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To make your sheet-pan teriyaki salmon bowls, gather these ingredients: - 4 salmon fillets (about 6 oz each) - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 2 tablespoons olive oil - Salt and pepper to taste This savory teriyaki sauce gives flavor to your salmon. You will need: - 1/3 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) Garnishes add a nice touch to your dish. Consider using: - 1 teaspoon sesame seeds (for garnish) - 1 green onion, sliced (for garnish) Gather these ingredients, and you’re on your way to a tasty meal. Each element works together to create a dish that is both simple and delicious. To make the teriyaki sauce, start by gathering your ingredients. You need low-sodium soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. In a small saucepan, mix the soy sauce, honey, rice vinegar, ginger, and garlic. Heat it over medium heat. Watch closely until it bubbles gently. This takes about 3-5 minutes. Then, mix cornstarch with water to make a slurry. Add this to the pan. Stir for 1-2 minutes until the sauce thickens. Remove it from heat and let it cool a bit. Now, get your salmon fillets ready. Place them on one side of your lined sheet pan. Brush each fillet with the teriyaki sauce you just made. Next, prepare your veggies. In a bowl, toss broccoli florets, sliced red bell pepper, and snap peas with olive oil, salt, and pepper. Make sure they are coated well. Spread the veggies on the other side of the sheet pan. Preheat your oven to 400°F (200°C). Once it’s hot, put the sheet pan inside. Bake for 12-15 minutes. The salmon should flake easily with a fork, and the veggies should be tender but still crisp. After baking, drizzle any leftover teriyaki sauce over the salmon and veggies. To serve, divide the salmon and vegetables into bowls. Top with sesame seeds and sliced green onion for a fresh touch. Enjoy your delicious meal! When you pick salmon, look for bright, pink color. The flesh should be firm. Avoid fish that smells too strong or has dark spots. Fresh salmon has a clean scent. If possible, buy salmon with skin on. The skin helps keep the fish moist while cooking. To roast veggies well, cut them into even pieces. This way, they cook evenly. Toss them with olive oil, salt, and pepper before baking. Broccoli, bell peppers, and snap peas are great choices. Spread them out on the sheet pan. Don’t overcrowd them; this helps them turn crispy. Bake at 400°F for 12-15 minutes. Check for tenderness but keep them crisp. You can change the teriyaki sauce to fit your taste. Instead of honey, try maple syrup for a different sweetness. Add a splash of citrus juice for brightness. If you want more heat, mix in some sriracha or chili flakes. You can also add sesame oil for a nutty flavor. These simple changes can make your sauce unique. {{image_2}} If you want to switch up the protein, you have great choices. Chicken works well in this dish. Use boneless thighs or breasts. Just cut them into similar sizes to the salmon. Marinate them in the teriyaki sauce for extra flavor. Tofu is another fantastic option. Choose firm tofu and press it to remove water. Cut it into cubes and marinate like the salmon. The sauce will soak in nicely. Feel free to change the veggies based on what you like. Carrots add a nice crunch. Just slice them thinly to cook evenly. Zucchini is also a great choice. Cut it into half-moons for a fun shape. You can even use asparagus or cauliflower. Pick what’s in season or what you have on hand. This recipe is all about making it yours. Switching up the sauce can bring new life to your meal. A sweet chili sauce adds a nice kick. It gives a spicy and sweet flavor that is hard to resist. Peanut sauce is another option. It adds a creamy, nutty taste that pairs well with veggies. Or try a lemon-garlic sauce for a fresh twist. Mix lemon juice, garlic, and olive oil for a bright flavor. These options keep the dish exciting and fun. To store your leftovers, let the salmon and veggies cool first. Place them in an airtight container. This step keeps the food fresh longer. You can keep them in the fridge for up to three days. If you want to enjoy them later, consider freezing. When you’re ready to eat, you can reheat in several ways. The best method is to use the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 minutes. You can also use the microwave for a quicker option. Use a microwave-safe dish and cover it. Heat in short bursts, stirring in between, until warm. If you want to freeze your meal, it's easy! Wrap each portion tightly with plastic wrap. Then, place them in a freezer-safe bag. This way, you can keep them for up to three months. When you’re ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above. This process helps you enjoy your teriyaki salmon bowls anytime! You can serve these bowls with rice or quinoa. Both add a nice touch. You can also add sliced cucumbers for crunch. A fresh salad on the side works well too. Feel free to mix in some avocado for creaminess. These options make a great meal together. Yes, you can easily make this dish gluten-free. Use gluten-free soy sauce instead of regular soy sauce. This small swap keeps the flavor while making it safe. Honey or maple syrup is gluten-free, so no worries there. Double-check the labels on all ingredients to ensure they are gluten-free. You can tell the salmon is done when it flakes easily with a fork. Look for a bright, opaque color. The internal temperature should reach 145°F (63°C). If you do not have a thermometer, check the thickest part of the salmon. It should no longer look raw or translucent. You now have all the tools to make delicious salmon bowls. We covered key ingredients, easy steps, and tips for perfect results. I shared ideas for variations and how to store your meals. Experiment with different proteins and sauces to find your favorite mix. Cooking should be fun and tasty. Enjoy creating your own teriyaki bowls and share the good times with friends and family!

Sheet-Pan Teriyaki Salmon Bowls

Elevate your dinner game with these delicious Sheet-Pan Teriyaki Salmon Bowls! This effortless recipe features perfectly baked salmon paired with vibrant veggies like broccoli, bell peppers, and snap peas, all drizzled with homemade teriyaki sauce. It’s healthy, quick, and perfect for meal prep. Click through to discover step-by-step instructions that will have you enjoying this tasty meal in just 30 minutes!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon sesame seeds (for garnish)

1 green onion, sliced (for garnish)

For the Teriyaki Sauce:

1/3 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Heat over medium heat until it bubbles gently.

      Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool slightly.

        Place the salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with the teriyaki sauce.

          In a mixing bowl, toss the broccoli florets, red bell pepper slices, and snap peas with olive oil, salt, and pepper. Spread the vegetables on the other side of the sheet pan.

            Bake in the preheated oven for 12-15 minutes until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender yet crisp.

              Once baked, drizzle any remaining teriyaki sauce over the salmon and veggies.

                To serve, divide the salmon and roasted vegetables into bowls. Garnish with sesame seeds and sliced green onion for a fresh touch.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4