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- 4 salmon fillets - 1 cup teriyaki sauce - 2 cups broccoli florets - 1 bell pepper (red or yellow), sliced - 1 cup snap peas The salmon fillets serve as the star of this dish. They bring a rich flavor and healthy fats. Teriyaki sauce adds the sweet and salty kick we all love. Fresh vegetables like broccoli, bell pepper, and snap peas provide crunch and color. They are also packed with nutrients. - 2 cups cooked jasmine rice - 1 tablespoon sesame oil - 2 green onions, sliced (for garnish) - 1 tablespoon sesame seeds (for garnish) Jasmine rice makes a perfect base. It’s fluffy and absorbs the sauce well. Sesame oil adds a nutty aroma and enhances the dish's flavor. Green onions and sesame seeds are great for garnishing. They give a nice touch to the bowls and a little extra crunch. Marinating the salmon Start by placing your salmon fillets in a bowl. Pour half of the teriyaki sauce over the fish. Make sure each piece gets a nice coat. Let the salmon marinate for about 15 minutes. This step infuses great flavor into the fish. Prepping vegetables and salmon for baking While the salmon marinates, wash and cut your vegetables. Chop the broccoli into small florets. Slice the bell pepper into strips. Rinse the snap peas to keep them crisp. On a large sheet pan, lay out the broccoli, bell pepper, and snap peas. Drizzle them with sesame oil and the rest of the teriyaki sauce. Toss the veggies to coat them evenly. Arranging ingredients on the sheet pan After marinating, create space in the middle of the sheet pan. Place the salmon fillets skin-side down in that space. Ensure the veggies are spread out around the salmon for even cooking. Cooking time and temperature Preheat your oven to 400°F (200°C). Bake the salmon and vegetables for 15-20 minutes. Check for doneness; the salmon should flake easily with a fork. The veggies should be tender but still crisp. Assembling the bowls Once cooked, let everything rest for a minute. Grab a bowl and add a scoop of jasmine rice to the bottom. Place a salmon fillet on top of the rice. Add a generous portion of roasted vegetables beside the salmon. Garnishing for presentation To finish, sprinkle sliced green onions and sesame seeds on top. This not only adds flavor but also makes your dish look great. Enjoy your colorful and tasty teriyaki salmon bowl! How do I know when salmon is cooked? Salmon is ready when it flakes easily with a fork. It should be bright pink inside. If it looks dull, it may be overcooked. A good way to check is to use a meat thermometer. The safe cooking temperature is 145°F (63°C). What are marination tips for flavor enhancement? Marinating salmon in teriyaki sauce adds great taste. I recommend marinating for at least 15 minutes. For deeper flavor, try marinating for up to an hour. You can also add garlic or ginger to the marinade for more zing. How do I choose the right vegetables? Fresh, crisp vegetables make the best dish. Look for bright-colored broccoli and bell peppers. Snap peas should be firm and green. Always wash and trim your veggies well before cooking. What are alternatives for seasonal variations? You can swap in seasonal vegetables. Asparagus or zucchini works well in spring. In fall, try sweet potatoes or Brussels sprouts. Mix and match based on what you find at the market. How can I customize teriyaki sauce? You can tweak the teriyaki sauce to fit your taste. Try adding more soy sauce for saltiness or honey for sweetness. A splash of rice vinegar adds a nice tang, too. What spicy or sweet variations can I try? If you like spice, add sriracha or red pepper flakes to the sauce. For sweeter flavors, mix in pineapple juice or brown sugar. Adjust the sauce until it suits your palate. {{image_2}} You can swap salmon for chicken or tofu. For chicken, use boneless, skinless thighs or breasts. Marinate them just like salmon. Bake them until they reach 165°F. If you prefer tofu, choose firm tofu. Press it to remove extra moisture, then cut it into cubes. Marinate and bake for a tasty, plant-based meal. Change up the rice! Quinoa adds a nutty flavor and is packed with protein. Brown rice gives a chewy texture and extra fiber. Cauliflower rice is a great low-carb option. It cooks quickly and absorbs flavors well. Choose the grain that fits your diet best. Want to mix things up? Try adding different sauces or seasonings. A sprinkle of garlic powder or ginger can boost flavor. You might also like a drizzle of sriracha for heat. Experiment with teriyaki variations, like a honey-soy mix. Each choice can create a new, exciting taste in your bowls. To keep your sheet-pan teriyaki salmon bowls fresh, follow these tips: - Store leftovers in airtight containers. - Keep the salmon and veggies separate from the rice. - Refrigerate within two hours of cooking. - Consume leftovers within three days for best taste. You can reheat your meal in two ways: - Microwaving: Use a microwave-safe dish. Heat for 1-2 minutes. Stir halfway for even heat. - Oven Reheating: Preheat the oven to 350°F (175°C). Place the leftovers in an oven-safe dish. Cover with foil and heat for 10-15 minutes. This keeps your salmon moist. Freezing is a great way to save your meal: - Freeze salmon and veggies in separate bags. This keeps their flavors fresh. - Cooked jasmine rice can also be frozen. Use freezer-safe bags or containers. - Thaw overnight in the fridge before reheating. This gives you a tasty meal anytime! To make teriyaki sauce, combine soy sauce, sugar, garlic, and ginger in a pot. Cook this mix over medium heat until it thickens. You can adjust the sweetness by adding honey or brown sugar. For a bit of spice, add chili flakes. This sauce is simple and adds great flavor to many dishes. Yes, you can prep the ingredients ahead of time! Chop the vegetables and store them in the fridge. You can also marinate the salmon a few hours before cooking. Just keep everything in airtight containers to keep them fresh. This makes cooking quick and easy on busy nights. Many vegetables work well with teriyaki salmon. Broccoli, snap peas, and bell peppers are great choices. You can also add carrots, zucchini, or even asparagus. The key is to use fresh veggies that you enjoy. They add color and nutrients to your meal. This recipe is not gluten-free due to the soy sauce in teriyaki sauce. However, you can use gluten-free soy sauce or tamari as a substitute. This way, you can still enjoy the same delicious flavors without gluten. To make this recipe low-carb, skip the jasmine rice or use cauliflower rice instead. You can also add more non-starchy vegetables, like spinach or mushrooms. This keeps the meal filling while lowering the carbs. Enjoy a tasty dish without the extra carbs! In this blog post, we explored making teriyaki salmon bowls. We covered key ingredients like fresh salmon, vegetables, and jasmine rice. I shared easy steps for marinating and baking. You learned tips for perfecting the salmon and customizing the sauce. We also discussed variations like using chicken or tofu. Finally, I provided guidance on storing leftovers and reheating methods. Teriyaki salmon bowls are versatile, tasty, and satisfying. Enjoy creating your own delicious version tonight!

Sheet-Pan Teriyaki Salmon Bowls

Savor the deliciousness of Sheet-Pan Teriyaki Salmon Bowls in just 35 minutes! This easy recipe combines tender salmon, vibrant veggies, and fluffy jasmine rice all baked to perfection with a flavorful teriyaki glaze. It's a nutritious meal that's perfect for busy weeknights. Ready to elevate your dinner game? Click through for the full recipe and surprise your family with a meal they'll love!
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Ingredients
  

4 salmon fillets

1 cup teriyaki sauce

2 cups broccoli florets

1 bell pepper (red or yellow), sliced

1 cup snap peas

2 cups cooked jasmine rice

1 tablespoon sesame oil

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a bowl, marinate the salmon fillets with half of the teriyaki sauce for about 15 minutes.

      On a large sheet pan, place broccoli, sliced bell pepper, and snap peas. Drizzle with sesame oil and the remaining teriyaki sauce, tossing to coat evenly.

        Create space in the center of the sheet pan for the salmon and add the fillets skin-side down.

          Bake everything in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender-crisp.

            Once cooked, remove from the oven and let it rest for a minute.

              To serve, place a scoop of jasmine rice in each bowl, topped with salmon and a generous portion of the roasted vegetables.

                Garnish with sliced green onions and a sprinkle of sesame seeds.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4