Ingredients
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For the Salmon:
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Bowls:
- 2 cups steamed jasmine or sushi rice
- ½ cup green peas (or edamame)
- 1 stalk green onion, sliced
- 1 teaspoon sesame seeds
- Lemon wedges (for serving)
Instructions
Step-by-Step Instructions
1. Make the Teriyaki Sauce
- In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic.
- Bring to a simmer and add the cornstarch slurry.
- Stir and cook for 2-3 minutes, until the sauce thickens. Remove from heat and set aside.
2. Cook the Salmon
- Pat the salmon dry with a paper towel.
- Season with salt, black pepper, and garlic powder.
- Heat olive oil in a pan over medium-high heat.
- Sear salmon skin-side down for 4-5 minutes, until crispy.
- Flip and cook for another 2-3 minutes, until cooked through.
- Brush the salmon generously with the teriyaki sauce.
3. Assemble the Bowls
- Add steamed rice to serving bowls.
- Top with cooked salmon fillets.
- Sprinkle with green peas, sesame seeds, and green onions.
- Drizzle extra teriyaki sauce over the top.
- Serve with lemon wedges for extra freshness.
Notes
How to Customize Your Teriyaki Salmon Bowl
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Swap the Grains – Use brown rice, quinoa, or cauliflower rice for variety.
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Change the Veggies – Try steamed broccoli, carrots, edamame, or bell peppers.
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Make it Spicy – Add sriracha, chili flakes, or spicy mayo.
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Go Gluten-Free – Use tamari instead of soy sauce.