Go Back
To make a teriyaki glazed salmon bowl, you need fresh and simple ingredients. Here is a list of what you'll need: - Fresh salmon fillets - Low-sodium soy sauce - Natural honey - Rice vinegar - Sesame oil - Minced fresh ginger - Garlic These ingredients come together to create a tasty and healthy meal. Fresh salmon gives you protein and omega-3 fatty acids. Low-sodium soy sauce adds flavor without too much salt. Natural honey brings a hint of sweetness. Rice vinegar adds a bit of tang, while sesame oil gives a nutty taste. Minced fresh ginger and garlic provide warmth and depth to the glaze. Using these ingredients, you can enjoy a flavorful dish that is good for you. The balance of flavors makes every bite exciting. You can find all these ingredients at your local grocery store or farmer's market. {{ingredient_image_2}} To start, grab a small mixing bowl. Combine the following ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons natural honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon minced fresh ginger - 1 clove garlic, finely minced Whisk them together until you have a smooth teriyaki glaze. This glaze gives a rich flavor to the salmon. Next, take your fresh salmon fillets. Place them in a shallow dish. Pour half of the teriyaki glaze over the salmon. This step is key. Let the salmon marinate for at least 15 minutes. It will soak up the flavors and taste amazing. While the salmon marinates, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup easy. After marinating, remove the salmon and place the fillets on the sheet. Drizzle the remaining teriyaki glaze over the top. Bake the salmon for 12 to 15 minutes. It should flake easily with a fork. For a caramelized look, switch to broil for 2 to 3 minutes. Keep an eye on it to avoid burning. Now, let’s build your bowl. Scoop 1 cup of cooked jasmine rice into each serving bowl. This rice acts as a base for your toppings. Next, arrange the colorful veggies: - 1 cup steamed broccoli florets - 1/2 cup shredded carrots - 1/4 cup shelled edamame Place them neatly around the rice. Finally, add one baked salmon fillet on top of each bowl. If you want more flavor, drizzle extra teriyaki glaze over everything. Finish by garnishing with chopped green onions and sesame seeds for a nice touch. Enjoy your meal! To get the best flavor from your teriyaki glazed salmon, marinate the fillets for at least 15 minutes. If you have more time, try marinating for up to an hour. This extra time helps the salmon absorb the glaze. You can adjust the glaze's sweetness or saltiness to match your taste. If you like it sweeter, add more honey. If you want it saltier, add a touch of soy sauce. Always taste the glaze before using it. For a beautiful presentation, use colorful bowls. Layer the rice, veggies, and salmon neatly. You can add a lime wedge for zest. A small dish of extra teriyaki glaze on the side is great for those who enjoy more sauce. Chopped green onions and sesame seeds on top add crunch and color. This makes the dish look gourmet and inviting. You can cook salmon in different ways. Baking is easy and keeps the fish moist. Preheat your oven to 400°F (200°C) for best results. Grilling gives a smoky flavor and nice grill marks. If you want a crispy skin, pan-searing works well. Heat oil in a skillet, then cook skin-side down. Each method yields tasty salmon, so choose your favorite! Pro Tips Marination Time: Allow the salmon to marinate for at least 15 minutes to fully absorb the flavors of the teriyaki glaze. Temperature Check: Ensure your oven is fully preheated before baking the salmon for even cooking. Broiling for Crispiness: Broil the salmon for the last few minutes of cooking for a caramelized and crispy top. Colorful Presentation: Arrange the vegetables in a rainbow pattern to make the bowl visually appealing and appetizing. {{image_4}} If you do not want to use salmon, you can easily switch to chicken or tofu. Chicken breast works well with teriyaki glaze. Simply marinate and bake it, just like salmon. Tofu is a great choice for a plant-based meal. Press and drain the tofu, then cut it into cubes. Marinate the tofu in the glaze and bake it to get a nice texture. You can change the base of your bowl, too. Instead of jasmine rice, try brown rice or quinoa. Brown rice adds a nutty flavor and more fiber. Quinoa gives a protein boost and cooks quickly. If you want a low-carb option, cauliflower rice is perfect. It keeps the bowl light while adding a nice crunch. Feel free to mix in different vegetables based on your taste. Bell peppers, snap peas, or zucchini can add color and nutrients. You can also use spinach or kale for a leafy green option. These swaps keep the dish fresh and interesting. Just ensure your veggies are cooked to your liking before serving. Store your leftover Teriyaki Glazed Salmon Bowl in an airtight container. This keeps the flavors fresh and safe. You can refrigerate it for up to three days. When ready to eat, reheat it in the microwave or on the stove. Heat it gently to avoid drying out the salmon. You can freeze the salmon and cooked rice if you want to save some for later. Wrap each salmon fillet in plastic wrap, then place it in a freezer-safe bag. For rice, let it cool first, then store it in a container. Both can last up to three months in the freezer. Thaw them in the fridge overnight before reheating. Fresh ingredients bring the best taste. Salmon lasts about two days in the fridge. Jasmine rice can stay fresh for about a week if kept dry. Broccoli and carrots last about three to five days in the fridge. Keep your edamame in its package until ready to use to keep it fresh. Always check for signs of spoilage before use. You can use tamari, coconut aminos, or liquid aminos as soy sauce substitutes. Tamari gives a similar taste. Coconut aminos is sweeter and less salty. Liquid aminos has a mild flavor. Each choice alters the taste slightly, but they all work well for a teriyaki sauce. To make your Teriyaki Glazed Salmon Bowl gluten-free, swap regular soy sauce for tamari. Ensure your rice and other ingredients are gluten-free. Check the labels on packaged items to avoid hidden gluten. Yes, you can use frozen salmon. Just remember to thaw it first. Place the salmon in the fridge overnight for safe thawing. If you’re short on time, submerge it in cold water for about an hour. Bake time may need slight adjustment if the fillet is still cold. Several sides enhance your Teriyaki Glazed Salmon Bowl. Consider adding: - Steamed asparagus - Sautéed bok choy - Cucumber salad - Seaweed salad - Pickled radishes These sides bring more flavor and texture to your meal. You’ve learned how to create a tasty Teriyaki Glazed Salmon Bowl. We covered the key ingredients, like fresh salmon and honey, and how to prepare a smooth glaze. You now know how to marinate the salmon and bake it for perfect flavor. Remember, you can swap in different proteins or grains to fit your taste. Making variations keeps your meals exciting. Follow the storage tips to enjoy your leftovers later. With these ideas, your cooking will impress anyone at the table!

Teriyaki Glazed Salmon Bowl

A delicious and healthy salmon bowl with a homemade teriyaki glaze, served over jasmine rice with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 500 kcal

Ingredients
  

  • 2 fillets fresh salmon
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons natural honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, finely minced
  • 1 cup cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup shelled edamame
  • 2 green onions finely chopped
  • to taste sesame seeds, for garnish

Instructions
 

  • In a small mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and garlic. Whisk until well blended to create a smooth teriyaki glaze.
  • In a shallow dish, lay the salmon fillets and pour half of the teriyaki glaze over them. Cover and let marinate for at least 15 minutes to enhance the flavor.
  • While the salmon is marinating, preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • After marination, remove the salmon from the dish and place the fillets on the lined baking sheet. Drizzle the remaining teriyaki glaze over the top of the salmon.
  • Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. For a caramelized finish, switch to broil for an additional 2-3 minutes, watching closely to prevent burning.
  • While the salmon bakes, prepare your serving bowls. Scoop 1 cup of the cooked jasmine rice into each bowl, creating a base for your toppings.
  • Neatly arrange the steamed broccoli, shredded carrots, and shelled edamame around the rice in each bowl, creating a vibrant and colorful display.
  • Once the salmon is baked, place one fillet atop each bowl of rice and vegetables, allowing the flavors to meld beautifully.
  • If desired, drizzle a bit more of the teriyaki glaze over the salmon and veggies for an extra punch of flavor.
  • Finish by garnishing with chopped green onions and a sprinkle of sesame seeds to add texture and visual appeal.

Notes

Serve the bowls on a colorful placemat or wooden board for a rustic touch. Consider adding a lime wedge on the side for an extra zest, and a small dish of extra teriyaki glaze for those who like it saucy!
Keyword bowl, easy, healthy, salmon, teriyaki