I was thrilled to create this teriyaki salmon bowl perfect for a healthy lunch. The salmon, seasoned with salt and pepper, gets a sweet and savory glaze of soy sauce, mirin, honey, garlic, and ginger. Topped with broccoli, carrot, cucumber, avocado, sesame seeds and green onions, it radiates balanced flavors.

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When I first made this Teriyaki Salmon Bowl I was a bit nervous but then it totally blew me away. I started off with four salmon fillets seasoned just right with salt and pepper then seared them until the skin was extra crispy.

The secret is in the teriyaki glaze — soy sauce, mirin, honey, and a splash of rice vinegar mix perfectly with minced garlic and freshly grated ginger to create a sauce that really makes the fish pop. I layered it over a bed of well-cooked sushi rice and added steamed broccoli florets, julienned carrot, thinly sliced cucumber and creamy avocado slices.

A drizzle of sesame oil and a generous sprinkle of sesame seeds and chopped green onions finish it off. I love how this bowl brings a satisfying mix of flavors and healthy ingredients.

It’s a fast and delicious meal thats perfect for a wholesome dinner or a nutritious lunch. Enjoy every bite!

Why I Like this Recipe

I really love this recipe for several reasons. First, the marinade is amazing. I enjoy how the soy sauce, mirin, and honey come together creating a sweet and tangy taste that pairs so well with the salmon. Second, its simplicity is something I admire. I mean, you can easily whip this dish up after a long day without a ton of fuss, but it still makes you feel like a great cook. Third, the mix of textures is spot on. The crispy salmon skin, soft fish, and the crunchy veggies make every bite interesting and satisfying. And lastly, I dig that it feels healthy too. With all the good stuff like steamed broccoli, carrot, and avocado, I know i’m getting a meal that’s both fun and nutritious.

Ingredients

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Salmon: rich in protein and omega3 fats, its meaty flavor makes it the star part of this dish.
Soy Sauce: salty and savory, it deepens the taste and makes every bite more bold.
Mirin: a sweet and tangy liquid that nicely balances the saltiness without being too overpowering.
Broccoli: crisp and full of fiber and vitamins, it adds a healthy crunch and loads of nutrients.
Sushi Rice: sticky and carb rich, it acts as the perfect canvas for all the tasty flavors.
Avocado: creamy and nutritious, supplies healthy fats along with a smooth texture for extra richness.
Garlic and Ginger: an aromatic duo that brightens the sauce with a punch of warmth and zest.

Ingredient Quantities

4 salmon fillets (about 6 oz each) with skin on

Salt and pepper to season

1/4 cup soy sauce

1/4 cup mirin

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

2 cups cooked sushi rice

1 cup steamed broccoli florets

1 carrot, julienned

1/2 cucumber, thinly sliced

1 avocado, sliced

2 tablespoons sesame seeds

2 green onions, chopped

How to Make this

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1. Season the salmon fillets with salt and pepper on both sides.

2. In a small bowl, mix the soy sauce, mirin, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.

3. Coat the salmon with half of the sauce and let it marinate for about 15 minutes if you got time.

4. Heat a non-stick pan over medium heat and place the salmon fillets in the pan skin-side down, cooking them for about 4-5 minutes until the skin is crispy.

5. Flip the salmon, pour the remaining sauce over them and cook for another 3-4 minutes until they are nicely glazed and just cooked through.

6. While the salmon is cooking, get your cooked sushi rice ready in a bowl.

7. Arrange the steamed broccoli florets, julienned carrot, and thinly sliced cucumber over the rice.

8. Cut the avocado into slices and add them on top of the veggies.

9. Once the salmon is done, place the fillets on top of the veggies and rice.

10. Sprinkle sesame seeds and chopped green onions over everything then serve immediately and enjoy your Teriyaki Salmon Bowl!

Equipment Needed

1. A non-stick pan to cook the salmon in
2. A small bowl for mixing the teriyaki marinade
3. Measuring cups and spoons for accurate ingredient portions
4. A cutting board and a sharp knife to slice the avocado, cucumber, carrot and to mince the garlic
5. A spatula or tongs to flip and handle the salmon fillets
6. A steamer basket (or a pot with a steaming insert) to properly steam the broccoli florets
7. A serving bowl to assemble the rice, veggies, and salmon into the Teriyaki Salmon Bowl

FAQ

Q: Can I use a different type of fish? A: Yup, you can substitute salmon with tuna or mahi-mahi. Just keep in mind that cooking times and flavors might change a bit.

Q: Do I have to leave the skin on the salmon? A: It's best to keep it on so that the fish remains moist and you get that nice crispy texture.

Q: Can I make the marinade ahead of time? A: Yes, you can mix it up a few hours in advance. This helps the flavors develop better before you cook the fish.

Q: How do I make sure the salmon skin gets crispy? A: Just make sure to pat the skin dry with paper towels and cook it on medium-high heat in a hot pan so it fries nice and crisp.

Q: Can I swap broccoli for another veggie? A: Sure, you can use green beans, snap peas, or even zucchini to mix things up with your bowl.

Teriyaki Salmon Bowl Recipe Substitutions and Variations

If you dont have soy sauce, try using tamari or coconut aminos, which work well in a pinch.
If mirin is missing, mix a bit of white wine vinegar with a spoonful of sugar to get a similar sweet kick.
If you run out of honey, maple syrup or agave nectar can pretty much work the same.
For rice vinegar, apple cider vinegar diluted with a little water can substitute if necessary.
If sesame oil isn’t available, toasted peanut oil or walnut oil might do the trick, even though the flavor will be a bit different.

Pro Tips

1. Try marinating the salmon a bit longer if you can wait a little extra time. It really helps the fish absorb more flavor so every bite tastes awesome. Sometimes I even let it sit for 20 minutes instead of 15 if I’m not in a rush.

2. When you cook the salmon, make sure you let the skin get really crispy. It helps to press down on the fillet with a spatula just a bit when you first put it in the pan so it makes even contact and doesn’t curl up.

3. Be careful when flipping the salmon. Flipping it too soon can cause the fillet to break apart, so let it cook until it naturally releases from the pan. Trust me, forcing it will result in a mushy finish and no one wants that.

4. Finally, when you’re assembling the bowl, don’t be afraid to add a little more sauce on top before sprinkling the sesame seeds and green onions. A little extra drizzle really brings everything together and makes the bowl taste even better.