Why isn't my salmon skin getting crispy?

The key to crispy salmon skin is thoroughly drying the skin with paper towels before cooking and using a hot pan with enough oil. Don't move the salmon until the skin naturally releases from the pan, which indicates it's crispy enough.

Can I make this dish less sweet?

Absolutely! The beauty of making your own teriyaki sauce is customization. Reduce the maple syrup by half for a less sweet profile, or balance it with a bit more rice vinegar for tanginess.

How do I know when my salmon is perfectly cooked?

Perfectly cooked salmon should flake easily with a fork but still maintain a slightly translucent center. It will continue cooking slightly after removing from heat. For medium doneness, aim for an internal temperature of 125-130°F (52-54°C).

Is there a way to make this recipe gluten-free?

Yes! Simply substitute regular soy sauce with tamari or coconut aminos. Double-check that your rice vinegar is gluten-free, though most brands are naturally so.

Teriyaki Salmon Bowls with Brussels Sprouts Recipe

Name: Teriyaki Salmon Bowls with Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 300 g of fresh salmon (preferably wild-caught); 2 tbsp of extra virgin olive oil; 2-3 tbsp of sesame oil; 250 g of fresh Brussels sprouts; 1/3 cup of white or brown basmati rice; 250-500 ml broth (optional); Sea salt, to taste; Fresh cucumber or spinach leaves, for garnish; Pinch of chilli flakes, for garnish; Juice of 1 lime, for garnish; Handful of sesame seeds, toasted; 1/4 cup of regular or tamari soy sauce; 4 tbsp of maple syrup or 2 tbsp of unrefined cane sugar; 2 tbsp of rice vinegar (or substitute with apple or white wine vinegar); 1 tsp of garlic powder; 1 tbsp of corn starch

This Teriyaki salmon bowls is a game-changer for your weeknight dinner rotation! Perfectly seared salmon glazed with homemade teriyaki sauce sits atop fluffy rice, surrounded by caramelized Brussels sprouts and fresh cucumber. The combination of sweet, savory, and tangy flavors with various textures makes this bowl both satisfying and nutritious. Ready in under 30 minutes, it’s the perfect balance of restaurant-quality taste with home-cooked simplicity.

Why You’ll Love This Recipe

Balanced Meal: This bowl has everything you need – protein from the salmon, complex carbs from the rice, and plenty of vegetables. It’s a complete meal in one beautiful bowl!
Restaurant-Quality at Home: The homemade teriyaki sauce is miles better than anything from a bottle. It caramelizes on the salmon creating that perfect glaze you usually only get at restaurants.
Crispy Skin Magic: The technique for getting perfectly crispy salmon skin will make you feel like a professional chef. That textural contrast against the tender fish is absolutely worth mastering.
Customizable: This recipe serves as a fantastic template – swap in whatever vegetables you have on hand or change the grain base to suit your preferences.

Ingredients You’ll Need

Salmon: Look for wild-caught if possible – it has better flavor and a firmer texture. The skin provides amazing crispiness and healthy fats, so don’t remove it!
Brussels Sprouts: These little cabbage-like vegetables develop a wonderful caramelized flavor when pan-fried. They add a nutty sweetness that pairs beautifully with the teriyaki.
Rice: Basmati rice (white or brown) provides the perfect base with its fluffy texture and subtle aroma. The grains stay separate and soak up the delicious sauce.
Soy Sauce: The foundation of our teriyaki sauce, providing that rich umami flavor. Use tamari for a gluten-free option.
Maple Syrup: Adds natural sweetness that caramelizes beautifully. It brings balance to the salty soy sauce.
Rice Vinegar: Provides that essential tang to the sauce. It cuts through the richness of the salmon.
Corn Starch: The secret to a thick, glossy teriyaki sauce that coats the salmon perfectly.
Sesame Oil: Adds a distinctive nutty flavor that’s quintessential to Asian-inspired dishes.
Garnishes: Cucumber, lime juice, chili flakes, and toasted sesame seeds add freshness, acidity, heat, and crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Variations

Swap Brussels sprouts for broccoli, asparagus, or bok choy. Each brings its own character while maintaining the dish’s integrity. Roasted sweet potatoes or butternut squash add a lovely sweetness that complements the savory teriyaki.

Grain Alternatives

Not a rice fan? Try quinoa for extra protein, or cauliflower rice for a lower-carb option. Soba noodles or even zucchini noodles make excellent bases too.

Protein Swaps

This teriyaki glaze works beautifully with chicken thighs, firm tofu, or even tempeh for a plant-based version.

Sauce Adjustments

Add grated ginger and minced garlic instead of powder for a more intense flavor profile. A splash of orange juice brings a citrusy dimension to the teriyaki sauce.

How to Make Teriyaki Salmon Bowls

Step 1: Prepare the Rice

Rinse your basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Cook according to package instructions, adding a pinch of salt or substituting some broth for water to infuse more flavor.

Step 2: Mix the Teriyaki Sauce

In a bowl, combine soy sauce, maple syrup, rice vinegar, and garlic powder. In a separate small bowl, mix a few tablespoons of this sauce with the cornstarch until completely smooth. Then combine everything together. This method prevents those frustrating cornstarch lumps from forming.

Step 3: Prepare the Salmon

Check your salmon fillet for any remaining scales and remove them with a knife if necessary. Pour the teriyaki sauce over the salmon and let it sit while you prepare the vegetables.

Step 4: Cook the Brussels Sprouts

Heat olive oil in a heavy-bottomed pan over medium-high heat. Add halved Brussels sprouts cut-side down and let them brown without disturbing them too much. This creates that beautiful caramelization. Once browned, add a splash of broth or water, cover, and steam for about 10 minutes until tender. Remove the lid, allow any remaining liquid to evaporate, and let them brown once more. Season with salt to taste.

Step 5: Cook the Salmon

In the same pan (or another if you’re cooking simultaneously), add sesame oil and place the salmon skin-side down. Let it cook undisturbed until the skin becomes crispy. Flip the salmon, add the teriyaki sauce, and continue cooking for about 5 minutes while continuously basting the fish with the sauce. The sauce will thicken and create a gorgeous glaze.

Step 6: Assemble Your Bowls

Start with a base of rice, then arrange the Brussels sprouts and cucumber slices around the edges. Place the teriyaki salmon in the center and drizzle any remaining sauce from the pan over the top. Finish with a squeeze of lime juice, a drizzle of sesame oil over the cucumbers, and a sprinkle of toasted sesame seeds and chili flakes.

Pro Tips for Making the Recipe

Cornstarch Slurry First: Always mix cornstarch with a small amount of liquid before adding it to the full sauce to prevent lumps.
Leave the Salmon Alone: Resist the urge to move the salmon around when it first hits the pan. Letting it sit undisturbed is the key to crispy skin.
Doneness Test: For perfectly cooked salmon, press gently with a fork. If it flakes easily but still has a slightly translucent center, it’s done. Overcooking will make it dry.
Mise en Place: Have everything prepped and ready before you start cooking, as this dish comes together quickly once you begin.
Season Each Element: Don’t forget to season the rice and vegetables independently – this creates layers of flavor rather than relying solely on the sauce.

How to Serve

Perfect Pairings

This bowl is already a complete meal, but if you’re looking to expand, a simple miso soup makes a lovely starter. For drinks, try a crisp sake, Jasmine tea, or even a citrusy IPA if you’re a beer fan.

Presentation Matters

Arrange components with an eye for color contrast – the vibrant green Brussels sprouts, pink salmon, and white rice create a visually appealing dish. Serve in shallow bowls to showcase all the elements.

Interactive Experience

Consider serving some components separately so diners can build their own bowls according to preference. Extra sauce, lime wedges, and garnishes on the side invite customization.

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator for up to 2 days. The salmon is best enjoyed freshly cooked, but leftover salmon can be stored and gently reheated.

Meal Prep

Prepare the rice and Brussels sprouts up to 3 days ahead. You can also mix the teriyaki sauce in advance and store it in the refrigerator. Cook the salmon fresh when you’re ready to eat.

Reheating

Gently reheat rice with a splash of water in the microwave or on the stovetop. Brussels sprouts can be reheated in a skillet to maintain some crispness. For salmon, reheat at a low temperature just until warmed through to prevent drying out.

FAQs

Why isn’t my salmon skin getting crispy?

The key to crispy salmon skin is thoroughly drying the skin with paper towels before cooking and using a hot pan with enough oil. Don’t move the salmon until the skin naturally releases from the pan, which indicates it’s crispy enough.
Can I make this dish less sweet?

Absolutely! The beauty of making your own teriyaki sauce is customization. Reduce the maple syrup by half for a less sweet profile, or balance it with a bit more rice vinegar for tanginess.
How do I know when my salmon is perfectly cooked?

Perfectly cooked salmon should flake easily with a fork but still maintain a slightly translucent center. It will continue cooking slightly after removing from heat. For medium doneness, aim for an internal temperature of 125-130°F (52-54°C).
Is there a way to make this recipe gluten-free?

Yes! Simply substitute regular soy sauce with tamari or coconut aminos. Double-check that your rice vinegar is gluten-free, though most brands are naturally so.

Final Thoughts

These Teriyaki Salmon Bowls represent the perfect balance between everyday cooking and special meal status. The combination of crispy-skinned salmon with that sweet-savory glaze, caramelized Brussels sprouts, and fragrant rice creates a bowl that feels like a treat but comes together quickly enough for a weeknight. Don’t be afraid to make it your own by adjusting flavors or swapping ingredients based on what you have available. I hope this becomes a staple in your meal rotation – it certainly has in mine!