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Pagosa Recipes

Teriyaki Salmon Bowls Flavorful and Easy Recipe

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- 2 salmon fillets (about 6 ounces each) - 1/4 cup soy sauce (low-sodium preferred) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons minced garlic - 1 teaspoon grated ginger - 1 cup uncooked jasmine rice - 2 cups water or broth (for cooking rice) - 1 cup steamed broccoli florets - 1 carrot, julienned - 1/4 cup sliced green onions - 1 tablespoon sesame seeds - Optional: pickled ginger and seaweed for garnish When I make teriyaki salmon bowls, I rely on fresh, simple ingredients. The salmon is the star. I prefer using fillets that are around six ounces each. This size cooks evenly and stays juicy. For the marinade, I mix soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. This blend creates a sweet and tangy flavor that pairs well with salmon. I use low-sodium soy sauce to keep the dish light. For the rice, I always choose jasmine rice. It's fragrant and fluffy. You need one cup of uncooked rice and two cups of water or broth to cook it. This will give you the perfect base for your bowl. The veggies add crunch and color. Steamed broccoli florets work great, as do julienned carrots. I love to top my bowls with sliced green onions and sesame seeds for extra texture. Sometimes, I add pickled ginger and seaweed for garnish. They enhance the flavors and look nice on the plate. If you want to see the full recipe, you can check it out [here](#). First, grab a small bowl. In it, whisk together the following: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons minced garlic - 1 teaspoon grated ginger Mix until everything is well blended. This marinade gives the salmon its sweet and salty flavor. Next, take your salmon fillets. Place them in a shallow dish or a resealable bag. Pour half of the marinade over the salmon. Make sure the fillets are well-coated. Cover and let them marinate for 30 minutes in the refrigerator. This step is key for great flavor. While the salmon marinates, rinse your jasmine rice. Do this under cold water until the water runs clear. In a medium saucepan, combine: - 1 cup uncooked jasmine rice - 2 cups water or broth Bring this mixture to a boil. Once it boils, reduce the heat to low. Cover and simmer for about 15 minutes. The rice should become tender and absorb all the water. Fluff with a fork and set aside. After marinating, it’s time to cook. Preheat a non-stick skillet over medium-high heat. Remove the salmon from the marinade. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes on each side. Baste with the reserved marinade while cooking. The salmon is done when it flakes easily with a fork. Now, let’s build our bowls! In each serving bowl, place a scoop of jasmine rice. Top it with the cooked salmon, steamed broccoli, and julienned carrots. This makes a colorful and tasty meal. To finish, sprinkle sliced green onions and sesame seeds on top. If you want, add pickled ginger and seaweed for extra flavor. Drizzle any remaining marinade over the bowls before serving. Enjoy your delicious teriyaki salmon bowls! For the complete recipe, check out the Full Recipe. For the best flavor, I recommend using sockeye or Atlantic salmon. Sockeye has a rich taste and a deep red color. Atlantic salmon is buttery and tender. Both options cook well and work great for teriyaki bowls. Always look for fresh fish with bright, clear eyes. The flesh should feel firm but not mushy. Adjusting the marinade is key to getting the perfect taste. For sweetness, add more honey or maple syrup. If you want it saltier, add a bit more soy sauce. A splash of rice vinegar can brighten the flavors. Taste it as you mix, and find the balance that you love. The marinade should complement the salmon, not overpower it. The right cooking time for salmon is about 4-5 minutes per side in a skillet. It should flake easily with a fork when done. To check doneness, insert a fork in the thickest part. If it flakes, it’s ready. If you prefer, use a meat thermometer. It should read 145°F. Adjust cooking time based on thickness for perfect results. {{image_2}} If you prefer not to use salmon, you can swap it out easily. Chicken works well as a substitute. Use boneless chicken thighs for a juicy texture. Simply marinate and cook them the same way as the salmon. Tofu is another great option. Firm tofu absorbs the teriyaki flavors nicely. Press the tofu to remove excess water, then cut it into cubes. Marinate and pan-fry until golden. While jasmine rice is traditional, you can try other grains to mix things up. Brown rice gives a nutty flavor and adds fiber. Cook it by following the package instructions, usually requiring more water and a longer cook time. Quinoa is another healthy option. It cooks faster than brown rice and is packed with protein. Rinse it well, then combine it with water in a pot. Bring to a boil, then reduce heat and simmer until fluffy. You can make your teriyaki bowls even more colorful and tasty by adding vegetables. Bell peppers add a sweet crunch. Simply slice them thin and sauté or add them raw. Snap peas bring a nice snap and bright color. Toss them in during the last few minutes of cooking for a quick steam. Other options include carrots, zucchini, or even spinach. Mix and match to suit your taste! To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Refrigerate them right away. This keeps the salmon and veggies from drying out. Consume them within three days for the best taste. If you want to save space, separate the rice from the salmon and veggies. Reheat your salmon bowls gently. Use a microwave at medium power for one to two minutes. Check for warmth and stir the contents halfway through. Avoid high heat, as it can dry out the salmon. If you prefer the stove, heat on low in a pan, adding a splash of water for moisture. Meal prepping makes weeknight dinners easy. Cook the rice and steam the veggies in advance. Store them in separate containers. Marinate the salmon beforehand, then keep it in the fridge. On busy days, just assemble the bowls quickly. This way, you enjoy fresh meals without extra fuss. To make teriyaki salmon bowls from scratch, follow these steps: 1. Prepare the Marinade: Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. 2. Marinate the Salmon: Place salmon fillets in a dish. Pour half the marinade over them. Let it sit for 30 minutes in the fridge. 3. Cook the Rice: Rinse jasmine rice until the water runs clear. Boil with water or broth, then simmer until tender. 4. Cook the Salmon: Heat a skillet over medium-high. Cook salmon skin-side down for 4-5 minutes on each side. Use the reserved marinade while cooking. 5. Assemble the Bowls: Add rice to bowls. Top with salmon, steamed broccoli, and carrots. 6. Garnish: Sprinkle green onions and sesame seeds on top. Add pickled ginger and seaweed if you like. 7. Serve: Drizzle with any remaining marinade and enjoy. For full details, check out the Full Recipe. Yes, you can use frozen salmon for teriyaki bowls. Just thaw the salmon in the fridge overnight before using it. This method keeps the fish fresh and tasty. Once thawed, you can follow the same steps as with fresh salmon. Make sure to pat it dry before marinating for the best flavor. Great sides to enjoy with teriyaki salmon bowls include: - Steamed edamame - Cucumber salad - Miso soup - Roasted asparagus - Pickled vegetables These sides add extra texture and flavor to your meal. You can easily modify the teriyaki sauce. Here are some tips: - Gluten-Free: Use tamari or coconut aminos instead of soy sauce. - Low-Sugar: Replace honey with a sugar substitute or use less honey. - Low-Sodium: Choose low-sodium soy sauce to reduce salt content. These tweaks help meet different dietary needs while keeping the dish delicious. Yes, teriyaki salmon bowls can be very healthy. Salmon is rich in omega-3 fatty acids, which are good for your heart. The vegetables add vitamins and fiber. Jasmine rice provides energy. Just watch the marinade's sugar content to keep it balanced. The best way to cook salmon for teriyaki bowls is by pan-searing. This method gives you a nice crispy skin and tender fish. Here’s how: - Heat a non-stick skillet over medium-high heat. - Place the salmon skin-side down and cook without moving it for 4-5 minutes. - Flip and cook for another 4-5 minutes, basting with marinade. This technique ensures your salmon is flavorful and perfectly cooked. In this guide, we explored how to make delicious teriyaki salmon bowls. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for the perfect dish. We discussed variations and storage tips to ensure you enjoy your meal later. Remember, cooking can be fun and rewarding. Enjoy creating your own teriyaki salmon bowls, and don’t hesitate to experiment with flavors and ingredients! Your next great meal is just a recipe away.

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Are you ready to make a meal that’s both delicious and easy? Teriyaki salmon bowls combine tender salmon with fresh veggies and fluffy rice, all drizzled with a tasty sauce. In this post, I’ll share a simple recipe and step-by-step instructions for creating your own mouthwatering teriyaki salmon bowls. Let’s dive in and elevate your dinner game with this flavorful dish that your family will love!

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Ingredients

Salmon and Marinade Ingredients

  • 2 salmon fillets (about 6 ounces each)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger

Rice and Vegetable Ingredients

  • 1 cup uncooked jasmine rice
  • 2 cups water or broth (for cooking rice)
  • 1 cup steamed broccoli florets
  • 1 carrot, julienned
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds
  • Optional: pickled ginger and seaweed for garnish

When I make teriyaki salmon bowls, I rely on fresh, simple ingredients. The salmon is the star. I prefer using fillets that are around six ounces each. This size cooks evenly and stays juicy.

For the marinade, I mix soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. This blend creates a sweet and tangy flavor that pairs well with salmon. I use low-sodium soy sauce to keep the dish light.

For the rice, I always choose jasmine rice. It’s fragrant and fluffy. You need one cup of uncooked rice and two cups of water or broth to cook it. This will give you the perfect base for your bowl.

The veggies add crunch and color. Steamed broccoli florets work great, as do julienned carrots. I love to top my bowls with sliced green onions and sesame seeds for extra texture.

Sometimes, I add pickled ginger and seaweed for garnish. They enhance the flavors and look nice on the plate.

If you want to see the full recipe, you can check it out [here](#).

Step-by-Step Instructions

Preparing the Marinade

First, grab a small bowl. In it, whisk together the following:

  • 1/4 cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger

Mix until everything is well blended. This marinade gives the salmon its sweet and salty flavor.

Marinating the Salmon

Next, take your salmon fillets. Place them in a shallow dish or a resealable bag. Pour half of the marinade over the salmon. Make sure the fillets are well-coated. Cover and let them marinate for 30 minutes in the refrigerator. This step is key for great flavor.

Cooking the Rice

While the salmon marinates, rinse your jasmine rice. Do this under cold water until the water runs clear. In a medium saucepan, combine:

  • 1 cup uncooked jasmine rice
  • 2 cups water or broth

Bring this mixture to a boil. Once it boils, reduce the heat to low. Cover and simmer for about 15 minutes. The rice should become tender and absorb all the water. Fluff with a fork and set aside.

Cooking the Salmon

After marinating, it’s time to cook. Preheat a non-stick skillet over medium-high heat. Remove the salmon from the marinade. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes on each side. Baste with the reserved marinade while cooking. The salmon is done when it flakes easily with a fork.

Assembling the Bowls

Now, let’s build our bowls! In each serving bowl, place a scoop of jasmine rice. Top it with the cooked salmon, steamed broccoli, and julienned carrots. This makes a colorful and tasty meal.

Garnishing and Serving

To finish, sprinkle sliced green onions and sesame seeds on top. If you want, add pickled ginger and seaweed for extra flavor. Drizzle any remaining marinade over the bowls before serving. Enjoy your delicious teriyaki salmon bowls! For the complete recipe, check out the Full Recipe.

Tips & Tricks

Choosing the Right Salmon

For the best flavor, I recommend using sockeye or Atlantic salmon. Sockeye has a rich taste and a deep red color. Atlantic salmon is buttery and tender. Both options cook well and work great for teriyaki bowls. Always look for fresh fish with bright, clear eyes. The flesh should feel firm but not mushy.

Perfecting the Marinade

Adjusting the marinade is key to getting the perfect taste. For sweetness, add more honey or maple syrup. If you want it saltier, add a bit more soy sauce. A splash of rice vinegar can brighten the flavors. Taste it as you mix, and find the balance that you love. The marinade should complement the salmon, not overpower it.

Cooking Salmon to Perfection

The right cooking time for salmon is about 4-5 minutes per side in a skillet. It should flake easily with a fork when done. To check doneness, insert a fork in the thickest part. If it flakes, it’s ready. If you prefer, use a meat thermometer. It should read 145°F. Adjust cooking time based on thickness for perfect results.

Variations

Alternative Proteins

If you prefer not to use salmon, you can swap it out easily. Chicken works well as a substitute. Use boneless chicken thighs for a juicy texture. Simply marinate and cook them the same way as the salmon. Tofu is another great option. Firm tofu absorbs the teriyaki flavors nicely. Press the tofu to remove excess water, then cut it into cubes. Marinate and pan-fry until golden.

Rice Alternatives

While jasmine rice is traditional, you can try other grains to mix things up. Brown rice gives a nutty flavor and adds fiber. Cook it by following the package instructions, usually requiring more water and a longer cook time. Quinoa is another healthy option. It cooks faster than brown rice and is packed with protein. Rinse it well, then combine it with water in a pot. Bring to a boil, then reduce heat and simmer until fluffy.

Vegetable Additions

You can make your teriyaki bowls even more colorful and tasty by adding vegetables. Bell peppers add a sweet crunch. Simply slice them thin and sauté or add them raw. Snap peas bring a nice snap and bright color. Toss them in during the last few minutes of cooking for a quick steam. Other options include carrots, zucchini, or even spinach. Mix and match to suit your taste!

Storage Info

Storing Leftovers

To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Refrigerate them right away. This keeps the salmon and veggies from drying out. Consume them within three days for the best taste. If you want to save space, separate the rice from the salmon and veggies.

Reheating Instructions

Reheat your salmon bowls gently. Use a microwave at medium power for one to two minutes. Check for warmth and stir the contents halfway through. Avoid high heat, as it can dry out the salmon. If you prefer the stove, heat on low in a pan, adding a splash of water for moisture.

Meal Prep Tips

Meal prepping makes weeknight dinners easy. Cook the rice and steam the veggies in advance. Store them in separate containers. Marinate the salmon beforehand, then keep it in the fridge. On busy days, just assemble the bowls quickly. This way, you enjoy fresh meals without extra fuss.

FAQs

How to make teriyaki salmon bowls from scratch?

To make teriyaki salmon bowls from scratch, follow these steps:

1. Prepare the Marinade: Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.

2. Marinate the Salmon: Place salmon fillets in a dish. Pour half the marinade over them. Let it sit for 30 minutes in the fridge.

3. Cook the Rice: Rinse jasmine rice until the water runs clear. Boil with water or broth, then simmer until tender.

4. Cook the Salmon: Heat a skillet over medium-high. Cook salmon skin-side down for 4-5 minutes on each side. Use the reserved marinade while cooking.

5. Assemble the Bowls: Add rice to bowls. Top with salmon, steamed broccoli, and carrots.

6. Garnish: Sprinkle green onions and sesame seeds on top. Add pickled ginger and seaweed if you like.

7. Serve: Drizzle with any remaining marinade and enjoy.

For full details, check out the Full Recipe.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon for teriyaki bowls. Just thaw the salmon in the fridge overnight before using it. This method keeps the fish fresh and tasty. Once thawed, you can follow the same steps as with fresh salmon. Make sure to pat it dry before marinating for the best flavor.

What side dishes pair well with teriyaki salmon bowls?

Great sides to enjoy with teriyaki salmon bowls include:

  • Steamed edamame
  • Cucumber salad
  • Miso soup
  • Roasted asparagus
  • Pickled vegetables

These sides add extra texture and flavor to your meal.

How to adjust the teriyaki sauce for dietary restrictions?

You can easily modify the teriyaki sauce. Here are some tips:

  • Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
  • Low-Sugar: Replace honey with a sugar substitute or use less honey.
  • Low-Sodium: Choose low-sodium soy sauce to reduce salt content.

These tweaks help meet different dietary needs while keeping the dish delicious.

Is teriyaki salmon bowl healthy?

Yes, teriyaki salmon bowls can be very healthy. Salmon is rich in omega-3 fatty acids, which are good for your heart. The vegetables add vitamins and fiber. Jasmine rice provides energy. Just watch the marinade’s sugar content to keep it balanced.

What is the best way to cook salmon for teriyaki bowls?

The best way to cook salmon for teriyaki bowls is by pan-searing. This method gives you a nice crispy skin and tender fish. Here’s how:

  • Heat a non-stick skillet over medium-high heat.
  • Place the salmon skin-side down and cook without moving it for 4-5 minutes.
  • Flip and cook for another 4-5 minutes, basting with marinade.

This technique ensures your salmon is flavorful and perfectly cooked.

In this guide, we explored how to make delicious teriyaki salmon bowls. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for the perfect dish. We discussed variations and storage tips to ensure you enjoy your meal later. Remember, cooking can be fun and rewarding. Enjoy creating your own teriyaki salmon bowls, and don’t hesitate to experiment with flavors and ingredients! Your next great meal is just a recipe away.

- 2 salmon fillets (about 6 ounces each) - 1/4 cup soy sauce (low-sodium preferred) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons minced garlic - 1 teaspoon grated ginger - 1 cup uncooked jasmine rice - 2 cups water or broth (for cooking rice) - 1 cup steamed broccoli florets - 1 carrot, julienned - 1/4 cup sliced green onions - 1 tablespoon sesame seeds - Optional: pickled ginger and seaweed for garnish When I make teriyaki salmon bowls, I rely on fresh, simple ingredients. The salmon is the star. I prefer using fillets that are around six ounces each. This size cooks evenly and stays juicy. For the marinade, I mix soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. This blend creates a sweet and tangy flavor that pairs well with salmon. I use low-sodium soy sauce to keep the dish light. For the rice, I always choose jasmine rice. It's fragrant and fluffy. You need one cup of uncooked rice and two cups of water or broth to cook it. This will give you the perfect base for your bowl. The veggies add crunch and color. Steamed broccoli florets work great, as do julienned carrots. I love to top my bowls with sliced green onions and sesame seeds for extra texture. Sometimes, I add pickled ginger and seaweed for garnish. They enhance the flavors and look nice on the plate. If you want to see the full recipe, you can check it out [here](#). First, grab a small bowl. In it, whisk together the following: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 teaspoons minced garlic - 1 teaspoon grated ginger Mix until everything is well blended. This marinade gives the salmon its sweet and salty flavor. Next, take your salmon fillets. Place them in a shallow dish or a resealable bag. Pour half of the marinade over the salmon. Make sure the fillets are well-coated. Cover and let them marinate for 30 minutes in the refrigerator. This step is key for great flavor. While the salmon marinates, rinse your jasmine rice. Do this under cold water until the water runs clear. In a medium saucepan, combine: - 1 cup uncooked jasmine rice - 2 cups water or broth Bring this mixture to a boil. Once it boils, reduce the heat to low. Cover and simmer for about 15 minutes. The rice should become tender and absorb all the water. Fluff with a fork and set aside. After marinating, it’s time to cook. Preheat a non-stick skillet over medium-high heat. Remove the salmon from the marinade. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes on each side. Baste with the reserved marinade while cooking. The salmon is done when it flakes easily with a fork. Now, let’s build our bowls! In each serving bowl, place a scoop of jasmine rice. Top it with the cooked salmon, steamed broccoli, and julienned carrots. This makes a colorful and tasty meal. To finish, sprinkle sliced green onions and sesame seeds on top. If you want, add pickled ginger and seaweed for extra flavor. Drizzle any remaining marinade over the bowls before serving. Enjoy your delicious teriyaki salmon bowls! For the complete recipe, check out the Full Recipe. For the best flavor, I recommend using sockeye or Atlantic salmon. Sockeye has a rich taste and a deep red color. Atlantic salmon is buttery and tender. Both options cook well and work great for teriyaki bowls. Always look for fresh fish with bright, clear eyes. The flesh should feel firm but not mushy. Adjusting the marinade is key to getting the perfect taste. For sweetness, add more honey or maple syrup. If you want it saltier, add a bit more soy sauce. A splash of rice vinegar can brighten the flavors. Taste it as you mix, and find the balance that you love. The marinade should complement the salmon, not overpower it. The right cooking time for salmon is about 4-5 minutes per side in a skillet. It should flake easily with a fork when done. To check doneness, insert a fork in the thickest part. If it flakes, it’s ready. If you prefer, use a meat thermometer. It should read 145°F. Adjust cooking time based on thickness for perfect results. {{image_2}} If you prefer not to use salmon, you can swap it out easily. Chicken works well as a substitute. Use boneless chicken thighs for a juicy texture. Simply marinate and cook them the same way as the salmon. Tofu is another great option. Firm tofu absorbs the teriyaki flavors nicely. Press the tofu to remove excess water, then cut it into cubes. Marinate and pan-fry until golden. While jasmine rice is traditional, you can try other grains to mix things up. Brown rice gives a nutty flavor and adds fiber. Cook it by following the package instructions, usually requiring more water and a longer cook time. Quinoa is another healthy option. It cooks faster than brown rice and is packed with protein. Rinse it well, then combine it with water in a pot. Bring to a boil, then reduce heat and simmer until fluffy. You can make your teriyaki bowls even more colorful and tasty by adding vegetables. Bell peppers add a sweet crunch. Simply slice them thin and sauté or add them raw. Snap peas bring a nice snap and bright color. Toss them in during the last few minutes of cooking for a quick steam. Other options include carrots, zucchini, or even spinach. Mix and match to suit your taste! To keep your teriyaki salmon bowls fresh, store leftovers in airtight containers. Refrigerate them right away. This keeps the salmon and veggies from drying out. Consume them within three days for the best taste. If you want to save space, separate the rice from the salmon and veggies. Reheat your salmon bowls gently. Use a microwave at medium power for one to two minutes. Check for warmth and stir the contents halfway through. Avoid high heat, as it can dry out the salmon. If you prefer the stove, heat on low in a pan, adding a splash of water for moisture. Meal prepping makes weeknight dinners easy. Cook the rice and steam the veggies in advance. Store them in separate containers. Marinate the salmon beforehand, then keep it in the fridge. On busy days, just assemble the bowls quickly. This way, you enjoy fresh meals without extra fuss. To make teriyaki salmon bowls from scratch, follow these steps: 1. Prepare the Marinade: Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. 2. Marinate the Salmon: Place salmon fillets in a dish. Pour half the marinade over them. Let it sit for 30 minutes in the fridge. 3. Cook the Rice: Rinse jasmine rice until the water runs clear. Boil with water or broth, then simmer until tender. 4. Cook the Salmon: Heat a skillet over medium-high. Cook salmon skin-side down for 4-5 minutes on each side. Use the reserved marinade while cooking. 5. Assemble the Bowls: Add rice to bowls. Top with salmon, steamed broccoli, and carrots. 6. Garnish: Sprinkle green onions and sesame seeds on top. Add pickled ginger and seaweed if you like. 7. Serve: Drizzle with any remaining marinade and enjoy. For full details, check out the Full Recipe. Yes, you can use frozen salmon for teriyaki bowls. Just thaw the salmon in the fridge overnight before using it. This method keeps the fish fresh and tasty. Once thawed, you can follow the same steps as with fresh salmon. Make sure to pat it dry before marinating for the best flavor. Great sides to enjoy with teriyaki salmon bowls include: - Steamed edamame - Cucumber salad - Miso soup - Roasted asparagus - Pickled vegetables These sides add extra texture and flavor to your meal. You can easily modify the teriyaki sauce. Here are some tips: - Gluten-Free: Use tamari or coconut aminos instead of soy sauce. - Low-Sugar: Replace honey with a sugar substitute or use less honey. - Low-Sodium: Choose low-sodium soy sauce to reduce salt content. These tweaks help meet different dietary needs while keeping the dish delicious. Yes, teriyaki salmon bowls can be very healthy. Salmon is rich in omega-3 fatty acids, which are good for your heart. The vegetables add vitamins and fiber. Jasmine rice provides energy. Just watch the marinade's sugar content to keep it balanced. The best way to cook salmon for teriyaki bowls is by pan-searing. This method gives you a nice crispy skin and tender fish. Here’s how: - Heat a non-stick skillet over medium-high heat. - Place the salmon skin-side down and cook without moving it for 4-5 minutes. - Flip and cook for another 4-5 minutes, basting with marinade. This technique ensures your salmon is flavorful and perfectly cooked. In this guide, we explored how to make delicious teriyaki salmon bowls. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for the perfect dish. We discussed variations and storage tips to ensure you enjoy your meal later. Remember, cooking can be fun and rewarding. Enjoy creating your own teriyaki salmon bowls, and don’t hesitate to experiment with flavors and ingredients! Your next great meal is just a recipe away.

Teriyaki Salmon Bowls

Create the ultimate dinner experience with these savory teriyaki salmon bowls! This easy recipe combines perfectly marinated salmon with jasmine rice, steamed broccoli, and fresh veggies for a deliciously healthy meal. Packed with flavor and nutrition, these bowls are a must-try! Click through to discover the full recipe and impress your family with this delightful dish tonight. Your taste buds will thank you!
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Ingredients
  

2 salmon fillets (about 6 ounces each)

1/4 cup soy sauce (low-sodium preferred)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 teaspoons minced garlic

1 teaspoon grated ginger

1 cup uncooked jasmine rice

2 cups water or broth (for cooking rice)

1 cup steamed broccoli florets

1 carrot, julienned

1/4 cup sliced green onions

1 tablespoon sesame seeds

Optional: pickled ginger and seaweed for garnish

Instructions
 

Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

    Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the fillets, ensuring they are well-coated. Allow to marinate for at least 30 minutes in the refrigerator.

      Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (or broth) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

        Cook the Salmon: Preheat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for about 4-5 minutes on each side, basting with the reserved marinade, until the salmon is cooked through and flakes easily with a fork.

          Assemble the Bowls: In each serving bowl, place a scoop of jasmine rice. Top with the cooked salmon, steamed broccoli, and julienned carrots.

            Garnish: Sprinkle sliced green onions and sesame seeds on top. Add pickled ginger and seaweed for an extra touch if desired.

              Serve: Drizzle any remaining marinade over the assembled bowls for added flavor, and serve immediately.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2

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