DinnerMain Course

Salmon Teriyaki Bowl

Name: Salmon Teriyaki Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g salmon fillet skin on or off; 60 ml soy sauce; 30 ml mirin; 30 ml sake; 15 g brown sugar packed; 1 clove garlic minced; 5 g fresh ginger grated; 5 g cornstarch; 15 ml water; 1 tbsp vegetable oil; 200 g broccoli cut into florets; 2 cup cooked rice warm; 1 tsp sesame seed toasted (optional); 15 g green onion sliced (optional)

This salmon teriyaki bowl features perfectly cooked salmon fillets coated in a rich, homemade teriyaki sauce. Served over fluffy rice and accompanied by crisp steamed broccoli, it's a balanced and flavorful meal perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 881 kcal

Allergen information: may contain fish, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gsalmon fillet, skin on or off
1 tbspvegetable oil
200 gbroccoli, cut into florets
2 cupcooked rice, warm

teriyaki sauce

60 mlsoy sauce
30 mlmirin
30 mlsake
15 gbrown sugar, packed
1 clovegarlic, minced
5 gfresh ginger, grated
5 gcornstarch

cornstarch slurry

15 mlwater

garnish

1 tspsesame seed, toasted(optional)
15 ggreen onion, sliced(optional)

Equipment

steamer or microwave-safe bowl · knife · whisk · small bowl · large non-stick skillet

The method

Step by step

1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated fresh ginger for the teriyaki sauce.
About 2 min
2
In a separate tiny bowl, combine the cornstarch and water to create a slurry; set aside.
About 1 min
3
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper.
About 2 min
Cook’s note: Drying the salmon helps the skin crisp up if you're leaving it on.
4
Heat vegetable oil in a large non-stick skillet over medium-high heat.
About 1 min
5
Once the oil is shimmering, add the salmon fillets skin-side down (if applicable) and cook for 4-5 minutes until the skin is crispy and golden.
About 5 min
6
Flip the salmon and cook for another 3-4 minutes, or until cooked through to your desired doneness.
About 4 min
Cook’s note: Cooking time will vary based on the thickness of your salmon.
7
Remove the salmon from the skillet and set aside on a plate.
8
Reduce the heat to medium, then pour the prepared teriyaki sauce into the same skillet.
About 1 min
9
Bring the sauce to a gentle simmer, then slowly whisk in the cornstarch slurry.
About 1 min
Cook’s note: Whisk constantly to prevent lumps.
10
Cook, stirring, for 1-2 minutes until the sauce thickens to a glossy consistency.
About 2 min
11
Return the cooked salmon to the skillet and spoon the teriyaki sauce generously over each fillet, ensuring they are well coated.
About 1 min
12
While the salmon is cooking, steam the broccoli florets until tender-crisp, about 3-5 minutes.
About 5 min
Cook’s note: You can steam them in a microwave-safe bowl with a splash of water, covered, or in a steamer basket over boiling water.
13
Divide the warm cooked rice between two bowls.
14
Place a salmon fillet on top of the rice in each bowl, alongside the steamed broccoli.
15
Garnish with toasted sesame seeds and sliced green onions, if desired, and serve immediately.
About 1 min

Per serving

Nutrition

70%Score

Calories: 881.1kcal
Protein: 42.3g
Carbs: 103.8g
Fat: 28.7g
Fibre: 5.2g
Sugar: 15.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover salmon and sauce separately from rice and broccoli in airtight containers in the refrigerator.

Reheating

Gently reheat salmon in a microwave or oven until warmed through. Reheat rice and broccoli separately.