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Easy Honey Garlic Teriyaki Salmon Bowls Recipe for Healthy Dinners

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A quick and easy recipe for honey garlic teriyaki salmon bowls with brown rice, perfect for healthy and satisfying dinners that come together in about 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (skin on or off, fresh or thawed from frozen)
  • 1 cup uncooked brown rice (short or medium grain recommended)
  • 2 tablespoons honey (local or wildflower preferred)
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce (low sodium recommended)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh grated ginger (optional but recommended)
  • 2 stalks green onions, thinly sliced for garnish
  • 1 tablespoon toasted sesame seeds for garnish
  • Vegetables (optional: steamed broccoli, shredded carrots, or snap peas)

Instructions

  1. Rinse 1 cup (190g) of brown rice under cold water. Add to a medium saucepan with 2 1/2 cups (600ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender. Let it rest covered for 10 minutes before fluffing with a fork.
  2. In a small bowl, whisk together 2 tablespoons honey, 1/4 cup (60ml) soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic (3 cloves), and grated ginger (1 teaspoon). Set aside.
  3. Heat a skillet over medium-high heat and lightly oil it. Pat salmon fillets dry and season with a pinch of salt. Place salmon skin-side down (if skin on) and cook for 4-5 minutes without moving until the skin is crispy. Flip carefully and cook for another 3 minutes.
  4. Reduce heat to medium-low, pour the honey garlic teriyaki sauce over the salmon in the pan. Spoon the sauce over the salmon as it simmers for 2-3 minutes until it thickens and coats the fillets in a sticky glaze. Watch closely to avoid burning the honey.
  5. While salmon cooks, steam or sauté your chosen vegetables until tender-crisp. Broccoli and snap peas take about 5 minutes to steam. Carrots can be thinly shredded and served raw for crunch.
  6. Divide the brown rice between four bowls. Top with glazed salmon fillets, arrange vegetables on the side, and drizzle any extra pan sauce over the top.
  7. Sprinkle sliced green onions and toasted sesame seeds over each bowl for freshness and texture. Serve immediately while warm.

Notes

Pat salmon dry before cooking for better sear and less splatter. Add sauce after flipping salmon to avoid burning. Watch garlic carefully as it burns fast. If sauce thickens too much, splash a little water to loosen. Toast sesame seeds in a dry pan for extra flavor. Leftovers keep well in fridge up to 3 days; reheat gently with splash of water.

Nutrition

Keywords: honey garlic salmon, teriyaki salmon bowl, healthy dinner, quick salmon recipe, brown rice bowl, easy weeknight dinner, gluten-free salmon, low-carb salmon bowl

Find it online: https://ovenmila.com/easy-honey-garlic-teriyaki-salmon-bowls-recipe-for-healthy-dinners/