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Healthy High Protein Salmon Teriyaki Bowls - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 salmon fillets (4–6 ounces each), skin-on if possible
  • Rice or grain: 2 cups cooked brown rice, white rice, jasmine rice, or quinoa
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup snap peas or edamame, 2 carrots (ribboned or thinly sliced), 2 green onions
  • Teriyaki sauce ingredients: 1/3 cup low-sodium soy sauce or tamari
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1–2 teaspoons cornstarch mixed with 2 teaspoons water (slurry) for thickening
  • Cooking oil: Avocado oil or olive oil
  • Toppings (optional but recommended): Sesame seeds, lime wedges, sriracha or chili crisp, sliced avocado, chopped cilantro
  • Salt and pepper

Method
 

  1. Cook the rice or grain: Prepare your rice or quinoa according to package directions. Keep warm and fluff with a fork. A little squeeze of lime and pinch of salt brighten the flavor.
  2. Make the teriyaki sauce: In a small saucepan, whisk soy sauce, maple syrup, rice vinegar, ginger, garlic, and sesame oil. Bring to a gentle simmer. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thick. Set aside.
  3. Prep the veggies: Cut broccoli into small florets, slice bell pepper, ribbon carrots, and trim snap peas. Thinly slice green onions for topping.
  4. Quick-cook the vegetables: Heat a large skillet with a drizzle of oil over medium-high heat. Add broccoli and snap peas; cook 3–4 minutes. Add bell pepper and carrots; cook 2 more minutes, just until crisp-tender. Season with a pinch of salt and pepper. Transfer to a bowl.
  5. Season the salmon: Pat salmon dry and sprinkle lightly with salt and pepper. Drying helps it sear better.
  6. Sear the salmon: In the same skillet, heat a bit more oil over medium-high heat. Place salmon skin-side down (if using skin-on). Cook 3–4 minutes until the skin is crisp and the sides begin to turn opaque.
  7. Glaze and finish: Flip salmon carefully. Spoon a few tablespoons of teriyaki sauce over the top. Cook 2–3 more minutes, basting once or twice, until the salmon flakes easily but is still moist in the center.
  8. Assemble the bowls: Add a scoop of rice to each bowl. Top with a portion of veggies and a salmon fillet. Drizzle with more teriyaki sauce.
  9. Garnish: Sprinkle sesame seeds and green onions. Add lime wedges and a little sriracha if you like heat. Avocado adds creaminess and extra healthy fats.
  10. Serve immediately: The salmon is best hot, with the sauce glossy and the veggies crisp.