About the Recipe

Sticky salmon teriyaki, perfectly cooked with a pink, tender center, is one of my all-time favorite fish dishes. While some believe that bold sauces like teriyaki can overpower the delicate flavor of fish, I think otherwise. As a fan of quality sashimi, ceviches, and whole-baked fish, I truly appreciate the natural flavors of seafood. Yet, I find that the mild sweetness and umami of homemade teriyaki sauce perfectly complement the rich, fatty flavor of salmon—provided the fish isn’t overcooked. When done right, this dish strikes a delightful balance between the natural essence of the fish and the nuanced flavors of the sauce.

Why Make Teriyaki Sauce at Home?

Preparing teriyaki sauce from scratch is simple, especially after your first attempt. Most of the ingredients are likely already in your pantry if you enjoy cooking. Homemade teriyaki sauce offers several benefits:

• Control over ingredients: No preservatives, flavor enhancers, or artificial additives.
• Customizable flavor: Adjust sweetness and acidity to your liking.
• Cost-effective: Use what you already have in your kitchen.

For me, if something can be made easily at home, it’s always worth the effort.

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Things You’ll Need for Homemade Teriyaki

• Soy sauce (or tamari for a gluten-free option)
• Sweetener: Maple syrup or unrefined brown sugar
• Vinegar: Rice vinegar is ideal, but apple cider or white wine vinegar works too
• Garlic powder
• Cornstarch: Tapioca flour can be substituted but gives a slightly jelly-like consistency
• 10 minutes of prep time

You can prepare the sauce on its own in a saucepan or cook it together with your main ingredient, allowing it to thicken as it cooks.

“A delicious and nutritious meal featuring flaky teriyaki-glazed salmon, crispy Brussels sprouts, and fluffy rice. Perfect for a weeknight dinner or meal prep!”

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Ingredients

For the Salmon:

• 4 salmon fillets (skin-on or skinless)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 teaspoon cornstarch (optional, for thickening)

For the Brussels Sprouts:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish
• Pickled ginger (optional)

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Instructions

Step 1: Prepare the Teriyaki Sauce

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
2. If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and mix it into the sauce.

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Step 2: Marinate the Salmon

1. Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let them marinate for 15–20 minutes. Reserve the other half of the sauce for later.

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Step 3: Roast the Brussels Sprouts

1. Preheat your oven to 425°F (220°C).
2. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 20–25 minutes, tossing halfway through, until crispy and golden brown.

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Step 4: Cook the Salmon

1. Heat a non-stick skillet over medium heat. Remove the salmon from the marinade (discard the used marinade).
2. Place the salmon in the skillet, skin-side down if applicable. Cook for 3–4 minutes on each side, or until the salmon is cooked through and slightly caramelized.
3. Brush the reserved teriyaki sauce over the salmon during the last minute of cooking.

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Step 5: Assemble the Bowls

1. Divide the cooked rice among 4 bowls.
2. Top each bowl with a piece of teriyaki salmon and a portion of crispy Brussels sprouts.
3. Garnish with sesame seeds, green onions, and optional pickled ginger.

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Why You’ll Love This Recipe

• Balanced and Nutritious: Packed with protein, healthy fats, and fiber.
• Bold Flavors: Sweet and savory teriyaki sauce pairs beautifully with the roasted Brussels sprouts.
• Quick and Easy: Simple ingredients and minimal prep time for a restaurant-quality meal.

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Pro Tips

1. Make It Spicy: Add a drizzle of sriracha or sprinkle with red pepper flakes for a kick.
2. Meal Prep: These bowls store well in the fridge for up to 3 days. Reheat gently for a quick lunch or dinner.
3. Vegetarian Option: Replace the salmon with tofu or tempeh for a plant-based twist.

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These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a flavorful, satisfying, and wholesome meal that will become a regular in your rotation. Enjoy every bite of this perfect harmony of textures and flavors! 🍣🥗✨