Zesty Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe

When you’re searching for a dinner that combines teriyaki salmon with the perfect crunch, this mouthwatering recipe hits all the right notes.

Tender, flaky fish meets caramelized brussels sprouts in a symphony of flavors.

Each bite promises a delightful balance of sweet and savory elements.

The salmon marinates in a rich, homemade teriyaki sauce that infuses every morsel with depth and character.

Crispy brussels sprouts add a delightful textural contrast that elevates the entire dish.

Weeknight meals never looked this good or tasted this amazing.

You’ll want to add this to your regular dinner rotation.

FAQs

• What kind of salmon works best for this recipe?

Fresh, high-quality salmon like wild-caught Alaskan or Pacific salmon is ideal. Look for firm, bright-colored fillets without strong fishy odors for the best results.

• Can I use frozen salmon for this recipe?

Yes, thaw frozen salmon completely in the refrigerator overnight before marinating. Pat the salmon dry with paper towels to remove excess moisture for better caramelization.

• Is there a substitute for teriyaki sauce if I don't have it?

You can make a quick substitute using soy sauce, brown sugar, mirin, and ginger. Mix equal parts soy sauce and brown sugar with a splash of mirin and grated fresh ginger for a similar flavor profile.

• How do I know when the salmon is fully cooked?

The salmon is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking to keep the fish moist and tender.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 570 kcal

Servings: 4

Teriyaki Salmon Bowl Ingredient List

• Brussels Sprouts: Fresh, compact green gems that crisp beautifully and add robust nutritional punch.
• Olive Oil: Creates golden caramelization and helps seasonings stick perfectly.
• Garlic Powder: Infuses subtle aromatic warmth without sharp raw garlic intensity.
• Salt: Enhances natural vegetable sweetness and balances flavors.
• Black Pepper: Adds gentle spicy undertone and complex depth.

• Teriyaki Sauce: Classic Japanese-inspired glaze that brings sweet-savory richness.
• Soy Sauce: Provides deep umami backbone and authentic Asian flavor profile.
• Sesame Oil: Introduces nutty, toasted essence with traditional Asian cooking essence.
• Honey: Creates glossy caramelization and balances savory marinade components.
• Minced Garlic: Delivers intense aromatic punch and complex layered flavor.

• Rice or Quinoa: Hearty base that absorbs delicious teriyaki sauce.
• Sesame Seeds: Adds delicate nutty crunch and elegant visual texture.
• Green Onions: Brings fresh, sharp brightness and vibrant color contrast.
• Sriracha or Chili Flakes: Optional spicy kick for heat lovers.
• Salmon Fillets: Premium protein star with delicate, flaky texture.

Tools to Roast Salmon and Crispy Brussels Sprouts

• Baking sheet: Large, flat pan for roasting Brussels sprouts evenly.
• Parchment paper: Non-stick liner for easy cleanup and preventing sticking.
• Large bowl: For tossing Brussels sprouts with seasonings.
• Small bowl: To mix marinade ingredients.
• Whisk: For blending marinade ingredients smoothly.
• Shallow dish or resealable bag: To marinate salmon.
• Large nonstick skillet: For cooking salmon with minimal oil.
• Small saucepan: To simmer and thicken marinade.
• Measuring spoons: For accurate seasoning measurements.
• Tongs: To flip salmon and handle ingredients.

Build Bowls with Sweet Teriyaki Glaze

• Roast Brussels Sprouts

Cut Brussels sprouts and toss with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20-25 minutes until crispy and golden brown.

• Prepare Teriyaki Marinade

Whisk teriyaki sauce, soy sauce, sesame oil, honey, and garlic together. Pour over salmon and let sit for 15 minutes.

• Sear Salmon

Cook salmon in a nonstick skillet over medium heat for 4-5 minutes per side until caramelized. Simmer leftover marinade in a separate pan until slightly thickened.

• Create Colorful Bowls

Layer rice or quinoa in serving bowls. Place salmon on top and add roasted Brussels sprouts. Drizzle with reduced marinade.

• Add Final Touches

Sprinkle sesame seeds and chopped green onions over each bowl. Add sriracha or chili flakes if desired. Serve hot and enjoy the delicious combination of flavors.

Flavor Tips to Elevate the Sauce and Veggies

• Cut sprouts in half and ensure they're completely dry before roasting to achieve maximum crispiness and prevent soggy edges.
• Use a meat thermometer to check salmon's internal temperature reaches 145°F for safe, flaky texture without overcooking.
• For deeper flavor, marinate salmon for up to 30 minutes and reserve some marinade before adding raw fish to prevent cross-contamination.
• Replace salmon with tofu for a vegetarian version, use gluten-free soy sauce for celiac diets, or swap quinoa with cauliflower rice for low-carb options.
• Cook extra salmon and brussels sprouts ahead of time and store separately in refrigerator for quick, delicious lunches throughout the week.

Serve in Individual Bowls with Rice

• Asian-Inspired Plating Perfection: Create a visually stunning bowl by arranging the salmon slightly off-center, surrounding it with crispy Brussels sprouts for a restaurant-quality presentation.
• Flavor Boosting Garnish: Sprinkle toasted sesame seeds, finely chopped green onions, and a light drizzle of extra teriyaki sauce to enhance the dish's taste and visual appeal.
• Fresh Side Companion: Serve with a quick cucumber salad dressed in rice vinegar and sesame oil to provide a cool, crisp contrast to the rich salmon and caramelized Brussels sprouts.
• Spice Lover's Twist: Add a small ramekin of sriracha or chili oil on the side, allowing guests to customize their heat level and add an extra kick to the teriyaki salmon bowl.

Store Bowls for Grab-and-Go Meals

• Keep leftovers in sealed containers for 2-3 days. Salmon stays best when stored separately from Brussels sprouts to maintain crispy texture.
• Warm salmon gently in microwave or skillet with low heat. Add fresh sesame seeds after reheating to restore crunch and flavor profile.
• Prepare Brussels sprouts and marinate salmon night before. Store components separately in refrigerator for quick assembly during busy weekdays. Components remain fresh up to 24 hours.
• Salmon and marinade can be frozen together in airtight freezer bag for up to 1 month. Thaw overnight in refrigerator before cooking. Brussels sprouts do not freeze well, so prepare fresh when ready to serve.

Savory Teriyaki Salmon Bowls With Crispy Brussels Sprouts

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4.9 from 13 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Delectable Teriyaki Salmon Bowls with Crispy Brussels Sprouts merge Japanese-inspired flavors for a quick weeknight dinner. Salmon glazed with sweet-tangy sauce nestles alongside roasted sprouts, creating a balanced meal that satisfies both nutrition and taste preferences.

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Ingredients

Scale 1x2x3x

• 4 salmon fillets (6 oz / 170 g each)
• ¼ cup (60 ml) teriyaki sauce
• 1 tbsp soy sauce
• 2 cups cooked white or brown rice (or quinoa)
• 1 pound (450 g) brussels sprouts, halved or quartered
• 2 tbsps olive oil
• 2 green onions, thinly sliced
• 1 tsp sesame oil
• 1 tsp honey or brown sugar
• 1 tsp minced garlic
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp sesame seeds
• Sriracha or chili flakes (optional)

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Instructions

1. Prep Brussels Sprouts: Arrange parchment paper on a baking sheet and preheat oven to 425°F. Thoroughly coat Brussels sprouts with olive oil, garlic powder, salt, and pepper, spreading evenly across the sheet for uniform roasting.
2. Roast Vegetables: Bake Brussels sprouts for 20-25 minutes, rotating midway to achieve crispy, caramelized edges that enhance their natural flavor profile.
3. Craft Marinade: Whisk together teriyaki sauce, soy sauce, sesame oil, honey, and minced garlic in a mixing bowl, creating a complex, umami-rich liquid for salmon infusion.
4. Marinate Salmon: Submerge salmon fillets in the prepared marinade, allowing them to absorb the intricate flavor combinations for at least 15 minutes.
5. Cook Salmon: Heat a nonstick skillet over medium heat, carefully placing salmon skin-side down. Cook for 4-5 minutes, then flip and continue cooking for an additional 3-4 minutes until perfectly caramelized and cooked through.
6. Reduce Sauce: Transfer reserved marinade to a small saucepan, simmering until it thickens and develops a glossy, intense flavor profile. Brush the reduced sauce over the cooked salmon for maximum taste intensity.
7. Assemble Bowls: Layer cooked rice or quinoa in serving bowls, top with salmon fillets and roasted Brussels sprouts. Drizzle remaining teriyaki sauce for added moisture and depth of flavor.
8. Finish and Serve: Garnish with sesame seeds, chopped green onions, and optional sriracha or chili flakes. Serve immediately to preserve the optimal temperature and textural contrast of the dish.

Notes

Optimize Salmon Marination: Let salmon soak in teriyaki mixture for at least 30 minutes to maximize flavor absorption and tenderness, preventing dry texture.

Control Brussels Sprouts Crispiness: Spread sprouts in single layer without overcrowding, ensuring direct heat contact for golden-brown, crispy edges without steaming.

Monitor Salmon Cooking Precision: Use instant-read thermometer to check internal temperature reaches 145°F, preventing overcooking while maintaining moist, flaky texture.

Customize Dietary Adaptations: Swap salmon for tofu or tempeh for vegetarian version, use coconut aminos instead of soy sauce for gluten-free option, and choose brown rice or cauliflower rice for low-carb alternative.

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

Nutrition

• Serving Size: 5
• Calories: 570
• Sugar: 7 g
• Sodium: 680 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 90 mg