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.
Ingredients
- 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)
Instructions
- 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.
- Roast Vegetables: Bake Brussels sprouts for 20-25 minutes, rotating midway to achieve crispy, caramelized edges that enhance their natural flavor profile.
- 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.
- Marinate Salmon: Submerge salmon fillets in the prepared marinade, allowing them to absorb the intricate flavor combinations for at least 15 minutes.
- 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.
- 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.
- 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.
- 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