Teriyaki Salmon Bowls with Crispy Brussels Sprouts 

This wholesome dish features tender, flaky teriyaki-glazed salmon, crispy roasted Brussels sprouts, and a bed of fluffy rice, topped with fresh garnishes for the perfect balance of sweet, savory, and umami flavors.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2-3

Ingredients:

For the Teriyaki Salmon:

2 salmon fillets (~6 oz each)

1 tbsp olive oil (or sesame oil)

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

½ tsp sesame seeds (for garnish)

1 green onion, chopped (for garnish)

For the Teriyaki Sauce:

¼ cup soy sauce (low-sodium recommended)

1 tbsp honey (or brown sugar)

1 tbsp rice vinegar

1 tsp olive oil

1 clove garlic, minced

1 tsp grated ginger

½ tsp red pepper flakes (optional, for heat)

1 tsp cornstarch + 1 tbsp water (to thicken)

For the Crispy Brussels Sprouts:

2 cups Brussels sprouts, trimmed and halved

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

1 tsp soy sauce (for extra umami)

For the Bowls:

1 ½ cups cooked jasmine rice (or brown rice, quinoa)

½ avocado, sliced (optional)

½ cucumber, thinly sliced (optional)

Instructions:

 Roast the Brussels Sprouts

Preheat the oven to 425°F (220°C).

Toss halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and soy sauce.

Spread on a baking sheet in a single layer, cut side down.

Roast for 18-20 minutes, flipping halfway, until crispy and golden brown.

Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, honey, rice vinegar, olive oil, garlic, ginger, and red pepper flakes.

Bring to a simmer over medium heat for 3 minutes.

Stir in the cornstarch-water mixture and cook for 1-2 minutes until thickened. Remove from heat.

 Cook the Salmon

Heat olive oil in a skillet over medium-high heat.

Season the salmon fillets with salt, black pepper, and garlic powder.

Sear the salmon skin-side down (if using skin-on) for 3-4 minutes until crispy.

Flip and cook the other side for 3 more minutes.

Pour teriyaki sauce over the salmon in the skillet and baste for 1 minute, letting it caramelize.

 Assemble the Bowls

Divide the cooked rice into bowls.

Add the teriyaki salmon and spoon extra sauce over it.

Arrange crispy Brussels sprouts, avocado slices, and cucumber around the salmon.

Sprinkle with sesame seeds and chopped green onions.

 Serve & Enjoy!

Serve warm with extra teriyaki sauce on the side. Enjoy!

Tips & Tricks:

Make it spicy by adding sriracha or chili flakes to the teriyaki sauce.

Crispier Brussels sprouts? Roast at 450°F and don’t overcrowd the pan.

Swap the salmon for tofu, chicken, or shrimp if you prefer.

Meal prep friendly—store leftovers in an airtight container for up to 3 days.

Use an air fryer to cook Brussels sprouts at 375°F for 12-15 minutes for extra crispiness.

Nutrition Facts (Per Serving):

Calories: ~550

Protein: ~40g

Carbohydrates: ~50g

Fats: ~18g

Fiber: ~6g

Sodium: ~700mg

A sweet, savory, and nutritious meal perfect for busy weeknights!