There’s something incredibly satisfying about a dish that manages to check all the boxes — flavorful, nutritious, and absolutely beautiful on the plate. These Teriyaki Salmon Bowls with Crispy Brussels Sprouts deliver just that. Whether you’re looking to elevate your weeknight dinner routine or prepping lunches for the week ahead, this recipe offers a perfect balance of savory and sweet with just the right amount of crunch.
As someone who constantly looks for meals that are both family-friendly and meal-prep approved, I can tell you this one quickly became a favorite in my kitchen. The tender, flaky salmon coated in a glossy homemade teriyaki glaze pairs so beautifully with the crispy, caramelized Brussels sprouts. Plus, with the simple rice base and a few fresh garnishes, every bite feels like a complete meal that you actually look forward to.
In this first part of the recipe, I’ll walk you through the initial prep and cooking steps so you can confidently start your cooking adventure!
WHY YOU’LL LOVE THIS RECIPE
Before we dive into the recipe, let’s talk about why these bowls deserve a spot in your meal rotation:
Balanced and Nutritious: High-quality protein from salmon, fiber and vitamins from Brussels sprouts, and complex carbs from rice or cauliflower rice.
Customizable: Swap out the rice for a low-carb option or adjust the garnishes to fit your taste.
Meal Prep Friendly: These bowls store well, making your weeknight dinners or work lunches a breeze.
Flavor Packed: The homemade teriyaki sauce is simple to make yet bursting with sweet, savory, and tangy notes.
INGREDIENTS YOU’LL NEED
For the Salmon:
4 salmon fillets (skin-on or skinless)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1 teaspoon cornstarch (optional, for thickening)
For the Brussels Sprouts:
1 pound Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower rice)
1 tablespoon sesame seeds, for garnish
2 green onions, sliced, for garnish
Pickled ginger (optional)
STEP 1: PREPARE THE TERIYAKI SAUCE
The star of this dish is definitely the homemade teriyaki sauce. It’s incredibly easy to make and far better than anything you’ll find in a bottle. In a small bowl, whisk together:
Soy sauce
Honey
Rice vinegar
Sesame oil
Grated ginger
Minced garlic
If you prefer a thicker sauce, dissolve the cornstarch in a little bit of water and mix it into the sauce. This will give you a more concentrated, glaze-like consistency that clings beautifully to the salmon.
STEP 2: MARINATE THE SALMON
Place your salmon fillets in a shallow dish. Pour half of the prepared teriyaki sauce over them, ensuring each piece is well-coated. Let the salmon marinate for about 15 to 20 minutes. This quick marination allows the flavors to infuse the fish without breaking down the texture.
Pro Tip: Reserve the remaining teriyaki sauce for later — we’ll use it as a glaze during cooking for an extra burst of flavor.
STEP 3: PREP THE BRUSSELS SPROUTS
While the salmon is marinating, it’s the perfect time to get your Brussels sprouts ready. Preheat your oven to 425°F (220°C).
In a large bowl, toss the halved Brussels sprouts with:
Olive oil
Garlic powder
Salt
Black pepper
Spread the seasoned sprouts on a baking sheet in a single layer. This ensures even roasting and allows them to get that perfect crispiness.
STEP 4: ROAST THE BRUSSELS SPROUTS
Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20 to 25 minutes. Make sure to toss them halfway through cooking so they roast evenly on all sides. When done, they should be golden brown and crispy on the edges — absolutely irresistible!
COOKING THE SALMON AND ASSEMBLING YOUR TERIYAKI SALMON BOWLS
Now that your Brussels sprouts are perfectly roasted and your salmon has soaked up all that delicious teriyaki flavor, it’s time to bring everything together. This part is where the magic really happens — caramelizing the salmon, glazing it with that glossy sauce, and assembling the bowls for a meal that looks just as good as it tastes.
What I love most about this recipe is how approachable it is. Even if you’re not super confident cooking fish, these simple steps will help you achieve tender, perfectly cooked salmon with minimal effort. Plus, I’ll be sharing some of my favorite tips to make sure you get that gorgeous caramelized finish every single time.
STEP 5: COOK THE SALMON
Heat a non-stick skillet over medium heat. You want the pan hot enough to sear but not so hot that the sugars in the sauce burn too quickly. Remove the salmon from the marinade and discard the used marinade.
Place the fillets into the skillet, skin-side down if your fillets still have skin. Let them cook for about 3 to 4 minutes on each side. The salmon should be cooked through but still moist and tender inside, with a slightly caramelized exterior.
Pro Tip: If your salmon is thicker, you might need an extra minute or two on each side. Keep a close eye to avoid overcooking — salmon continues to cook a bit after you remove it from the heat.
STEP 6: GLAZE THE SALMON
During the final minute of cooking, brush the salmon with the reserved teriyaki sauce. The heat will help the sauce thicken and form a shiny, flavorful glaze right on the fish.
Optional Tip: If you prefer a thicker glaze, you can simmer the reserved sauce separately in a small saucepan for a few minutes before brushing it onto the salmon. This concentrates the flavors even more and gives you that beautiful lacquered finish.
STEP 7: ASSEMBLE THE BOWLS
Now comes the fun part — assembling your bowls! Start by dividing your cooked rice evenly between four bowls. You can use:
White rice
Brown rice
Cauliflower rice (for a low-carb option)
Top each bowl with:
One salmon fillet
A generous serving of crispy Brussels sprouts
Finish with your garnishes:
Sesame seeds for a bit of crunch and a nice visual touch
Sliced green onions for a pop of fresh flavor
Pickled ginger (optional, but it adds a bright, tangy contrast that complements the teriyaki beautifully)
TIPS FOR THE BEST TERIYAKI SALMON BOWLS
While this recipe is quite straightforward, here are a few extra tips to ensure you get perfect results every time:
Use fresh salmon if possible. Fresh fillets tend to have better texture and flavor compared to frozen, but thawed frozen fillets will still work great if that’s what you have on hand.
Don’t over-marinate. Unlike tougher meats, salmon only needs 15-20 minutes to absorb flavor. Longer marinating can actually break down the delicate texture of the fish.
High heat for Brussels sprouts. Roasting at 425°F ensures you get those crispy, caramelized edges while keeping the inside tender.
Control your glaze thickness. If you like a thicker glaze, simmer your reserved sauce with cornstarch before applying it to the salmon.
Meal prep ready. These bowls store beautifully. Simply pack the rice, salmon, and Brussels sprouts into containers and refrigerate for up to 3 days. Add garnishes just before eating for the freshest flavor.
VARIATIONS TO TRY
One of the best parts of a bowl recipe like this is how easy it is to customize. Here are a few variations you might enjoy:
Spicy Teriyaki: Add a dash of sriracha or red pepper flakes to the sauce for a bit of heat.
Different veggies: Swap Brussels sprouts for roasted broccoli, snap peas, or even sautéed bok choy.
Alternative proteins: Try using shrimp, tofu, or chicken if you want to switch things up.
FREQUENTLY ASKED QUESTIONS ABOUT TERIYAKI SALMON BOWLS
Before you head to the kitchen, let’s cover some of the most common questions that come up with this recipe. These quick answers will help you avoid any surprises and feel even more confident cooking your Teriyaki Salmon Bowls.
CAN I USE STORE-BOUGHT TERIYAKI SAUCE?
Yes, you can substitute store-bought teriyaki sauce if you’re short on time. However, making your own takes just a few minutes and allows you to control the sweetness and flavor balance. The homemade version really does elevate the dish.
HOW DO I KNOW WHEN THE SALMON IS COOKED PROPERLY?
Salmon is fully cooked when it flakes easily with a fork and has an internal temperature of 125°F to 130°F for medium or 145°F if you prefer it well-done. Be careful not to overcook it to keep it moist and tender.
CAN I MAKE THIS RECIPE AHEAD OF TIME?
Absolutely! These bowls are great for meal prep. Store the components (rice, salmon, Brussels sprouts) in separate containers or assembled together in meal prep containers for up to 3 days. Add garnishes just before serving for best results.
WHAT CAN I USE INSTEAD OF BRUSSELS SPROUTS?
You can easily swap in other vegetables like broccoli, green beans, or snap peas. Just adjust the roasting or cooking time as needed to ensure they’re tender but still slightly crisp.
IS THERE A GLUTEN-FREE OPTION?
Yes. Simply use tamari instead of regular soy sauce to make the dish gluten-free. Always double-check labels to make sure all your ingredients are gluten-free if you’re cooking for someone with an allergy or sensitivity.
CAN I FREEZE THE COOKED SALMON?
Cooked salmon can be frozen for up to 2 months. Cool it completely, wrap tightly, and store in an airtight container. Thaw overnight in the refrigerator before reheating.
HOW CAN I MAKE THE TERIYAKI SAUCE THICKER?
To thicken the sauce, dissolve 1 teaspoon of cornstarch in a tablespoon of water and stir it into the sauce while heating. Simmer for a few minutes until it reaches your desired consistency.
FINAL THOUGHTS: SIMPLE, FLAVORFUL, AND PERFECT FOR ANY NIGHT
There’s a reason these Teriyaki Salmon Bowls with Crispy Brussels Sprouts have become a staple in my kitchen. They deliver big on flavor, look stunning on the plate, and come together with minimal fuss. Whether you’re cooking for your family, prepping lunches for the week, or just craving a restaurant-quality meal at home, this recipe has you covered.
If you give these bowls a try, I’d love to hear how they turn out for you! Feel free to leave a comment, share any tweaks you made, or even suggest your favorite variations. Recipes like this are all about making them your own, and I can’t wait to see how you put your personal spin on it.
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Teriyaki Salmon Bowls with Crispy Brussels Sprouts
Description
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a perfect combination of savory, sweet, and slightly tangy flavors paired with tender salmon and roasted vegetables. The dish is balanced, colorful, and packed with nutrients, making it a satisfying option for lunch or dinner.
Ingredients
For the Salmon:
4 salmon fillets (skin-on or skinless)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1 teaspoon cornstarch (optional, for thickening)
For the Brussels Sprouts:
1 pound Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower rice)
1 tablespoon sesame seeds, for garnish
2 green onions, sliced, for garnish
Pickled ginger (optional)
Instructions
Prepare the teriyaki sauce by whisking together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl. If a thicker sauce is desired, dissolve cornstarch in water and mix it into the sauce.
Place the salmon fillets in a shallow dish and pour half of the prepared teriyaki sauce over them. Let the salmon marinate for 15 to 20 minutes, reserving the remaining sauce for later use.
Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet in a single layer. Roast for 20 to 25 minutes, tossing halfway through, until they are crispy and golden brown.
Heat a non-stick skillet over medium heat. Remove the salmon from the marinade, discarding the used marinade. Place the salmon fillets in the skillet, skin-side down if applicable, and cook for 3 to 4 minutes on each side, or until cooked through and slightly caramelized. During the final minute of cooking, brush the reserved teriyaki sauce over the salmon.
Divide the cooked rice evenly among four bowls. Top each portion with a salmon fillet and roasted Brussels sprouts. Garnish with sesame seeds, sliced green onions, and pickled ginger if desired.
Notes
Using fresh salmon fillets will yield the best texture and flavor, but frozen and thawed fillets also work well. For a lower-carb option, substitute cauliflower rice. The reserved teriyaki sauce can be lightly simmered to thicken before brushing onto the salmon for a more concentrated glaze. These bowls store well for meal prep, making them an excellent option for quick, healthy lunches throughout the week.
