Teriyaki Salmon Bowl (Printable)

Tender glazed salmon over rice with crisp vegetables in savory-sweet sauce.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each), skinless or skin-on
02 - Salt and black pepper, to taste

→ Teriyaki Sauce

03 - 1/4 cup soy sauce
04 - 1/4 cup mirin
05 - 2 tbsp brown sugar
06 - 1 tbsp rice vinegar
07 - 2 tsp sesame oil
08 - 2 garlic cloves, minced
09 - 1 tsp fresh ginger, grated
10 - 1 tsp cornstarch mixed with 2 tsp water (slurry)

→ Vegetables

11 - 1 red bell pepper, sliced
12 - 1 carrot, julienned
13 - 1 cup broccoli florets
14 - 1 cup sugar snap peas
15 - 2 tbsp vegetable oil

→ Rice

16 - 1 1/2 cups jasmine or sushi rice
17 - 1 3/4 cups water

→ Garnishes

18 - 2 tbsp sesame seeds
19 - 2 spring onions, thinly sliced

# Step-by-Step:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
02 - In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cornstarch slurry and cook 1-2 minutes until thickened. Set aside.
03 - Season salmon fillets with salt and pepper. In a large nonstick skillet over medium-high heat, add a splash of oil and sear salmon fillets skin-side down (if using skin-on) for 3-4 minutes. Flip and cook another 2-3 minutes until just cooked through.
04 - Brush salmon generously with teriyaki sauce. Cook for 1 minute more, then remove from heat.
05 - In a wok or large skillet, heat vegetable oil over high heat. Stir-fry bell pepper, carrot, broccoli, and sugar snap peas for 3-4 minutes until just tender but still crisp.
06 - Divide cooked rice between bowls. Top with stir-fried vegetables and teriyaki-glazed salmon. Drizzle extra sauce over the top and garnish with sesame seeds and spring onions if desired.

# Expert Advice:

01 -
  • The teriyaki glaze caramelizes just enough to coat the salmon with a glossy, sticky sweetness that balances perfectly with the crisp vegetables.
  • Everything comes together in about half an hour, so it's ideal for weeknights when you want real flavor without the fuss.
  • You can swap in whatever vegetables you have on hand, making it endlessly adaptable to your fridge and your mood.
02 -
  • Don't overcook the salmon, it continues to cook a bit after you remove it from the heat, so take it off when it's just barely opaque in the center.
  • If your teriyaki sauce is too thin, let it simmer a bit longer before adding the slurry, it should reduce and concentrate the flavors.
  • Stir-fry the vegetables over high heat and keep them moving, this keeps them crisp and prevents them from steaming in their own moisture.
03 -
  • Use a nonstick skillet or well-seasoned cast iron for the salmon, it prevents sticking and gives you a beautiful sear without the fish falling apart.
  • Taste your teriyaki sauce before you glaze the salmon and adjust the sweetness or saltiness to your liking, every soy sauce brand is a little different.
  • If you want a thicker glaze, simmer the sauce a bit longer before adding the slurry, or add a touch more cornstarch.
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