Name: Quick Teriyaki Salmon and Broccoli Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium heads of broccoli, cut into florets; 4 (4 - 6 ounce) salmon filets; 2 cups cooked brown rice; 1 cup shelled edamame, fresh or frozen; 1 cup grated carrot; 1 teaspoon toasted sesame seeds; 1 - 2 handfuls of shredded cabbage, for garnish; 2 green onions, ends trimmed and thinly sliced; 1 Tablespoon olive oil; Salt and pepper, to taste; 2 teaspoon arrowroot starch, cornstarch, or tapioca flour; 1/4 cup cold water; 1/4 cup low-sodium soy sauce; 1/4 cup fresh orange juice, juice from 1 large orange; 1 tablespoon rice vinegar; 1 tablespoon honey; 1/2 teaspoon sesame oil; 1/2 teaspoon freshly grated ginger, very fine; 1 large garlic clove, minced

My Favorite Weeknight Helper

This teriyaki salmon bowl is my go-to for busy nights. It feels fancy but comes together so fast. I love that everything cooks on one pan. That makes cleanup a breeze.

My grandson calls these teriyaki salmon buddha bowls. He says they look like a happy garden on a plate. I still laugh at that. This truly is an easy salmon dinner. It’s ready in about 30 minutes. What’s your favorite quick dinner to make?

The Secret is in the Sauce

Let’s talk about that homemade teriyaki sauce. Store-bought sauce can be too sweet for me. This one is just right. You whisk it right in a little pot.

Using fresh orange juice and a bit of honey makes it shine. This version is a sugar free teriyaki sauce, which I prefer. It matters because you control what goes in. You know it’s just good, simple stuff. Doesn’t that smell amazing when it starts to simmer?

A Simple Sheet Pan Trick

Here’s my little story. I used to use every pot in the kitchen. Now I use this sheet pan salmon method. You roast the broccoli first. Then you just push it over and add the fish.

One pan for two things! This is why I love it. It saves time and effort. That matters on a weeknight. *Fun fact: The high heat makes the salmon tender and the broccoli crispy. It’s the best of both worlds.

Building Your Healthy Salmon Bowl

Now for the fun part. Start with a cozy bed of brown rice. Then add your bright, crunchy veggies. The colors make me so happy. It’s like eating a rainbow.

This is a very healthy salmon bowl. The salmon is full of good fats. The veggies give you vitamins. It’s a complete meal in one dish. Do you like to add any other crunchy veggies to your bowls?

Perfect for Tomorrow, Too

This recipe is wonderful for meal prep salmon. Make a big batch of the sauce. Cook a few extra filets. Then you have lunch ready for tomorrow.

It’s a gluten free salmon recipe, so many friends can enjoy it. Just use tamari instead of soy sauce. Having a good meal ready matters. It helps you make a kind choice for your future self. Will you try making a double batch this week?

Ingredients:

Ingredient	Amount	Notes
Broccoli	2 medium heads, cut into florets
Salmon filets	4 (4-6 ounce)
Cooked brown rice	2 cups
Shelled edamame	1 cup	fresh or frozen
Grated carrot	1 cup
Toasted sesame seeds	1 teaspoon
Shredded red cabbage	1-2 handfuls	for garnish
Green onions	2	ends trimmed and thinly sliced
Olive oil	1 Tablespoon	for roasting broccoli
Arrowroot starch	2 teaspoons	or cornstarch/tapioca flour
Cold water	1/4 cup
Low-sodium soy sauce	1/4 cup
Fresh orange juice	1/4 cup	juice from 1 large orange
Rice vinegar	1 tablespoon
Honey	1 tablespoon
Sesame oil	1/2 teaspoon
Fresh ginger	1/2 teaspoon	freshly grated, very fine
Garlic clove	1 large	minced
Salt and pepper	to taste	for seasoning

Quick Teriyaki Salmon and Broccoli Bowls

Instructions

Step 1: First, heat your oven to 450°F. Line a baking sheet. This is our sheet pan salmon start. Add broccoli florets with a little oil. Season them with salt and pepper. Roast for 15 minutes. Doesn’t that smell amazing already?

Step 2: Pat your salmon filets dry. This helps the skin get crispy. Now, let’s make our homemade teriyaki sauce. Whisk the cold water and arrowroot starch together. Set this mixture aside for a moment.

Step 3: In a saucepan, combine soy sauce, orange juice, and honey. Add ginger and garlic, too. Bring it to a quick boil. Then whisk in your starch water. (A continual whisk prevents lumps!) Simmer until it thickens. You just made a sugar free teriyaki sauce!

Step 4: Push the roasted broccoli to one side. Place the salmon on the sheet. Brush sauce generously on each filet. Bake for 8 to 12 minutes. Meanwhile, heat your rice and edamame. What’s your favorite grain for a healthy salmon bowl? Share below!

Step 5: Time to build your teriyaki salmon buddha bowls! Start with a brown rice base. Add grated carrot and shredded cabbage. Top with the glazed salmon and broccoli. Sprinkle with sesame seeds and green onion. This easy salmon dinner is ready in 30 minutes.

Creative Twists

Swap salmon for crispy baked tofu. Use the sauce for a quick chicken stir-fry. Turn leftovers into a cold rice salad for lunch. Which one would you try first? Comment below!

Serving & Pairing Ideas

This teriyaki salmon bowl is a complete meal. For extra crunch, add some sliced cucumber. A sprinkle of sesame seeds makes it pretty. Leftovers are perfect for meal prep salmon the next day. Just store everything separately. Which would you choose tonight?

Making Your Teriyaki Salmon Bowls Last

Let’s talk about storing these tasty bowls. You can keep them in the fridge for three days. I use glass containers with tight lids. This keeps everything fresh and tasting great. The salmon and broccoli reheat beautifully.

You can also freeze the cooked salmon. Wrap each piece tightly. It will be good for two months. Thaw it in the fridge overnight. This is perfect for a future quick dinner.

I remember my first time batch-cooking salmon. I was so proud of my future self. Having a ready meal saves time and stress. It means you can enjoy a healthy salmon bowl any busy night. This is the magic of meal prep salmon.

For reheating, use your oven or toaster oven. A low heat of 300°F works best. This keeps the salmon from drying out. Your easy salmon dinner is ready again in minutes. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems in the kitchen. Here are three easy fixes. First, a sauce that won’t thicken. Make sure your arrowroot starch is mixed with cold water first. This stops clumps from forming in your homemade teriyaki sauce.

Second, soggy sheet pan salmon or veggies. Do not crowd your baking sheet. Give everything space. This lets the hot air cook things evenly. I once piled broccoli too high. It steamed instead of roasting.

Third, fish sticking to the pan. Always line your sheet with parchment paper. This makes cleanup so simple. These fixes matter because they build your cooking confidence. They also make sure every bite is full of flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

How to make teriyaki sauce from scratch?

It’s simple! Whisk soy sauce, orange juice, vinegar, honey, and sesame oil. Add fresh ginger and garlic. Mix arrowroot with cold water. Boil the sauce, then whisk in the arrowroot mix. It thickens in minutes. This homemade teriyaki sauce is delicious. It’s also a gluten free salmon recipe option if you use tamari.

Can I use frozen salmon for teriyaki bowls?

Yes, you absolutely can. Thaw it fully in the fridge first. Pat it very dry with paper towels. This helps the skin get crispy. It’s a great start for a healthy salmon bowl. Using frozen fish makes this a true 30 minute dinner helper.

What are good substitutes for broccoli in this bowl?

Try green beans, asparagus, or snap peas. You can roast them just like the broccoli. Bell pepper strips are another colorful choice. This keeps your teriyaki salmon buddha bowls fresh and exciting. Use what you love or what’s in season.

How long does it take to bake teriyaki salmon?

For this sheet pan salmon, bake 8 to 12 minutes. It depends on how you like it. Eight minutes gives you tender, medium salmon. Twelve minutes makes it well-done. The salmon is done when it flakes easily with a fork. A fun fact: wild salmon often cooks a bit faster than farmed.

Can I make teriyaki salmon bowls ahead of time?

You sure can. This is perfect for meal prep salmon. Cook all the parts and store them separately. Keep the rice, salmon, veggies, and sauce in different containers. Assemble your bowl just before eating. This keeps the textures perfect for your easy salmon dinner.

What rice is best for teriyaki salmon bowls?

Brown rice is hearty and healthy. It’s great in these bowls. But white jasmine or sushi rice is also lovely. It soaks up the delicious sugar free teriyaki sauce beautifully. Choose the rice your family enjoys most. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these teriyaki salmon bowls. Cooking should be fun, not stressful. This recipe is here to help on busy nights. It brings good food to your table with a smile.

I would love to hear about your cooking adventure. Tell me how it went for you. Your stories make my day in the kitchen even brighter. Have you tried this recipe? Let me know in the comments below.

Happy cooking!

—Elena Rutherford