Teriyaki Salmon Bowls
With tender baked salmon coated in a sweet and savory glaze, creamy avocado and edamame, and crisp cucumber and carrots, you get a mix of flavor and texture in every bite, and an easy build-your-own bowl that can be flexible for family lunch or dinner, too.
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon honey
- 3/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes optional
- 1 teaspoon cornstarch plus 1 teaspoon cool water
- 4 salmon fillets 4-6 ounces each
- 2 cups cooked rice
- 1 cup shelled edamame
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 avocado sliced
- sliced green onions and sesame seeds optional garnishes
Instructions
- Combine soy sauce, brown sugar, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes if using in a small saucepan set over medium-high heat. Bring to a boil, then reduce heat to medium and let it bubble for 1-2 minutes.1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 2 Tablespoons rice vinegar, 1 Tablespoon toasted sesame oil, 1 Tablespoon honey, 3/4 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1/8 teaspoon red pepper flakes
- While the sauce is simmering, mix the cornstarch and cool water in a small bowl and stir into a thin slurry, then stir this into the soy sauce mixture. Keep bubbling until the sauce is thick enough to visibly coat the back of spoon. Set aside to cool for 5-10 minutes. (You can do this a few minutes or a few days ahead of time and store in the fridge.)1 teaspoon cornstarch plus 1 teaspoon cool water
- Place salmon in a large bowl and pour about half of the sauce on top, reserving the rest. Set aside to marinate for 15-20 minutes at room temperature or up to 24 hours in the refrigerator.4 salmon fillets
- When ready to bake, heat oven to 400 degrees F and line a rimmed baking sheet with parchment paper for easy clean-up. Place salmon fillets skin side down on the sheet. Discard the sauce that was used as a marinade. Roast salmon for 12-15 minutes, until it flakes easily with a fork and reaches 135-140 degrees F in the thickest part.
- Make bowls of rice and top with salmon, edamame, carrots, cucumber, and avocado as desired. Drizzle the reserved teriyaki sauce generously on top.2 cups cooked rice, 1 cup shelled edamame, 1 cup shredded carrots, 1 cup chopped cucumber, 1 avocado
- Sprinkle with sesame seeds and green onions for an optional garnish, and dig in!sliced green onions and sesame seeds
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Notes
- Rice vinegar: Apple cider vinegar or white wine vinegar -- not to be confused with standard white vinegar -- are good substitutes if needed.
- Brown sugar: I prefer light in this sauce but either light or dark works.
- Cornstarch slurry: Always incorporate cornstarch as a slurry -- dissolved into cool water first -- rather than adding the powder directly to a hot sauce. The slurry will thicken things up quickly but smoothly. In contrast, cornstarch powder mixed straight into a hot sauce will seize up into small clumps, which are very difficult if not impossible to whisk out.
- Cold oven salmon variation: Pace the marinated salmon fillets on a lined baking sheet and transfer to a cold oven, then turn the oven onto 400 degrees F and set a timer for 20 minutes. This takes a little longer than beginning with a preheated oven, as one might expect, but often yields even more tender, flaky fish.
- Storage: Keep any leftover salmon in the refrigerator for up to 4 days. Store the other components separately if possible and combine into bowls as desired.
Nutrition Estimate
Calories: 486 kcal, Carbohydrates: 45 g, Protein: 35 g, Fat: 19 g, Saturated Fat: 3 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 8 g, Cholesterol: 75 mg, Sodium: 1004 mg, Potassium: 1245 mg, Fiber: 5 g, Sugar: 17 g, Vitamin A: 4427 IU, Vitamin C: 6 mg, Calcium: 82 mg, Iron: 3 mg