Teriyaki Salmon Bowls With Crispy Brussels Sprouts

Hey, um, I found a super cool dish! I love teriyaki salmon bowls with crispy Brussels sprouts. It looks fun and yummy!

I was so curious when I first saw it. The dish has bright colors and a sweet sauce. I thought, “Wow, this is awesome!”

I really love the soft salmon and crunchy sprouts. It tastes sweet and tangy. Eating it made me smile a lot!

So, why not try it with me? I promise you will enjoy it too. Let’s make this tasty bowl together!

Why You’ll Love This Recipe

• Balanced Flavors: The homemade teriyaki sauce brings together sweet, salty, and a touch of heat—perfect with rich salmon and earthy Brussels sprouts.
• Easy and Fast: This dish comes together in under an hour with simple steps.
• Meal Prep Friendly: Cook everything in advance and assemble quick bowls throughout the week.
• Customizable: Swap the veggies or adjust the sauce to suit your tastes.
• Nutritious: Packed with protein, omega-3s, and fiber, this is a meal that fuels your body.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: About 45 minutes

Servings:
This recipe makes 4 bowls—perfect for a family or meal prepping for a few days.

Difficulty:
Beginner-friendly, but roasting Brussels sprouts to crispy perfection might take a little attention.

Required Kitchen Tools

• Baking sheet
• Small saucepan
• Whisk
• Mixing bowls
• Sharp knife
• Tongs or spatula

Key Ingredients for Teriyaki Salmon Bowls

For the Salmon:

• Salmon Fillets: Fresh or frozen (thawed) skinless fillets work best.
• Soy Sauce: The base of the teriyaki glaze.
• Honey: Balances the salty soy with natural sweetness.
• Rice Vinegar: Adds a light tang to lift the sauce.
• Grated Ginger: Fresh ginger brings a warm, slightly spicy kick.
• Garlic Powder: Quick and easy garlic flavor.
• Red Pepper Flakes: Optional, for a little heat.

For the Brussels Sprouts:

• Brussels Sprouts: Trimmed and halved for even roasting.
• Olive Oil: Helps achieve that crispy, golden exterior.
• Salt and Black Pepper: Simple seasoning to let the sprouts shine.

For the Sauce (Optional Drizzle):

• Mayonnaise: The base for a creamy, tangy sauce.
• Dijon Mustard: Adds a subtle sharpness.
• Honey: For sweetness.
• Fresh Lemon Juice: Brightens the sauce.
• Garlic Powder: A quick way to infuse more flavor.

How to Make Teriyaki Salmon Bowls – Step-by-Step Instructions

1. Prepare the Teriyaki Sauce

The sauce is what makes this salmon shine, so we’ll start here.

1. In a small saucepan over medium heat, combine:
   • ¼ cup soy sauce
   • 3 tablespoons honey
   • 1 tablespoon rice vinegar
   • 1 teaspoon grated ginger
   • ½ teaspoon garlic powder
   • ¼ teaspoon red pepper flakes (optional)
2. Whisk everything together and bring the mixture to a gentle simmer. Let it cook for about 3-4 minutes until slightly thickened.
3. Remove from heat and let it cool slightly.

2. Roast the Brussels Sprouts

Crispy Brussels sprouts need high heat and a little patience.

1. Preheat your oven to 425°F (220°C).
2. Trim the ends off 1 pound of Brussels sprouts and cut them in half.
3. Toss the sprouts in a bowl with:
   • 2 tablespoons olive oil
   • ½ teaspoon salt
   • ¼ teaspoon black pepper
4. Spread them out on a baking sheet in a single layer. Make sure they aren’t crowded so they crisp up nicely.
5. Roast for 20-25 minutes, stirring once halfway through. They should be golden and crispy on the edges.

3. Cook the Salmon

While the sprouts are roasting, cook your salmon.

1. Pat 4 salmon fillets dry with a paper towel. Season lightly with salt and pepper.
2. Heat a large non-stick skillet over medium heat with a drizzle of oil.
3. Place the salmon fillets in the pan, skin side down if they have skin.
4. Cook for about 4 minutes until the bottom is golden and crisp.
5. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. In the last minute, brush the teriyaki sauce over the salmon, letting it caramelize slightly.

4. Make the Optional Sauce Drizzle

If you like a creamy topping for your bowl, whisk together in a small bowl:

• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon lemon juice
• ¼ teaspoon garlic powder

Stir until smooth. Adjust to taste if you want more sweetness or tang.

How to Serve Teriyaki Salmon Bowls

These bowls are designed to be flexible. You can keep things simple or dress them up with extra toppings. Here’s how I like to build mine:

1. Start with a Base: Warm white rice, brown rice, or even quinoa works well.
2. Layer on the Salmon: Place a glazed salmon fillet right on top.
3. Add the Brussels Sprouts: Scatter those crispy roasted sprouts around the salmon.
4. Drizzle with Sauce: If you made the creamy sauce, spoon it lightly over the salmon or sprouts.
5. Garnish: Finish with sesame seeds, sliced green onions, or a squeeze of fresh lemon.

Extra Topping Ideas:

• Avocado slices for creaminess.
• Pickled ginger for a little zing.
• Toasted sesame seeds for crunch.
• Thinly sliced cucumber for freshness.

Storing and Meal Prep Tips

These bowls are perfect for prepping ahead:

• Cooked Salmon: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a low oven to avoid drying it out.
• Roasted Brussels Sprouts: They’re best fresh, but you can store them for 3 days as well. Reheat in a hot skillet or oven to bring back their crispiness.
• Sauce: Keep the teriyaki glaze and creamy sauce in jars in the fridge for up to a week.

Meal Prep Idea:
Assemble the bowls in meal prep containers with rice, salmon, and sprouts. Add the sauces separately so everything stays fresh.

Variations and Ingredient Swaps

• Swap the Veggies: Broccoli, snap peas, or carrots roast beautifully and work well here.
• Try a Different Base: Swap rice for cauliflower rice or noodles.
• Add More Heat: Stir a little sriracha into the mayo sauce or add extra red pepper flakes to the teriyaki.
• Soy-Free Option: Substitute coconut aminos for soy sauce.

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Tips and Tricks for Success

• Crispy Brussels Sprouts: Don’t overcrowd the baking sheet. Give them space to roast, not steam.
• Perfect Salmon: Let the salmon sit at room temperature for 10 minutes before cooking to ensure even doneness.
• Extra Sauce: Double the teriyaki sauce if you like a saucier bowl. It keeps well in the fridge.

Nutrition Information (Approximate per Bowl)

Calories	Protein	Carbs	Fat
480	38g	45g	18g

Teriyaki Salmon Bowls FAQs

Can I use frozen salmon?
Yes, just thaw it in the fridge overnight before cooking.

What if I don’t have rice vinegar?
Lemon juice or apple cider vinegar works in a pinch.

How do I know when salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F.

Conclusion

These Teriyaki Salmon Bowls With Crispy Brussels Sprouts are simple but packed with flavor. They’re great for a busy weeknight or a meal prep win. Give them a try, and you might find yourself adding them to your regular rotation.

Happy cooking!