If you’re ready to elevate your weeknight dinners with a dish that’s as gorgeous as it is delicious, Teriyaki Salmon Bowls with Crispy Brussels Sprouts are about to become your new favorite. Imagine tender, caramelized salmon fillets perched atop fluffy rice, nestled beside golden, crackly Brussels sprouts, creamy avocado, and a cascade of fresh garnishes. This dish is a celebration of vibrant flavors and nourishing ingredients, coming together in a hearty bowl that’s both comforting and loaded with irresistible textures. Whether you’re looking for a quick meal or something to impress, these Teriyaki Salmon Bowls with Crispy Brussels Sprouts will never let you down.
Ingredients You’ll Need
What makes these Teriyaki Salmon Bowls with Crispy Brussels Sprouts so special is how each ingredient shines on its own, yet blends harmoniously in every bite. Every component brings something essential to the bowl, from bright colors to deep, savory notes.
- Salmon fillets: Rich, flaky salmon is the star protein and soaks up teriyaki sauce beautifully.
- Teriyaki sauce: Brings sweet, savory, and umami flavors; homemade or your favorite store-bought both work.
- Olive oil: Used for both the salmon and Brussels sprouts, ensuring everything gets perfectly golden and flavorful.
- Salt and black pepper: Simple seasonings that let the main flavors shine through.
- Brussels sprouts: Roasted until crispy, they add crunch and a subtle earthiness to the bowl.
- Soy sauce: Deepens the umami in the Brussels sprouts, tying them into the teriyaki theme.
- Honey: A touch of sweetness that helps the sprouts caramelize and get those irresistible crispy edges.
- Jasmine or brown rice: The fluffy, comforting base that soaks up all the saucy goodness.
- Avocado: Sliced for creamy richness that balances out savory and salty notes.
- Green onions: Add a fresh crunch and pop of color right at the end.
- Sesame seeds: For a nutty finish and extra visual flair.
- Extra teriyaki sauce: Perfect for drizzling over everything for even more flavor (optional, but highly recommended!).
How to Make Teriyaki Salmon Bowls with Crispy Brussels Sprouts
Step 1: Roast the Brussels Sprouts
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Toss your trimmed and halved Brussels sprouts with olive oil, soy sauce, honey, salt, and pepper until each one is glistening. Arrange them cut side down on the sheet for maximum crispiness, then roast for 20–25 minutes, flipping them halfway through. You’ll know they’re ready when they’re golden, crisp, and deeply flavorful.
Step 2: Prepare and Cook the Salmon
As the Brussels sprouts roast, season your salmon fillets lightly with salt and black pepper. In a large skillet, heat a tablespoon of olive oil over medium heat. Place the fillets skin-side down and let them sear for 4–5 minutes. Flip, and cook another 2–3 minutes until almost done. In the last minute, brush the tops generously with teriyaki sauce and let it bubble and caramelize for that sticky, restaurant-style finish. Remove from the skillet and let rest for a moment.
Step 3: Assemble the Bowls
Divide your cooked rice between four bowls, forming a fluffy bed for all the toppings. Top each mound with a glistening salmon fillet, then pile on the crispy Brussels sprouts. Tuck in slices of avocado, followed by a sprinkle of green onions and sesame seeds. If you love extra sauce, drizzle more teriyaki over the top for a glossy, flavor-packed finish. Now you have gorgeous Teriyaki Salmon Bowls with Crispy Brussels Sprouts ready to devour!
How to Serve Teriyaki Salmon Bowls with Crispy Brussels Sprouts
Garnishes
A handful of garnishes can make your Teriyaki Salmon Bowls with Crispy Brussels Sprouts pop both visually and flavor-wise. Try adding an extra sprinkle of sesame seeds, a dash of chili flakes for gentle heat, or a squeeze of lime for brightness. Thinly sliced red radish or cucumber ribbons also add lovely crunch and color.
Side Dishes
These bowls are wonderfully filling on their own, but if you’re feeding a crowd or want a feast, pair them with a simple miso soup or a crisp Asian slaw. Steamed edamame or pickled ginger on the side also complement the flavors beautifully and add a fun, interactive element to the meal.
Creative Ways to Present
For a party or family-style dinner, try serving the rice, salmon, and toppings in separate bowls so everyone can build their own perfect Teriyaki Salmon Bowls with Crispy Brussels Sprouts. Or, for a lunchbox-friendly option, layer everything in a portable container and keep the garnishes separate until ready to eat for maximum freshness and crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let everything cool to room temperature before transferring to an airtight container. The salmon and Brussels sprouts will keep well in the fridge for up to 2 days. Store the rice, veggies, and fish separately if you can to help preserve their texture.
Freezing
While fresh is best, you can freeze the cooked salmon fillets for up to one month. Wrap each piece tightly in plastic wrap and then foil before freezing. The Brussels sprouts and rice don’t freeze as nicely, but you can freeze them in a pinch, knowing they may lose some crispness upon reheating.
Reheating
To reheat, place the salmon and Brussels sprouts on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 10 minutes. Rice can be reheated in the microwave, covered with a damp paper towel to keep it from drying out. If you’ve frozen the salmon, thaw it overnight in the fridge before reheating for the best texture.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon fillets completely and pat them dry before cooking. This helps achieve that perfect sear and keeps your Teriyaki Salmon Bowls with Crispy Brussels Sprouts moist and flavorful.
What’s the best way to make homemade teriyaki sauce?
You can easily make your own by simmering soy sauce, brown sugar, garlic, ginger, and a splash of mirin or rice vinegar until thickened. It’s a quick way to add a personal touch to your Teriyaki Salmon Bowls with Crispy Brussels Sprouts.
How do I make this dish gluten-free?
Swap out regular soy sauce for tamari or a gluten-free soy sauce. Always double-check your teriyaki sauce label, or make your own to ensure your Teriyaki Salmon Bowls with Crispy Brussels Sprouts are 100% gluten-free.
Can I use a different grain instead of rice?
Definitely! Try quinoa, cauliflower rice, or even soba noodles for a twist. The toppings and flavors in Teriyaki Salmon Bowls with Crispy Brussels Sprouts work well with a variety of bases.
What if I don’t like Brussels sprouts?
No worries! Swap them for broccoli florets or green beans, roasting them the same way for a crispy, delicious alternative that still complements the salmon and teriyaki flavors.
Final Thoughts
I can’t wait for you to experience just how satisfying and vibrant Teriyaki Salmon Bowls with Crispy Brussels Sprouts can be. This dish brings together everything I love in a weeknight dinner: bold flavors, nourishing ingredients, and pure comfort in every bite. Give it a try, and don’t be surprised if it becomes a staple in your kitchen too!
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Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious Teriyaki Salmon Bowls with perfectly roasted crispy Brussels sprouts, served over fragrant jasmine or brown rice, topped with creamy avocado, green onions, and sesame seeds. This easy, wholesome meal blends savory, sweet, and crunchy textures, perfect for a healthy dinner.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 1/3 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Brussels Sprouts
- 1 lb Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- Salt and pepper to taste
For the Bowls
- 2 cups cooked jasmine or brown rice
- 1 avocado (sliced)
- 1/4 cup sliced green onions
- Sesame seeds for garnish
- Extra teriyaki sauce for drizzling (optional)
Instructions
- Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a mixing bowl, toss the halved Brussels sprouts with olive oil, soy sauce, honey, salt, and pepper. Spread them evenly on the baking sheet with the cut side down. Roast for 20–25 minutes, flipping halfway through, until golden and crispy on the edges.
- Cook the Salmon: While the Brussels sprouts roast, season salmon fillets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Place salmon skin-side down and cook for 4–5 minutes until crispy. Flip the fillets and cook for another 2–3 minutes. In the final minute, brush each fillet generously with teriyaki sauce, allowing it to caramelize slightly. Remove from heat when done.
- Assemble the Bowls: Divide the cooked jasmine or brown rice among four bowls. Top each bowl with one salmon fillet, roasted Brussels sprouts, sliced avocado, and green onions. Sprinkle sesame seeds on top and drizzle with extra teriyaki sauce if desired for added flavor.
Notes
- For extra crunch, add shredded carrots or cucumber ribbons to the bowls.
- You can use air-fried Brussels sprouts for a quicker cooking method.
- To make this dish gluten-free, substitute soy sauce with tamari.
- Use fresh homemade teriyaki sauce to control sugar and sodium levels.
- The recipe works well with either jasmine or brown rice depending on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg
