There is something truly comforting and vibrant about a bowl bursting with flavors and textures, which is exactly why I adore this Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe. Each bite offers a delightful mix of tender, flaky salmon glazed in savory teriyaki sauce paired with the irresistible crunch of perfectly crisped Brussels sprouts, all nestled on a bed of fluffy white rice and fresh veggies. It’s a meal that feels like a special treat but comes together with surprisingly simple ingredients and minimal fuss, making it a perfect go-to for busy weeknights or anytime you crave a nourishing yet exciting dish.
Ingredients You’ll Need
Getting your ingredients right is the foundation of cooking anything delicious, and this Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe uses simple but essential components that each bring their own magic to the final dish. From the rich, umami-packed salmon to the fresh brightness of cucumber and cilantro, every item plays a key role in building those harmonious layers of taste and texture.
- Frozen salmon fillets (6-8 oz.): Choose quality, thawed fillets for perfectly tender fish that absorbs the teriyaki glaze beautifully.
- Teriyaki sauce (2 tablespoons plus more): This adds that irresistible sweet and savory flavor that defines the dish.
- Frozen broccoli florets (2 cups): Quickly roasted to tender-crisp perfection, they add a lovely green splash and nutrient boost.
- Olive oil (1 tablespoon): Helps crisp up the vegetables and keep the salmon juicy while seasoning.
- Kosher salt and freshly ground black pepper: Seasoning basics that enhance every component.
- Cooked long-grain white rice (2 cups): The cozy base that carries all the flavors effortlessly.
- English cucumber (1/2, cut into matchsticks): Adds refreshing crunch and a cool contrast.
- Green onion (1, thinly sliced): A mild sharpness that livens up the bowl.
- Fresh cilantro leaves (2 tablespoons): Bright, herby notes that make each bite pop.
- Sesame seeds (for garnish): A final nutty crunch that ties everything together visually and texturally.
How to Make Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe
Step 1: Preheat the Air Fryer
Begin by preheating your air fryer to 400°F and lightly coating the basket with nonstick cooking spray. This ensures your salmon and veggies cook evenly and don’t stick to the basket, making cleanup a breeze.
Step 2: Prepare the Salmon and Broccoli
Place the thawed salmon fillets skin-side down in the air fryer basket. Surround the salmon with frozen broccoli florets. Drizzle everything with olive oil and sprinkle with kosher salt and freshly ground black pepper. This simple seasoning sets the stage for perfectly balanced flavors.
Step 3: Add Teriyaki Sauce
Brush the tops of the salmon fillets generously with teriyaki sauce. This glaze will caramelize slightly as it cooks, creating a gorgeous, sticky coating full of sweet and savory goodness.
Step 4: Cook
Air fry the salmon and broccoli for 7 to 9 minutes. You’re looking for tender broccoli with a bit of crispness and salmon that’s golden on top and reaches an internal temperature of 145°F. The air fryer is the secret to getting crispy edges and moist insides effortlessly.
Step 5: Assemble the Bowls
Start by dividing the warm cooked rice into two bowls. Then layer the cooked salmon and broccoli on top, followed by fresh cucumber matchsticks, cilantro leaves, sliced green onions, and a sprinkle of sesame seeds for an added crunch.
Step 6: Serve
Drizzle a little extra teriyaki sauce over your bowl before digging in. This final touch amps up the flavor and tie all the elements together beautifully. Enjoy the explosion of textures and tastes in every bite!
How to Serve Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe
Garnishes
Fresh garnishes make a difference you can see and taste. Sprinkle toasted sesame seeds for a subtle crunch, and add freshly chopped cilantro and thinly sliced green onions to brighten the bowl. A wedge of lime on the side can add a lovely zesty pop if you fancy.
Side Dishes
This recipe is hearty on its own, but if you want to add something extra, a simple miso soup or a light Asian-inspired salad pairs wonderfully. Pickled ginger or a handful of steamed edamame can complement the bowl without overwhelming the main flavors.
Creative Ways to Present
For a fun twist, serve this dish in a bento box-style arrangement with each ingredient neatly separated. Alternatively, use a large shallow bowl and create vibrant color blocks with each topping placed artfully. The visual appeal will make your meal even more inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon bowls in an airtight container in the refrigerator. Keep the fresh cucumber and garnishes separate to maintain their crispness. The leftovers are best enjoyed within 2 days for optimal freshness.
Freezing
While the cooked salmon and rice can be frozen, Brussels sprouts tend to lose their crisp texture when thawed. If freezing, pack the salmon and rice only, and add fresh veggies when you reheat and serve.
Reheating
Reheat your leftovers gently in the air fryer or oven to preserve the salmon’s flaky texture and bring back crispness to the broccoli. Avoid the microwave if possible, as it can make the salmon dry and vegetables soggy.
FAQs
Can I use fresh salmon instead of frozen?
Absolutely! Fresh salmon works just as well and might even enhance the texture and flavor slightly. Just adjust cooking time based on the thickness of your fillets.
What if I don’t have an air fryer?
No worries! You can roast the salmon and broccoli in a conventional oven at 425°F for about 12-15 minutes. Keep an eye on cooking progress to avoid overcooking the fish.
Can I substitute broccoli with Brussels sprouts?
For sure! Crispy Brussels sprouts are a fantastic alternative that bring a wonderful nutty flavor and crunch. Just halve or quarter them for even cooking alongside the salmon.
Is this recipe gluten-free?
Check your teriyaki sauce’s label, as some contain gluten. Using a gluten-free brand or homemade sauce ensures this dish remains safe for gluten-sensitive eaters.
How can I make this recipe spicier?
Add a drizzle of sriracha or sprinkle some crushed red pepper flakes on top before serving. A little heat pairs beautifully with the sweet teriyaki sauce.
Final Thoughts
I genuinely encourage you to try the Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe soon — it’s a vibrant, wholesome meal that feels both comforting and special. Whether for a quick weeknight dinner or a casual weekend treat, it hits all the right notes with minimal effort. Once you make it, I’m sure it’ll become one of your favorite dishes to come back to again and again.
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Teriyaki Salmon Bowls with Crispy Brussels Sprouts Recipe
- Total Time: 14 minutes
- Yield: 2 servings 1x
Description
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a quick and flavorful meal perfect for busy weeknights. Tender salmon fillets are air fried to perfection with teriyaki sauce, paired with crisp-tender broccoli, and served over warm white rice with fresh cucumber, cilantro, green onions, and a sprinkle of sesame seeds for a deliciously balanced bowl.
Ingredients
Salmon and Vegetables
- 2 (6 oz. or 8 oz.) frozen salmon fillets, thawed
- 2 cups frozen broccoli florets
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Garnishes
- 2 tablespoons teriyaki sauce, plus more for serving
- 1/2 English cucumber, cut into matchsticks
- 1 green onion, thinly sliced on a bias
- 2 tablespoons fresh cilantro leaves
- Sesame seeds, for garnish
Base
- 2 cups cooked long-grain white rice, kept warm
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) and coat the basket with nonstick cooking spray to prevent sticking.
- Prepare the Salmon and Broccoli: Place the thawed salmon fillets in the air fryer basket, skin-side down. Arrange frozen broccoli florets around the salmon. Drizzle the broccoli and salmon with olive oil, then season with kosher salt and freshly ground black pepper to taste.
- Add Teriyaki Sauce: Brush the tops of the salmon fillets evenly with 2 tablespoons of teriyaki sauce to add flavor and caramelization during cooking.
- Cook: Air fry the salmon and broccoli for 7 to 9 minutes until the broccoli is tender and the salmon is golden-brown on the top, reaching an internal temperature of 145°F (63°C) for safe consumption.
- Assemble the Bowls: Divide the warm cooked rice evenly between two bowls. Top each bowl with the cooked salmon and broccoli. Add fresh cucumber matchsticks, sliced green onions, and fresh cilantro leaves on top.
- Serve: Garnish the bowls with a sprinkle of sesame seeds and drizzle extra teriyaki sauce over the top. Enjoy your flavorful, healthy teriyaki salmon bowls immediately.
Notes
- Ensure salmon is fully thawed before cooking for even cooking.
- Adjust teriyaki sauce quantity based on your sweetness preference.
- If you do not have an air fryer, you can bake the salmon and broccoli in a preheated oven at 400°F for about 12-15 minutes.
- Use skin-on salmon fillets to help the fish hold together during cooking and to add flavor.
- Serve immediately after assembling for best texture and freshness.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
