Zesty Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe

My latest kitchen experiment with teriyaki salmon bowls brings together a symphony of flavors that dance across your plate.

Crispy brussels sprouts add a delightful crunch to this Asian-inspired creation.

Succulent salmon fillets marinate in a tangy sauce that promises to wake up your taste buds.

Each component carefully balances sweet, savory, and textural elements for a memorable meal.

Rice serves as the perfect canvas for this culinary masterpiece.

Weeknight dinners just got a serious upgrade with this simple yet impressive dish.

You won’t believe how quickly this restaurant-quality meal comes together in your own kitchen.

Why Teriyaki Salmon Bowls With Crispy Brussels Sprouts Are A Flavor-Packed Meal

• Boost Flavor Explosion: Packed with zesty teriyaki marinade and a creamy honey-mustard sauce, this recipe delivers incredible taste in every single bite.
• Simplify Cooking Process: Minimal ingredients and straightforward preparation make this dish perfect for home cooks of all skill levels, from beginners to experienced chefs.
• Customize with Ease: Flexible recipe allows swapping salmon for other fish, adjusting spice levels, and pairing with various side dishes to match personal preferences and dietary needs.
• Nutrition Powerhouse: Combines protein-rich salmon with nutrient-dense Brussels sprouts, creating a balanced meal that supports healthy eating without sacrificing deliciousness.

What You’ll Need For Teriyaki Salmon Bowls With Crispy Brussels Sprouts

• Salmon: A rich, flavorful fish that absorbs the delicious teriyaki marinade and provides high-quality protein for the dish.

• Brussels Sprouts: Crispy green vegetables that add a nutty flavor and roasted texture to complement the salmon.

• Soy Sauce, Honey, Rice Vinegar: A classic combination that creates a sweet and tangy teriyaki flavor for marinating the salmon.
• Ginger, Garlic Powder, Red Pepper Flakes: Aromatic spices that add depth, warmth, and a subtle kick to the marinade.

• Mayonnaise, Dijon Mustard, Honey, Lemon Juice: A creamy and zesty sauce that provides a tangy and rich complement to the salmon.

• Olive Oil, Salt, Pepper: Basic seasoning and cooking fat that help enhance the flavors and ensure proper cooking of the Brussels sprouts.

• Rice, Quinoa: Nutritious and versatile grains that serve as a perfect base for serving the salmon and Brussels sprouts.

Instructions To Make Teriyaki Salmon Bowls With Crispy Brussels Sprouts

Step 1: Whip Up Teriyaki Marinade

Combine soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes in a small mixing bowl. Stir until the ingredients blend smoothly and create a fragrant marinade.

Step 2: Marinate the Salmon

Place salmon in a shallow dish and generously pour the teriyaki marinade over the fish. Allow the salmon to soak up the flavors for at least 30 minutes or up to 2 hours in the refrigerator.

Step 3: Prepare Brussels Sprouts

Grab your Brussels sprouts and toss them with olive oil, salt, and pepper. Ensure each sprout is evenly coated for maximum flavor and crispiness.

Step 4: Cook Salmon and Brussels Sprouts

Fire up the grill or broiler. Cook the marinated salmon and seasoned Brussels sprouts for 5-7 minutes on each side. Watch for a golden-brown exterior and ensure the fish is cooked through.

Step 5: Create Creamy Drizzle Sauce

• Mayonnaise
• Dijon mustard
• Honey
• Lemon juice
• Garlic powder

Whisk the ingredients until they form a smooth, tangy sauce.

Step 6: Assemble Delicious Bowls

Serve the perfectly cooked salmon and crispy Brussels sprouts over a bed of rice or quinoa. Drizzle the creamy sauce on top for an extra burst of flavor.

Pro Tips:

Kick up the heat by adding more red pepper flakes to the marinade. Feel free to swap salmon with halibut or cod. Pair with roasted vegetables or a fresh side salad for a complete meal.

Tips For Teriyaki Salmon Bowls With Crispy Brussels Sprouts

• Boost Marinade Flavor: Add extra red pepper flakes or a splash of sesame oil to intensify the teriyaki taste and create more depth.
• Fish Flexibility: Swap salmon for halibut, cod, or even tofu to suit different dietary preferences or protein choices.
• Perfect Crispy Brussels: Pat Brussels sprouts completely dry before roasting to ensure maximum crispiness and prevent steaming.
• Sauce Variation: Experiment with Greek yogurt instead of mayonnaise for a tangier, lighter sauce with reduced calories.
• Meal Prep Friendly: Prepare marinade and sauce ahead of time, store in sealed containers, and keep for up to 3 days in the refrigerator for quick weeknight meals.

Tasty Takes On Teriyaki Salmon Bowls With Crispy Brussels Sprouts

• Gluten-Free Version: Replace soy sauce with tamari or coconut aminos to create a gluten-free teriyaki marinade. Use gluten-free rice or quinoa as the base.
• Vegetarian Alternative: Swap salmon for firm tofu or tempeh, marinating and cooking in the same teriyaki sauce. Keep Brussels sprouts preparation unchanged.
• Low-Carb Option: Replace rice with cauliflower rice or mixed greens. Use the same teriyaki marinade and cooking method for a lighter, carb-conscious meal.
• Oven-Baked Variation: Instead of grilling, bake salmon and Brussels sprouts on a sheet pan at 400°F for 12-15 minutes, ensuring even cooking and crispy edges.

What To Serve With Teriyaki Salmon Bowls With Crispy Brussels Sprouts

• Sip Sake Symphony: Crisp, chilled Japanese sake perfectly complements the teriyaki salmon's rich, sweet-savory flavors, cutting through the dish's richness with its clean, smooth profile.
• Pair Pinot Gris Perfection: A light, slightly acidic Pinot Gris balances the teriyaki's sweetness and matches the salmon's delicate texture, enhancing the overall dining experience.
• Create Citrus Cocktail Companion: A refreshing lemon-ginger mojito or vodka-based citrus cocktail mirrors the recipe's bright, zesty notes, providing a tangy counterpoint to the salmon's umami essence.

Storage Tips For Teriyaki Salmon Bowls With Crispy Brussels Sprouts

• Store leftover salmon and Brussels sprouts in an airtight container for up to 3 days. Keep sauce separate to maintain crispiness.
• Wrap salmon and vegetables individually in freezer-safe containers. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.
• Reheat salmon and Brussels sprouts at 50% power for 1-2 minutes, checking temperature to prevent overcooking. Add a splash of water to keep moisture.
• Warm salmon and vegetables at 275°F for 10-15 minutes, covering with foil to prevent drying. Drizzle fresh sauce after heating for best flavor.

Questions About Teriyaki Salmon Bowls With Crispy Brussels Sprouts

• Can I use frozen salmon for this recipe?

Yes, thaw the salmon completely in the refrigerator before marinating to ensure even cooking and better flavor absorption.

• How can I tell if the salmon is fully cooked?

The salmon is done when it easily flakes with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and light pink.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make the recipe gluten-free. Check all ingredient labels carefully.

• Can I prepare the marinade and sauce ahead of time?

Yes, both the marinade and sauce can be made up to 2 days in advance and stored in sealed containers in the refrigerator.

Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 35 reviews

• Total Time: 45-49 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent teriyaki salmon bowls with crispy brussels sprouts combine Japanese-inspired flavors and textures for a quick, nutritious meal. Pacific Northwest salmon meets Asian-style glaze, creating a harmonious dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) salmon fillets

Sauce and Seasoning:

• 1/4 cup (60 milliliters) soy sauce
• 2 tablespoons (30 milliliters) honey
• 1 tablespoon (15 milliliters) rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Vegetables and Additional Ingredients:

• 1 pound (454 grams) Brussels sprouts, trimmed and halved
• 1 tablespoon (15 milliliters) olive oil
• 1/4 cup (60 milliliters) mayonnaise
• 1 tablespoon (15 milliliters) Dijon mustard
• 1 tablespoon (15 milliliters) honey
• 1 tablespoon (15 milliliters) fresh lemon juice
• 1/4 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a zesty marinade by whisking together soy sauce, honey, rice vinegar, minced ginger, garlic powder, and red pepper flakes in a compact container.
2. Submerge salmon fillets in the prepared marinade, ensuring complete coverage. Refrigerate for 30 minutes to 2 hours to allow flavors to penetrate.
3. Preheat grill or broiler to medium-high heat (around 400°F).
4. Trim and halve Brussels sprouts, then toss with olive oil, kosher salt, and freshly cracked black pepper until evenly coated.
5. Arrange marinated salmon and seasoned Brussels sprouts on a baking sheet or grill rack.
6. Cook salmon and Brussels sprouts for 5-7 minutes per side, or until salmon reaches an internal temperature of 145°F and sprouts develop crispy, caramelized edges.
7. Simultaneously prepare a creamy drizzle by blending mayonnaise, Dijon mustard, honey, fresh lemon juice, and garlic powder until smooth.
8. Plate cooked salmon and Brussels sprouts over a bed of fluffy rice or quinoa.
9. Generously drizzle the prepared sauce over the dish, garnishing with optional fresh herbs or sesame seeds for added texture and visual appeal.

Notes

• Marinate salmon for maximum flavor absorption, ensuring the fish sits in the mixture for at least 30 minutes to develop rich, deep teriyaki notes.
• Crisp Brussels sprouts by spreading them in a single layer during roasting, preventing steaming and achieving that perfect golden-brown exterior.
• Customize heat levels by adjusting red pepper flakes, allowing personal spice preferences without overwhelming the delicate salmon flavor.
• Swap proteins effortlessly by using similar-textured fish like halibut or cod, maintaining the recipe’s core cooking technique and marinade profile.

• Prep Time: 35 minutes (including marinating)
• Cook Time: 10-14 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 445 kcal
• Sugar: 14 g
• Sodium: 820 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 33 g
• Cholesterol: 85 mg