Description

These Teriyaki Salmon Bowls with Crispy Brussels Sprouts are a flavorful and wholesome meal that brings together sweet, savory, and tangy flavors in every bite. Tender salmon fillets are marinated in a bold teriyaki glaze, then grilled or broiled to perfection alongside crispy Brussels sprouts. Served over a bed of rice or quinoa and finished with a zesty honey mustard sauce, this dish is as satisfying as it is nutritious. Perfect for weeknight dinners or meal prep, these bowls are a simple way to enjoy a restaurant-quality dish at home.

Ingredients

For the Salmon:

1 pound salmon fillets
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder

Instructions

Make the Marinade: In a small bowl, combine soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes.
Marinate the Salmon: Place salmon in a shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 2 hours.
Prepare the Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper.
Cook the Salmon and Brussels Sprouts: Grill or broil salmon and Brussels sprouts for 5-7 minutes per side, or until cooked through.
Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder. Mix well.
Assemble the Bowls: Serve salmon and Brussels sprouts over rice or quinoa. Drizzle with sauce.

Notes

Make-Ahead Tip: You can marinate the salmon the night before and store it in the refrigerator to save time during dinner prep.
Cooking Method Swap: No grill? No problem! You can roast the salmon and Brussels sprouts together in the oven at 425°F for 15–20 minutes until both are cooked through and slightly crisp.
Customizable Base: This bowl is delicious served over white or brown rice, quinoa, or even cauliflower rice for a low-carb option.
Sauce Shortcut: For an even quicker meal, substitute the homemade honey mustard sauce with your favorite store-bought version—just make sure it’s tangy and slightly sweet to complement the teriyaki flavors.
Extra Veggies: Feel free to bulk up your bowl with steamed edamame, shredded carrots, or sliced cucumber for added freshness and crunch.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the texture of the fish.