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- 4 salmon fillets - 1 cup teriyaki sauce (store-bought or homemade) - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 2 tablespoons sesame oil The main ingredients for this dish are simple yet delicious. The salmon fillets are the star of the show. They add rich flavor and healthy fats. Teriyaki sauce gives the fish a sweet and savory glaze. Fresh vegetables like broccoli, bell pepper, and carrot add color and crunch. Sesame oil enhances the overall flavor with its nutty aroma. - 2 cups cooked rice (white, brown, or cauliflower rice) - 2 green onions, sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) Rice serves as a hearty base for your meal. You can use white, brown, or even cauliflower rice for a low-carb option. Green onions add a fresh touch, while sesame seeds give a nice crunch. These garnishes make your dish look inviting and tasty. - Salt and pepper - Additional flavorings for teriyaki sauce While the teriyaki sauce is flavorful, you can enhance it with salt and pepper. Feel free to add other seasonings too. A dash of garlic powder or ginger can make the sauce even better. Just remember to adjust the flavors to your liking. - Preheat the oven to 400°F (200°C). - Line a large sheet pan with parchment paper. This helps with easy cleanup. - Place the salmon fillets on one side of the sheet pan, skin-side down. - Brush the salmon fillets with teriyaki sauce. Add a pinch of salt and pepper for flavor. - In a bowl, combine broccoli florets, sliced red bell pepper, and julienned carrot. - Drizzle the veggies with sesame oil and toss to coat them evenly. - Arrange the mixed vegetables on the sheet pan next to the salmon. - Bake in the preheated oven for about 15-18 minutes. - Check for doneness; the salmon should flake easily with a fork, and the veggies should be tender. - While the salmon and vegetables bake, prepare the rice as per the package instructions. - Once done, remove the sheet pan from the oven. - To assemble the bowls, place a scoop of rice at the bottom. - Top with a salmon fillet and add a generous portion of roasted vegetables. - Drizzle any remaining teriyaki sauce from the pan over the bowls. - Garnish with sliced green onions and a sprinkle of sesame seeds before serving. When you buy salmon, look for bright color. Fresh salmon should have a vibrant hue. Avoid any fillets with gray or dull spots. The flesh should be firm and moist. If it has a fishy smell, skip it. Ask your fishmonger for the freshest catch. They can help you pick the best fillets. To get the best results, cook salmon for 15-18 minutes. Check it at the 15-minute mark to avoid overcooking. The salmon should flake easily with a fork. For the veggies, they can cook faster. Keep an eye on the broccoli, bell pepper, and carrot. They should be tender but still bright and crisp. Want to add more flavor? Try mixing in ginger or garlic with the teriyaki sauce. You can also use a splash of sriracha for heat. Pair your meal with a light salad or steamed edamame for a fresh touch. For drinks, green tea or a light beer pairs well with teriyaki salmon. {{image_2}} You can swap salmon for chicken or tofu. Using chicken, I recommend boneless thighs for juiciness. Simply season and cook them the same way as the salmon. Tofu is a great plant-based choice. Make sure to press the tofu to remove excess water. This helps it absorb more flavor. Cut it into cubes and season it well with teriyaki sauce before baking. Feel free to use seasonal vegetables. Zucchini, snap peas, or bell peppers add nice colors and flavors. You can also try mushrooms or asparagus for a different taste. The key is to choose veggies that roast well. Just ensure they are cut into uniform sizes for even cooking. This way, they all finish at the same time. Want to change the flavor? You can add spices or fresh herbs. A pinch of red pepper flakes gives a nice kick. Fresh ginger or garlic can add depth to your teriyaki. You can also try adding a squeeze of lime or lemon for a fresh twist. Experiment with different sauces for a unique touch, like hoisin or sriracha. To keep your salmon bowls fresh, store them in airtight containers. Divide the salmon, veggies, and rice into separate portions. This way, they stay fresh longer. You can keep them in the fridge for up to three days. If you use a glass container, it helps avoid any unwanted smells. When you want to enjoy your leftovers, avoid drying them out. The best way is to reheat in the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to trap moisture. Heat for about 10-15 minutes. If you prefer the microwave, use a microwave-safe dish. Add a bit of water to keep things moist. Heat for 1-2 minutes, checking often. Yes, you can freeze your sheet pan teriyaki salmon bowls! Wrap each portion tightly in plastic wrap, then place them in a freezer bag. Label the bags with the date. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for best results. To make a quick teriyaki sauce, you need just a few ingredients. Here’s what you’ll need: - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 1/4 cup rice vinegar - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 teaspoon cornstarch (optional, for thickness) - 1 tablespoon water (if using cornstarch) To prepare, mix the soy sauce, honey, rice vinegar, garlic, and ginger in a small pot. Heat it on medium until it simmers. If you want it thicker, mix cornstarch and water in a small bowl, then add it to the sauce. Stir until it thickens. This sauce is sweet, savory, and perfect for your salmon bowls. Yes, you can use frozen salmon! Just make sure to thaw it first. Place the salmon in the fridge overnight or use the cold water method. To do this, seal the salmon in a bag and submerge it in cold water for about an hour. Once thawed, pat it dry with a paper towel before seasoning and baking. This way, your salmon will cook evenly and soak up all that tasty teriyaki sauce. You have many options for sides that pair nicely with teriyaki salmon. Here are some ideas: - Steamed edamame - Cucumber salad with sesame dressing - Roasted sweet potatoes - Miso soup - Seaweed salad These sides add freshness and balance to the flavors in your salmon bowls. Feel free to mix and match based on what you love! In this blog post, we covered how to make delicious sheet pan teriyaki salmon bowls. We discussed the key ingredients, like fresh salmon, vibrant vegetables, and flavorful sauces. You learned step-by-step instructions for cooking, tips for selecting and preparing ingredients, and storage methods for leftovers. Creating your own teriyaki salmon bowls is simple and fun. I hope you enjoy experimenting with flavors and variations to make the dish your own. Now, gather your ingredients and start cooking!

Sheet Pan Teriyaki Salmon Bowls

Discover how to create delicious Savory Sheet Pan Teriyaki Salmon Bowls that will delight your taste buds! With just a few simple ingredients like fresh salmon, vibrant vegetables, and a rich teriyaki sauce, this easy recipe is perfect for busy weeknights. In only 28 minutes, you can enjoy a nutritious meal that’s packed with flavor. Click through to explore this mouthwatering recipe and elevate your dinner game tonight!
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Ingredients
  

4 salmon fillets

1 cup teriyaki sauce (store-bought or homemade)

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 tablespoons sesame oil

2 cups cooked rice (white, brown, or cauliflower rice)

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    Line a large sheet pan with parchment paper for easy cleanup.

      Place the salmon fillets on one side of the sheet pan, skin-side down.

        Brush the salmon fillets generously with teriyaki sauce and sprinkle with a pinch of salt and pepper.

          In a large bowl, combine broccoli florets, sliced red bell pepper, and julienned carrot. Drizzle with sesame oil and toss to coat evenly.

            Arrange the mixed veggies on the sheet pan next to the salmon.

              Bake in the preheated oven for about 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

                While the salmon and vegetables are baking, prepare the rice according to package instructions if not already cooked.

                  Once done, remove the sheet pan from the oven.

                    To assemble the bowls, place a scoop of rice at the base, top with a salmon fillet, and add a generous portion of the roasted vegetables.

                      Drizzle any remaining teriyaki sauce from the pan over the bowls.

                        Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

                          Prep Time: 10 min | Total Time: 28 min | Servings: 4