Teriyaki Salmon Bowls with Broccoli and Carrots are a vibrant, healthy, and satisfying meal that balances sweet, savory, and umami flavors. The salmon is perfectly glazed with a rich teriyaki sauce, while tender-crisp broccoli and carrots add crunch and freshness. Served over a bed of fluffy rice, this dish is both nourishing and comforting, making it ideal for lunch, dinner, or meal prep.

Why I Love This Recipe

I love this recipe because it’s fast, healthy, and packed with flavor. The teriyaki glaze gives the salmon a rich umami punch without being heavy, while the vegetables keep it fresh and satisfying. It’s a one-bowl meal that feels indulgent but is actually good for you.

Why It’s a Must-Try Dish

• Flavorful: Sweet and savory teriyaki glaze perfectly complements the salmon.
• Nutritious: High in protein, healthy fats, and fiber from vegetables.
• Quick and Easy: Ready in under 40 minutes, perfect for weeknights.
• Versatile: Can be customized with different vegetables or grains.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 20–25 minutes
• Total Time: 30–35 minutes
• Servings: 4
• Calories: Approximately 450 kcal per serving
• Course: Main course
• Cuisine: Asian-inspired / Japanese

Ingredients

For the Teriyaki Salmon:

• 4 salmon fillets (5–6 oz each), skin-on or skinless
• Salt and black pepper, to taste
• 2 tbsp vegetable or sesame oil

For the Teriyaki Sauce:

• ½ cup soy sauce (low-sodium recommended)
• ¼ cup honey or maple syrup
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch + 2 tsp water (for slurry)

For the Vegetables:

• 2 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 tbsp sesame oil
• Salt, to taste

For Serving:

• 2 cups cooked white or brown rice
• Optional toppings: sesame seeds, sliced green onions, avocado

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Prepare the Teriyaki Sauce

1. In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger.
2. Bring to a gentle simmer over medium heat.
3. Mix cornstarch and water in a small bowl to create a slurry.
4. Slowly whisk the slurry into the sauce and simmer for 1–2 minutes until thickened. Remove from heat and set aside.

Step 2: Cook the Salmon

1. Season salmon fillets with salt and pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Place salmon fillets skin-side down (if skin-on) and sear for 4–5 minutes until golden.
4. Flip and cook the other side for 3–4 minutes until cooked through.
5. Brush generously with teriyaki sauce and cook for another 1–2 minutes to glaze.

Step 3: Prepare the Vegetables

1. Heat sesame oil in a separate skillet or wok over medium heat.
2. Add carrots and broccoli, sauté for 5–7 minutes until tender-crisp.
3. Season lightly with salt and a drizzle of teriyaki sauce if desired.

Step 4: Assemble the Bowls

1. Place a serving of rice in each bowl.
2. Top with sautéed vegetables and teriyaki-glazed salmon fillet.
3. Drizzle remaining teriyaki sauce over the top.
4. Garnish with sesame seeds and sliced green onions.

How to Serve

• Serve warm in individual bowls.
• Add optional toppings like avocado, pickled ginger, or chili flakes for extra flavor.
• Pair with miso soup or a light salad for a full Japanese-inspired meal.

Recipe Tips

• Salmon: Don’t overcook; it should flake easily but remain moist.
• Vegetables: Keep them crisp to balance the richness of the salmon.
• Make Ahead: Teriyaki sauce can be prepared in advance and stored in the fridge for up to a week.
• Rice: For added flavor, cook rice in a mix of water and a splash of soy sauce or mirin.

Variations

1. Protein Swap: Use chicken, tofu, or shrimp instead of salmon.
2. Vegetable Mix: Add bell peppers, snap peas, or bok choy.
3. Grain Options: Serve over quinoa, cauliflower rice, or soba noodles.
4. Spicy Twist: Add sriracha or chili flakes to the sauce for heat.
5. Citrus Teriyaki: Add orange or pineapple juice to the sauce for a fruity flavor.

Freezing and Storage

• Storage: Keep cooked salmon, rice, and vegetables separate in airtight containers in the fridge for up to 3 days.
• Freezing: Cooked salmon doesn’t freeze well (texture may change), but rice and vegetables can be frozen separately for up to 2 months.
• Reheating: Gently reheat vegetables and rice in a skillet; add salmon last to warm without drying out.

Special Equipment Needed

• Non-stick or stainless steel skillet
• Saucepan for teriyaki sauce
• Sharp knife and cutting board
• Steamer or sauté pan for vegetables

FAQs

Q1: Can I make this gluten-free?

• Yes, use tamari or gluten-free soy sauce.

Q2: Can I bake the salmon instead of pan-searing?

• Yes, bake at 400°F (200°C) for 12–15 minutes, then brush with teriyaki sauce.

Q3: Can I use frozen vegetables?

• Yes, but sauté a little longer to remove excess moisture.

Q4: How long does homemade teriyaki sauce last?

• Store in an airtight container in the fridge for up to 1 week.

Q5: Can I double the recipe?

• Absolutely, just cook salmon in batches to avoid overcrowding the pan.

Conclusion

Teriyaki Salmon Bowls with Broccoli and Carrots are a perfect balance of nutrition, flavor, and ease. This one-bowl meal is satisfying yet light, healthy yet indulgent. Whether for a weeknight dinner or a special occasion, it’s a recipe that pleases both the eyes and the palate. With tender salmon, crisp vegetables, and a rich teriyaki glaze, it’s guaranteed to become a favorite in your recipe rotation.