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Easy Teriyaki Salmon Bowls Recipe with Fresh Veggies for Perfect Dinners

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A quick and flavorful teriyaki salmon bowl with fresh veggies and rice, perfect for busy weeknight dinners. This recipe balances sweet, salty, and umami flavors with tender salmon and crisp vegetables.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on or off as preferred
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 cup broccoli florets (fresh or frozen)
  • 1 medium carrot, julienned or thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup snap peas
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 cups cooked jasmine or brown rice (about 1 cup dry)

Instructions

  1. Cook 1 cup (200 g) jasmine or brown rice according to package instructions, about 15-20 minutes.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki glaze.
  3. Wash and chop broccoli into small florets, peel and julienne the carrot, thinly slice the red bell pepper and snap peas.
  4. Heat a non-stick or cast-iron skillet over medium-high heat and add about 1 teaspoon oil.
  5. Place salmon fillets skin-side down if skin-on and cook for 4-5 minutes without moving to sear.
  6. Flip salmon carefully and cook for another 3-4 minutes until opaque and flakes easily.
  7. Pour the teriyaki glaze into the pan with salmon, stir in cornstarch mixed with water, and simmer for 1-2 minutes until thickened, spooning glaze over salmon.
  8. Steam the prepared veggies for 3-4 minutes until just tender but still crisp, then drain well.
  9. Assemble bowls by scooping cooked rice, arranging steamed veggies around, topping with glazed salmon fillets, and garnishing with sliced green onions and toasted sesame seeds.

Notes

Let salmon sit at room temperature for 15 minutes before cooking for even cooking. Use a hot pan to get a crispy sear and avoid sticking. Stir the glaze constantly after adding cornstarch to prevent burning. Steam veggies just until crisp-tender to preserve color and nutrients. Multitask by prepping veggies while rice cooks.

Nutrition

Keywords: teriyaki salmon, salmon bowls, easy dinner, quick recipe, healthy dinner, fresh veggies, weeknight meal

Find it online: https://blingbite.com/easy-teriyaki-salmon-bowls-recipe-with-fresh-veggies-for-perfect-dinners/