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Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Healthy and colorful teriyaki salmon bowls with golden crispy Brussels sprouts.
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These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are the ultimate healthy comfort food. Tender, pan-seared salmon glazed in a homemade teriyaki sauce is paired with crispy roasted Brussels sprouts and served over fluffy rice or quinoa. Perfect for a weeknight dinner or meal prep, this flavorful, nutrient-packed bowl will quickly become a favorite.

Ingredients

Scale

For the Salmon:

4 salmon fillets (6 oz each), skin on or off

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

For the Teriyaki Sauce:

¼ cup low-sodium soy sauce (or tamari for gluten-free)

2 tablespoons honey (or maple syrup)

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons fresh ginger, grated

2 garlic cloves, minced

1 teaspoon cornstarch

1 tablespoon water (for cornstarch slurry)

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt, to taste

Black pepper, to taste

Optional: ¼ teaspoon red pepper flakes

For Serving:

2 cups cooked jasmine rice, brown rice, or quinoa

2 green onions, thinly sliced

1 tablespoon sesame seeds

Optional: Lime wedges, avocado slices

Instructions

Preheat the Oven:
Preheat oven to 425°F (220°C).

Roast the Brussels Sprouts:
Toss halved Brussels sprouts with olive oil, salt, pepper, and red pepper flakes if using. Spread on a baking sheet in a single layer, cut side down. Roast for 20–25 minutes, flipping halfway through, until crisp and caramelized.

Prepare the Teriyaki Sauce:
In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer.
In a small bowl, mix cornstarch with water to form a slurry, then stir into the sauce. Cook for 2–3 minutes, stirring, until the sauce thickens. Remove from heat and set aside.

Cook the Salmon:
Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium heat.
Add the salmon fillets, skin side down, and sear for 3–4 minutes. Flip and cook for another 3–4 minutes or until the salmon is opaque and flakes easily with a fork.
In the final minute, brush each fillet with teriyaki sauce to glaze.

Assemble the Bowls:
Add cooked rice or quinoa to each bowl. Top with roasted Brussels sprouts and glazed salmon. Drizzle with extra teriyaki sauce, then garnish with green onions, sesame seeds, and optional toppings like lime wedges or avocado slices.

Notes

Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce to keep this recipe gluten-free.

Protein Swap: Try it with grilled tofu or shrimp instead of salmon for a pescatarian or plant-based version.

Vegetable Variations: Substitute or add other vegetables like roasted carrots, broccoli, or edamame for extra color and nutrition.

Meal Prep Tip: Store the sauce, salmon, rice, and vegetables in separate containers for up to 3 days in the fridge. Reheat just before serving.

Crispy Brussels Tip: Make sure Brussels sprouts are dry before roasting to ensure maximum crispiness.

Keywords: Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Find it online: https://mirayamsrecipe.com/teriyaki-salmon-bowls/