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
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
Instructions
- Craft a zesty marinade by whisking together soy sauce, honey, rice vinegar, minced ginger, garlic powder, and red pepper flakes in a compact container.
- Submerge salmon fillets in the prepared marinade, ensuring complete coverage. Refrigerate for 30 minutes to 2 hours to allow flavors to penetrate.
- Preheat grill or broiler to medium-high heat (around 400°F).
- Trim and halve Brussels sprouts, then toss with olive oil, kosher salt, and freshly cracked black pepper until evenly coated.
- Arrange marinated salmon and seasoned Brussels sprouts on a baking sheet or grill rack.
- 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.
- Simultaneously prepare a creamy drizzle by blending mayonnaise, Dijon mustard, honey, fresh lemon juice, and garlic powder until smooth.
- Plate cooked salmon and Brussels sprouts over a bed of fluffy rice or quinoa.
- 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