Maple Orange Teriyaki Salmon Bowls are salmon filets smothered in a sticky sweet teriyaki sauce with no refined sugar! It’s so delicious you may never want takeout again.
I’ve been on a cooking spree lately, probably because the week after Christmas we went away and I didn’t cook once. It was a nice break after all the cooking I did between Thanksgiving and Christmas, and it gave me time to reset and get inspired to get in the kitchen again!
These Maple Orange Teriyaki Salmon Bowls were a deliciously different dinner. I make salmon weekly using a sweet and spicy rub or maple mustard sauce, but this time I had a huge craving for some teriyaki flavors.
The maple orange teriyaki sauce is adapted from my Honey Pineapple Chicken Teriyaki Skillet, which is one of my most popular recipes every year. While I love the honey pineapple teriyaki sauce, this maple orange one is even better!
I slathered some of the sauce over my beautiful wild salmon filet, and baked it.
When assembling the bowls, drizzle more of that sticky sweet maple orange teriyaki sauce over the top of your salmon!
This sauce has 7 ingredients in it, which may sound like a lot to you, but they all play an important part here to give this sauce a well balanced flavor. And you’ll use them all over and over again to make this sauce!
I chose to serve my salmon over brown rice with sauteed red onion, red and yellow bell pepper, and kale. You can use whatever type of veggies you have on hand and saute them or steam them — it’s completely up to you.
Whatever you serve this salmon with, you’re just going to love it. The sauce has plenty of orange flavor, and the maple syrup really makes it special. I like to make the sauce ahead and keep it in the fridge to use during the week — don’t be afraid to double the batch!
These Maple Orange Teriyaki Salmon Bowls will be your new favorite meal to prepare, and will make you forget all about that takeout.
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used orange and kale from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her January Seasonal Produce Guide for even more recipe inspiration this month!
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Healthy Tangerine Julius Smoothie by Letty’s Kitchen
Leek and Turnip Soup by Vintage Mixer
Apple Almond Bircher Meusli with Winter Fruits by Simple Bites
Olive Oil Cornmeal Cake with Grapefruit and Fennel by Floating Kitchen
Saucy Sweet Potatoes with Coconut Curry and Mint by Healthy Seasonal Recipes
Garlic and Herb Spaghetti Squash Boats by She Likes Food
Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine
Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication
Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce Cafe Johnsonia
Meyer Lemon Coconut Panna Cotta by Kitchen Confidante
- ¼ cup reduced sodium soy sauce
- ¼ cup water
- 4-6 tablespoons pure maple syrup (use 5-6 if you like a sweeter sauce)
- Zest and juice from ½ medium orange
- 1½ tablespoons rice wine vinegar
- 1½ tablespoons mirin
- 1 teaspoon freshly grated ginger*
- 1 tablespoon cornstarch
- 1 cup brown rice, cooked according to package instructions
- 4 salmon filets, about 1 - 1½ lbs.
- 1 tablespoon canola oil
- ½ red onion, halved and sliced width-wise
- 1 red bell pepper, seeded and sliced lengthwise
- 1 yellow bell pepper, seeded and sliced lengthwise
- 1 bunch kale, torn
- Place all ingredients into a small sauce pan and whisk well to combine. Cook over medium heat until thickened, about 2-3 minutes.
- Sprinkle the salmon with salt and pepper, and spoon about 1 tablespoon of the teriyaki sauce over each filet. Bake at 350 degrees for 6-12 minutes, depending on the thickness of the fish. Fish takes 4-6 minutes per ½ inch thickness.
- Heat the canola oil in a saute pan over medium heat. Add the red onion and bell pepper and cook 2 minutes. Add the kale and sprinkle with salt and pepper, and cook 2 minutes more until wilted.
- Assemble the bowls by filling with brown rice and topping with the salmon and vegetables. Serve with extra teriyaki sauce and enjoy!
Substitute the veggies with your favorite or whatever you have on hand!
Recipe by Flavor the Moments.