Sheet pan dinners that take less than 15 minutes to make >>>> Never knew how much I needed this Teriyaki Salmon Bowl in my life until today OMGG it is goooood. The sauce is also going on everything from now on – veggies, chicken, rice, crackers, bread, fruit – everything is getting teriyaki-ed from now on. You have to make this recipe – you’ll be shocked how delicious and easy it is!
Side note (and not sponsored) – @eatbanza’s new chickpea rice is REALLY GOOD. Like better than regular rice… 10/10 would recommend! They sell it at @wholefoods!
Teriyaki Salmon Bowl
- 1-2 salmon filets
- 3 tbsp soy sauce or coconut aminos
- 3 tbsp pure maple syrup
- 1-2 cloves crushed garlic
- 1 tsp crushed ginger
- 1 tsp sambal or sriracha optional
- 1-2 tsp tapioca flour, corn starch, or arrowroot powder optional
- green onion
- black pepper
Preheat the oven to 400 degrees.
In a small saucepan whisk together soy sauce or coconut aminos, maple syrup, crushed garlic, crushed ginger, and sambal or sriracha (optional) over medium heat. Option to add 1-2 tsp of tapioca flour, corn starch or arrowroot powder to thicken the sauce. Continue whisking together until the sauce heats up and begins to bubble and thicken.
Place 1-2 salmon filets on a sheet pan with some broccoli and pour the sauce over the salmon, coating it evenly. Bake for 10-12 minutes until salmon is cooked through and can easily be flaked with a fork.
Garnish with fresh green onions and freshly cracked pepper. Serve with @eatbanza chickpea rice!