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- 2 salmon fillets (about 6 oz each) - 1/3 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup edamame (shelled) - 1 tablespoon sesame seeds - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - 1 cup quinoa, rinsed When I create my Teriyaki Glazed Salmon Bowls, I start with fresh ingredients. The salmon fillets are the star of the dish. They have a rich flavor and are easy to cook. Low-sodium soy sauce gives the sauce a salty kick without being too overpowering. Honey adds sweetness that balances the salt. Rice vinegar brightens the flavors and adds a hint of acidity. Next, I focus on vegetables. Broccoli florets bring a nice crunch and vibrant color. I like to julienne the carrot for a pop of orange. Edamame adds protein and a nice texture. I often sprinkle sesame seeds on top for a nutty finish. For the cooking essentials, sesame oil provides a unique flavor. Fresh ginger and garlic create depth in the sauce. Quinoa serves as a hearty base. It absorbs flavors well and is a great source of nutrients. Gathering these ingredients makes preparing this meal fun and easy. You’ll enjoy every bite while knowing you made a healthy choice! To make the teriyaki sauce, gather these ingredients: - 1/3 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced Combine all the ingredients in a small saucepan. Heat the mixture over medium heat. Stir until the honey dissolves. Let it simmer for 5-7 minutes. This will thicken the sauce nicely. Remove it from heat and set aside to cool. For the quinoa, you need: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth In a medium pot, combine the quinoa with water or broth. Bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when it is fluffy and all liquid is absorbed. Set it aside. You will need these vegetables: - 1 cup broccoli florets - 1 carrot, julienned - 1/2 cup edamame (shelled) Steam the broccoli florets for about 5 minutes. They should be tender and bright green. In another pan, sauté the carrots and edamame for 2-3 minutes. Season them lightly with salt and pepper. For the salmon, you will need: - 2 salmon fillets (about 6 oz each) - Salt and pepper to taste Preheat a grill or a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet. Brush them generously with the teriyaki sauce you made. Cook for about 4-5 minutes, then flip them. Brush the other side with sauce and cook for another 4-5 minutes until done. You want the internal temperature to reach 145°F. To assemble the bowls, start with: - Cooked quinoa - Steamed broccoli - Sautéed carrots - Sautéed edamame - Teriyaki-glazed salmon In each bowl, place a scoop of quinoa as the base. Layer in the steamed broccoli, sautéed carrots, and edamame. Finally, add a piece of the teriyaki-glazed salmon on top. Drizzle any extra teriyaki sauce over each bowl for extra flavor. To make the teriyaki sauce just right, you can adjust the sweetness and saltiness. If you like it sweeter, add more honey. For a saltier flavor, use a bit more soy sauce. I suggest simmering the sauce for about 5-7 minutes. This time will help it thicken, making it stick to the salmon better. To check if your salmon is done, look for a flaky texture. The inside should be opaque and reach 145°F. I prefer grilling or searing the salmon. These methods give it a nice char and keep it moist. Brush the teriyaki sauce on both sides while cooking for the best flavor. For side dishes, pair your bowl with steamed vegetables, like broccoli or carrots. You can also add a salad for extra crunch. If you have leftovers, store them in an airtight container. They will stay fresh for up to three days in the fridge. Reheat gently to keep the salmon tender. {{image_2}} You can switch out salmon for chicken or tofu. This change makes it easy to enjoy the dish in different ways. If you use chicken, cut it into strips. Cook it for about 6-8 minutes, or until it's no longer pink inside. For tofu, use firm tofu and cut it into cubes. Sauté it for 4-5 minutes until golden. Adjust the cooking time based on what you choose. Quinoa is great, but you can use other grains too. Brown rice is a hearty choice, and it adds fiber. Cauliflower rice is a low-carb option that tastes great. You can also use farro or barley for a nutty flavor. Just make sure to follow the cooking instructions for each grain to get the best results. Want to kick up the taste? Add your favorite spices or herbs. A pinch of red pepper flakes can give some heat. Fresh cilantro or basil adds a nice twist. You might also try adding a splash of orange juice for a citrus kick. Incorporating exotic ingredients like miso paste or gochujang can take this dish to a whole new level. Experiment and find the combination you love! After you enjoy your meal, let any leftovers cool down. Place the salmon, quinoa, and veggies in airtight containers. This keeps them fresh. Store them in the fridge for up to three days. If you want them to last longer, consider freezing. To reheat the quinoa, add a splash of water in a pot. Heat it over low until warm. For the salmon, the best way is in the oven. Preheat it to 350°F (175°C). Wrap the salmon in foil to keep it moist. Heat for about 10 minutes. This method keeps the flavors strong. Yes, you can freeze teriyaki glazed salmon. Wrap the salmon tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible. For quinoa and veggies, use separate containers. Store them for up to three months. Just remember to label everything with the date. Yes, fresh salmon works great! Look for salmon that is bright in color and smells fresh. You want fillets that are firm and free of any brown spots. If you can, buy wild-caught salmon. It has better flavor and texture. Use fillets about 6 ounces each for best results. To make this dish gluten-free, use tamari instead of soy sauce. Tamari has a similar taste but is made without wheat. You can also look for gluten-free soy sauce brands at your store. Always read labels to ensure they are gluten-free. You can add many veggies to your salmon bowl. Some great options are bell peppers, snap peas, or zucchini. Feel free to use seasonal vegetables. They add color and nutrients. You can also try adding avocado for a creamy texture. The prep time is about 15 minutes. Cooking takes around 25 minutes. So, the total time is about 40 minutes. This includes making the teriyaki sauce, cooking quinoa, and preparing the salmon and veggies. These bowls pair well with a simple salad or some steamed rice. You could also serve them with pickled vegetables for a tangy touch. If you want more protein, try adding edamame or tofu. They make the meal even more filling. This blog post walks you through making Teriyaki Glazed Salmon Bowls. We discussed key ingredients like salmon, soy sauce, and vegetables. You learned step-by-step instructions to prepare the sauce, cook quinoa, and glaze the salmon. Final thoughts: this dish is easy to make and full of flavor. Don’t hesitate to experiment with proteins and grains. Enjoy your healthy meal and the satisfaction of cooking!

Teriyaki Glazed Salmon Bowls

Savor the deliciousness of teriyaki glazed salmon bowls that are easy to make and packed with flavor. This recipe features tender salmon fillets glazed with homemade teriyaki sauce, served over fluffy quinoa and colorful veggies like broccoli and carrots. Perfect for a healthy dinner, these bowls are not just nutritious but also incredibly satisfying. Click through to explore the full recipe and whip up this delightful dish at home!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/3 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup broccoli florets

1 carrot, julienned

1/2 cup edamame (shelled)

1 tablespoon sesame seeds

2 green onions, sliced for garnish

Salt and pepper to taste

Instructions
 

Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and minced garlic. Heat over medium heat until the honey dissolves, then simmer for 5-7 minutes until slightly thickened. Remove from heat and let it cool.

    Cook the Quinoa: In a medium pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      Prepare the Vegetables: While the quinoa cooks, steam the broccoli florets for about 5 minutes until tender but still bright green. In a separate pan, lightly sauté the julienned carrots and edamame for 2-3 minutes until heated through. Season with a little salt and pepper.

        Glaze the Salmon: Preheat a grill or non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place them skin-side down in the skillet (if using) and brush generously with the teriyaki sauce. Cook for about 4-5 minutes, then flip and brush the other side with sauce. Cook for another 4-5 minutes until cooked through (internal temperature of 145°F).

          Assemble the Bowls: In serving bowls, place a scoop of quinoa as the base. Top with steamed broccoli, sautéed carrots, edamame, and a piece of teriyaki-glazed salmon. Drizzle any remaining teriyaki sauce on top.

            Garnish and Serve: Sprinkle sesame seeds and sliced green onions over each bowl for garnish. Serve warm and enjoy your delicious teriyaki glazed salmon bowls!

              Prep Time: 15 min | Total Time: 40 min | Servings: 2