Print

Flavorful Grilled Teriyaki Salmon Bowls Easy Recipe with Sesame Veggies

grilled teriyaki salmon bowls - featured image
Print Recipe

A quick and easy grilled teriyaki salmon bowl featuring a sweet-savory glaze and crunchy sesame vegetables, perfect for busy weeknights or entertaining.

Ingredients

  • Salmon fillets (about 6 oz / 170 g each), skin-on
  • Low-sodium soy sauce (1/4 cup / 60 ml)
  • Honey (2 tbsp / 30 ml) or maple syrup for vegan option
  • Fresh ginger, grated (1 tsp)
  • Garlic, minced (2 cloves)
  • Rice vinegar (1 tbsp / 15 ml)
  • Sesame oil (1 tbsp / 15 ml)
  • Cornstarch (1 tsp) mixed with water to thicken
  • Broccoli florets (2 cups / 150 g), fresh or frozen
  • Julienned carrots (1 cup / 120 g)
  • Snap peas (1 cup / 100 g), trimmed
  • Sesame seeds (2 tbsp / 18 g), toasted
  • Green onions, thinly sliced (2 stalks)
  • Light soy sauce or tamari (1 tbsp / 15 ml)
  • Cooked jasmine or brown rice (about 2 cups / 370 g cooked)
  • Cilantro or fresh parsley for garnish (optional)
  • Pickled ginger or sliced avocado for extra flair (optional)

Instructions

  1. Prepare the teriyaki sauce: In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp honey, grated ginger, minced garlic, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Bring to a simmer over medium heat. Mix 1 tsp cornstarch with 1 tbsp water and whisk into the sauce. Cook for 2-3 minutes until thickened. Remove from heat and set aside.
  2. Marinate the salmon: Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let marinate for 15 minutes at room temperature (10 minutes if in a rush).
  3. Prepare the vegetables: While salmon marinates, heat 1 tbsp sesame oil in a large skillet over medium heat. Add broccoli, carrots, and snap peas. Stir-fry for 5-7 minutes until crisp-tender. Season with 1 tbsp soy sauce and sprinkle with toasted sesame seeds and sliced green onions. Remove from heat and keep warm.
  4. Cook the salmon: Preheat grill or grill pan over medium-high heat. Lightly oil grates to prevent sticking. Place salmon skin-side down and grill for 4-5 minutes per side, brushing with remaining teriyaki sauce halfway through. Salmon should flake easily but remain moist.
  5. Assemble the bowls: Divide cooked rice between bowls. Top with grilled teriyaki salmon and a generous scoop of sesame vegetables. Drizzle leftover teriyaki glaze over everything.
  6. Garnish and serve: Add fresh cilantro or parsley and optional pickled ginger or avocado slices. Serve immediately.

Notes

If salmon sticks to the grill, wait another minute before flipping. Watch the glaze closely to prevent burning due to sugars. Toast sesame seeds just before adding for best aroma. Use tamari for gluten-free version and coconut aminos for soy-free. Leftovers keep well for 2 days refrigerated; reheat gently.

Nutrition

Keywords: grilled salmon, teriyaki salmon, salmon bowls, sesame vegetables, easy dinner, healthy salmon recipe, weeknight meal, gluten-free salmon

Find it online: https://tastypierecipes.com/flavorful-grilled-teriyaki-salmon-bowls-easy-recipe-with-sesame-veggies/