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To make tasty Teriyaki Salmon Bowls, you need these key ingredients: - 2 salmon fillets (about 6 ounces each) - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - 2 cups cooked jasmine rice - 1 cup steamed broccoli florets - 1 cup shredded carrots - 1/2 avocado, sliced - Sesame seeds for garnish - Green onions, chopped for garnish These ingredients give your bowls a rich flavor and great texture. You can add extra garnishes to make your meal pop. Here are some ideas: - Sliced radishes for crunch - Pickled ginger for a tangy kick - Cilantro leaves for freshness - Crushed peanuts for added crunch These optional garnishes can brighten your dish and add unique flavors. If you don’t have some ingredients, here are some swaps you can try: - Use chicken or tofu instead of salmon for different proteins. - Swap jasmine rice for brown rice or quinoa for more fiber. - Replace soy sauce with coconut aminos for a gluten-free option. - Maple syrup can be used instead of honey for a vegan choice. These substitutions keep your dish fresh and exciting! For the full recipe, check out the complete instructions. To start, gather your sauce ingredients. You will need soy sauce, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic. In a small bowl, whisk these together. Mix well until smooth. This sauce gives the salmon its sweet and savory flavor. You can adjust the sweetness by adding more honey or maple syrup. Next, take your salmon fillets. Place them in a shallow dish. Pour half of the teriyaki sauce over them. Make sure the fillets are well covered. Let them sit for at least 15 minutes. This helps the flavors soak into the fish. If you have time, marinating for 30 minutes is even better. You can cook the salmon in different ways. For pan-frying, heat a non-stick skillet over medium heat. Remove the salmon from the marinade, but keep the sauce. Place the salmon skin-side down in the skillet. Cook for 4-5 minutes. Flip them carefully. Pour the reserved sauce over the fillets. Cook for another 3-4 minutes. If you prefer baking, preheat your oven to 375°F. Place the salmon on a baking sheet and brush with the sauce. Bake for 15-20 minutes. For grilling, prepare your grill. Brush the salmon with oil and cook for about 6-8 minutes on each side. Choose the method you like best! Now you have a delicious teriyaki salmon ready for your bowls. If you want the full recipe, check it out for the complete steps! To cook salmon just right, focus on timing. Salmon cooks quickly, about 4-5 minutes per side. Start skin-side down in a hot skillet. The skin helps keep the fish moist. When it flakes easily with a fork, it’s done. Use a meat thermometer. Aim for an internal temperature of 145°F. This ensures safety and keeps the fish tender. Meal prep makes cooking easy. Start by marinating your salmon the night before. This adds great flavor and saves time. Cook your rice and vegetables in batches. Store them in separate containers. This keeps everything fresh. When you're ready to eat, just reheat and assemble. You can enjoy your teriyaki salmon bowl in minutes. You can make your teriyaki salmon bowls even better. Try adding sliced radishes for crunch. Pickled ginger adds a nice zing. You can also top with nori strips. They add a savory taste. For a spicy kick, drizzle sriracha sauce on top. This variety makes each bowl unique and fun. Explore different toppings to find your favorite mix. {{image_2}} You can easily swap salmon for other proteins. Chicken works great. Simply grill or bake it with the teriyaki sauce. It adds a nice flavor. Tofu is another excellent choice. Use firm tofu for the best texture. Press and marinate it just like salmon. It absorbs the sauce well. Both options remain tasty and satisfying. For a vegetarian or vegan meal, skip the fish. Use grilled vegetables, like zucchini or bell peppers, instead. You can also use chickpeas. They add protein and are easy to cook. Be sure to marinate them in the teriyaki sauce too. This makes for a colorful and hearty bowl. You can change the flavor of your teriyaki salmon bowls. If you like spicy, add sriracha or chili flakes to the sauce. This gives it a nice kick. For a sweeter taste, increase the honey or maple syrup. You could also add pineapple chunks for a fruity twist. For a savory option, add more garlic or soy sauce. These small changes can make a big difference in taste. Try out these variations to keep your meals exciting! For more details, check out the Full Recipe. To keep your teriyaki salmon bowls fresh, store them in an airtight container. Place the salmon, rice, and veggies together. Make sure to let them cool first. This helps keep the texture nice. You can keep them in the fridge for up to three days. If you wait longer, the flavors will fade. When you are ready to eat, reheat your salmon bowls gently. Use the microwave at a low setting. Heat for one minute, then check. Stir if needed and heat for another 30 seconds. You want the salmon warm, not overcooked. If you prefer, you can also use the oven. Preheat it to 350°F (175°C) and heat for about 10 minutes. This keeps the salmon juicy. If you want to save your teriyaki salmon bowls for later, freezing is a great option. Pack the salmon and rice in separate freezer bags. This keeps them fresh. You can freeze for up to three months. To enjoy them again, thaw in the fridge overnight. Then, reheat as mentioned above. This way, you will have a tasty meal ready to go! The best way to cook salmon for teriyaki bowls is by pan-frying. This method gives the skin a nice crisp. Use medium heat and cook the salmon for about 4-5 minutes on one side. Then, flip it and pour some teriyaki sauce over it. Cook for another 3-4 minutes. This method keeps the salmon juicy and tender. Yes, you can make the teriyaki sauce in advance. Just mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic together. Store it in the fridge for up to a week. This saves time when you want to cook your teriyaki salmon bowls. You can serve teriyaki salmon bowls with a variety of sides. Here are some great options: - Steamed broccoli - Shredded carrots - Sliced avocado - Cooked jasmine rice These sides add color and nutrition to your meal. Leftover teriyaki salmon bowls will last about 2-3 days in the fridge. Make sure to store them in an airtight container. Reheat gently in the microwave or on the stove before serving. In this post, we explored how to make delicious teriyaki salmon bowls. We covered key ingredients, cooking steps, and helpful tips. You learned about cooking methods and variations, plus storage tips for leftovers. Teriyaki salmon bowls are versatile and easy to customize. Use this guide to make a meal you love. Enjoy experimenting with flavors and ingredients to find your favorite. Happy cooking!

Teriyaki Salmon Bowls

Delight your taste buds with these savory teriyaki salmon bowls! Packed with flavor from fresh ingredients like marinated salmon, jasmine rice, steamed broccoli, and creamy avocado, this quick recipe is perfect for busy weeknights. In just 30 minutes, you can create a delicious meal that's both healthy and satisfying. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

2 salmon fillets (about 6 ounces each)

1/4 cup soy sauce (low sodium)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

2 cups cooked jasmine rice

1 cup steamed broccoli florets

1 cup shredded carrots

1/2 avocado, sliced

Sesame seeds for garnish

Green onions, chopped for garnish

Instructions
 

Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Allow the salmon to marinate for at least 15 minutes while you prepare the other ingredients.

      Cook the Salmon: Heat a non-stick skillet over medium heat. Remove the salmon from the marinade, reserving the sauce. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Carefully flip the fillets, pour the reserved marinade over them, and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.

        Assemble the Bowls: In a serving bowl, start with a base of cooked jasmine rice. Top with steamed broccoli, shredded carrots, and sliced avocado.

          Add the Salmon: Place the cooked salmon fillets on top of the vegetables and rice. Drizzle any remaining teriyaki sauce over the salmon.

            Garnish: Finish the bowls by sprinkling sesame seeds and chopped green onions on top for added flavor and crunch.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2