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A vibrant Teriyaki Salmon Bowl with crispy skin salmon, steamed broccoli, carrots, and cucumbers over jasmine rice.

Teriyaki Salmon Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 2 (6-ounce) skin-on salmon fillets
  • 2 cups cooked jasmine rice
  • 1 cup blanched broccoli florets
  • 1/2 cup matchstick carrots
  • 1/2 cup sliced English cucumber
  • 1/4 cup low -sodium soy sauce
  • 2 tablespoons miri n
  • 1 tablespoon hone y
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic , minced
  • 1 tablespoon neutral cooking oil
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon thinly sliced green onions

Method
 

  1. Prepare the teriyaki glaze by whisking soy sauce, mirin, honey, ginger, and garlic in a small saucepan over medium heat; reduce until the liquid coats the back of a spoon, approximately 5-7 minutes.
  2. Season salmon fillets with a pinch of salt, ensuring the skin is thoroughly dried.
  3. Heat oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  4. Place salmon skin-side down in the skillet; sear for 4 to 5 minutes without moving the fish to ensure the skin becomes crisp.
  5. Flip the fillets and cook for another 2 to 3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare to medium.
  6. Apply the teriyaki glaze to the top of the salmon during the final 30 seconds of cooking.
  7. Construct the bowl by placing 1 cup of rice at the base, followed by one salmon fillet.
  8. Arrange broccoli, carrots, and cucumbers around the protein.
  9. Drizzle remaining glaze over the bowl and garnish with sesame seeds and green onions.