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    You are here: Home / Recipes / Teriyaki Salmon Bowl

    Teriyaki Salmon Bowl

    Posted: Jul 28, 2020 Last Modified: Jan 18, 2021 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    This oven baked teriyaki salmon is perfectly moist and flaky! Paired with broccoli, edamame, and brown rice, you’re going to want this Teriyaki Salmon Bowl for your next meal!

    plate with teriyaki salmon with broccoli, edamame, brown rice, and seaweed

    Why You’ll Love This Salmon Bowl

    This teriyaki salmon bowl is quick, easy, and healthy – making it a perfect quick dinner or as a meal prep! It’s moist, flaky, and packed with flavour.

    While the salmon takes 20 minutes to marinade in the teriyaki sauce, it still takes under 40 minutes to make everything! While the salmon is marinating, I’ll start the process of washing the rice to go in the rice cooker and thawing out my edamame so they’re both ready to serve when the salmon is finished.

    Plus this salmon bowl can easily be doubled for tripled by using a larger sheet pan or multiple sheet pans.

    What You’ll Need To Make This

    • For the teriyaki sauce
      • soy sauce: I recommend using low sodium soy sauce
      • pineapple juice: if you don’t have pineapple juice, orange juice also works!
      • honey: maple syrup can be subbed in if needed
      • mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
      • garlic: sub with garlic powder if you prefer

    teriyaki sauce ingredients flatlay

    • For everything else
      • salmon: I used a skin on salmon fillets
      • broccoli
      • edamame: I use frozen unshelled edamame and cooked it by adding it to some boiled water
      • brown rice
      • olive oil
      • salt
      • optional: sliced seaweed (nori)

    How To Make This Simple Teriyaki Salmon Bowl

    salmon and broccoli on sheet pan with teriyaki sauce on top

    • In a small sauce pan, combine all the ingredients of the teriyaki sauce. Heat on medium and whisk until the mixture is bubbling. Simmer until it has thickened a bit.
    • Add half of the teriyaki sauce to a bowl with the salmon in it and marinade the salmon for 10-20 minutes in the fridge.
    • Heat oven to 400F.
    • When ready, grease a sheet pan (or use parchment paper), add the salmon fillets onto it along with the broccoli. Toss the olive oil with some olive oil and sprinkle salt on both the fillets and broccoli.
    • Drizzle a spoonful of the teriyaki sauce on to the broccoli and salmon before moving it to the oven to bake for 10 minutes.
    • At the halfway mark, spoon more teriyaki sauce on top of the salmon and broccoli again.
    • When done, serve the salmon and broccoli on top of a bed of rice along with some edamame and sliced seaweed with the leftover teriyaki sauce drizzled on top.

    oven baked salmon teriyaki with broccoli in a sheet pan

    Recipe Variations

    • add in a small knob of ginger for more of a “zesty” kick
    • add in red chili flakes or sriracha to spice things up
    • swap broccoli for cauliflower
    • for extra healthy fats, serve with some avocado!

    Tips and Notes

    • I like to set the oven to broil on the last minute the salmon and broccoli is baking in the oven.
    • To meal prep this teriyaki salmon: this can be kept in the fridge for up to 3 days in an airtight container. This salmon (and edamame) can be consume this chilled as I know some do not like reheating salmon. Just be sure to reheat the rice and broccoli.
    • This recipe can be easily doubled.
    • If you don’t have time to marinade the salmon, I suggest basting the salmon with the teriyaki sauce more than twice during the cook time.
    • Want another seafood recipe? Try Kathryn’s Kitchen’s Homemade Tuna Poke!

    plate with teriyaki salmon broken up by a fork with broccoli, edamame, brown rice, and seaweed

    plate with teriyaki salmon with broccoli, edamame, brown rice, and seaweed

    Teriyaki Salmon Bowl

    This oven baked teriyaki salmon is perfectly moist and flaky! Paired with broccoli, edamame, and brown rice, you’re going to want this Teriyaki Salmon Bowl for your next meal!
    5 from 1 vote
    Print Rate
    Prep Time: 10 mins
    Cook Time: 10 mins
    Marinading: 20 mins
    Total Time: 40 mins
    Servings: 2 servings

    Ingredients

    For the teriyaki sauce

    • 1/3 cup soy sauce
    • 1/4 cup pineapple juice
    • 6 tbsp honey
    • 1 tbsp mirin
    • 6 cloves garlic, sliced

    For everything else

    • 2 salmon, I used a skin on salmon fillets
    • 1 crown broccoli
    • 1 cup edamame
    • 2 cups cooked brown rice
    • 1 tbsp olive oil
    • 1 tsp salt
    • optional: sliced seaweed

    Equipment

    • small saucepan
    • sheet pan

    Instructions

    • In a small sauce pan, combine all the ingredients of the teriyaki sauce. Heat on medium and whisk until the mixture is bubbling. Simmer until it has thickened a bit.
    • Add half of the teriyaki sauce to a bowl with the salmon in it and marinade the salmon for 10-20 minutes in the fridge.
    • Heat oven to 400F.
    • When ready, grease a sheet pan (or use parchment paper), add the salmon fillets onto it along with the broccoli. Toss the olive oil with some olive oil and sprinkle salt on both the fillets and broccoli.
    • Drizzle a spoonful of the teriyaki sauce on to the broccoli and salmon before moving it to the oven to bake for 10 minutes.
    • At the halfway mark, spoon more teriyaki sauce on top of the salmon and broccoli again.
    • When done, serve the salmon and broccoli on top of a bed of rice along with some edamame and sliced seaweed with the leftover teriyaki sauce drizzled on top.
    Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 2servings
    Author: Carmy
    Course: Main Course
    Cuisine: Japanese

    Similar Recipes You May Like

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    Other places to connect with me
    Instagram: @carmyshungry
    Facebook: https://www.facebook.com/carmyycom
    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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