If you’re looking for a weeknight dinner that combines cozy comfort with modern flair, you have to try this Teriyaki Salmon Bowls with Brussels Sprouts Recipe. Every bite is a delightful mixture of tender salmon glazed with sweet-savory teriyaki sauce, caramelized Brussels sprouts, and fluffy rice, all finished with a sprinkle of bright green onions and sesame seeds. This dish is not only bursting with color and nutritious goodness, but it also makes cleanup a breeze thanks to its easy sheet pan method. Trust me, after just one bite, you’ll want to put this Teriyaki Salmon Bowls with Brussels Sprouts Recipe in your regular rotation!

Teriyaki Salmon Bowls with Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this recipe is that you don’t need a long ingredient list to create something truly delicious. Each component plays a starring role, adding vibrant flavor, appealing texture, or mouthwatering color. Here’s what you’ll need for this Teriyaki Salmon Bowls with Brussels Sprouts Recipe:

Salmon fillets: Rich, flaky, and full of omega-3s, salmon is the heart of this bowl and soaks up the teriyaki beautifully.
Brussels sprouts: When roasted, they become golden, crisp on the edges, and slightly sweet—absolutely irresistible!
Olive oil: Helps everything roast evenly and adds wonderful depth of flavor.
Salt and black pepper: Essential for bringing out the natural taste of salmon and veggies; season to your liking.
Brown or jasmine rice: A fluffy bed for serving, and ideal for soaking up extra teriyaki sauce.
Green onions: Fresh, vibrant, and just a touch sharp, these make a beautiful garnish and add brightness.
Sesame seeds: Sprinkle on top for subtle crunch and a show-stopping finish.
Low-sodium soy sauce: The base for your homemade teriyaki—rich in umami, but not overly salty.
Honey or maple syrup: Natural sweetness balances the soy and gives your sauce that gorgeous gloss.
Rice vinegar: Adds a gentle tang, waking up all the other flavors.
Sesame oil: Just a splash goes a long way for that signature nutty aroma.
Garlic: Freshly minced for bold, aromatic punch in the sauce.
Fresh grated ginger: Zesty and warm, ginger livens up every bite.
Cornstarch mixed with water: This quick slurry ensures your teriyaki sauce coats the salmon to perfection.

How to Make Teriyaki Salmon Bowls with Brussels Sprouts Recipe

Step 1: Prep Your Sheet Pan

Begin by preheating your oven to 400°F (200°C) and lining a sturdy baking sheet with parchment paper. This step will not only prevent sticking but also make cleanup a total breeze. It’s the foundation for perfectly roasted veggies and juicy salmon!

Step 2: Roast the Brussels Sprouts and Salmon

Toss your trimmed and halved Brussels sprouts in olive oil, a generous pinch of salt, and black pepper. Spread them out on one side of the prepared baking sheet, leaving space for the salmon. Arrange your salmon fillets skin-side down on the other side, seasoning each piece with salt and pepper. Slide the pan into the oven and bake for 15 to 18 minutes, or until the Brussels sprouts are crisp and golden and the salmon flakes easily with a fork. The sheet pan method keeps everything tender, caramelized, and deliciously simple.

Step 3: Whip Up the Teriyaki Sauce

While the salmon and sprouts are roasting, get working on your star sauce. In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and fresh ginger. Whisk everything together and bring it to a gentle simmer over medium heat. Once it’s bubbling, stir in your cornstarch slurry and let the sauce cook for a minute or two until it thickens and turns glossy. The aroma is irresistible and it’s so much fresher than any bottled option!

Step 4: Glaze the Salmon

Once the salmon is out of the oven, immediately brush those fillets generously with the homemade teriyaki sauce. Every bite will glisten and sing with flavor. You can even drizzle a little of the sauce onto the Brussels sprouts if you’re in the mood for extra flavor—why not?

Step 5: Build Your Bowls

Get ready for the best part: assembly! Scoop warm rice into the bottom of each bowl. Top with your perfectly glazed salmon fillet and a heap of roasted Brussels sprouts. Drizzle any remaining teriyaki sauce over the top, letting it seep into every layer for maximum deliciousness.

Step 6: Add Fresh Finishing Touches

To finish your Teriyaki Salmon Bowls with Brussels Sprouts Recipe, sprinkle with sliced green onions and toasted sesame seeds. These final touches add crunch, color, and a hint of bold flavor that really ties the whole dish together.

How to Serve Teriyaki Salmon Bowls with Brussels Sprouts Recipe

Garnishes

Bring your bowls to life with fresh garnishes! A scattering of green onions and a shower of sesame seeds add not just flavor, but vibrant pops of color and crunch. If you’re feeling fancy, try a squeeze of lime juice, a pinch of chili flakes, or even a few microgreens to personalize your bowl. These bright finishing touches make each Teriyaki Salmon Bowls with Brussels Sprouts Recipe truly feel special.

Side Dishes

This meal is a showstopper on its own, but if you want to round things out, consider serving some chilled edamame or a crisp cucumber salad on the side. Miso soup or a bowl of steamed broccoli can complement the flavors beautifully, keeping your meal light and balanced.

Creative Ways to Present

You can serve this Teriyaki Salmon Bowls with Brussels Sprouts Recipe family-style by arranging the salmon and veggies on a platter alongside bowls of rice and toppings, letting everyone build their own custom bowl. For meal prep, divide into individual containers for easy, nutritious lunches all week. Dress up weeknight dinner by using decorative bowls and chopsticks—a little presentation goes a long way!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salmon, Brussels sprouts, rice, and teriyaki sauce in separate airtight containers in the fridge. Keeping everything separate helps maintain the best textures and flavors, so your next meal tastes just as fresh as the first!

Freezing

You can freeze the salmon and Brussels sprouts after roasting. Place them in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating. While rice can also be frozen, it’s best enjoyed freshly cooked if possible. The teriyaki sauce also freezes well—just pop it in an airtight jar and reheat when you need it!

Reheating

To reheat this Teriyaki Salmon Bowls with Brussels Sprouts Recipe, warm the salmon and sprouts in the oven or a skillet for the best texture. A quick zap in the microwave works if you’re short on time, but avoid overcooking the salmon. Heat the rice separately and drizzle freshly warmed teriyaki sauce over everything to revive those bold, delicious flavors.

FAQs

Can I use a different vegetable instead of Brussels sprouts?

Absolutely! Feel free to swap the Brussels sprouts with broccoli, green beans, or even baby bok choy. The method works just as well, letting you tailor this Teriyaki Salmon Bowls with Brussels Sprouts Recipe to your tastes or whatever’s in your fridge.

Is this recipe gluten-free?

It can be! Simply use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Double-check other packaged ingredients, and you’ll have a gluten-free Teriyaki Salmon Bowls with Brussels Sprouts Recipe with zero stress.

Can I make the teriyaki sauce ahead of time?

Yes! The homemade teriyaki sauce will keep beautifully in the fridge for up to a week in a sealed jar. Just give it a quick reheat before brushing it on the salmon or drizzling over your bowls. It’s a total flavor booster for all kinds of dishes, not just this Teriyaki Salmon Bowls with Brussels Sprouts Recipe!

What type Main Course

Both brown rice and jasmine rice are top picks—brown rice is wonderfully nutty and hearty, while jasmine rice brings a subtle floral note and a fluffy texture. Feel free to use whichever you love most, or try it with quinoa for a fun twist.

How can I add a spicy kick?

If you love a bit of heat, stir a few drops of sriracha or a pinch of red pepper flakes into the teriyaki sauce. You could also add sliced fresh chili as a garnish for a spicy spin on your Teriyaki Salmon Bowls with Brussels Sprouts Recipe.

Final Thoughts

There’s just something magical about a bowl full of vibrant flavors, crisp veggies, and meltingly tender fish. I can’t recommend this Teriyaki Salmon Bowls with Brussels Sprouts Recipe enough—whether you’re cooking for a special night in or prepping easy lunches for the week, it’s always a hit. Give it a try soon, and don’t forget to share your delicious creations!

Teriyaki Salmon Bowls with Brussels Sprouts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Teriyaki Salmon Bowls with Brussels Sprouts are a delicious and healthy meal option that’s easy to prepare. Tender salmon fillets glazed with a flavorful teriyaki sauce, paired with roasted Brussels sprouts and served over rice, make for a satisfying and nutritious dish.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 oz each)

Brussels Sprouts:

1 lb Brussels sprouts (trimmed and halved)

Other Ingredients:

2 tablespoons olive oil
Salt and black pepper to taste
2 cups cooked brown rice or jasmine rice
2 green onions (sliced)
Sesame seeds for garnish

Teriyaki Sauce:

¼ cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic (minced)
1 teaspoon fresh grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Brussels sprouts and salmon: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Place them on one side of the baking sheet. Place the salmon fillets on the other side, skin-side down, and season with salt and pepper.
Bake: Bake for 15–18 minutes or until the salmon flakes easily and Brussels sprouts are golden and crisp.
Make the teriyaki sauce: In a saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer, then add the cornstarch slurry and cook until thickened.
Glaze and assemble: Brush the cooked salmon with teriyaki sauce. Serve over rice in bowls, topped with Brussels sprouts. Drizzle with extra teriyaki sauce and garnish with green onions and sesame seeds.

Notes

You can swap Brussels sprouts for broccoli or green beans.
For a spicy kick, add a few drops of sriracha to the teriyaki sauce.
These bowls are great for meal prep—store components separately and assemble when ready to eat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired