This teriyaki salmon dish comes together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.
Let’s talk about this heart-healthy dinner recipe you’ll want to make time and time again — baked teriyaki salmon with roasted broccoli, freshly grated carrots, red cabbage and creamy avocado. The salmon and broccoli are roasted together on one sheet pan for easy clean-up. If you line the pan with parchment, there’s almost no clean-up involved! And if you marinate the salmon and make your rice ahead of time, the dish comes together in about 20 minutes! Perfect for a weeknight meal when you need to get dinner on the table fast.
Ingredients in Teriyaki Salmon
teriyaki sauce– you can easily make your own (I’m sharing a recipe below!) or I love the San-J Teriyaki.
white or brown rice
sesame seeds or gomasio (optional)
How to Make Teriyaki Salmon
If you’re making homemade teriyaki sauce, start by whisking together all of the ingredients in a small bowl. In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over the salmon fillets. I like to spoon the sauce over the salmon to make sure each piece is coated really well!! Let the salmon marinate in the fridge for at least 30 minutes but up to four hours. While your salmon is marinating, toss the chopped broccoli with oil and a little bit of salt.
Prep a baking sheet by lightly greasing. Place the marinated salmon skin side down on one half of the baking sheet and add the broccoli to the other half. Bake for 15-20 minutes or until the salmon is cooked through and the broccoli is roasted.
While your salmon and broccoli bakes, cook your rice. Then it’s time to assemble! Add rice to the bowl and add salmon, roasted broccoli, cabbage, carrots, avocado, a squeeze of lime and a drizzle of the remaining teriyaki sauce. Garnish with green onion and sesame seeds and serve!
I love the combo of flavors in this baked teriyaki salmon bowl — from the sweet and savory teriyaki salmon to the crunchy fresh veggies with the roasted broccoli and creamy avocado. This meal is really simple but tastes like something you could order at a restaurant. I hope you enjoy this recipe as much as we do!
1/3cupteriyaki sauce, use recipe below or San-J Teriyaki
24-ounce salmon fillets
3cupschopped broccoli florets
1/2Tablespoonavocado or melted coconut oil
1cupcooked white or brown rice
1cupshredded red cabbage
1/2bunch green onions, chopped
1/2avocado, quartered and sliced
sesame seeds or gomasio, optional
Homemade Teriyaki Sauce
¼cuplow sodium tamari, or soy sauce
2clovesof garlic, minced
1teaspoonapple cider vinegar
½teaspoonfresh ginger, grated or minced
Make homemade teriyaki sauce (if using) by whisking together all ingredients in a small bowl.
In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
Preheat oven to 425ºF and lightly grease a baking sheet.
Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half.
Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes. Cook or reheat rice while the salmon and broccoli are baking.
Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.