Teriyaki Salmon Bowls

Teriyaki Salmon Bowls: High-Protein, Flavor-Packed Goodness

If you’re looking for a meal that’s both delicious and nutritious, these Teriyaki Salmon Bowls are here to deliver. With tender, flaky salmon coated in a sticky homemade teriyaki glaze, paired with fluffy rice and vibrant veggies, this bowl is a perfect balance of flavor, texture, and nutrition.

High in protein, low in calories, and filling enough to keep you energized, these bowls are ideal for weeknight dinners or meal prep. Plus, they’re incredibly customizable—swap the rice for quinoa or add your favorite veggies to make it your own.

Why You’ll Love This Recipe

• High-Protein & Low-Calorie: Packed with lean protein and nutrient-dense ingredients.
• Quick & Easy: Ready in under 30 minutes, perfect for busy nights.
• Filling & Balanced: A satisfying combination of protein, carbs, and healthy fats.
• Customizable: Switch up the grains or veggies to suit your taste.

Ingredients

Makes 4 serverings

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Teriyaki Sauce:

• ¼ cup soy sauce (use low-sodium if preferred)
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon cornstarch + 2 tablespoons water (slurry for thickening)

For the Bowl:

• 2 cups cooked brown rice or quinoa
• 1 cup steamed broccoli
• 1 cup shredded carrots
• ½ avocado, sliced
• 2 tablespoons sesame seeds
• 2 green onions, sliced

Step-by-Step Instructions

1. Prepare the Teriyaki Sauce:
   In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Heat over medium heat until it begins to simmer. Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and set aside.
2. Cook the Salmon:
   Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the salmon, skin-side down, and cook for 3–4 minutes per side, or until cooked through and flaky.
3. Glaze the Salmon:
   Brush the salmon with the teriyaki sauce during the last minute of cooking, allowing it to caramelize slightly.
4. Assemble the Bowls:
   Divide the cooked rice among four bowls. Top with salmon, steamed broccoli, shredded carrots, and avocado slices. Drizzle additional teriyaki sauce over the top.
5. Garnish & Serve:
   Sprinkle sesame seeds and green onions over each bowl. Serve immediately and enjoy!

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 35g
• Carbohydrates: 28g
• Fats: 18g
• Fiber: 5g

Why This Recipe Works

The rich, savory-sweet teriyaki sauce complements the natural flavors of salmon perfectly, while the fresh veggies and whole grains create a balanced, satisfying meal. The high protein content and low calorie count make it a great option for those seeking a healthy yet indulgent dinner.

Additional Tips & FAQs

• Meal Prep Friendly: Cook the salmon and sauce ahead of time and store in the fridge for up to 3 days. Assemble bowls just before serving.
• Substitutions: Swap rice for cauliflower rice or quinoa for a lower-carb option.
• Vegetarian Option: Use tofu or tempeh instead of salmon for a plant-based alternative.

Let’s Stay Connected!

If you try these Teriyaki Salmon Bowls, I’d love to hear how you enjoyed them! Tag me on Instagram at @BlomBites or drop a comment below to share your feedback.

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