Teriyaki Salmon Bowls
Teriyaki Salmon Bowls are filled with sticky, sweet baked teriyaki salmon, brown rice and vegetables. 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 Teriyaki Chicken, 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!
Maple syrup is my go to sweetener in salad dressings, roasted vegetables, roasted nuts, and overnight oats, so that should come as no surprise to you. 🙂
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 baked teriyaki salmon over brown rice with sautéed red onion, red and yellow bell pepper, and kale. Any type of cooked vegetables will be perfect in this recipe!
Whatever you serve this teriyaki salmon recipe 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.
More salmon recipes you’ll love:
Slow roasted salmon by Food52
For the sauce:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup water
- 4-6 tablespoons pure maple syrup (use 5-6 if you like a sweeter sauce)
- Zest and juice from 1/2 medium orange
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons mirin
- 1 teaspoon freshly grated ginger*
- 1 tablespoon cornstarch
For the salmon bowls:
- 1 cup brown rice, cooked according to package instructions
- 4 salmon filets, about 1 - 1 1/2 lbs.
- 1 tablespoon canola oil
- 1/2 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
Prepare the sauce:
- Place all ingredients into a small sauce pan and whisk well to combine. Cook over medium heat until thickened, about 2-3 minutes.
Prepare the salmon:
- 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 1/2 inch thickness.
- While the fish cooks, saute the veggies. 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!
- You can make this entire meal in advance, assemble, and store in airtight containers in the fridge.
- Substitute the veggies with your favorite cooked vegetables!
Serving Size:4 servings
Amount Per Serving: Calories: 742Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 143mgSodium: 767mgCarbohydrates: 56gFiber: 3gSugar: 32gProtein: 55g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.