Recipes · Dinner

Salmon Teriyaki Bowls

Glazed salmon over rice with crisp broccoli — a homemade teriyaki with half the sodium and all the shine.

25 minmedium4 servings$$$japaneseDairy-freeHigh protein
Why it earns its place. Oily fish twice a week is the pattern to hit; a from-scratch glaze keeps sodium at 540 mg where takeout doubles it.

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Ingredients · 4 servings

  • 4 x 130 gsalmon fillets
  • 3 tbsplow-sodium soy sauce
  • 1.5 tbsphoney
  • 1 tbsprice vinegar
  • 1 thumbfresh ginger — grated
  • 2 clovesgarlic — grated
  • 1 tspcornstarch — mixed with 2 tsp water
  • 1 large headbroccoli — florets, steamed
  • 3 cupscooked rice
  • 2 stalksgreen onions — sliced

Contains: fish, soy. Always check labels — brands vary.

Method

  1. Simmer soy, honey, vinegar, ginger, and garlic 2 minutes; whisk in the cornstarch slurry until glossy. Off the heat.
    4 min
  2. Sear salmon skin-side down in a hot pan until crisp; flip for a final minute.
    8 min
  3. Spoon glaze over the salmon in the pan; one more minute so it clings.
    1 min
  4. Build bowls: rice, broccoli, salmon, extra glaze, green onions.

Nutrition per serving

520calories
34 gprotein
52 gcarbs
18 gfat
5 gfiber
3 gsat fat
540 mgsodium
5 gadded sugar

Editorial estimates per serving. Counts 3 different plants toward your weekly variety.

Make it yours

costTofu steaks or chicken thighs take the same glaze
allergyTamari keeps it gluten-free — check your brand
availabilityAny green vegetable: green beans, bok choy, edamame

Storage. Fridge 2 days; glaze keeps a week and belongs on everything.

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