Teriyaki Salmon Bowl with Crispy Broccoli

High-protein teriyaki salmon bowl with glazed salmon, avocado, edamame, crispy broccoli, and cucumber.

Teriyaki Salmon Bowl with Crispy Broccoli

This high-protein teriyaki salmon bowl is my go-to weeknight dinner. The salmon and crispy broccoli roast together on one sheet pan, then go over brown rice with edamame and avocado. The homemade teriyaki sauce is refined sugar-free, and each bowl has 34g of protein.

5 from 24 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 45

Serving servings

Ingredients

For the Sheet Pan:

4 salmon fillets (4 to 6 ounce each), skin on or off
2 medium heads of broccoli, cut into florets (about 6 cups)
2 Tablespoons extra-virgin olive oil, or avocado oil
1 teaspoon salt, or to taste
¼ teaspoon black pepper

For the Healthy Teriyaki Sauce:

⅓ cup low-sodium soy sauce, or tamari if gluten-free
¼ cup fresh orange juice, juice from 1 large orange
1 Tablespoon honey
1 Tablespoon rice vinegar
½ teaspoon toasted sesame oil
1 teaspoon freshly grated ginger
2 large garlic cloves, minced
2 teaspoons arrowroot starch, cornstarch, or tapioca flour
¼ cup cold water

For the Bowls:

3 cups cooked brown rice, (frozen or homemade in rice cooker)
1 cup shelled edamame, fresh or frozen thawed
½ English cucumber, thinly sliced (about 1 cup)
1 medium avocado, thinly sliced or cubed
1 cup grated carrot, freshly grated (about 2 large carrots)
1 cup shredded red cabbage
2 green onions, ends trimmed and thinly sliced
1 Tablespoon toasted sesame seeds, for garnish

Instructions

Preheat the oven: Heat the oven to 425°F and line a large baking sheet with parchment paper.
Roast the broccoli: Toss the broccoli florets with 2 tablespoons olive oil and ½ teaspoon salt directly on the tray. Spread into a single layer and roast for 12 to 15 minutes, until beginning to brown around the edges.
Prep the salmon: While the broccoli roasts, pat the salmon fillets completely dry with a paper towel, then season both sides with the salt and the black pepper.
Make the slurry: In a small bowl, whisk the cold water and arrowroot starch, cornstarch, or tapioca flour together until no lumps remain. Set aside.
Simmer the sauce: In a small saucepan over medium-high heat, combine the soy sauce, orange juice, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a quick boil, then reduce to medium-low and whisk in the slurry. Cook for 2 to 4 minutes, whisking continuously, until the sauce thickens and coats the back of a spoon. Remove from the heat.
Prep the toppings: Grate your carrots, shred the cabbage, and thinly slice the cucumber and green onions. Leave the avocado whole for now so it does not brown.
Add the salmon to the tray: Pull the tray from the oven and push the broccoli to one half. Place the fillets skin-side down on the empty half, or flesh-side up if skinless. Brush each fillet with about 1 Tablespoon of teriyaki sauce, coating the top and sides. Reserve the rest for serving. Keep the broccoli in a single layer.
Bake the salmon: Return the tray to the oven for 8 to 11 minutes, until the salmon flakes easily with a fork. Thinner fillets are usually done around 8 minutes; thicker center cuts closer to 11. Let it rest 3 minutes before assembling.
Warm the rice and edamame: While the salmon bakes, warm the cooked rice and heat the edamame according to package directions. Slice or cube the avocado just before serving.
Assemble the bowls: Divide the rice between 4 bowls. Top each with a salmon fillet, roasted broccoli, grated carrot, shredded cabbage, edamame, cucumber, and avocado. Drizzle with the reserved teriyaki sauce and finish with green onions and sesame seeds.

Notes

Brown rice: I use precooked or microwavable brown rice to keep this a 45-minute meal. If you're cooking it from scratch, start it before you preheat the oven, since brown rice takes about 45 minutes.

Frozen salmon: thaw it overnight in the fridge, or seal it in a zip-top bag and submerge it in cold water for 30 to 60 minutes.

Gluten-free: use tamari instead of soy sauce.

Swaps: coconut aminos for soy sauce, pineapple juice for orange juice, or white wine vinegar for rice vinegar.

Storing: keep leftovers in airtight containers in the fridge for up to 4 days. Store the avocado, cucumber, and sauce separately.

Reheating: microwave for 1 to 2 minutes, or reheat in the oven or air fryer at 400°F for 3 to 5 minutes for crispier broccoli.

Nutrition

Course Dinner, Main Course

Cuisine Asian

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!