Teriyaki Salmon and Broccoli Bowls — Damn Delicious

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Teriyaki Salmon and Broccoli Bowls

There’s no need for takeout anymore – you can easily make homemade teriyaki bowls with rice and veggies in minutes!

We are right in the middle of moving across town. It’s absolute chaos at home with boxes on every square foot of the apartment, except for the dinner table of course. On the dinner table, we have these completely homemade teriyaki bowls.

Yes, even in the midst of all this craziness, we’re skipping the takeout and stuffing our faces with this. A full meal with an easy peasy teriyaki sauce made completely from scratch, served with steamed broccoli on a bed of rice. But you can easily adapt this recipe to add in more steamed veggies to your liking, or even use chicken (or beef) instead of salmon.

So there you have it. It’s just so stinking easy, you can whip this up 12 hours before the movers come.

Teriyaki Salmon and Broccoli Bowls

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

There’s no need for takeout anymore – you can easily make homemade teriyaki bowls with rice and veggies in minutes!


  • 1 cup white rice
  • 1 tablespoon cornstarch
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 4 (5-ounce) salmon fillets 1
  • 2 ounces broccoli florets, about 2-3 cups


  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
  4. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  5. Place salmon filets along with the soy sauce mixture into the prepared baking dish and bake until the fish flakes easily with a fork, about 14-15 minutes.
  6. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
  7. Serve salmon immediately with rice and broccoli.

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Oh yum! I think I could eat a salmon/broccoli bowl every night! Thanks for a great recipe!

I really love your salmon recipes. They are always easy and delicious! Thanks for sharing.

Yummy yummy! I’ll have to try this. I’ve been doing something similar but with mustard instead of ginger. Good luck with moving! 🙂

This looks wonderful! So tender too!

So very good !! This is whats for supper tonight . I sprinkle some green onions on it at the end just to make it pretty and a few sesame seeds to… So good… Thanks again , have an awesome week…

I received the recipe in my email this morning and had all the ingredients so I decided to make it for dinner. The flavor is amazing, it’s very healthy and I love that it is easy to make. All the dishes I’ve tried from your website have been Damn Delicious! Thanks!

This looks so tasty! Question: I’d like to try this with beef. What cuts do you recommend (flank, sirloin, etc) and do you suggest keeping the other ingredients (and their proportions) the same?

Beef skirt steak would be a great option!

I’m always looking for another way to cook salmon! This looks delicious!

I made this last night. It was a hit. I didn’t let the soy sauce totally get to room temperture because I had a very hungry family but it still seems to still turn out wonderful.

I love the gorgeous simplicity of this dish. I could eat this every night and won’t complain.

Does this taste the same as this recipe only better?

Ahmed, this is a similar recipe with a few tweaks and made even easier!

Made this recipe this evening and it was so delicious! I put a little extra soy sauce and brown sugar because we had more salmon, and the sauce didn’t get to room temperature because my husband was in hurry to bake the salmon, but it was so yummy! My husband is the cook so he was skeptical of baking the salmon with the sauce, he normally pan fries or grills, and he was very happy with this method and sauce. 🙂

This is the first recipe I made from your website and it was delicious! I served it with white rice and grilled asparagus and wanted to lick the plate. I didn’t have enough time to marinade it for the full recommended 30 minutes, but it still turned out great. The boyfriend said it was good and ate it but said he prefers his teriyaki on chicken of beef (he’s a meat and potatoes type of guy) so I might try this sauce on both of those for him – will let you know how it turns out!

This looks amazing! Best of luck with your move (I am sure that you are all settled by now though)

Made this tonight and it’s delicious! Thank you for the recipe!

Yes, it was indeed damn delicious. My husband isn’t even that fond of salmon, but enjoyed this immensely. I love the simplicity and delectable taste of this and other recipes on your website. Keeps me coming back!

Made this tonight and it was delicious! One question though: my sauce turns out a little more watery than what it shows in your picture, even after the cornstarch and simmering. The salmon kind of sits in a teriyaki soup in the baking dish…how do you get your sauce to thick?

You can try adding more cornstarch as needed (mixed with water) until the desired consistency is reached.

What do you set the temperature of the oven to?

Stefanie, the oven temperature should be set to 400 degrees F.

Where is the recipe for homemade teriyaki sauce? Can’t find it. Thank you

The recipe here is for the homemade teriyaki sauce.

Would fish sauce be a good addition? How much would you use.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Such an easy delicious dish. I like to throw a little miso in the sauce too1

I prefer a more pineappley teriyaki sauce. Do you have a recipe or suggestions for this recipe to make it with pineapple/pineapple juice? And I love your recipes because most are gluten free and I can pass them in to 2 of my daughters who have Celiac’s.

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