Teriyaki Salmon Buddha Bowls

Quick and easy sheet pan teriyaki salmon buddha bowl recipe coated in a homemade, sugar-free teriyaki sauce and served with edamame, brown rice, and crispy roasted broccoli. The best under-30-minute weeknight dinner or meal prep!

5 from 23 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

Salmon Bowls:

2 medium heads of broccoli, cut into florets
4 (4 - 6 ounce) salmon filets
2 cups cooked rice brown
1 cup shelled edamame, fresh or frozen
1 cup grated carrot
1 tsp toasted sesame seeds
1 - 2 handfuls of shredded cabbage, for garnish
2 green onions, ends trimmed and thinly sliced

Teriyaki Sauce:

2 tsp arrowroot starch, cornstarch, or tapioca flour
¼ cup cold water
¼ cup low-sodium soy sauce
¼ cup fresh orange juice, juice from 1 large orange
1 tbsp rice vinegar
1 tbsp honey
½ tsp sesame oil
½ tsp freshly grated ginger, very fine
1 large garlic clove, minced

Instructions

Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
Add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 - 20 minutes.
Pat the salmon filets dry with a paper towel, season with salt and pepper.
In a small bowl, whisk together the cold water and arrowroot starch. Set to the side.
Meanwhile, heat a small saucepan over medium-high heat and add the low-sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. When finished, remove from the heat and set it to the side.
Once the broccoli is ready, remove the tray from the oven and push the broccoli on one half of the tray to make room for the salmon. Avoid broccoli overlapping and on top of each other. Place the seasoned salmon filets skin-side down on the baking tray and carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated.
Place the baking sheet back in the oven for 8 - 12 minutes, depending on how well done you like your salmon. For medium, only bake for 8 minutes, and for well-done, bake for closer to 12 minutes.
Meanwhile, heat the edamame and brown rice according to the package direction.
When the salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, and warmed edamame. ENJOY!

Notes

Frozen Salmon: I used frozen salmon in this recipe. You just need to let the salmon thaw overnight in the refrigerator, at room temperature for 6 hours, or in a warm water bath for 30 minutes. If you decide to thaw your salmon in a cold bath, make sure it is in a plastic bag. Do NOT place the raw salmon in the water

Rice Vinegar: Use white wine vinegar.

Brown Rice: Use can use white rice, coconut rice, or cauliflower rice. Feel free to use quinoa too.

Soy Sauce: You can use coconut aminos or tamari (gluten-free soy sauce).

Orange Juice: You can use pineapple juice.

Arrowroot Starch: You can use tapioca flour (gluten-free) or cornstarch (not gluten-free).

Storing: Place leftovers into individual airtight containers and store them in the refrigerator for 4 days.

Reheating: Reheat everything in the microwave for 1 – 3 minutes or until warm.

Nutrition

Course Lunch & Dinner

Cuisine Asian, Healthy

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