flavors, textures, and colors that make this dish a feast for your senses.
- 4 salmon fillets (about 6 oz each): the star protein that brings richness and heartiness to the bowl.
- 1 lb Brussels sprouts, trimmed and halved: for that lovely roasted crunch and a slightly nutty flavor.
- 2 tablespoons olive oil: helps roast the Brussels sprouts to golden perfection and enhances flavor.
- Salt and pepper to taste: essential seasonings that awaken the natural tastes of your ingredients.
- 1 cup cooked jasmine rice: provides a fragrant, fluffy base that soaks up the teriyaki sauce.
- 2 green onions, sliced: bright, fresh bites that add color and a mild onion crunch.
- 1 tablespoon sesame seeds: toasted for a nutty finish and a little extra texture.
- 1/4 cup low-sodium soy sauce: forms the salty backbone of the teriyaki sauce.
- 2 tablespoons honey: adds a natural sweetness that perfectly balances the salty soy.
- 1 tablespoon rice vinegar: introduces a bit of acidity to brighten the sauce.
- 1 tablespoon sesame oil: imparts a rich, toasty aroma that’s essential to teriyaki flavors.
- 1 clove garlic, minced: adds a fragrant depth of flavor.
- 1 teaspoon grated fresh ginger: gives the sauce a zesty, warm kick.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: creates a smooth, glossy teriyaki glaze.
How to Make Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 400°F (200°C). Spread the trimmed and halved Brussels sprouts on a baking sheet, then drizzle them generously with olive oil. Sprinkle with salt and pepper for seasoning. Roast the Brussels sprouts for 20 to 25 minutes until they are golden brown and tender, stirring halfway through to ensure they cook evenly and get that perfect caramelized exterior.
Step 2: Prepare the Teriyaki Sauce
While the Brussels sprouts roast, combine low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat, letting all those beautiful flavors mingle. Next, stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until the sauce thickens to a luscious glaze consistency.
Step 3: Bake the Salmon
Place the salmon fillets on a parchment-lined baking sheet for an easy cleanup. Brush each fillet generously with some of the teriyaki sauce to infuse flavor as it bakes. Bake in the preheated oven for 10 to 12 minutes or until the salmon flakes easily with a fork. The glazing will give the salmon a shiny, mouthwatering appearance that promises deliciousness in every bite.
Step 4: Assemble the Bowls
Divide the warm jasmine rice evenly between four bowls. Layer roasted Brussels sprouts over the rice, then top each bowl with a succulent salmon fillet. Drizzle the remaining teriyaki sauce over the top for that final burst of flavor. Finish by sprinkling sliced green onions and sesame seeds, adding vibrancy, texture, and an inviting aroma.
How to Serve Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Garnishes
Garnishes can elevate your Teriyaki Salmon Bowls with Brussels Sprouts Recipe from delicious to dazzling. Freshly sliced green onions offer a mild sharpness and pop of color, while a sprinkle of toasted sesame seeds adds a subtle crunch and earthy note. If you like a bit of heat, a few red pepper flakes or thinly sliced fresh chili can add some excitement. A small wedge of lime or lemon on the side can also brighten the dish when squeezed just before eating.
Side Dishes
This dish shines on its own as a complete meal, but if you want to add a side, consider light Asian-inspired options like a crisp cucumber salad with rice vinegar dressing or steamed edamame sprinkled with sea salt. These keep the meal balanced and fresh, complementing the richness of the salmon and the roasted flavors of the Brussels sprouts.
Creative Ways to Present
To impress guests or simply treat yourself, serve the Teriyaki Salmon Bowls with Brussels Sprouts Recipe in individual shallow bowls for a beautiful presentation. Layer colors carefully—rice at the base, Brussels sprouts on one side, salmon fillet front and center, then drizzle sauce over and around. For an added visual and textural boost, add thin strips of carrot or avocado slices. A small pile of pickled ginger on the side adds an elegant finish and palate cleanser between bites.
Make Ahead and Storage
Storing Leftovers
You can store leftovers easily in an airtight container in the refrigerator for up to three days. Keep the salmon and Brussels sprouts separate from the rice if possible to maintain texture. This way, when reheated, each component remains fresh and enjoyable without becoming mushy.
Freezing
While salmon and Brussels sprouts can be frozen, the texture may change slightly upon thawing. If you want to freeze this dish, store cooked rice, salmon, and sprouts separately in freezer-safe containers or bags for up to one month. Thaw overnight in the refrigerator before reheating gently to preserve the best flavors.
Reheating
Reheat leftovers in the oven at 350°F for about 10 minutes, or until warmed through, to keep the Brussels sprouts crispy and the salmon moist. Alternatively, a quick warm-up in the microwave is convenient—just cover your bowl to retain moisture. Drizzle a little extra teriyaki sauce after reheating if some flavor has faded.
FAQs
Can I use other vegetables instead of Brussels sprouts?
Absolutely! Broccoli florets, snap peas, or even asparagus make fantastic alternatives. Just adjust roasting time accordingly, as some veggies cook faster than Brussels sprouts.
Is this recipe gluten-free?
It can be, provided you use a gluten-free soy sauce. All other ingredients in the Teriyaki Salmon Bowls with Brussels Sprouts Recipe are naturally gluten-free, making this a great choice for those with gluten sensitivities.
Can I prepare the teriyaki sauce in advance?
Yes, you can make the teriyaki sauce a day or two ahead and store it in the refrigerator. Just give it a quick stir or gentle reheat before brushing on the salmon and serving.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork but still feels moist and tender inside. Overcooking can dry it out, so timing closely with 10 to 12 minutes in the oven is key for those 6 oz fillets.
Can I marinate the salmon in the sauce before cooking?
Definitely! Marinating the salmon for 15 to 30 minutes in teriyaki sauce infuses even more flavor and keeps it juicy during baking. Just be sure not to marinate too long, as the acid can start to break down the fish texture.
Final Thoughts
The Teriyaki Salmon Bowls with Brussels Sprouts Recipe is a fantastic way to enjoy a healthy, home-cooked meal that feels indulgent yet balanced. Its combination of sweet, savory, and fresh elements will quickly make it one of your go-to dinners. I hope you give this recipe a try and savor every delicious bite as much as I do. Happy cooking!
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Teriyaki Salmon Bowls with Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and healthy Asian-inspired meal featuring tender baked salmon glazed with a homemade teriyaki sauce, served over fluffy jasmine rice and topped with roasted Brussels sprouts, green onions, and sesame seeds. This flavorful dish is perfect for a nutritious weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Salmon and Vegetables
- 4 salmon fillets (about 6 oz each)
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Rice and Garnishes
- 1 cup cooked jasmine rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Roast Brussels Sprouts: Preheat your oven to 400°F (200°C). Place the trimmed and halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20–25 minutes until they are golden brown and tender, stirring halfway through to ensure even cooking.
- Prepare Teriyaki Sauce: While the Brussels sprouts roast, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens to a glaze consistency. Remove from heat and set aside.
- Bake Salmon: Place the salmon fillets on a parchment-lined baking sheet. Brush each fillet with some of the prepared teriyaki sauce to coat them evenly. Bake in the same 400°F oven for 10–12 minutes, or until the salmon easily flakes with a fork.
- Assemble Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with the roasted Brussels sprouts and a baked salmon fillet. Drizzle the remaining teriyaki sauce over the top, then garnish with sliced green onions and sesame seeds for added flavor and texture.
Notes
- For extra flavor, marinate the salmon in the teriyaki sauce for 15–30 minutes before baking.
- Substitute Brussels sprouts with broccoli or snap peas if preferred.
- Use brown rice or quinoa instead of jasmine rice for a healthier grain option.
- Make sure to use gluten-free soy sauce if you need to ensure the dish is gluten-free.
