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

Description

Teriyaki Salmon Bowls with Brussels Sprouts are a harmonious fusion of flavors that combine flaky, tender salmon, caramelized Brussels sprouts, and fragrant basmati rice, all brought together with a rich and savory homemade teriyaki sauce. This wholesome dish is packed with nutrients and great textures, creating a satisfying meal that’s as delicious as it is nourishing. The addition of toasted sesame seeds and a refreshing touch of lime completes this restaurant-quality dish that’s perfect for a quick lunch or a cozy dinner.

Ingredients

Units Scale

For the Salmon Bowls

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

For the Teriyaki Sauce

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

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Instructions

Prepare the Rice
Wash the rice under cold running water until the water runs clear. Cook the rice in lightly salted water, or use a bit of broth to infuse additional flavor into the rice while it cooks. Set the cooked rice aside.
Prepare the Teriyaki Sauce
Check the salmon skin for any remaining scales and remove them with a knife if necessary. Combine all the sauce ingredients (except the cornstarch) in a bowl. Separately, mix the cornstarch with a few tablespoons of the sauce until smooth to prevent lumps. Combine the cornstarch mixture with the rest of the sauce and stir well. Pour the prepared sauce over the salmon fillet and set it aside to marinate.
Prepare the Vegetables
Wash the vegetables thoroughly. Slice the cucumber into thin rounds and cut the Brussels sprouts in half.
Cook the Brussels Sprouts
Heat a large, heavy-bottomed pan over medium heat. Add the olive oil, then the Brussels sprouts. Pan fry until the sprouts are browned lightly. Add a splash of broth or water, cover the pan with a lid, and sauté for about 10 minutes until they become tender. Remove the lid, allowing them to brown further for a few minutes. Season with sea salt to taste and set aside.
Cook the Salmon
In the same pan (or a fresh pan, if preferred), heat the sesame oil over medium-high heat. Place the salmon fillets skin-side down in the pan and cook until the skin becomes crispy. Flip the fillets, searing the flesh side for 2 minutes. Pour in the prepared teriyaki sauce and allow it to thicken as it cooks. Reduce the heat to medium and cook for another 5 minutes, basting the salmon with the sauce as it cooks. If you prefer fully cooked salmon, cook longer until the center is cooked through to your desired level.
Assemble the Bowls
Build the bowls by layering the cooked rice at the base. Top with Brussels sprouts, cucumber slices, and salmon. Drizzle any leftover teriyaki sauce from the pan on top of the salmon. Finish with a squeeze of lime juice, a drizzle of sesame oil over the cucumbers, and a sprinkle of toasted sesame seeds and chilli flakes.

Notes

For a healthier option, use brown rice instead of white basmati rice.
If you do not have fresh Brussels sprouts, substitute them with bok choy or broccoli.
To ensure perfectly crispy salmon skin, pat the skin dry before cooking and avoid overcrowding the pan.
Toasting sesame seeds enhances their nutty flavor, so don’t skip this step for added depth of flavor.

Nutrition

Serving Size: 1 Serving
Calories: 420kcal
Sugar: 12g
Sodium: 850mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg