Recipe for a teriyaki salmon Buddha bowl that is made on a sheet pan and is quick and simple. These bowls of grilled salmon poke are served with crispy roasted broccoli, edamame, and brown rice, and are topped with a handmade teriyaki sauce that does not include any added sugar. A meal that is even better than ordering takeout and is guaranteed to become your go-to option for supper.
Ingredients for Teriyaki Salmon Buddha Bowls
| Ingredients (Salmon Bowls) | Quantity |
| heads of broccoli, cut into florets | 2 |
| salmon filets | 4 (4 – 6 ounce) |
| cooked rice brown | 2 cups |
| shelled edamame, fresh or frozen | 1 cup |
| grated carrot | 1 cup |
| toasted sesame seeds | 1 tsp |
| shredded cabbage, for garnish | 1 – 2 handfuls |
| green onions, ends trimmed and thinly sliced | 2 |
| Ingredients (Teriyaki Sauce) | Quantity |
| arrowroot starch | 2 tbsp |
| cold water | ¼ cup |
| low-sodium soy-sauce | ¼ cup |
| fresh orange juice | ¼ cup |
| rice vinegar | 1 tbsp |
| honey | 1 tbsp |
| sesame oil | ½ tsp |
| fresh grated ginger, very fine | ½ tbsp |
| garlic clove, minced | 1 |
Preparation for Teriyaki Salmon Buddha Bowls
- Prepare a baking sheet by lining it with parchment paper or aluminum foil and preheating your oven to 450 degrees Fahrenheit.
- On the baking pan, combine the broccoli florets and 1 tablespoon of olive oil. Bake until the broccoli is tender. Roast the vegetables for 15–20 minutes after seasoning with salt and pepper.
- Use a paper towel to pat the salmon filets dry, and then season them with salt and pepper.
- Combine the cold water and arrowroot starch in a small bowl and whisk together until smooth. Put to the side for now.
- In the meanwhile, bring a small saucepan with the low sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic to a medium-high heat.
- Stir to combine. Bring the sauce to a boil over high heat. After the mixture has reached a boil, turn the heat down to medium-low and slowly whisk in the arrowroot starch water.
- Simmer for three to four minutes while whisking constantly until the sauce has thickened to the desired consistency. As soon as it is done, take it away from the heat and put it to one side.
- When the broccoli is done cooking, take the baking sheet from the oven and arrange the broccoli so that it covers just half of the baking sheet. This will allow space for the salmon. It’s best not to stack broccoli on top of each other or let it overlap.
- After you have seasoned the salmon filets, place them on the baking pan with the skin side down. Then, using a pastry brush, evenly coat each piece of salmon with about one Tablespoon of teriyaki sauce. Check to see that they are covered uniformly.
- Back in the oven for another 8 to 12 minutes, depending on how well done you prefer your salmon, the baking sheet should be placed.
- Bake for just 8 minutes to get a medium doneness, and bake for closer to 12 minutes to achieve a well-done consistency. In the meanwhile, cook the edamame and brown rice in accordance with the directions on the box.
- As soon as the salmon is ready, begin putting together your bowls using brown rice as the foundation. Add the shredded red cabbage, grated carrot, sliced green onion, and warmed edamame.
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Nutritional Facts
| Net carbs | 29g |
| Fat | 9g |
| Protein | 26g |
| Calories | 345kcal |
Review
I will never suggest a dish unless I really like it. You might also love to try making this dish at home. These salmon Buddha bowls are sure to exceed your expectations. They do not contain gluten and, perhaps most importantly, are really tasty.
I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.