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.
Ingredients
- salmon filets: 2 piece (6 ounce)
- Dijon mustard: 4 tsp
- everything bagel seasoning: 1 Tbsp
- head broccoli, chopped into small pieces: 1 piece
- olive oil: 3 Tbsp
- onion powder: 1 tsp
- Bourbon whiskey: 0.33333 cup
- low-sodium soy sauce: 0.33333 cup
- brown sugar: 0.25 cup
- clove garlic: 1 piece (chopped)
- fresh ginger: 1 Tbsp (chopped)
- white rice: 2 cups (cooked)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C) and spray a baking pan with cooking spray.
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Place salmon filets skin side down on the prepared baking pan; brush with Dijon mustard and sprinkle with everything bagel seasoning.
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Toss broccoli, olive oil, and onion powder together in a bowl; spread broccoli on the baking pan.
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Bake in the preheated oven until the salmon flakes easily with a fork, about 15 minutes.
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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.
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Divide rice into 2 serving bowls. To each bowl, add half the broccoli and 1 salmon filet. Pour bourbon teriyaki sauce over each bowl.
