Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan Teriyaki Salmon Bowl
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 497
- Total Fat
- 27 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 48 milligrams
- Sodium
- 1160 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 25 grams
This easy teriyaki salmon bowl recipe comes together on one sheet pan using canned salmon and frozen stir-fry vegetables and rice. A simple combo of soy, lemon and mirin adds teriyaki-inspired flavor to the fish and vegetables, while a drizzle of spicy sriracha-mayo and a sprinkle of scallions and sesame seeds top it all off.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 497
- Total Fat
- 27 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 48 milligrams
- Sodium
- 1160 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 25 grams
Ingredients
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Directions
- Position an oven rack in the upper third of the oven and preheat to 450 degrees F.
- Add the rice, salmon and vegetables to a sheet pan in 3 sections, with the salmon in between. Mix the soy sauce, lemon juice, 2 tablespoons of the mirin and 1 teaspoon of the sesame oil in a small bowl. Drizzle the salmon and vegetables with the soy sauce mixture, tossing the vegetables lightly. Drizzle the remaining 2 tablespoons mirin over the rice and toss lightly.
- Bake until the vegetables and rice are heated through and tender, about 15 minutes. Set the oven to broil. Broil, rotating the sheet pan occasionally, until the rice, salmon and vegetables start to brown on top, about 5 minutes.
- Meanwhile, mix the mayonnaise, sriracha and remaining 1 teaspoon sesame oil in a small bowl.
- Divide the rice, salmon and vegetables among 4 bowls and drizzle with the spicy mayonnaise. Sprinkle with the scallions and sesame seeds. Serve warm.
Cook’s Note
Depending on brand and type of canned salmon, there might be bones and skin of varying size. The largest pieces of these bones and skin should be removed, but many of the smaller pieces can be consumed and won’t risk choking.
