There’s just something about a good bowl meal that feels so satisfying, right? Everything you love, layered together in one dish — a little bit of sweet, a little bit of savory, and a whole lot of deliciousness. That’s exactly what you get with these Teriyaki Salmon Bowls with Crispy Brussels Sprouts!

Honestly, meals like this are my favorite for busy weeknights when you want something a little fancier than your usual dinner routine, but you don’t want to spend hours in the kitchen. Plus, it’s a great way to get some veggies in without anyone complaining — trust me, the crispy Brussels sprouts are a total game changer.

The best part? It’s all easy, approachable, and you can even prep a lot of it ahead of time. Whether you’re cooking for yourself, your family, or even a few guests, these bowls are sure to impress without causing you any kitchen stress.

Alright, let’s get started!

Ingredients You’ll Need

For the Salmon:

• 4 salmon fillets (skin-on or skinless)

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tablespoons honey (or brown sugar)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 teaspoon grated ginger

• 1 garlic clove, minced

• 1 teaspoon cornstarch (optional, for thickening)

For the Brussels Sprouts:

• 1 pound Brussels sprouts, halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Bowls:

• 2 cups cooked rice (white, brown, or cauliflower rice)

• 1 tablespoon sesame seeds, for garnish

• 2 green onions, sliced, for garnish

• Pickled ginger (optional)

Step 1: Prepare the Teriyaki Sauce

First things first, we need that flavorful, sticky, sweet teriyaki sauce that’s going to pull the whole dish together.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. If you like your teriyaki sauce a little thicker — and I always do for bowls like this — go ahead and dissolve a teaspoon of cornstarch in a tablespoon of water, then whisk that into your sauce mixture too.

This sauce is seriously so good, you’ll want to drizzle it over everything. (No judgment here if you do.)

Step 2: Marinate the Salmon

Next, let’s get that salmon soaking up all that teriyaki goodness.

Place your salmon fillets into a shallow dish and pour half of the teriyaki sauce over them. You’ll want to let them marinate for about 15 to 20 minutes — just enough time for the flavors to really start working their magic. Be sure to save the other half of the sauce; we’ll use that later for brushing during cooking.

Pro tip: If you’re prepping ahead, you can marinate the salmon for a few hours in the fridge for even more flavor.

Step 3: Roast the Brussels Sprouts

While your salmon is marinating, it’s the perfect time to get those Brussels sprouts going. And believe me, even if you’re usually meh about Brussels sprouts, roasting them like this might just change your mind.

Preheat your oven to 425°F (220°C).

Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Spread them out in a single layer on a baking sheet — try not to crowd them too much, or they’ll steam instead of crisp up.

Roast them for 20 to 25 minutes, giving them a toss about halfway through. You’re looking for golden brown, crispy edges and tender insides. They’ll shrink up a bit and get beautifully caramelized, adding such a nice texture to the bowls.

Cooking the Perfect Teriyaki Salmon

Now that our Brussels sprouts are roasting away and filling the kitchen with the most amazing smells, it’s time to move on to the star of the show — the salmon.

Heat a non-stick skillet over medium heat. You’ll want it nice and hot so you can get that perfect sear.

Take the salmon fillets out of the marinade (go ahead and discard any leftover marinade that touched the raw fish). Place the salmon skin-side down if you’re using skin-on fillets. Let them cook undisturbed for about 3 to 4 minutes. That way, they can form a beautiful caramelized crust.

Flip the salmon carefully and cook for another 3 to 4 minutes, depending on thickness. You’ll know it’s ready when it flakes easily with a fork and looks opaque throughout.

During the last minute of cooking, brush the tops with that reserved teriyaki sauce you saved earlier. This little extra step gives the salmon a shiny, sticky glaze that’s just irresistible.

Assembling the Teriyaki Salmon Bowls

This is honestly the best part — seeing everything come together so beautifully.

Start by dividing the cooked rice among four bowls. You can use classic white rice, brown rice for a nuttier flavor, or even cauliflower rice if you’re keeping things light.

Top each bowl with one piece of that gorgeous teriyaki-glazed salmon. Add a generous scoop of those crispy Brussels sprouts alongside it.

Now for the fun part: garnishes! Sprinkle sesame seeds over everything, scatter some sliced green onions on top, and if you’re feeling a little fancy, add a few pieces of pickled ginger for a little zing.

It’s a restaurant-worthy meal right in your own kitchen — and honestly, it might even be better than takeout.

Helpful Tips for the Best Teriyaki Salmon Bowls

• Don’t overcook the salmon. It cooks quickly, and overcooked salmon can dry out fast. Keep an eye on it and pull it off the heat when it’s just cooked through.

• Space out the Brussels sprouts. Make sure they aren’t crowded on the pan when roasting. Crowding traps steam and stops them from getting those crispy, delicious edges.

• Make it ahead! You can cook the Brussels sprouts and rice earlier in the day, then just warm them up when you’re ready to assemble your bowls. Even the salmon can marinate a few hours ahead.

• Customize your bowls. Want more veggies? Add steamed edamame, sliced cucumber, or avocado for extra freshness.

• Use a good quality salmon. Fresh, high-quality salmon really makes a difference here since it’s the star ingredient.

Variations to Try

• Spicy Teriyaki: Add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki sauce for a little heat.

• Different Protein: Not a salmon fan? This same recipe works beautifully with chicken thighs or even tofu for a plant-based version.

• Low-Carb Option: Swap the rice for cauliflower rice or a bed of mixed greens for a lighter bowl.

FAQ About Teriyaki Salmon Bowls

I get it — when trying a new recipe, a few questions always pop up. So here’s a quick FAQ to help you feel extra confident when making these Teriyaki Salmon Bowls!

Can I bake the salmon instead of pan-frying it?

Absolutely! If you prefer, you can bake the salmon at 400°F (200°C) for about 12-15 minutes, depending on thickness. Brush it with the reserved sauce during the last few minutes of baking for that beautiful glaze.

How do I know when the salmon is cooked through?

Salmon is done when it flakes easily with a fork and turns opaque in the center. If you have a meat thermometer, aim for an internal temperature of 145°F (63°C).

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts really give you the best crispy texture, but if frozen is all you have, make sure to thaw and dry them thoroughly before roasting. They might not get quite as crispy, but they’ll still taste great.

What type of rice works best for this recipe?

Honestly, it’s up to you! Jasmine rice, basmati rice, brown rice, or even cauliflower rice all work beautifully. Choose whatever fits your taste and dietary preferences.

Can I meal prep these bowls for the week?

Yes! This recipe is fantastic for meal prep. Store the cooked rice, salmon, and Brussels sprouts in separate containers to keep everything fresh, then assemble your bowls right before eating. They’ll keep well in the fridge for up to 3 days.

Is there a way to make the teriyaki sauce spicier?

Definitely. Stir a little sriracha, chili garlic sauce, or crushed red pepper flakes into the sauce for some heat. Adjust to your liking!

What other toppings could I add to my bowls?

Feel free to get creative! Avocado slices, shredded carrots, cucumber ribbons, or even a drizzle of spicy mayo would all be delicious additions.

Final Thoughts on These Teriyaki Salmon Bowls

And there you have it — a restaurant-quality meal you can whip up at home without breaking a sweat! These Teriyaki Salmon Bowls with Crispy Brussels Sprouts check all the right boxes: they’re packed with flavor, loaded with wholesome ingredients, and totally customizable based on what you have in your kitchen.

If you’re anything like me, once you try this recipe, you’ll find yourself coming back to it again and again. It’s perfect for busy weeknights, cozy weekend dinners, or even meal prep for the workweek ahead.

I would love to hear how your bowls turn out! Feel free to leave a comment and let me know if you tried any fun variations. Happy cooking!