Description
A nutritious and flavorful Teriyaki Salmon Bowl featuring oven-baked marinated salmon, steamed fresh vegetables, and served over brown jasmine rice or quinoa. This balanced meal combines tender salmon with vibrant veggies and a savory teriyaki sauce drizzle, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Salmon and Marinade
- 4, 6 oz salmon filets (Atlantic or sockeye)
- 1 cup teriyaki sauce
Grains
- 2 cups cooked brown jasmine rice, wild rice, or quinoa
Vegetables and Others
- 1 teaspoon olive or avocado oil
- ¼ cup water
- 1 cup fresh snow peas
- 1 medium head of broccoli or cauliflower, cut into florets
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 avocado, sliced into thin strips
- Red pepper flakes, optional, for topping
Instructions
- Marinate the Salmon: In a large bowl or Ziploc bag, place the 4 salmon filets and pour in 1 cup of teriyaki sauce. Ensure the salmon is fully coated. Marinate for at least 20 minutes and up to 4 hours in the refrigerator to allow the flavors to infuse.
- Preheat and Prepare to Bake: Preheat your oven to 400°F (200°C). Line a cookie sheet or baking dish with parchment paper. Remove salmon from the marinade, placing them skin side down on the prepared baking surface if skin is attached.
- Bake the Salmon: Bake the salmon for 12-15 minutes, depending on thickness and type. Sockeye salmon cooks slightly faster than Atlantic. When almost cooked through, switch the oven to broil and brown the salmon tops for 1-2 minutes carefully to avoid burning. The salmon should be flaky and reach an internal temperature of 145°F (63°C). Remove from oven and set aside.
- Steam the Vegetables: While salmon cooks, heat a large saucepan over medium heat and add 1 teaspoon of olive or avocado oil. Add snow peas, broccoli florets (or cauliflower), sliced mushrooms, and sliced carrots to the pan along with ¼ cup water. Cover and steam the vegetables over medium heat for about 6 minutes until tender yet crisp. Drain any excess water and remove from heat.
- Heat the Rice or Quinoa: Warm the cooked brown jasmine rice, wild rice, or quinoa until heated through, ready for serving.
- Assemble the Bowl: To assemble, place ½ cup of warm rice or quinoa in each bowl. Add a quarter of the steamed vegetables, one 6 oz salmon filet, and a quarter of the sliced avocado to each bowl. Drizzle additional teriyaki sauce on top and sprinkle red pepper flakes for some optional heat.
Notes
- This recipe can be adapted to be gluten-free by selecting a gluten-free teriyaki sauce and ensuring all ingredients are certified gluten-free.
- To keep the dish dairy-free and low lactose, verify that the teriyaki sauce contains no dairy ingredients.
- Use wild-caught salmon if preferred for a more sustainable choice.
- Adjust the amount of red pepper flakes to control the spiciness or omit for a milder flavor.
- Substitute cauliflower for broccoli as preferred or based on availability.
- Cooking times may vary slightly depending on salmon thickness and oven variations—always check for a safe internal temperature of 145°F (63°C).
