If you love vibrant bowls bursting with flavor and color, you’re going to fall head over heels for this Teriyaki Salmon Bowls with Brussels Sprouts Recipe. Juicy, tender salmon glazed with a sticky homemade teriyaki sauce cozies up with sweet, caramelized Brussels sprouts and fluffy rice for a meal that’s as nutritious as it is satisfying. Every bite is a harmony of savory and sweet, with a delightful crunch from toasted sesame seeds and zingy green onions on top. These bowls are perfect for busy weeknights, meal prepping, or treating yourself to something extra special.
Ingredients You’ll Need
Gathering the ingredients for this Teriyaki Salmon Bowls with Brussels Sprouts Recipe is refreshingly simple! Each element plays an important role—crisp Brussels sprouts add earthiness, rich salmon lends satisfying protein, and the homemade teriyaki ties it all together with a glossy, crave-worthy finish.
- Salmon Fillets: Choose fresh, preferably skin-on fillets for the best texture and richness.
- Brussels Sprouts: Roasting them brings out their natural sweetness and irresistible caramelized edges.
- Olive Oil: Helps the Brussels sprouts turn golden and crisp while roasting.
- Salt & Black Pepper: Essential for seasoning both veggies and fish for balanced, bright flavor.
- Cooked Rice: The classic base; white, brown, or jasmine rice are all fantastic choices for soaking up the teriyaki sauce.
- Sliced Green Onions & Sesame Seeds: The finishing garnish that adds crunch, color, and freshness to each bowl.
- Low-Sodium Soy Sauce: The savory backbone of your homemade teriyaki—low-sodium keeps things balanced.
- Honey or Maple Syrup: Brings that signature teriyaki sweetness while letting you pick your favorite natural sweetener.
- Rice Vinegar: Adds the necessary tang that perks up all the other flavors.
- Sesame Oil: Just a touch instantly brings out warm, toasty undertones in the sauce.
- Garlic (minced): Two cloves for a little kick of aromatic goodness.
- Fresh Ginger (grated): Nothing beats the zip and warmth freshly grated ginger brings to your sauce.
- Cornstarch Slurry (cornstarch + water): Thickens the teriyaki sauce to glossy perfection—just a quick whisk is all you need!
How to Make Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Step 1: Roast Those Brussels Sprouts
Begin by preheating your oven to 425°F for maximum caramelization power. Toss your trimmed, halved Brussels sprouts on a baking sheet with olive oil, salt, and black pepper—make sure they’re in a single layer for even roasting. Flip them halfway through their 20–25 minute bake until golden and tender. This step transforms the sprouts into something seriously irresistible.
Step 2: Whip Up the Teriyaki Sauce
While the sprouts are happily roasting away, start your homemade teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger. Let this savory-sweet mixture come to a gentle simmer, then whisk in the cornstarch slurry for a gorgeous, velvety thickness. In just a couple minutes, you’ll have a sauce that would put any bottled version to shame!
Step 3: Bake the Salmon
Dry off those salmon fillets and give them a glossy brush of teriyaki sauce. Lay them on a parchment-lined baking sheet or a skillet, then pop them in the oven for 10–12 minutes. The salmon is done when it flakes easily with a fork and glistens with that luscious teriyaki glaze—just wait until you smell it!
Step 4: Build Your Bowls
This is where the magic happens. Spoon fluffy cooked rice into your bowls, pile on the roasted Brussels sprouts and top lovingly with your teriyaki-glazed salmon. Drizzle with some extra sauce and sprinkle over a handful of green onions and sesame seeds for a final festive touch. Every bowl looks like a work of art and tastes even better.
How to Serve Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Garnishes
For a punch of freshness and crunch, I love topping the finished bowls with sliced green onions and a scattering of sesame seeds. If you’re feeling fancy, add a few thin slices of fresh chili or a wedge of lime for a subtle kick and pop of color.
Side Dishes
These bowls are robust on their own, but they pair beautifully with simple sides like miso soup, steamed edamame, or a crunchy Asian-inspired slaw. If you want even more vegetables, try adding steamed broccoli or snap peas right to the bowl for extra color and bite.
Creative Ways to Present
Get playful and set up a bowl-building bar for family or guests, letting everyone customize their toppings and rice. You could use sushi rice for a fun twist, or serve the salmon and sprouts over greens for a lighter, salad-style bowl. The Teriyaki Salmon Bowls with Brussels Sprouts Recipe adapts easily to whatever suits your mood.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the salmon, Brussels sprouts, rice, and extra teriyaki sauce separately in airtight containers in the fridge. This keeps the ingredients fresher and lets you easily reheat and assemble fresh bowls for up to 3 days.
Freezing
The salmon and sauce freeze well—just slice the salmon into portions, lay them flat in a freezer-safe bag, and tuck in any extra sauce (stored separately). Brussels sprouts lose a bit of texture but are still enjoyable after freezing. Rice also freezes nicely in single portions for quick assembly later.
Reheating
Reheat salmon and Brussels sprouts in the oven at 350°F until warmed through to preserve their texture. For a speedier option, microwave rice and sauce until hot, then add the salmon and sprouts just until heated. Avoid overheating the salmon to keep it tender.
FAQs
Can I use frozen salmon in this Teriyaki Salmon Bowls with Brussels Sprouts Recipe?
Absolutely, just make sure to thaw the salmon fillets completely and pat them dry before applying the teriyaki sauce and baking. This helps the glaze stick and ensures even cooking.
What can I substitute for Brussels sprouts?
If you’re not a Brussels sprout fan, broccoli florets or snap peas work wonderfully. Just roast or quickly sauté them until tender-crisp and caramelized for a similar effect.
Is this recipe gluten-free?
You can make the Teriyaki Salmon Bowls with Brussels Sprouts Recipe gluten-free by using tamari or certified gluten-free soy sauce. Always double-check your labels, especially on soy sauce and cornstarch!
Can I make this recipe ahead of time?
Definitely! You can cook the rice, roast the Brussels sprouts, and even bake the salmon ahead of time. Store everything separately and assemble just before serving for the freshest results.
What kind of rice is best for this bowl?
All types work well—white, brown, jasmine, or even sushi rice if you’re feeling adventurous. Pick your favorite; just be sure it’s fluffy and not overcooked so it absorbs the teriyaki sauce beautifully.
Final Thoughts
I truly can’t wait for you to dig into your first bite of this Teriyaki Salmon Bowls with Brussels Sprouts Recipe. It’s one of those dishes that make you feel good from the inside out—nourishing, colorful, and packed with flavor. Try it for a weeknight dinner, meal prep, or simply to treat yourself to something extra special; you might just find yourself coming back to it all year round!
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Teriyaki Salmon Bowls with Brussels Sprouts Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and nutritious meal option that combines perfectly cooked salmon with roasted Brussels sprouts, served over a bed of rice and drizzled with homemade teriyaki sauce.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Brussels Sprouts:
- 1 pound Brussels sprouts (trimmed and halved)
Other:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked rice (white, brown, or jasmine)
- Sliced green onions and sesame seeds for garnish
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Teriyaki Sauce:
Instructions
- Roast Brussels Sprouts: Preheat the oven to 425°F. Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Make Teriyaki Sauce: In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer, then whisk in cornstarch slurry until thickened.
- Cook Salmon: Brush salmon with teriyaki sauce, then bake at 425°F for 10–12 minutes.
- Assemble Bowls: Serve rice topped with roasted Brussels sprouts and salmon. Drizzle with teriyaki sauce. Garnish with green onions and sesame seeds.
Notes
- For crispy salmon skin, sear the salmon skin-side down in a skillet before finishing in the oven.
- Swap Brussels sprouts for broccoli or snap peas if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 9g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg
