These Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a weeknight game-changer: sweet-salty teriyaki-glazed salmon paired with crunchy roasted brussels on a bed of rice or greens. I’ve tested this combination multiple times and love how the high-heat roast transforms the sprouts while the salmon stays silky. If you enjoy contrast in textures and bold Asian-inspired flavors, this dish hits the mark—similar to the balance in my BBQ Salmon Bowls with Mango Avocado Salsa but with a savory teriyaki twist.
Why Make This Recipe
- Big, bold flavor from a simple homemade teriyaki glaze—no bottled shortcuts required.
- Fast weeknight friendly: about 30 minutes from start to plate when you multitask.
- Nutritious: wild-caught salmon provides omega-3s and protein while brussels add fiber and vitamins.
- Versatile: serves as a healthy lunch prep or a crowd-pleasing dinner.
- Personal note: I love this recipe because roasting the sprouts at high heat creates a nutty crunch that contrasts perfectly with the glossy teriyaki salmon.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 18–20 minutes (salmon 10–12 min, sprouts 18–20 min)
- Total time: 28–30 minutes
- Servings: 4 bowls
- Difficulty: Easy
- Cooking method: High-heat roasting for brussels (425°F / 220°C) and pan-searing or oven-baking salmon, finished with a quick stovetop teriyaki glaze.
My Experience Making This Recipe
I tested pan-searing and baking the salmon; both work, but searing then finishing in the oven (425°F for 6–8 minutes) gives the best crust-to-tender ratio. I also learned that par-cooking very large brussels helps keep centers tender without burning the outer leaves.
How to Make Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts (Fast & Healthy!)
Start by preheating the oven to 425°F (220°C). Trim and halve brussels, toss with 1–2 tbsp oil and a pinch of salt, and roast on a rimmed sheet pan for 18–20 minutes until edges caramelize. While they roast, pat salmon fillets dry, season lightly, sear skin-side down in a hot nonstick or cast-iron skillet for 3–4 minutes, then finish in the oven until an instant-read thermometer registers 125–130°F for medium-rare or 145°F for well-done. Make a quick teriyaki by simmering 1/4 cup soy sauce, 2 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 garlic clove minced, and 1 tsp cornstarch slurry until glossy; spoon over salmon and assemble bowls with rice, greens, sliced scallions, and sesame seeds.
Expert Tips for Success
- Use an instant-read thermometer to hit precise doneness: 125–130°F yields moist salmon, while 145°F is USDA-recommended for fully cooked fish.
- Roast brussels on a hot sheet pan without crowding; use two pans if needed so they brown instead of steam.
- For maximum crispness, toss brussels with a tablespoon of cornstarch before oil—this draws moisture out and boosts crunch.
- Choose a heavy skillet (cast iron preferred) to get an even sear on salmon and prevent sticking. See how contrast works in other recipes like my maple garlic chicken bites with spicy Cajun alfredo for ideas on textural play.
- Taste and adjust the teriyaki: add up to 1 tsp of grated ginger for brightness or a splash of rice vinegar if it’s too sweet.
How to Serve Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts (Fast & Healthy!)
- Serve over steamed jasmine rice, brown rice, or fluffy quinoa for a hearty bowl.
- Mix baby spinach or arugula into the warm rice and let it wilt slightly for extra greens and color.
- Garnish with toasted sesame seeds, sliced scallions, and a drizzle of sriracha-mayo for heat. For seasonal variations that echo roasted veggies, pair the bowls with sides like my perfectly roasted butternut squash & brussels sprouts for a fall-friendly spread.
- Present bowls in wide shallow dishes so the glossy salmon and crisped brussels stand out visually.
Storage and Reheating Guide
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3 days. To freeze, flash-freeze salmon and brussels on a tray, then transfer to freezer-safe bags for up to 2 months—note texture loss on thaw. Reheat gently: warm the teriyaki salmon in a 300°F oven for 8–10 minutes covered with foil to prevent drying, and re-crisp brussels on a sheet pan at 400°F for 6–8 minutes. Avoid microwaving salmon at full power; if using a microwave, reheat in 30-second intervals and finish briefly in a hot skillet.
Recipe Variations
- Gluten-free: swap soy sauce for tamari or coconut aminos and use honey or maple for the glaze.
- Vegan/vegetarian: replace salmon with thick marinated tofu or tempeh steaks and follow the same searing and glazing steps.
- Lower-sodium: use low-sodium tamari and reduce added salt, increasing fresh lime or rice vinegar for brightness.
- Spicy-sweet: add 1 tsp gochujang or 1–2 tsp chili garlic sauce to the teriyaki for a Korean-inspired kick.
Nutritional Highlights
- Salmon provides high-quality protein and heart-healthy omega-3 fatty acids.
- Brussels sprouts offer fiber, vitamin C, and vitamin K—great for satiety and nutrient density.
- Allergen info: contains fish and soy (can be made soy-free with coconut aminos); not dairy. Portion-wise, a 6 oz salmon fillet plus 1–1.5 cups of vegetables makes a balanced single serving.
Troubleshooting Common Issues
- Salmon dried out: avoid overcooking; remove from oven at 125–130°F if you prefer moist texture, or baste with teriyaki for added moisture.
- Brussels sprouts soft or steamed: they were crowded—roast on a single layer with enough space or increase oven heat to 450°F for the last 3–5 minutes to crisp.
- Sauce too thin or lumpy: whisk cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) before adding and simmer until glossy; strain if lumps form.
Frequently Asked Questions
Q: Can I bake the salmon and brussels together on one sheet pan?
A: You can if portions and sizes match—use a rimmed pan, place salmon skin-side down and brussels halved away from the fish, and roast at 425°F for 10–12 minutes. Watch the salmon temperature closely and start brussels 5–8 minutes earlier if they need more time.
Q: How do I make the teriyaki sauce thicker without cornstarch?
A: Simmer gently to reduce by about one-third to concentrate it, or whisk in a small amount of honey while it reduces to help it become syrupy. Arrowroot powder is a good cornstarch substitute at a 1:1 ratio.
Q: Is skin-on or skinless salmon better for this recipe?
A: I prefer skin-on for searing—crispy skin adds texture and protects the flesh during cooking. If you buy skinless, reduce sear time and watch for doneness carefully.
Q: Can I prep components ahead for meal prep?
A: Yes—roast brussels and cook rice 1–2 days ahead, keep teriyaki sauce refrigerated, and warm salmon fresh or cook the salmon the day you’ll eat it for best texture. For quick reheats, re-crisp brussels in a hot oven and gently warm the salmon.
Bold & Flavorful Teriyaki Salmon Bowls with Crispy Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A weeknight game-changer featuring sweet-salty teriyaki-glazed salmon paired with crunchy roasted brussels on a bed of rice or greens.
Ingredients
- 4 salmon fillets
- 1 lb Brussels sprouts, trimmed and halved
- 1–2 tbsp olive oil
- Salt, to taste
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp cornstarch mixed with 1 tbsp cold water
- Rice or greens, for serving
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, toss with olive oil and a pinch of salt, and roast on a rimmed sheet pan for 18–20 minutes until caramelized.
- While the Brussels roast, pat the salmon fillets dry, season lightly, and sear skin-side down in a hot skillet for 3–4 minutes.
- Finish the salmon in the oven until it reaches 125–130°F for medium-rare or 145°F for well-done.
- Prepare the teriyaki by simmering soy sauce, honey/maple syrup, rice vinegar, sesame oil, minced garlic, and cornstarch slurry until glossy.
- Assemble the bowls with rice or greens, salmon, Brussels, sliced scallions, and sesame seeds.
Notes
For maximum crispness, toss Brussels with cornstarch before oil and roast without crowding. Use an instant-read thermometer for precise salmon doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg