Alright, let’s talk about dinner. Are you ever just staring into your fridge at 6 PM, with no idea what to make? You want something healthy, but you also want something that actually tastes good. Not like, sad-steamed-broccoli good.
I get it. It’s so easy to just give up and order takeout. But what if I told you that you could make a meal that’s better than takeout, super easy, and actually good for you?
This Teriyaki Salmon Bowl is that meal. Seriously. We’re talking perfectly cooked salmon, a sticky and sweet teriyaki sauce you make yourself (it’s not hard, I promise), and Brussels sprouts so crispy you’ll fight over the last one.
So let’s get you out of that dinner rut and into a bowl of something awesome.
Teriyaki Salmon Bowls with Crispy Brussels Sprouts
This recipe is a game changer for weeknight meals. It feels fancy but comes together pretty fast. Plus, it’s packed with good stuff to make you feel great.
What You’ll Need
Here’s everything you’ll need to grab from the store. Don’t worry, it’s all pretty standard stuff.
| For the Salmon & Sprouts | Amount | For the Teriyaki Sauce | Amount |
|---|---|---|---|
| Salmon Filets (skin on/off) | 4 (about 6 oz each) | Soy Sauce (low sodium) | 1/2 cup |
| Brussels Sprouts | 1 lb | Mirin (sweet cooking wine) | 1/4 cup |
| Olive Oil | 3 tbsp | Brown Sugar | 2 tbsp |
| Salt | To taste | Fresh Ginger, grated | 1 tbsp |
| Black Pepper | To taste | Fresh Garlic, minced | 2 cloves |
| Cooked Rice (for serving) | 4 cups | Cornstarch | 1 tsp |
| Sesame Seeds (for garnish) | 1 tbsp | Cold Water | 2 tsp |
| Green Onions (for garnish) | 2, sliced |
Tools You’ll Use
You don’t need any wild kitchen gadgets for this. Just the basics.
- A big baking sheet
- A small saucepan
- A small bowl
- A whisk
- A large skillet (if you pan-sear the salmon)
- Knife and cutting board
How to Make It Step-by-Step
Follow these steps and you’ll be golden. It’s way easier than it looks.
Step 1: Get your oven ready. Turn it on to 400°F (200°C). We want it nice and hot to get those sprouts crispy.
Step 2: Prep the Brussels sprouts. Cut off the tough ends and slice them in half. If some leaves fall off, keep them! They turn into amazing little chips.
Step 3: Toss the sprouts on your baking sheet. Drizzle with 2 tablespoons of olive oil, a good pinch of salt, and some pepper. Use your hands to mix it all up so they’re coated well.
Step 4: Roast the sprouts. Pop them in the oven for about 20-25 minutes. You’ll want to flip them halfway through so they get crispy on all sides.
Step 5: Make the teriyaki sauce while the sprouts are cooking. In your small saucepan, mix the soy sauce, mirin, brown sugar, ginger, and garlic. Heat it over medium heat until the sugar dissolves.
Step 6: Thicken the sauce. In a small bowl, mix the cornstarch and cold water until it’s smooth. Slowly whisk this into your saucepan. Let it bubble for a minute or two until it gets nice and thick. Then take it off the heat.
Step 7: Cook the salmon. Pat your salmon filets dry with a paper towel and season them with salt and pepper. You can bake them in the oven with the sprouts for the last 12-15 minutes or pan-sear them.
Step 8: To pan-sear, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon skin-side down (if it has skin) and cook for 4-6 minutes until the skin is super crispy. Flip and cook for another 2-4 minutes.
Step 9: Build your bowls! Spoon some rice into four bowls. Top with a salmon filet, a big scoop of crispy Brussels sprouts, and then drizzle that amazing teriyaki sauce all over everything.
Step 10: Garnish it. Sprinkle with sesame seeds and sliced green onions to make it look pretty. Now go ahead and eat!
Pro Tips
After making this a million times, I’ve learned a few things. Here are my secrets.
- Don’t Crowd the Pan: When you roast the Brussels sprouts, give them space on the baking sheet. If they’re all piled up, they’ll steam instead of getting crispy. Use two pans if you have to. It’s worth it.
- Get the Salmon Skin Crispy: The key to amazing salmon skin is a hot pan and not touching it. Let it cook without moving it around. The skin will release from the pan when it’s ready to be flipped. Patience is your friend here.
- Sauce Control: The teriyaki sauce will thicken up as it cools. If it gets too thick, just add a tiny splash of water to thin it back out before you serve it.
Substitutions and Variations
Don’t have something? Or just want to mix it up? No problem.
- No Salmon? This recipe is great with chicken thighs or even firm tofu. Just adjust the cooking time.
- Different Veggies: Broccoli, asparagus, or bell peppers would be amazing roasted with this. Just toss them in the same way as the sprouts.
- Gluten-Free? Use tamari instead of soy sauce to make the teriyaki sauce gluten-free.
- Spice it Up: Add a pinch of red pepper flakes or a squirt of sriracha to the teriyaki sauce for a little kick.
Make-Ahead Tips
You can totally get a head start on this meal.
- The teriyaki sauce can be made up to 3 days ahead of time. Just store it in an airtight container in the fridge.
- You can wash and trim the Brussels sprouts a day or two in advance. Keep them in a bag in the fridge.
Nutrition and Diet Swaps
Want to know what you’re eating? Here’s a rough idea. Plus, some easy swaps for different diets.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 550 |
| Protein | 42g |
| Carbs | 45g |
| Fat | 22g |
Here are some swaps to fit your eating style.
| Diet | Swaps and Notes |
|---|---|
| Keto/Low-Carb | Swap rice for cauliflower rice. Use a sugar substitute like erythritol in the sauce. |
| Gluten-Free | Use tamari instead of soy sauce. Ensure your mirin is gluten-free. |
| Paleo | Use coconut aminos for soy sauce, honey for sugar, and arrowroot starch for cornstarch. Serve with sweet potato instead of rice. |
Tips for Leftovers and Storage
If you have leftovers (which you might not!), here’s how to store them.
Put everything in an airtight container in the fridge. It’ll stay good for up to 3 days. The Brussels sprouts won’t be as crispy, but they’ll still be delicious.
To reheat, I like to pop everything in the oven or a toaster oven for a few minutes. Microwaving can make the salmon a little rubbery.
FAQs
Q1. My teriyaki sauce is too thin! What do I do?
Ans: No worries! Just put it back on the heat and let it simmer for a few more minutes. It will thicken up. If it’s still not thick enough, you can mix another half teaspoon of cornstarch with a teaspoon of cold water and whisk that in.
Q2. Can I use frozen salmon?
Ans: Totally. Just make sure it’s fully thawed before you cook it. Pat it extra dry with paper towels to get the best results, especially if you’re pan-searing.
Q3. My Brussels sprouts are bitter. Why?
Ans: Sometimes that happens with bigger, older sprouts. The trick is to roast them until they are nice and caramelized. That sweetness from roasting helps cut any bitterness. Also, don’t skip the salt!
Wrapping Up
See? That wasn’t so bad. You just made a seriously delicious and healthy meal that will make your week so much better. You should be proud!
Now it’s your turn. Give this recipe a try and let me know how it goes. Drop a comment below if you have any questions or if you tried any fun variations. I’d love to hear about it