This Teriyaki Salmon Bowl recipe comes together quickly with a few kitchen shortcuts. Filled with Asian veggies and rice, my Teriyaki Salmon Rice Bowl is a healthy pescatarian dinner you’ll want to make again and again.
Teriyaki Salmon Bowl Recipe
Look no further for your new favorite healthy weeknight dinner idea! This Shortcut Teriyaki Salmon Bowl recipe can be on your table in less than 30 minutes.
This scrumptious bowl is filled with perfectly oven-baked (and fuss-free!) Teriyaki Salmon, your favorite rice or grain, roasted teriyaki Brussels sprouts, savory shiitake mushrooms, and shredded carrots for some color and crunch.
This healthy dinner may look fancy but I promise you can make this in no time at all because this healthy meal even has a few shortcuts!
Why You’ll Love this is the BEST Teriyaki Salmon Bowl…
Bowl meals have become crazy popular in the past few years but I promise this one is worth the addition to your meal rotation. I love it because it features simple but powerful flavors like teriyaki and is filled with colorful vegetables like Brussels sprouts and carrots. I added some savory shiitake mushrooms to really let the Asian flavors shine in the powerhouse healthy salmon bowl.
So what about those shortcuts?
The real reason to love this recipe is some shortcuts allow this salmon dinner that looks fancy to be on your table in less than 30 minutes. I used microwaved rice packets, pre-cut mushrooms, pre-shredded carrots, AND your favorite bottled teriyaki sauce.
Sure we CAN make all of this from scratch BUT sometimes you just need dinner quickly and this meal is perfect for those nights.
Ingredients in this Teriyaki Salmon Bowl recipe
Here’s what you’ll need for this Teriyaki Salmon Bowl recipe. This list is a little long, but I promise it still comes together very quickly.
- Salmon Fillets: You’ll need two salmon fillets for this recipe equalling 6-8 ounces. If you can find fresh, that’s great but frozen fish is also a wonderful option.
- Teriyaki Sauce: Using your favorite store-bought teriyaki sauce is a great shortcut to getting this recipe on the table fast. Here’s a good one that’s not filled with artificial ingredients.
- Brussels Sprouts: Look for fresh Brussels sprouts in the produce section. The only prep work you’ll need to do for this is to cut them in half.
- Shiitake Mushrooms: The meaty flavor of Shiitake Mushrooms adds a lot of punch to this Teriyaki Salmon Bowl recipe. Find ones that are already pre-sliced to cut down on your prep time.
- Shredded Carrots: Another shortcut for this recipe is using those fabulous pre-shredded carrots!
- Microwave Rice Packet: Sure you can make rice from scratch, but if you are in a hurry those microwave rice packets work great. Use your favorite kind of brown or white rice. Quinoa also works very well in this bowl.
- Sesame Oil: A little bit of sesame oil goes a long way in adding some Asian flavor to this recipe.
- Sesame Seeds: Sesame seeds add some nutty flavor and crunch to this salmon bowl.
- Salt and Pepper
Is salmon a healthy food?
Yes! Salmon is a perfect health food because it is so nutrient-dense. It is filled with antioxidants, high-quality protein, vitamins, minerals, and all-important Omega-3 fatty acids.
This entire meal is healthy because it’s a great combination of healthy protein, colorful and vitamin-packed vegetables, and healthy energy-boosting carbs. It’s a well-balanced dinner that is filing and comes in around 500 calories for a hearty portion.
How do you buy the best salmon at the grocery store?
I get asked a lot about buying fish at the grocery store. If you live near the coast and have access to fresh fish that wonderful! Find a local market you trust and support them. Look for salmon that is moist, vibrant, and has no fishy smell.
If you live in the mountains or another inland place like I do it’s often hard to find fresh fish. If you see fish at the seafood counter check to see if it’s actually fresh or just thawed out from frozen fish. Most of the fish you’ll find has been frozen already (often right on the boat after it’s been caught) so I often will just go ahead and buy the frozen fish to keep in my freezer. I can then thaw out my own fish when I need it. Look at the label on the fish and check to see if any preservatives have been added. I enjoy both wild-caught salmon and farmed raised as long it’s been done in a responsible way.
How to Make this Healthy Salmon Recipe
This healthy salmon recipe comes together in less than 30 minutes thanks to a few shortcuts.
- Start by preheating the oven to 425 degrees.
- Next, chop the Brussels sprouts in half and toss them with the sesame oil and salt and pepper. Roast them in the oven for about 10 minutes.
- While the sprouts are cooking toss the mushrooms in the remaining sesame oil.
- Next prepare the salmon by seasoning it with salt and pepper and half of the teriyaki sauce. Put it on a foil-lined baking sheet and sprinkle with half of the sesame seeds.
- After the Brussels sprouts have cooked for 10 minutes pull them out and add the mushrooms to the same pan. Cook that for another 10 minutes. At the same time put the salmon in the oven. That should take 7-10 minutes to cook depending on how thick your salmon is. It’s done when it starts to flake with a fork.
- While that is cooking, microwave your rice packet.
- When everything is done cooking, assemble your bowl by dividing the rice in half. Top it with Brussels sprouts, mushrooms, and carrots. Put the salmon on top and drizzle with the remaining teriyaki sauce and sesame seeds.
- Serve warm with chopsticks or a fork. Depending on how saucy you like your food you can add any extra teriyaki or soy sauce to taste.
Variations and Tips for Making the Salmon Rice Bowls
This recipe is super delicious as written BUT it’s also very customizable to your own taste and preferences. Here are some ideas.
- If you have extra time you can marinade your salmon in the teriyaki sauce. Put the sauce and raw salmon in a zip-lock bag and marinate in the fridge for 30 minutes to an hour.
- If you don’t like teriyaki use any other Asian-style sauce you like! Kung Pao sauce is also delicious.
- Mix up the vegetables! Other great additions or substitutions are corn, avocado, bell peppers, cucumber, edamame or broccoli. Green onions are also great sprinkled on top.
- Use quinoa instead of rice.
- If you are looking for a low carb salmon bowl use greens instead of rice or cauliflower rice.
- Add some spice or kick with a drizzle of sriracha.
- This would work well with other types of fish or even shrimp!
I hope you enjoy this Teriyaki Salmon Bowl recipe as much as I do. It’s a fabulously versatile meal that is crazy healthy, simple to make, and delicious. Enjoy!
More Healthy Salmon Recipes
- Baked Salmon Kale Salad with Tahini Dressing
- Salmon Foil Packets with Rainbow Vegetables
- Balsamic-Glazed Salmon
- Easy Lemon Pesto Salmon
- Baked Salmon with Greek Yogurt Dill Sauce
- Cedar Plank Grilled Salmon with Peach Salsa
- Pistachio Crusted Salmon
Shortcut Teriyaki Salmon Bowl recipe
- 2 salmon fillets, 6-8 ounces
- 1/3 cup teriyaki sauce
- 2 cups Brussels sprouts, halved
- 1 cup shiitake mushrooms
- 2 teaspoons sesame oil
- 1/2 cup matchstick cut carrots
- 2 teaspoons sesame seeds
- 1 microwave rice packet
- salt and pepper
- Preheat the oven to 425. Line a cookie sheet and baking pan with foil and spray with cooking spray.
- In a bowl, toss the brussels sprouts in 1 teaspoon of the sesame oil. Salt and pepper to taste.
- Put the brussels sprouts on the sheet pan and cook for 10 minutes.
- While the sprouts are cooking and in the same bowl you used for the sprouts, toss the mushrooms with the remaining sesame oil. Also, season the salmon with salt and pepper and brush on half of the teriyaki sauce. Put the salmon in the foil-lined baking pan. Sprinkle with half of the sesame seeds.
- After the Brussels sprouts have cooked for 10 minutes pull them out of the oven and add the mushrooms to the same pan. Cook the entire pan for another 10 minutes. Also put the salmon in th oven. Cook the salmon for 7-10 minutes depending on how thick your salmon is. It is done when it starts to flake.
- While the vegetables and salmon is cooking, microwave the rice packet.
- When everything is done cooking, assemble the bowls by dividing the rice in half. Top with the brussels sprouts, mushroom and raw carrots. Put the salmon on top. Drizzle with teriyaki sauce and sesame seeds.
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