These teriyaki salmon bowls come together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli on a sheet pan, then serve in a bowl with rice, veggies and creamy avocado.
Let’s talk about this heart-healthy dinner recipe you’ll want to make time and time again – teriyaki salmon with roasted broccoli, freshly grated carrots, red cabbage and creamy avocado.
I love the combo of flavors in this bowl – from sweet and savory to crunchy and fresh. This meal is really simple but tastes like something you could order at a restaurant!
Why You’ll Love This Recipe
Loaded with flavor and packed full of heart-healthy ingredients.
Perfect for a weeknight meal when you need to get dinner on the table fast.
The salmon and broccoli are roasted together on one sheet pan for easy clean-up.
Salmon is packed with long-chain omega-3 fatty acids which can help reduce inflammation and blood pressure. It’s a great source of protein and has a ton of key vitamins and minerals. Studies have linked salmon to protecting brain health, reducing heart disease and weight control. (Source)
salmon – you’ll want two 4 oz evenly sized filets of salmon with the skin on. I recommend getting individual filets from your grocer but don’t be afraid of frozen filets, either! Flash-frozen fish can be just as healthy. Just make sure the salmon is thawed if you are using frozen filets.
broccoli – for some healthy greens and compliments the flavors.
white or brown rice – compliments the salmon and veggies for a complete meal.
red cabbage – for a little crunch.
carrots – more crunch and added flavor.
green onions – I love topping this bowl off with fresh green onions for added flavor.
avocado – for some creaminess.
lime – drizzle on top to enhance the flavors.
sesame seeds or gomasio (optional) – top your bowl off with either of these for a little added crunch.
teriyaki sauce – you can easily make your own sauce with avocado oil, low sodium tamari or soy sauce, maple syrup (or honey), garlic, apple cider vinegar, and fresh ginger. To save time you can pick up a store-bought teriyaki sauce/marinade. I love the San-J Teriyaki sauce brand.
How to Make Teriyaki Salmon Bowls
If you’re making homemade teriyaki sauce, start by whisking together all of the ingredients in a small bowl.
In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over the salmon fillets. I like to spoon the sauce over the salmon to make sure each piece is coated really well!! Let the salmon marinate in the fridge for at least 30 minutes or up to four hours.
While your salmon is marinating, toss the chopped broccoli with oil and a little bit of salt.
Prep a baking sheet by lightly greasing or lining it with parchment paper. Place the marinated salmon skin-side down on one half of the baking sheet and add the broccoli to the other half. Bake for 15-20 minutes or until the salmon is cooked through and the broccoli is roasted.
While your salmon and broccoli bakes, cook your rice. Then it’s time to assemble! Add rice to the bowl and add salmon, roasted broccoli, cabbage, carrots, avocado, a squeeze of lime and a drizzle of the remaining teriyaki sauce. Garnish with green onion and sesame seeds and serve!
Can You Eat Salmon Skin?
You sure can! The skin contains the same nutrients found in salmon. Just make sure you’re eating high-quality fish from a reliable source if you choose to eat the skin. Of course, it’s a personal preference and you can just slide the flesh off before eating as well!
The best thing about bowl dinners is that they are completely customizable!
Grain – feel free to swap the rice for any grain of choice. This bowl would be delicious with quinoa or even cauliflower rice for a low-carb option.
Protein – I used marinated salmon for this recipe but any protein will work! Marinate chicken, tofu or tempeh in the same mixture.
Vegetables – the sky is the limit when it comes to vegetables. I like to use vegetables that roast well but aside from that, have at it! Asparagus, carrots, and bell pepper would all be great options.
Toppings – I love the toppings I used in this bowl, but feel free to switch it up with different fresh veggies, herbs and/or spices.
How to Store Leftovers
This salmon will keep fresh in an airtight container in the refrigerator for up to three days. I recommend reheating in the oven or toaster oven for the best results!
⅓cupteriyaki sauce, use recipe below or store-bought
24-ounce salmon fillets
3cupsbroccoli florets, chopped
½Tablespoonavocado or melted coconut oil
1cupcooked white or brown rice
1cupshredded red cabbage
½bunch green onions, chopped
½avocado, quartered and sliced
sesame seeds or gomasio, optional
Homemade Teriyaki Sauce
1Tablespoonavocado oil, or sesame oil
¼cuplow sodium tamari, or low sodium soy sauce
½Tablespoonmaple syrup, or honey
2clovesof garlic, minced
1teaspoonapple cider vinegar, or rice vinegar
½teaspoonfresh ginger, grated or minced
Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes.
Cook or reheat rice while the salmon and broccoli are baking.
Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.