Teriyaki Salmon Bowl

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. Your Shopping List 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 My Kitchen Notes I learned through trial and error not to crowd the salmon in the pan if you want that perfect crispy edge. My mandolin makes quick work of the brussels sprouts but a sharp knife works just as well. Fresh orange juice really does make the sauce extra special. When I meal prep I keep everything separate so the cucumbers stay crunchy. Mix It Up Change Your Base: Sometimes I use quinoa or cauliflower rice when I want something different. Add More Veggies: Sliced avocado roasted broccoli or snap peas are amazing additions. Spice It Up: My husband loves extra chili flakes and a drizzle of sriracha. Air Fryer Magic: When it's too hot to turn on the stove 8 minutes in the air fryer works perfectly. Oven Option: A sheet pan in a 400F oven for 10 minutes works great for bigger batches. Frequently Asked Questions What can I substitute for coconut aminos? Soy sauce works, but use less as it's saltier. Tamari is a good gluten-free option. Can I use frozen salmon? Yes, thaw completely and pat dry before cutting. Fresh salmon gives better texture but frozen works too. How do I store leftovers? Store components separately in airtight containers. Keeps for 4 days in fridge. Reheat salmon and sprouts gently. Can I use other vegetables? Any quick-cooking veggie works. Try shredded cabbage, spinach, or broccoli instead of brussels sprouts. Is this recipe meal-prep friendly? Yes, prepare components ahead and assemble when ready. Keep pickled cucumbers separate until serving. Use your ← → (arrow) keys to browse Teriyaki Salmon Bowl Quick and healthy bowl featuring glazed salmon, shredded brussels sprouts, rice and homemade pickled cucumbers. Prep Time 20 Minutes Cook Time 10 Minutes Total Time 30 Minutes Difficulty: Intermediate Cuisine: Asian Fusion Yield: 2 Servings (2 bowls) Dietary: Gluten-Free, Dairy-Free Ingredients 01 1 1/2 pounds skinless salmon. 02 1/4 cup coconut aminos. 03 1 tablespoon apple cider vinegar. 04 2 tablespoons honey. 05 2 garlic cloves, minced. 06 1 inch ginger, grated. 07 1/4 cup orange juice. 08 Chili flakes to taste. 09 3 persian cucumbers. 10 3 teaspoons sesame oil. 11 12 brussels sprouts. 12 1 1/2 cups cooked rice. 13 1 tablespoon sesame seeds. Use your ← → (arrow) keys to browse Instructions Step 01 Mix sauce ingredients. Cut salmon into cubes, marinate 15-20 minutes. Step 02 Mix pickling liquid, slice cucumbers, marinate 15 minutes. Step 03 Sauté shredded sprouts in oil 2 minutes. Add marinade, cook 5-6 minutes until tender. Step 04 Sear salmon 3 minutes per side. Add remaining marinade, reduce 3 minutes. Step 05 Layer rice, sprouts, salmon with sauce, pickled cucumbers. Top with sesame seeds. Notes Components can be prepped ahead. Leftovers keep 4 days in fridge. Tools You'll Need Large skillet. Mixing bowls.