Teriyaki Glazed Atlantic Salmon & Edamame Bowl
Oven-roasted teriyaki-basted salmon with edamame and cucumber over short-grain rice.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Roasting salmon at a moderate heat and basting it twice with teriyaki gives a glossy, lacquered top without a skillet. Unlike our Japanese Salmon Teriyaki Sticky Rice Bowl's pan-seared version, this is fully hands-off.
Why this recipe works
Two coats of glaze build a lacquered finish. Thickened sauce sticks instead of running off.
Ingredient notes
Use tamari for gluten-free.
Common mistakes
- Over-roasting.
- Thin glaze.
What to serve with it
Pickled ginger.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Line the pan with foil. Brush again right before serving for shine.
Swaps and variations
Use chicken (165°F / 74°C). Use brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently.
Recipe
Teriyaki Glazed Atlantic Salmon & Edamame Bowl
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan lined with foil; small saucepan; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes; rest 10 minutes.
-
Simmer the soy sauce, mirin, honey and ginger 2 minutes, add the cornstarch mixture and simmer 30 seconds until thick.
-
Heat the oven to 400°F (200°C). Brush the salmon with teriyaki and roast on a foil-lined pan 6 minutes; brush again and roast 4 to 6 minutes more, until it flakes and reaches 145°F (63°C).
-
Boil the edamame 4 minutes and drain.
-
Divide rice, salmon, edamame and cucumber among 4 bowls and sprinkle with sesame seeds.
Questions
How is this different from our Japanese Salmon Teriyaki Sticky Rice Bowl?
Oven-roasted instead of pan-seared.
Skin on or off?
Either; skin won't crisp in the oven.
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