Teriyaki Salmon Bowls Sheet Pan

$- 4 salmon fillets - 1 cup of teriyaki sauce (store-bought or homemade) - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 cup carrots, sliced - 2 cups cooked jasmine rice The main ingredients for Teriyaki Salmon Bowls bring together bright colors and bold flavors. Salmon fillets are rich in omega-3s, making them a heart-healthy choice. Teriyaki sauce adds sweetness and umami to the dish. Broccoli, bell pepper, and carrots provide crunch and nutrition, while jasmine rice serves as a fluffy base. - 2 tablespoons sesame oil - 1 tablespoon sesame seeds (optional, for garnish) - Green onions, sliced (for garnish) - Salt and pepper to taste Seasoning is key to a flavorful meal. Sesame oil adds a nutty taste, enhancing the dish. Salt and pepper help balance flavors. Garnishes like sesame seeds and green onions add a fresh touch. They also make the meal look appealing. - Homemade teriyaki sauce - Other vegetables for roasting You can customize your dish with optional ingredients. Making your teriyaki sauce lets you control sweetness and flavor. Feel free to add other vegetables like zucchini or asparagus. They roast well and add variety to your meal. Experimenting with these options can lead to new favorites. First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, grab a sheet pan and line it with parchment paper. This helps with cleanup and prevents sticking. Now, let’s focus on the salmon. Place the salmon fillets on one side of the sheet pan, skin side down. Lightly sprinkle them with salt and pepper. In a small bowl, mix half of your teriyaki sauce with 1 tablespoon of sesame oil. Brush this tasty mixture over the salmon fillets. Bake the salmon and veggies together in the oven for about 15-20 minutes. The salmon should flake easily with a fork when it is done. On the other side of the sheet pan, arrange the broccoli florets, sliced bell pepper, and sliced carrots. Drizzle the remaining sesame oil over the veggies, then season them with salt and pepper. Toss everything to coat the veggies well. They will cook and become tender-crisp in the oven at the same time as the salmon. Once your salmon and vegetables are done, remove the pan from the oven. Brush the salmon fillets with the rest of the teriyaki sauce for extra flavor. Bake for another 2-3 minutes. Now, it’s time to create your bowls! Place a serving of jasmine rice at the bottom of each bowl. Carefully add a salmon fillet on top of the rice and arrange the roasted veggies around it. For a nice touch, sprinkle sesame seeds and sliced green onions over each bowl. Enjoy your meal! How to check for doneness To check if your salmon is done, use a fork. Gently pull at the thickest part. If it flakes easily, it's ready. Salmon should be opaque and have a light pink color inside. Tips for achieving a flaky texture To get that perfect flaky texture, do not overcook the salmon. Baking it for 15-20 minutes at 400°F works well. Using fresh salmon also helps. Always season lightly to let the fish's flavor shine through. Best vegetables for sheet pan meals The best vegetables for your sheet pan include broccoli, bell peppers, and carrots. They cook evenly and taste great with teriyaki sauce. You can also try snap peas or zucchini for a twist. How to achieve tender-crisp veggies To achieve tender-crisp veggies, cut them into equal sizes. Toss them with sesame oil and seasonings before baking. This ensures they cook evenly. Bake them alongside the salmon for about 15-20 minutes. Store-bought vs. homemade teriyaki Store-bought teriyaki saves time, but homemade can be fresher. Homemade teriyaki sauce allows for better control over flavors. If using store-bought, choose one with natural ingredients. Flavor enhancements for the sauce You can enhance teriyaki sauce by adding ginger or garlic. A splash of lime juice adds brightness. Try a bit of honey for extra sweetness. These tweaks make the dish even more delicious. {{image_2}} You can switch out the salmon for chicken or tofu. Chicken thighs or breasts work well. For tofu, use firm or extra-firm. Each protein gives a unique taste and texture. Cooking times differ based on your choice. For chicken, bake it for 20-25 minutes until it reaches 165°F. Tofu needs about 15-20 minutes. Be sure to check for doneness by cutting into the protein. If you're not a fan of jasmine rice, try quinoa or brown rice. Quinoa cooks faster and adds great protein. Brown rice is heartier and full of fiber. You can prepare rice in advance. Cook a big batch and store it in the fridge. This saves time during busy weeknights. Feel free to add your favorite spices or marinades. A little garlic powder or ginger can amp up the flavor. You can even try a spicy sauce if you like heat. Seasonal changes call for custom vegetable mixes. Use asparagus in spring or sweet potatoes in fall. Mixing it up keeps your meals fresh and exciting. To keep your Teriyaki salmon bowls fresh, cool them quickly after cooking. Place the salmon and veggies in separate containers. This helps maintain their flavor and texture. Use airtight containers to avoid any odors. You can store leftovers in the fridge for up to three days. For the best results, reheat the salmon and veggies in the oven. Preheat the oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Bake for about 10 minutes or until heated through. If you're in a hurry, use a microwave. Heat in short bursts to avoid overcooking. Always check that the salmon reaches 145°F (63°C) for safety. You can freeze the Teriyaki salmon bowls if you want to save some for later. To freeze, let the dish cool completely. Then, pack the salmon and veggies in freezer-safe bags or containers. They will last for up to three months in the freezer. To thaw, move them to the fridge overnight. For cooking from frozen, bake at 375°F (190°C) for about 25-30 minutes. Make sure everything is hot before serving. Yes, you can make Teriyaki Salmon Bowls in advance. You can prepare the salmon and veggies, then store them in the fridge. Cooked salmon and vegetables stay fresh for up to three days. Just reheat them when you're ready to eat. This makes meal prep easy and quick. If you want to swap jasmine rice, consider these options: - Brown rice for a nuttier flavor - Quinoa for a protein boost - Cauliflower rice for a low-carb choice These alternatives fit various dietary needs and keep the dish tasty. To check if the salmon is done, look for these signs: - The salmon should flake easily with a fork. - The color should change from bright pink to a lighter shade. - Use a food thermometer; the internal temperature should reach 145°F (63°C). Yes, you can try other sauces. Here are some ideas: - Soy sauce with honey for sweetness - BBQ sauce for a smoky taste - Honey mustard for a tangy kick These will give you different flavor profiles while keeping it delicious. Cooked Teriyaki Salmon Bowls can last in the fridge for about three days. Store them in an airtight container to keep them fresh. Before eating, make sure to reheat them thoroughly. This way, you enjoy the flavors again! This blog post covered how to make delicious teriyaki salmon bowls. We explored main ingredients, seasoning, and optional items to enhance your dish. I shared step-by-step instructions for preparing everything, plus tips for perfect salmon and veggies. In closing, these bowls are easy to customize and store. Use this guide to create a healthy meal your taste buds will love.$

Delight your taste buds with these Teriyaki Salmon Delight Bowls! Packed with flavor and vibrant veggies, this quick recipe features tender salmon fillets glazed with sweet teriyaki sauce, served over fluffy jasmine rice. Perfect for a weeknight dinner, you can whip it up in just 30 minutes. Ready to impress your family with a delicious and healthy meal? Click through to explore the full recipe and elevate your dinner game!

Print Recipe Pin Recipe

Ingredients

4 salmon fillets

1 cup of teriyaki sauce (store-bought or homemade)

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 cup carrots, sliced

2 cups cooked jasmine rice

2 tablespoons sesame oil

1 tablespoon sesame seeds (optional, for garnish)

Green onions, sliced (for garnish)

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

Place the salmon fillets on one side of the sheet pan, skin side down. Season them lightly with salt and pepper.

In a small bowl, mix half of the teriyaki sauce with 1 tablespoon of sesame oil. Brush this mixture over the salmon fillets.

On the other side of the sheet pan, spread out the broccoli, bell pepper, and carrots. Drizzle with the remaining sesame oil and season with salt and pepper. Toss the veggies to coat evenly.

Bake the salmon and vegetables in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the veggies are tender-crisp.

Remove the pan from the oven and brush the salmon with the remaining teriyaki sauce for extra flavor. Return to the oven for an additional 2-3 minutes.

While the salmon finishes cooking, prepare bowls by placing a serving of jasmine rice at the bottom of each bowl.

Carefully place a salmon fillet on top of the rice and arrange the roasted veggies around it.

Sprinkle sesame seeds and sliced green onions over the top of each bowl for garnish.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4