This Salmon Teriyaki Bowl features pan-seared salmon glazed with sweet and savory teriyaki sauce that sits on a bed of fluffy rice alongside tender steamed broccoli. It’s a complete, balanced meal in one bowl—protein, veggies, and carbs ready in 25 minutes. The teriyaki sauce caramelizes beautifully on the salmon, creating a glossy coating that’s both simple and impressive. Perfect for easy weeknight dinners when you want something healthy and delicious without a fuss.
Why You’ll Love It
- Quick and easy – Ready in just 25 minutes from start to finish, making it perfect for busy weeknights when you don’t have time to spend hours in the kitchen.
- Budget-friendly – Uses simple, affordable ingredients you can grab at any grocery store. No specialty items or expensive sauces needed.
- Restaurant vibes at home – Tastes like something you’d order at a Japanese restaurant, but costs a fraction of the price, and you get to enjoy it in your pjs.
- Perfectly balanced – Packed with protein from the salmon, fiber from the broccoli, and energy from the rice. It’s a complete meal that actually keeps you full.
- Meal prep champion – Makes great leftovers. Cook extra and you’ve got a healthy lunch ready for tomorrow.
- Customizable – Swap the broccoli for any veggie, adjust the sauce to your taste, or add toppings like sesame seeds and avocado to make it your own
Recipe Tips
- Don’t skip rinsing the rice—it removes excess starch and prevents it from getting gummy
- Let the salmon cook undisturbed for crispy, golden skin
- Use a non-stick pan to prevent the teriyaki sauce from burning
- Add sesame seeds or sliced green onions on top for extra flavor and color
- Swap broccoli for edamame, snap peas, or any veggie you have on hand
Ingredients
Method
- Start by cooking the rice first since it takes the longest. Rinse the rice under cold water for a minute. Put it in a small pot with 2 cups of water. Turn the heat to medium and wait for it to start boiling.
- Once it starts boiling, lower the heat, cover the pot with a lid, and let it cook for about 12–15 minutes. When the water is fully absorbed, turn off the heat and let it sit covered for 5 minutes.
- While the rice is cooking, heat the oil in a pan over medium heat. Place the salmon in the pan and sprinkle a little salt and black pepper on top. Let it cook for about 4–5 minutes without moving it.
- Flip it carefully and cook the other side for another 4–5 minutes. The salmon is done when it flakes easily with a fork.
- Put the frozen broccoli in a small pan with a few tablespoons of water. Cover and cook for 4–5 minutes until soft. Drain any extra water if needed.
- Pour the teriyaki sauce over the cooked salmon in the pan. Let it simmer for 1–2 minutes so the sauce thickens slightly and coats the fish.
- Divide the rice into two bowls. Place one salmon fillet in each bowl and add the broccoli on the side. Spoon the extra sauce from the pan over the top before serving.
