Go Back
The One-Pan Teriyaki Salmon & Veggie Rice Bowl is a delightful fusion of flavors that combines tender salmon with vibrant vegetables and fragrant rice. This dish is not only a feast for the senses but also a nutritional powerhouse, making it an ideal meal for health-conscious individuals and families alike. The balance of savory teriyaki sauce, fresh produce, and wholesome grains creates a satisfying dining experience that appeals to a variety of palates.

One-Pan Teriyaki Salmon and Veggie Rice Bowl

Discover the deliciousness of the One-Pan Teriyaki Salmon & Veggie Rice Bowl, a perfect blend of tender salmon, vibrant vegetables, and fluffy jasmine rice. This easy-to-make recipe brings together savory teriyaki flavors with the health benefits of omega-3-rich salmon and colorful veggies. Ideal for busy weeknights, minimal cleanup, and packed with nutrition, this dish promises satisfaction for the whole family. Elevate your meal routine with this flavorful, wholesome bowl!
Print Recipe Pin Recipe

Ingredients
  

For the Salmon and Marinade:

4 (6 oz) salmon fillets, skin on

1/2 cup teriyaki sauce (store-bought or homemade)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon sesame oil

Salt and freshly ground black pepper, to taste

For the Veggies and Rice:

1 cup jasmine rice, rinsed

2 cups vegetable broth (or water)

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 cup snap peas

1 tablespoon olive oil

1 teaspoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Optional: extra teriyaki sauce for drizzling

Instructions
 

Marinate the Salmon:

    - In a medium mixing bowl, combine the teriyaki sauce, grated ginger, minced garlic, sesame oil, salt, and pepper. Whisk until well mixed.

      - Add the salmon fillets, ensuring they're evenly coated with the marinade. Allow them to marinate for at least 15 minutes at room temperature or refrigerate for up to 1 hour to deepen the flavors.

        Cook the Rice:

          - In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat.

            - Add the rinsed jasmine rice and stir continuously for about 1-2 minutes until the grains become slightly golden and fragrant.

              - Pour in the vegetable broth, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 12-15 minutes, or until all the liquid has been absorbed. Fluff the rice gently with a fork and set it aside.

                Sauté the Vegetables:

                  - In the same skillet (after removing the rice), add a splash more olive oil if needed.

                    - Add the broccoli florets, sliced red bell pepper, and snap peas. Sauté over medium-high heat for 4-5 minutes until the vegetables are tender yet still vibrant and crisp. Season with a pinch of salt and pepper.

                      Cook the Salmon:

                        - Create space in the skillet by pushing the sautéed vegetables to the side. Place the marinated salmon fillets, skin side down, in the skillet.

                          - Cook for approximately 4-5 minutes per side, spooning some of the leftover marinade over the top for added flavor. To ensure thorough cooking, you may cover the skillet with a lid for a couple of minutes to steam the salmon.

                            Assemble the Bowl:

                              - To serve, place a generous scoop of fluffy jasmine rice into each bowl. Add a heap of sautéed vegetables on top.

                                - Crown the bowl with a salmon fillet and drizzle with any remaining teriyaki sauce, if desired.

                                  - Garnish beautifully with a sprinkle of sesame seeds and sliced green onions for a fresh, colorful touch.

                                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

                                      - Presentation Tips: Layer the ingredients artfully in the bowls and serve with lime wedges for an extra pop of color and freshness.