Description

This dish combines the sweet and savory flavors of teriyaki salmon with the crispy goodness of roasted Brussels sprouts, creating a satisfying, nutritious bowl that’s perfect for lunch or dinner. The salmon is marinated in a homemade teriyaki sauce, then seared to perfection, while the Brussels sprouts get a crispy, golden finish in the oven. Served over a bed of rice and garnished with sesame seeds and green onions, this dish is a delightful and well-balanced meal.

Ingredients

Scale

For the Salmon:

4 salmon fillets (skin-on or skinless)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1 teaspoon cornstarch (optional, for thickening)
For the Brussels Sprouts:
1 pound Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowls:

2 cups cooked rice (white, brown, or cauliflower rice)
1 tablespoon sesame seeds, for garnish
2 green onions, sliced, for garnish
Pickled ginger (optional)

Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and whisk it into the sauce.

Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Allow the salmon to marinate for 15–20 minutes. Reserve the remaining teriyaki sauce for later use.

Roast the Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread the sprouts in a single layer on a baking sheet. Roast them for 20–25 minutes, tossing them halfway through, until they become crispy and golden brown.

Cook the Salmon: Heat a non-stick skillet over medium heat. Remove the salmon fillets from the marinade (discard the used marinade) and place them in the skillet, skin-side down if applicable. Cook the salmon for 3–4 minutes on each side, or until it’s cooked through and has a nice caramelized crust. In the last minute of cooking, brush the reserved teriyaki sauce over the salmon fillets.

Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each bowl with a piece of teriyaki salmon and a portion of crispy Brussels sprouts. Garnish with sesame seeds, sliced green onions, and pickled ginger if desired.

Notes

If you prefer a gluten-free option, be sure to use tamari instead of soy sauce.
For extra crunch, you can sprinkle some extra sesame seeds or add roasted nuts like cashews.
You can make the teriyaki sauce ahead of time and store it in the fridge for up to a week.
If you’re looking to reduce carbs, cauliflower rice is a great alternative to regular rice.
The Brussels sprouts can also be prepared in an air fryer for a quicker, crispy result.