Teriyaki Salmon Bowl

A fresh and flavorful rice bowl combining golden seared salmon in sticky teriyaki sauce with crisp shredded brussels sprouts and tangy quick-pickled cucumbers.

These Teriyaki Salmon Bowls saved my weeknight dinner routine. When I first created this recipe in my tiny kitchen I was looking for something quick but still exciting. The tender salmon glazed in sticky homemade teriyaki sauce paired with crispy brussels sprouts and tangy pickled cucumbers has become my family’s most requested meal. The best part? It comes together in just 30 minutes.

What Makes These Bowls Special

I love how this recipe brings restaurant flavors right to my kitchen table. The sauce comes out perfectly sticky and sweet without any weird ingredients from bottled versions. My kids actually ask for seconds of brussels sprouts which still amazes me. I often make extra for lunch the next day since everything keeps so well.

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Salmon: I cut it into bite sized cubes for quick cooking and maximum sauce coverage.
Coconut Aminos: My go to but regular soy sauce works just as well.
Apple Cider Vinegar: This gives the sauce and pickled cucumbers their perfect tang.
Orange Juice: Fresh squeezed makes the sauce sing but apple juice works in a pinch.
Honey: Just enough to balance the savory flavors maple syrup is lovely too.
Persian Cucumbers: These little ones are perfect for quick pickling.
Chili Flakes: Optional but I always add a pinch.
Brussels Sprouts: Trust me shredded is the way to go.
Rice: Whatever you love white brown or cauliflower rice all work beautifully.
Sesame Seeds and Green Onions: For that perfect finishing touch.

Let’s Get Cooking

First Up: Get That Salmon Ready: I start by cutting the salmon into chunks and whisking up my teriyaki sauce. While the salmon soaks up all that goodness for 15 minutes I get everything else going.
Quick Pickle Magic: The cucumbers get a quick marinade with sesame oil coconut aminos vinegar and honey. They turn into something amazing while you cook everything else.
Brussels Sprout Time: I throw my shredded sprouts in a hot pan and let them get a bit crispy. A splash of the salmon marinade takes them over the top. Once they’re tender I set them aside for bowl building.
Salmon Show Time: Now for the star of the show. I get my pan nice and hot cook those salmon bites until they’re golden and finish with the marinade until it turns into this gorgeous glaze.
Putting It All Together: Now comes my favorite part. I layer warm rice brussels sprouts that gorgeous salmon and those tangy cucumbers in bowls. A sprinkle of sesame seeds and green onions makes everything look Instagram worthy.; Use your ← → (arrow) keys to browse