Description
A delicious and healthy Teriyaki Salmon Bowl featuring tender baked salmon marinated in savory teriyaki sauce, served over a bed of brown jasmine rice with steamed fresh vegetables and creamy avocado slices. This wholesome meal combines vibrant flavors and textures for a satisfying dinner option that’s easy to prepare.
Ingredients
Scale
Salmon and Marinade
- 4, 6 oz salmon filets (Atlantic or sockeye)
- 1 cup teriyaki sauce
Grains
- 2 cups cooked brown jasmine rice, wild rice, or quinoa
Vegetables
- 1 teaspoon olive or avocado oil
- ¼ cup water
- 1 cup fresh snow peas
- 1 medium head of broccoli or cauliflower, cut into florets
- 1 cup sliced mushrooms
- 1 cup sliced carrots
Extras
- 1 avocado, sliced into thin strips
- Red pepper flakes for topping, optional
Instructions
- Marinate the Salmon: In a large bowl or ziplock bag, place the salmon filets and pour in 1 cup of teriyaki sauce. Ensure the salmon is evenly coated and marinate for at least 20 minutes, or up to 4 hours, to infuse flavor.
- Preheat and Prepare to Bake: Preheat your oven to 400°F (200°C) and line a baking sheet or dish with parchment paper. Arrange the marinated salmon filets on the sheet, skin side down if the skin is still attached.
- Bake the Salmon: Bake the salmon in the preheated oven for 12-15 minutes depending on the thickness and type of the salmon. Sockeye salmon may cook faster than Atlantic. When almost cooked through, turn on the broiler and broil the salmon for 1-2 minutes until the top is browned, watching closely to prevent burning. The salmon should flake easily and reach an internal temperature of 145°F (63°C). Remove from oven and set aside.
- Steam the Vegetables: While the salmon bakes, heat the olive or avocado oil in a large saucepan over medium heat. Add the snow peas, broccoli or cauliflower florets, sliced mushrooms, and sliced carrots along with ¼ cup of water. Cover and let the vegetables steam for about 6 minutes, or until tender. Drain any excess water once cooked.
- Heat the Rice or Quinoa: Warm the cooked brown jasmine rice, wild rice, or quinoa until hot and ready to serve.
- Assemble the Bowls: Divide ½ cup of rice, ¼ of the steamed vegetables, one salmon filet, and ¼ of the sliced avocado into each serving bowl. Drizzle additional teriyaki sauce on top and optionally sprinkle with red pepper flakes for added heat.
Notes
- For dietary preferences or restrictions, carefully select teriyaki sauce and other ingredients to suit gluten-free, dairy-free, or vegetarian diets. This recipe can be adapted but always check product labels.
- Watch the salmon closely during broiling as it can burn quickly; timing depends on your oven.
- Use a food thermometer to ensure salmon reaches a safe internal temperature of 145°F (63°C).
- Vegetables can be varied based on preference or seasonal availability.
