Teriyaki Salmon Bowl – Quick Protein Power Meal

This Teriyaki Salmon Bowl delivers a protein punch in under 30 minutes, perfect for busy weeknights or power lunch. Topped with a creamy dill yogurt drizzle, it’s a balanced, flavorful dish that keeps you full and energized. Let’s dive in and make a meal that feels gourmet yet stays super simple.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 salmon fillets (4 oz each)
• - 1 cup cooked brown rice
• - 1 cup steamed broccoli florets
• - 1 cup shelled edamame
• - 2 tablespoons low‑sodium soy sauce
• - 1 tablespoon honey
• - 1 tablespoon rice vinegar
• - 1 teaspoon sesame oil
• - 1 tablespoon minced garlic
• - 1 teaspoon grated ginger
• - 2 tablespoons chopped green onions
• - 1 tablespoon toasted sesame seeds
• - 1 cup plain Greek yogurt
• - 1 tablespoon chopped dill
• - 1 tablespoon fresh lemon juice
• - Salt and freshly ground black pepper, to taste

Instructions

1. 1. In a bowl, whisk soy sauce, honey, vinegar, sesame oil, garlic, and ginger to make the teriyaki glaze.
2. 2. Pat salmon fillets dry and brush half of the glaze over each fillet.
3. 3. Heat a non‑stick skillet over medium‑high heat; sear salmon, skin side down, 4–5 minutes.
4. 4. Flip fillets, spoon remaining glaze over, and cook an additional 3–4 minutes until flaky.
5. 5. Meanwhile, cook brown rice according to package; set aside.
6. 6. Steam broccoli and edamame until tender, about 3–4 minutes; toss with a pinch of salt.
7. 7. In a small bowl, whisk Greek yogurt, dill, lemon juice, salt, and pepper to create a creamy dressing.
8. 8. Assemble bowls: spread rice, top with salmon, flake into bite‑sized pieces, and arrange broccoli, edamame, green onions, and sesame seeds.
9. 9. Drizzle with dill yogurt and an extra splash of teriyaki sauce, then serve immediately.

Chef's Note

For extra zing, toss in a squeeze of lime juice before serving. Toast the sesame seeds for a nutty crunch.

Make-Ahead Tips

Marinate salmon in half the glaze one day before and refrigerate. Cook and steam veggies ahead, keeping them chilled until ready to assemble.

Substitutions

Replace salmon with tuna steaks or tofu for a vegetarian option,Use quinoa or cauliflower rice if you prefer low‑carb,Swap Greek yogurt for a dairy‑free yogurt to keep the dish vegan-friendly