Zesty Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe

Ready to electrify your dinner routine with a teriyaki salmon bowl that dances between sweet and savory?

Pacific salmon meets crispy brussels sprouts in a vibrant culinary adventure.

Tender fish glazed with rich teriyaki sauce creates an irresistible centerpiece for this modern meal.

Bright flavors and contrasting textures make each bite a delightful experience.

Weeknight cooking just got seriously delicious with this simple yet impressive dish.

Seasonal ingredients come together in a quick, nutritious bowl that feels like a restaurant-quality treat.

Grab a fork and prepare to be amazed by how effortlessly you can create restaurant-level magic in your own kitchen.

What’s Behind the Hype: Teriyaki Salmon Bowls with Brussels Sprouts

• Transform simple ingredients into a gourmet-style teriyaki salmon bowl that rivals professional restaurant presentations, impressing dinner guests with minimal culinary expertise required.
• Combine omega-3 rich salmon with fiber-loaded Brussels sprouts, creating a protein-dense meal that supports heart health, muscle recovery, and provides essential nutrients in every single bite.
• Easily adapt the recipe by swapping salmon for tofu, adjusting spice levels, or using alternative grains like cauliflower rice to suit personal dietary preferences and taste adventures.

Ingredients That Power Teriyaki Salmon Bowls with Brussels Sprouts

• Brussels Sprouts: Crispy, golden vegetable base with a nutty flavor. Fresh, compact sprouts with tight, bright green leaves work best.
• Green Onions: Fresh garnish with mild onion flavor. Bright green, firm stalks preferred.

• Salmon Fillets: Rich, omega-3 protein with delicate texture. Wild-caught or fresh salmon recommended for best flavor.

• Teriyaki Sauce, Soy Sauce: Sweet and savory flavor enhancers. Traditional Japanese-style sauces provide depth.
• Honey: Natural sweetener for balanced marinade. Local or raw honey preferred.
• Sesame Oil: Nutty, rich flavor accent. Dark, toasted sesame oil recommended.
• Minced Garlic: Aromatic flavor booster. Fresh garlic cloves provide best taste.

• Olive Oil: Cooking and roasting medium. Extra virgin olive oil suggested.
• Garlic Powder, Salt, Black Pepper: Basic seasoning blend for vegetables.
• Sesame Seeds: Crunchy, nutty garnish. White or black seeds work well.
• Optional Sriracha or Chili Flakes: Spicy flavor enhancer.

• Rice, Quinoa: Hearty grain base for the bowl. Brown rice or white quinoa recommended.

How to Build Teriyaki Salmon Bowls with Brussels Sprouts

Step 1: Transform Brussels Sprouts

Crank the oven to 425°F. Grab a baking sheet and line it with parchment paper.

• Olive oil
• Garlic powder
• Salt
• Black pepper

Spread the sprouts across the baking sheet in a single layer. Roast for 20-25 minutes, giving them a quick stir halfway through. You’ll want them super crispy and golden brown.

Step 2: Create Tangy Salmon Marinade

• Teriyaki sauce
• Soy sauce
• Sesame oil
• Honey
• Minced garlic

Submerge salmon fillets in the marinade. Let them soak up those incredible flavors for at least 15 minutes.

Step 3: Sear the Salmon

Heat a nonstick skillet over medium flame.

Pull salmon from marinade (keep that liquid gold!). Cook skin-side down for 4-5 minutes. Flip and cook another 3-4 minutes until perfectly done.

Pour reserved marinade into a small saucepan. Simmer 2-3 minutes until it thickens. Brush the cooked salmon with this magical sauce.

Step 4: Build Flavor-Packed Bowls

• Cooked rice or quinoa
• Salmon fillet
• Roasted Brussels sprouts
• Drizzle of thickened teriyaki sauce

• Sesame seeds
• Chopped green onions
• Optional sriracha or chili flakes

Step 5: Devour and Enjoy

Dig in while everything’s hot and bursting with flavor!

Smart Pointers for Teriyaki Salmon Bowls with Brussels Sprouts

• Crisp Brussels Sprout Strategy: Slice Brussels sprouts in half to maximize crispiness and ensure even roasting for a delightful golden-brown exterior.
• Salmon Marination Magic: Let salmon sit in teriyaki marinade for at least 30 minutes to enhance flavor penetration and tenderize the fish more deeply.
• Prevent Salmon Overcooking: Use a meat thermometer to check salmon's internal temperature, aiming for 145°F to maintain moisture and prevent dryness.
• Sauce Thickening Technique: Simmer reserved marinade slowly to create a rich, glossy glaze that adds intense flavor and beautiful sheen to the salmon.
• Customize Dietary Needs: Swap salmon for tofu or use tamari instead of soy sauce to make the dish vegetarian or gluten-free friendly without compromising taste.

Storage and Reheat Guide for Teriyaki Salmon Bowls with Brussels Sprouts

• Store leftover salmon and Brussels sprouts in airtight containers within 2 hours of cooking. Keep separate to maintain crispiness.
• Let food reach room temperature before sealing containers to prevent condensation and soggy texture.
• Consume refrigerated salmon and Brussels sprouts within 2-3 days for best quality and safety.
• Gently warm salmon in a skillet over low heat or microwave at 50% power to prevent overcooking. Crisp Brussels sprouts in a preheated oven at 375°F for 5-7 minutes.

Side Ideas for Teriyaki Salmon Bowls with Brussels Sprouts

• Serve a chilled Riesling or Gewürztraminer with slight sweetness to balance the teriyaki's umami and cut through the salmon's richness.
• Select a light Japanese beer like Sapporo or Asahi, which cleanses the palate and enhances the dish's Asian-inspired profile with crisp carbonation.
• Add a cucumber-wakame salad dressed in rice vinegar and sesame oil to introduce a cool, tangy contrast against the warm, caramelized salmon and roasted Brussels sprouts.
• Sprinkle toasted macadamia nuts or pine nuts over the bowl to provide a satisfying crunch that complements the crispy Brussels sprouts and tender salmon.

Fresh Twists for Teriyaki Salmon Bowls with Brussels Sprouts

• Gluten-Free Delight: Replace traditional teriyaki sauce with gluten-free tamari or coconut aminos to accommodate gluten sensitivities. Use tamari instead of soy sauce for a celiac-friendly version.
• Low-Carb Transformation: Swap rice with cauliflower rice or zucchini noodles. Choose wild-caught salmon for higher protein and lower carbohydrate content while maintaining nutritional balance.
• Vegan Alternative: Substitute salmon with extra-firm tofu or tempeh. Marinate plant-based protein in similar teriyaki sauce and bake until crispy, maintaining the original recipe's flavor profile.
• Keto-Friendly Option: Use almond flour to coat salmon, replace honey with stevia or monk fruit sweetener. Select fattier fish cuts like king salmon to increase healthy fat content and align with ketogenic macronutrient requirements.

Teriyaki Salmon Bowls With Crispy Brussels Sprouts Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent teriyaki salmon bowls blend Asian-inspired flavors with crispy brussels sprouts for a delightful culinary adventure. Powerful umami notes and perfectly balanced textures invite home cooks to savor each mouthwatering bite of this quick and nourishing meal.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 4 salmon fillets (6 ounces / 170 grams each)

Salmon Marinade:

• ¼ cup (60 milliliters) teriyaki sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey or brown sugar
• 1 teaspoon minced garlic

Vegetable and Side Components:

• 1 pound (450 grams) brussels sprouts, halved or quartered
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cooked white or brown rice (or quinoa)
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced
• Sriracha or chili flakes (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a baking sheet with parchment paper and heat the oven to 425°F for roasting Brussels sprouts.
2. Coat Brussels sprouts with olive oil, garlic powder, salt, and pepper, ensuring even distribution across the baking sheet.
3. Roast Brussels sprouts for 20-25 minutes, rotating midway to achieve crispy, golden-brown edges.
4. Create a marinade by combining teriyaki sauce, soy sauce, sesame oil, honey, and minced garlic in a mixing bowl.
5. Submerge salmon fillets in the marinade, allowing them to absorb flavors for a minimum of 15 minutes.
6. Warm a nonstick skillet over medium heat, preparing a light oil coating if necessary.
7. Extract salmon from marinade, reserving the liquid for later use, and place skin-side down in the skillet.
8. Cook salmon for 4-5 minutes, then flip and continue cooking for an additional 3-4 minutes until thoroughly cooked and caramelized.
9. Transfer reserved marinade to a small saucepan, simmering until it thickens slightly.
10. Brush cooked salmon with the reduced marinade to enhance flavor intensity.
11. Distribute cooked rice or quinoa evenly among serving bowls.
12. Arrange salmon fillets atop the grains, accompanied by roasted Brussels sprouts.
13. Drizzle remaining teriyaki sauce over the bowls for added moisture and taste.
14. Garnish with sesame seeds, chopped green onions, and optional sriracha or chili flakes.
15. Serve immediately to preserve optimal temperature and texture.

Notes

• Customize the Brussels sprouts by experimenting with different seasonings like smoked paprika, za’atar, or curry powder for a unique flavor profile.
• Swap salmon with tofu or chicken to accommodate dietary preferences or restrictions, ensuring the protein is marinated and cooked similarly.
• Control marinade thickness by simmering longer for a more concentrated glaze or adding a cornstarch slurry to achieve desired consistency.
• Make the dish meal-prep friendly by preparing components in advance and storing separately to maintain crispness and freshness of ingredients.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 80 mg