Teriyaki Salmon Bowl

This versatile bowl is balanced with complex carbs, an omega-3 rich protein and plenty of veggies! It’s also a great way to use up ingredients from the fridge. The amount that the teriyaki sauce makes is enough for 4 servings.

(This yields 1 serving however, nutritional properties will vary based on veggies used, amounts, etc)


  • 1/2 cup soy sauce
  • 2-3 tbsp honey
  • 2 tbsp sesame seed
  • 3 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 1/4 cup cold water
  • 1 tbsp corn starch
  • 1 piece salmon
  • 1/2 cup cooked quinoa per serving
  • Roasted veggies of choice -we roasted chopped broccoli and sweet potato for 20 min at 400 degree F


  1. Preheat oven to 400 degree F. If making veggies, start cooking on a baking sheet covered in foil these as these will take the longest.
  2. Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
  3. Whisk cornstarch into water in a bowl and then add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, about 5 to 7 minutes.
  4. While this is cooking, line a baking sheet with foil and spray with oil. Put 1 salmon piece per person eating on baking sheet. When sauce is done, pour sauce evenly over 1 side of salmon to cover thoroughly.
  5. Bake salmon for ~15 min until evenly cooked through. Serve with quinoa and veggies for a balanced bowl. Put additional sauce on veggies and quinoa if desired.