Easy 30-Minute Teriyaki Salmon Bowls with Steamed Broccoli

My Easy Teriyaki Salmon Bowls

Let me tell you about my easy teriyaki salmon. It is a perfect 30 minute salmon dinner. You just cut the fish into little salmon bites. Then you let them sit in a sweet, tangy sauce.

The sauce is a homemade teriyaki sauce. It uses coconut aminos. That makes it a gluten free teriyaki sauce. I love how simple it is. Doesn’t that smell amazing when it cooks? What is your favorite quick weeknight meal?

A Little Story About Bowls

I started making these healthy salmon bowls for my grandson. He is a busy student. He needed food that was fast and good for him. These teriyaki salmon bowls were the answer.

He loved them so much. Now he makes them himself! This matters because cooking should not be scary. A simple recipe can give you confidence for life. Do you have a recipe that makes you feel proud?

The Magic of Quick Pickles

Do not skip the quick pickled cucumbers. They are the best part. The vinegar makes them bright and crunchy. They cut through the rich salmon flavor so nicely.

*Fun fact*: The acid in the vinegar slightly “cooks” the cucumber without any heat! I still laugh at that. It feels like a tiny kitchen trick. This matters because a small extra step can make your whole meal sing.

Salmon and Brussels Sprouts Friends

I know, I know. Brussels sprouts can be a tough sell. But trust this kitchen grandma. Shredding them and cooking them fast changes everything. The salmon and brussels sprouts become sweet and tender.

They soak up that lovely teriyaki sauce. It is a wonderful match. This is a great way to get your veggies. Would you try shredded sprouts, or do you have another favorite green for bowls?

Perfect for Your Future Self

This salmon bites recipe is perfect for meal prep salmon bowls. You can cook the salmon and sprouts ahead. Make a big batch of rice too. Then, lunch for the week is ready.

Just keep the pickles separate until you eat. That way they stay crisp. Having good food ready saves you from hungry, bad choices. It is a gift to your future, busy self.

Ingredients:

Instructions

Step 1: First, make your easy teriyaki sauce. Mix the coconut aminos, vinegar, honey, garlic, ginger, orange juice, and chili flakes. Cut your salmon into cubes. Let the salmon bites swim in that sauce for 15 minutes. Doesn’t that smell amazing? This is your gluten free teriyaki sauce. (Always grate your ginger right over the bowl so you catch all the good juice!)

Step 2: Now, let’s make quick pickled cucumbers. Stir sesame oil, coconut aminos, vinegar, and honey together. Thinly slice your cucumbers and add them. Press them down into the liquid. I still laugh at how fast these get eaten. Sweet or more tangy pickles? Share below! This adds a perfect crunch to your healthy salmon bowl.

Step 3: Cook your salmon and brussels sprouts. Sauté shredded sprouts with a bit of sauce. Then, cook the marinated salmon bites in a hot pan. Get a nice golden crust on them. Pour the rest of the sauce in to make it glossy. This makes the best 30 minute salmon dinner.

Step 4: Time to build your teriyaki salmon bowls! Divide rice between bowls. Top with the salmon and sprouts. Add those pickled cucumbers on the side. Spoon a little extra sauce and pickling juice over everything. Sprinkle with sesame seeds. Your meal prep salmon bowls are ready, or you can eat them right away!

Creative Twists

Serving & Pairing Ideas

Serve these easy teriyaki salmon bowls with extra steamed broccoli. A sprinkle of green onion looks pretty. For a treat, add sliced avocado on the side. It makes the bowl so creamy. Which would you choose tonight?

Keeping Your Bowls Fresh and Tasty

Let’s talk about storing these teriyaki salmon bowls. First, let everything cool. Then, pack the rice, salmon bites, and brussels sprouts together. Keep the quick pickled cucumbers in their own little jar. They stay crunchier that way. Everything goes in the fridge for up to three days.

I remember my first time. I put the warm salmon right in the container. It made everything else soggy. Now I always let it cool on the counter first. Batch cooking this salmon bites recipe is a smart move. It makes your week so much easier. You deserve a healthy salmon bowl on a busy night.

To reheat, just warm the salmon and rice gently. A microwave is fine. Add a tiny splash of water to keep it moist. This matters because good food should be enjoyed more than once. Have you ever tried storing it this way? Share below!

Little Kitchen Fixes for Big Flavor

We all face small problems in the kitchen. Here are three easy fixes. First, sauce too thin? Let it bubble a bit longer. It will thicken up as it reduces. Second, fish sticking to the pan? Make sure your oil is hot before adding the salmon bites.

I once flipped my salmon too early. It tore! Patience gives you that perfect crust. Third, veggies not flavorful? Try sautéing them in a spoonful of your homemade teriyaki sauce. It adds a wonderful glaze. Fixing these small things builds your cooking confidence.

It also makes the flavors in your healthy salmon bowl really shine. Good cooking is about these little touches. Which of these problems have you run into before?

Your Quick Questions, Answered

How to make teriyaki sauce from scratch?

It is simple! Whisk coconut aminos, honey, grated ginger, and minced garlic. Add a splash of orange juice and apple cider vinegar. A pinch of chili flakes adds a nice kick. Simmer it for a few minutes until it thickens slightly. This creates a delicious, gluten free teriyaki sauce perfect for your salmon.

Can I use frozen salmon for teriyaki bowls?

Yes, you absolutely can. Thaw it completely in the fridge first. Pat the salmon dry with a paper towel. This is very important. Removing the extra moisture helps the marinade stick and ensures your salmon bites get a nice sear. It is a great way to make an easy teriyaki salmon dinner any night.

What are good substitutes for broccoli in this bowl?

The recipe uses brussels sprouts, but broccoli works too. Other great choices are green beans, snap peas, or shredded cabbage. *Fun fact: Shredded brussels sprouts are like little, tender confetti!* Any quick-cooking green vegetable will be wonderful. It is all about making your meal prep salmon bowls work for you and your family.

How do I get crispy skin on my salmon?

This recipe uses skinless salmon for bites. But for a fillet, start skin-side down in a hot pan. Press it gently for a moment. Do not move it! Let it cook for most of the time on that side. The skin will become wonderfully crispy and delicious, adding great texture to your bowl.

Can I make teriyaki salmon bowls ahead of time?

They are perfect for making ahead. Assemble your meal prep salmon bowls without the sauce. Store the reduced sauce separately. Keep the quick pickled cucumbers in their liquid too. This keeps the rice from getting mushy. Everything stays fresh and tasty. It is the secret to a stress-free, 30 minute salmon dinner on a busy weeknight.

What rice is best for teriyaki bowls?

Short-grain white or brown rice is classic. It sticks together nicely. Jasmine rice is fragrant and lovely too. For a lighter feel, try cauliflower rice. The best rice is the one you enjoy most. It is the cozy base for your salmon and brussels sprouts. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this easy teriyaki salmon. Cooking should be fun, not fussy. This recipe is all about simple steps for big flavor. I truly believe a good meal brings everyone together. Your kitchen is the heart of your home.

I would be so delighted to hear about your cooking adventure. Tell me all about it. Have you tried this recipe? Let me know how it turned out for you in the comments below. I read every single one.

Happy cooking!

—Marina Caldwell

Quick Teriyaki Salmon and Broccoli Bowls

Author: Marina Caldwell Cooking Method:Stovetop Sauté Cuisine:Japanese Asian Courses:Lunch Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesMarinate time: 20 minutesTotal time: 55 minutesServings:2 servingsCalories:680 kcal Best Season:Summer

Description

Quick and flavorful salmon and broccoli bowls with a homemade teriyaki glaze, pickled cucumbers, and shredded Brussels sprouts.

Ingredients

Teriyaki Salmon Bites:

• 1/4 cup coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 inch ginger, finely grated
• 1/4 cup orange juice
• Pinch chili flakes
• 1 1/2 lbs skinless salmon

Pickled Cucumbers:

• 3 persian cucumbers
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 3 tbsp apple cider vinegar
• 1 tsp honey

Bowls:

• 12 brussels sprouts, finely shredded
• 3 tsp sesame oil
• 1 1/2 cups cooked rice
• 1 tbsp sesame seeds

Instructions

1. In a bowl stir together the coconut aminos, apple cider vinegar, honey, garlic, ginger, orange juice and chili flakes. Cut the salmon into cubes approximately 1.5-2 inches in size and place the salmon into the bowl with the sauce. Leave to marinate for 15-20 minutes while you prepare the rest of the bowl ingredients.
2. To make the cucumbers, in a bowl stir together the sesame oil, coconut aminos, apple cider vinegar and honey. Thinly slice the persian cucumbers and add them to the bowl with the sauce. Press down on the cucumbers to ensure they are submerged in the liquid. Set aside to marinate for 15 minutes.
3. Add 1 tsp sesame oil to a large skillet on medium high heat. Once hot add in the shredded brussels sprouts and saute for 2 minutes before adding in 2 large spoonfuls of the sauce that the salmon is marinating in. Saute for 5-6 minutes until the brussels sprouts are tender. Transfer to a bowl.
4. Give the pan a wipe out before adding the remaining 2 tsp sesame oil and once hot use tongs to add the salmon pieces to the pan. Make sure they are well spaced out and cook for 3 minutes until a golden brown crust forms. Use the tongs to flip and cook on the other side for another 2 minutes and once golden brown in colour pour any of the remaining marinating sauce from the bowl into the pan and leave to cook with the salmon pieces for 3 minutes until it begins to reduce and slightly thicken.
5. Divide the rice between two bowls, add in the brussels sprouts and salmon pieces and spoon the sauce from the pan over the salmon. Remove the cucumbers from the pickling liquid and add them to the bowl. Spoon 1 spoonful of the pickling liquid over the rice. Garnish with sesame seeds and serve.

Notes

For a spicier kick, increase the chili flakes in the salmon marinade. You can substitute broccoli for the Brussels sprouts if preferred.

Keywords:Salmon, Teriyaki, Broccoli, Rice, Bowl, Healthy