The best thing about this recipe? It has only 4 ingredients for the salmon! I’m sure you could make your own teriyaki sauce, but most of the time I don’t have all those ingredients on hand. This is one of my favorite recipes and its one of the most simple ones!
Teriyaki sauce can be high in sodium and sugar. It’s good to be aware of this to not go overboard, but a little bit is fine. If you’re concerned about this, primal kitchen makes a great teriyaki sauce.
For the roasted broccoli, I simply chop it into florets. Spray with avocado oil and sprinkle with garlic herb seasoning. The place on a baking sheet and cook at 425 for about 20 minutes. Start this before the salmon since it takes longer to cook!
Sometimes I used microwaveable pouch rice and sometimes I cook rice in my rice cooker. It just depends on how hungry I am since sometimes rice can take a while to cook.
So many people have tried and loved this recipe since I shared it in 2021. It’s easy and delicious. I promise you will crave it!
Teriyaki Salmon Bowl
What you need:
~1 lb. salmon filet, cut into bite sized pieces (about 1.5 inches)
1 tbsp. Sesame oil
1/3 cup teriyaki sauce*
1 tbsp. Sriracha, more less depending on tolerance
Veggie + seasoning of choice
Whole grain: brown rice or quinoa
What you do:
1. Cut salmon into bite size pieces.
2. Heat large skillet with sesame oil over medium-high heat. Add teriyaki sauce and sriracha to pan. Stir sauce and allow to slightly bubble.
3. Add salmon to the pan. Gently stir salmon to fully coat with sauce and ensure each piece of salmon is touching the pan. Cook for about 3 minutes or until slightly golden.
4. Flip salmon pieces over and cook about 3 more minutes.
5. Serve over cooked rice with veggie of choice. I recommend roasted broccoli. Drizzle with more teriyaki and sriracha if desired.
*I recommend a thicker teriyaki sauce, but if you are using a thin teriyaki sauce, add 1 tsp cornstarch to sauce before adding it to the pan.
Healthy with Hannah 