Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: ~690 per serving
Protein: ~44g per serving
Ingredients
Salmon
2 salmon fillets (skin-on or skinless, about 6 oz each)
1 Tbsp. olive oil
1 Tbsp. Cajun seasoning
3 Tbsp. teriyaki sauce
1 tsp. lemon juice
Rice
1 cup white rice
1 3/4 cups water
1/4 tsp. salt
Vegetables
1 bell pepper, sliced
1 zucchini, sliced
1 Tbsp. olive oil
1/4 tsp. salt
Optional Finishing Touches
2 green onions, sliced
1 tsp. sesame seeds
Directions
Step 1 – Preheat the oven Preheat your oven to 400°F and line a baking sheet with foil or parchment paper so cleanup doesn’t ruin your post-dinner vibe.
Step 2 – Cook the rice Rinse the rice under cold water until the water runs less cloudy. Add rice, water, and salt to a small pot and bring to a boil over medium-high heat. Once boiling, give it one quick stir, reduce the heat to low, cover, and let it cook for 15 minutes. Turn off the heat and let it sit covered for another 5 minutes before fluffing with a fork. Try not to keep lifting the lid “just to check” because you’re letting all the steam escape and that’s how people end up with weird rice.
Step 3 – Prep the salmon Pat the salmon completely dry with paper towels so the seasoning actually sticks. Drizzle olive oil over both sides, then rub the Cajun seasoning evenly across the fish instead of just sprinkling it on and hoping for the best.
Step 4 – Add the teriyaki glaze Spoon or brush a thin layer of teriyaki sauce over the top of each fillet. You’re going for a light glaze, not a full flood. Add a small squeeze of lemon juice over the top. Rolling the lemon on the counter first helps release more juice, which is one of those small things that makes you look like you know what you’re doing.
Step 5 – Bake the salmon Place the salmon on the baking sheet and bake for 12–15 minutes depending on thickness. It’s done when it flakes easily with a fork and the center is opaque. If you want extra color, switch to broil for the last 1–2 minutes but stay right there because teriyaki can go from perfect to burnt real fast.
Step 6 – Cook the vegetables While the salmon is baking, heat olive oil in a pan over medium heat and add the bell pepper and zucchini with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until they’re softened but still have a little bite. You want some browning on the edges because that’s where the flavor lives. If they look pale, they’re not ready yet.
Step 7 – Build the bowl Spoon the rice into each bowl and spread it out slightly. Add the vegetables to one side, then place the salmon on top or slightly angled across the bowl so it actually looks intentional instead of thrown together.
Step 8 – Finish Sprinkle green onions and sesame seeds over the top if you’re using them, and add a very light drizzle of extra teriyaki if you want. Just enough to look clean, not messy. (this one says you eat well, cook well, and didn’t panic doing it)
