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Teriyaki Glazed Salmon Bowls with Steamed Rice and Broccoli

Elina James
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salmon Recipes
Cuisine Japanese-Inspired
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • Cook the rice: Rinse rice under cold water until water runs clear. Cook rice in a rice cooker or stovetop until fluffy. Keep warm.
  • Steam the broccoli: Steam broccoli florets for 4–5 minutes until bright green and tender-crisp. Set aside and cover to keep warm.
  • 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.
  • 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.
  • 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.