Teriyaki Salmon Bowls with Broccoli and Carrots
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
Instructions
- Step 1: Prepare the Teriyaki Sauce : In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer over medium heat. Mix cornstarch and water in a small bowl to create a slurry. 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 :Season salmon fillets with salt and pepper. Heat oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if skin-on) and sear for 4–5 minutes until golden. Flip and cook the other side for 3–4 minutes until cooked through. Brush generously with teriyaki sauce and cook for another 1–2 minutes to glaze.
- Step 3: Prepare the Vegetables : Heat sesame oil in a separate skillet or wok over medium heat. Add carrots and broccoli, sauté for 5–7 minutes until tender-crisp. Season lightly with salt and a drizzle of teriyaki sauce if desired.
- Step 4: Assemble the Bowls : Place a serving of rice in each bowl. Top with sautéed vegetables and teriyaki-glazed salmon fillet. Drizzle remaining teriyaki sauce over the top. Garnish with sesame seeds and sliced green onions.