For these bourbon teriyaki salmon rice bowls, salmon is coated with mustard and everything bagel seasoning, and baked with broccoli on a sheet pan. A simple homemade bourbon teriyaki sauce adds next-level flavor.
Prep Time::15 mins
Cook Time::16 mins
Total Time::31 mins
Servings::2
Ingredients
2 (6 ounce) salmon filets
4 teaspoons Dijon mustard
1 tablespoon everything bagel seasoning
1 head broccoli, chopped into small pieces
3 tablespoons olive oil
1 teaspoon onion powder
1/3 cup bourbon whiskey
1/3 cup low-sodium soy sauce
1/4 cup brown sugar
1 small clove garlic, chopped
1 tablespoon chopped fresh ginger
2 cups cooked white rice
Directions
Preheat the oven to 400 degrees F (200 degrees C) and spray a baking pan with cooking spray.
Place salmon filets skin side down on the prepared baking pan; brush with Dijon mustard and sprinkle with everything bagel seasoning.
Toss broccoli, olive oil, and onion powder together in a bowl; spread broccoli on the baking pan.
Bake in the preheated oven until the salmon flakes easily with a fork, about 15 minutes.
Combine bourbon, soy sauce, brown sugar, garlic, and ginger in a small saucepan over medium heat. Cook until brown sugar is dissolved, and sauce begins to bubble, 1 to 3 minutes.
Divide rice into 2 serving bowls. To each bowl, add half the broccoli and 1 salmon filet. Pour bourbon teriyaki sauce over each bowl.