Introduction

There’s something deeply comforting about a well-balanced bowl meal, and Teriyaki Glazed Salmon Bowls are the perfect example of harmony on a plate. The tender, flaky salmon is coated in a sweet, savory, and slightly sticky teriyaki glaze that clings to each bite. Paired with fluffy steamed rice and crisp-tender broccoli, this dish combines the richness of salmon with the freshness of vegetables and the grounding comfort of rice.

This recipe delivers a restaurant-style meal right in your own kitchen—healthy, flavorful, and customizable. It’s a complete dinner in one bowl, making it both nourishing and satisfying.

Why I Love This Recipe

I love this recipe because it feels indulgent yet wholesome. The teriyaki glaze is irresistibly good—it’s glossy, tangy, slightly sweet, and packed with umami. It transforms the salmon into a dish that tastes like it belongs in a Japanese bistro.

The balance is what wins me over: soft salmon, fluffy rice, and fresh broccoli come together perfectly. It’s also a great meal-prep option, since the components can be cooked ahead and assembled into bowls for easy lunches or dinners.

Why It’s a Must-Try Dish

• Balanced and nutritious – Rich in protein, omega-3s, fiber, and vitamins.
• Restaurant-quality at home – Delicious teriyaki glaze elevates the dish.
• Customizable – Swap vegetables, grains, or sauces to fit your taste.
• Meal-prep friendly – Store components separately for quick bowls during the week.
• Family-friendly – Both adults and kids love the sweet-savory flavors.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 4 bowls
• Calories per Serving: ~520 kcal
• Course: Main Course
• Cuisine: Japanese-inspired

Ingredients

For the Salmon and Teriyaki Glaze:

• 4 salmon fillets (about 6 oz / 170 g each, skin removed if preferred)
• 2 tbsp olive oil
• Salt and black pepper, to taste

Teriyaki Sauce (homemade or store-bought):

• ½ cup soy sauce (low sodium recommended)
• ¼ cup honey (or brown sugar)
• 2 tbsp rice vinegar (or mirin)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
• 1 tsp sesame oil (optional, for nutty depth)

For the Bowl:

• 3 cups cooked white or brown rice (steamed, preferably short-grain or jasmine)
• 2 cups broccoli florets
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)
• Lemon or lime wedges (optional, for serving)

Cooking Directions

Step-by-Step Preparation Method

1. Cook the rice
   • Rinse rice under cold water until water runs clear.
   • Cook rice in a rice cooker or stovetop until fluffy. Keep warm.
2. Steam the broccoli
   • Steam broccoli florets for 4–5 minutes until bright green and tender-crisp.
   • Set aside and cover to keep warm.
3. Prepare the teriyaki sauce
   • In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger.
   • Bring to a simmer over medium heat.
   • Stir in cornstarch slurry and cook until sauce thickens and becomes glossy.
   • Remove from heat and stir in sesame oil if using.
4. Cook the salmon
   • Pat salmon fillets dry and season lightly with salt and pepper.
   • Heat olive oil in a skillet over medium-high heat.
   • Sear salmon fillets for 3–4 minutes per side, until golden and cooked through.
   • Brush or spoon teriyaki sauce generously over the salmon. Allow to caramelize slightly.
5. Assemble the bowls
   • Divide rice into 4 serving bowls.
   • Top each with a salmon fillet, steamed broccoli, and extra drizzle of teriyaki sauce.
   • Garnish with sesame seeds, green onions, and lemon/lime wedges.

How to Serve

• Serve warm in individual bowls with chopsticks or a spoon.
• Pair with miso soup or a small side salad for a full Japanese-inspired meal.
• Add pickled ginger for a refreshing contrast.

Recipe Tips

• For extra flavor, marinate salmon in teriyaki sauce for 15–30 minutes before cooking.
• Make extra teriyaki sauce—it’s great on chicken, tofu, or stir-fried veggies.
• Don’t overcook salmon; remove it when it flakes easily with a fork.
• Use jasmine or sushi rice for authentic texture.

Variations

• Grain swap: Use quinoa, cauliflower rice, or brown rice instead of white rice.
• Protein variation: Substitute salmon with chicken, shrimp, or tofu.
• Vegetable options: Add carrots, edamame, snap peas, or mushrooms.
• Spicy kick: Add sriracha or red pepper flakes to the teriyaki glaze.
• Low-carb version: Serve salmon and broccoli over cauliflower rice or zucchini noodles.

Freezing and Storage

• Refrigerator: Store components separately in airtight containers for up to 3 days.
• Freezer: Cooked salmon can be frozen for up to 2 months. Thaw overnight before reheating. Rice and broccoli can be frozen but may lose some texture.
• Reheating: Reheat salmon in the oven at 300°F (150°C) until warmed through. Microwave rice and broccoli with a splash of water.

Special Equipment Needed

• Rice cooker or medium saucepan (for rice)
• Steamer basket (for broccoli)
• Nonstick skillet or cast iron pan (for salmon)
• Small saucepan (for teriyaki glaze)

FAQ

Q: Can I use bottled teriyaki sauce instead of homemade?
Yes! Store-bought works, but homemade has fresher, bolder flavor.

Q: Should I leave the skin on the salmon?
You can—it adds flavor and protects the fillet, but remove if you prefer.

Q: Can I bake the salmon instead of pan-searing?
Yes, bake at 400°F (200°C) for 12–15 minutes, then brush with teriyaki glaze.

Q: How do I keep the broccoli bright green?
Don’t over-steam—4 minutes is enough. You can also shock it in ice water.

Conclusion

Teriyaki Glazed Salmon Bowls with Steamed Rice and Broccoli are a perfect blend of nutrition, flavor, and convenience. With tender salmon glazed in sweet-savory teriyaki, fluffy rice, and crisp broccoli, it’s a bowl that delivers comfort and elegance in every bite. Whether you’re meal-prepping for the week or making a special dinner, this dish is sure to become a household favorite.