5-Ingredient Salmon Teriyaki Bowls
Tender teriyaki-glazed salmon and roasted broccoli come together over fluffy rice for a fast, balanced dinner finished with nutty sesame seeds.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven
Ingredients
- 1.5 pounds salmon fillets
- 0.75 cup teriyaki sauce
- 1.5 cups long-grain white rice
- 1 pound broccoli florets
- 1 tablespoon sesame seeds
- 2.25 cups water
- 0.5 teaspoon kosher salt
- 1 tablespoon neutral cooking oil
Cooking instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment. Rinse the rice until the water runs mostly clear, then combine it with the water and salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 20 min) — Stovetop
- While the rice cooks, pat the salmon dry and place it skin-side down on one side of the prepared baking sheet. Arrange the broccoli on the other side, toss it with the oil, and spread it in a single layer. (about 3 min) — 425°F
- Brush the salmon and broccoli with 1/4 cup of the teriyaki sauce. Roast until the broccoli is browned at the edges and the salmon flakes easily, 10 to 12 minutes, depending on thickness. The salmon should reach 145°F in the thickest part. (about 12 min) — 425°F
- Fluff the rice with a fork. Divide it among four bowls and top with the roasted broccoli and salmon. Drizzle with the remaining 1/2 cup teriyaki sauce and sprinkle with sesame seeds. (about 2 min)