Teriyaki Salmon Bowls with Crispy Brussels Sprouts
These Teriyaki Salmon Bowls are everything you want in a wholesome, flavorful meal. Think perfectly glazed salmon, golden-crisp Brussels sprouts, and a creamy honey Dijon sauce—all served over fluffy rice or quinoa. It’s light, nourishing, and absolutely bursting with flavor.
This recipe is ideal for weeknights, meal prep, or when you want something healthy that doesn’t taste like “diet food.” With minimal prep and bold payoff, it’s a true feel-good favorite.
Why I Love This Recipe
The homemade teriyaki marinade is simple, but brings big flavor: salty soy, sweet honey, zippy ginger, and just a whisper of heat. Pair that with caramelized Brussels sprouts and a tangy honey lemon sauce? Every bite is sweet, savory, creamy, and fresh.
Plus, it’s super customizable—swap the fish, switch the grain, or double the veggies. You’ll come back to this one all year long.
Ingredients
For the Salmon:
- 1 pound salmon fillets
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Honey Dijon Sauce:
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
Ingredient Swaps & Options
- No salmon? Try halibut, cod, or even tofu for a vegetarian spin.
- Mayo-free option? Sub plain Greek yogurt for a lighter creamy sauce.
- Rice or quinoa? Either grain works great—cauliflower rice works for a low-carb version.
- Add-ons: Try avocado slices, sesame seeds, or pickled veggies on top.
How to Make Teriyaki Salmon Bowls
1. Make the Marinade
Whisk together soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes in a bowl.
2. Marinate the Salmon
Place salmon in a shallow dish or zip-top bag. Pour the marinade over and refrigerate for 30 minutes to 2 hours.
3. Roast the Brussels Sprouts
Preheat your oven or grill to 400°F (200°C).
Toss halved Brussels sprouts in olive oil, salt, and pepper.
Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
4. Cook the Salmon
Remove salmon from marinade and grill or broil for 5–7 minutes per side, or until it flakes easily with a fork.
5. Make the Honey Dijon Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder until smooth.
6. Assemble the Bowls
Spoon rice or quinoa into a bowl.
Top with salmon and roasted Brussels sprouts.
Drizzle with sauce and garnish with lemon wedges or fresh herbs if desired.
Tips for Success
- Let the salmon marinate, but not too long. Over 2 hours can make it mushy.
- Don’t crowd the sprouts. Use two pans if needed to keep them crisp.
- Use parchment paper for easier cleanup when roasting.
- Double the sauce. It’s delicious on everything—fish, veggies, sandwiches.
Serving Suggestions
This bowl is a full meal on its own, but you can round it out with:
- Blueberry Lemonade – the ultimate crisp, fruity drink pairing.
- Big Family Banana Pudding – a cool and creamy dessert to contrast the savory bowl.
- Easy Turkey Wings – for a double protein feast when feeding a crowd.
- One Pan Breakfast Bake – ideal for brunch-style bowl-building.
Storage & Meal Prep
- Fridge: Store salmon, Brussels sprouts, rice, and sauce separately for up to 3 days.
- Reheat: Use a skillet or oven for salmon and sprouts to maintain texture.
- Meal prep tip: Pre-portion bowls and keep sauce separate until serving.
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Final Thoughts
These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are everything we love: flavor-packed, nutritious, and restaurant-level delicious with minimal effort. It’s the perfect balance of protein, veggies, and creamy-sweet drizzle that feels comforting and clean.
💬 Tried it? Let us know in the comments or tag @chefmaniac with your take! Follow along for more real meals that feel as good as they taste.
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