Teriyaki Salmon Bowls in 30 minutes
When you’re looking for an easy 30-minute meal to throw together, these Salmon Teriyaki Bowls are it! I like to think of them as upside-down sushi bowls. They come together in a short amount of time, have a large volume of nutritious ingredients, are lower carbs due to the cauliflower rice, and are totally customizable.
These easy teriyaki salmon bowls consist of marinated little salmon bites with a variety of fresh toppings and cauliflower rice all tied together with a tasty homemade teriyaki sauce.
Why you’ll love this recipe
- Filled with fresh veggies, tender salmon, and homemade teriyaki sauce.
- High protein, lower carb, and a great way to add fiber to your day!
- Ready in less than 30 minutes.
- Gluten and dairy-free.
How and why to pick salmon!
Salmon is great for you, sustainable, and delicious, and it’s easily one of my favorite fish. It’s delicious air-fried and blackened, in bowls or even in cajun pasta. It’s not only packed with vitamins and minerals thought to help with heart health, inflammation, and even memory loss. Some nutritional benefits:
- Great source of protein
- Rich in omega-3 fatty acids which help build and maintain a healthy body
- High in B vitamins
- Good source of potassium
- Wild-caught salmon is a great source of important minerals: iodine, calcium, copper, iron, potassium, magnesium, phosphorous, and sodium.
- Delicious, versatile and depending on where you live readily available to catch yourself!
You don’t have to be a fishmonger to know good fish! When it comes to purchasing salmon from the grocery store you’ll see a variety of options. Fresh or frozen doesn’t matter as there are awesome options for both. Costco has amazing frozen options and always sources the best quality.
Always look for wild-caught! I think there is a vast difference in taste and color of wild vs. farmed salmon. Wild-caught fish eat a natural diet found in the ocean. Farmed fish eat food pellets which changes the texture and flavor of their meat.
Wild fish will be a deep reddish-orange hue while farmed salmon is a light pinkish/grey hue. Wild-caught fish, always!
These are the main ingredients for these Teriyaki Salmon Bowls. See the recipe card below for the full ingredients list and instructions.
Variations & Substitutions
- Homemade Teriyaki Sauce: use store-bought teriyaki sauce, if preferred.
- Arrowroot starch: substitute with cornstarch.
- Coconut Aminos: or soy sauce.
- Cauliflower Rice: can use white rice, or a blend of the two.
How to make Teriyaki Salmon Bowls (a visual step-by-step guide):
Step 1: Prep the salmon
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil. Cube the salmon into 1-inch cubes (Image 1) and place in a ziplock or flat glass container for marinating (skin side up is using skin-on salmon).
Step 2: make the teriyaki salmon marinade and sauce
Mix all of the teriyaki sauce ingredients together except the arrowroot and 2 tsp. Water (Image 2). The tapioca mixture will be for thickening the sauce later.
Step 3: Marinate the salmon
Add ¼ cup of the homemade teriyaki sauce to the container with the salmon and place in the refrigerator for 10 minutes to marinate (Image 3). Do not marinate salmon overnight; it will turn mushy. Set the remaining sauce aside to thicken later.
Step 4: Bake the salmon
Remove the marinated salmon from the container and place on the foil-lined baking sheet coated with non-stick cooking spray (Image 4).
Bake for 10-15 minutes until the salmon is cooked through and flakes easily with a fork or has an internal temperature of 145 degrees Fahrenheit (Image 5).
Step 5: Thicken the sauce
While the salmon bakes, prepare your sauce and bowls. Pour the remaining sauce into a small saucepan and bring to a simmer. Whisk the arrowroot and water in a small bowl and add to the sauce. The sauce will thicken within 1-2 minutes. You do not want to cook this for too long as it will become too thick, you just want to slightly thicken it (Image 6).
Step 6: Assemble bowls
Remove the salmon from the oven and assemble your bowls.
Suggested way to serve these salmon bowls
The nutrition facts for these bowls include ¼ of the cooked cauliflower rice, edamame, carrots, cucumber, bean sprouts, and avocado to 4 bowls. Top with 1/4 of your salmon, and 1/4 of the thickened sauce. Garnish with everything but the bagel seasoning, or toasted sesame seeds and green onions. Add red pepper flakes for a little bit of heat.
Optional add-ons: Serve with cauliflower rice or white rice, sliced avocado, bean sprouts, edamame, grilled or raw vegetables like bok choy or spinach, seaweed chips, cabbage, pickled onions and more. Top with chopped green onions, toasted sesame seeds, and any other toppings you desire. These bowls are great with a dash of Everything but the bagel seasoning as well.
Can I prepare this recipe ahead of time?
- Definitely! These bowls are great for meal prep and can be served cold or by reheating the salmon in the microwave, oven, or air fryer.
- Store your salmon bowls or teriyaki salmon in an air-tight container for up to three days. Remember there’s a saying about this … “guests, like fish, start to smell after three days.”
If you like this recipe be sure to check out some of our other new recipes!
Teriyaki Salmon Bowls
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- 1 lb. salmon filet chopped into 1" squares
To thicken the sauce
- 1-2 tsp. arrowroot starch or cornstarch (to thicken)
- 2 tsp water (to thicken)
- 12 oz. frozen cauliflower rice cooked
- 1 cup edamame shelled
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup bean sprouts
- 1 avocado sliced
- green onions chopped
- Everything But The Bagel Seasoning optional but recommended
- red pepper flakes optional
- Seaweed crisps optional
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil and spray with nonstick spray.
- Cube the salmon into 1 inch cubes and place in a ziplock or flat glass container for marinating.
- Mix all of the teriyaki sauce ingredients together except the arrowroot and 2 tsp. of water which will be for thickening the sauce for the bowl.
- Add ¼ cup of the homemade teriyaki sauce to the container with the salmon and place in the refrigerator for 10 minutes to marinate. Do not marinate salmon longer than 15 minutes and definitely not overnight it will turn mushy. Set the remaining sauce aside to thicken later for the bowls.
- Remove the marinated salmon from the container and place on the foil lined baking sheet. Bake for 10-15 minutes until the salmon is cooked through and flakes easily with a fork or has a internal temperature of 145 degrees fahrenheit.
- While the salmon bakes, prepare your sauce and bowls. Pour the remaining sauce into a small saucepan and bring to a simmer. Whisk 1 tsp. arrowroot and water in a small bowl and add to the sauce. The sauce will thicken within 1-2 minutes. Use additional 1 tsp. if you want it thicker but note too thick will get sticky. You do not want to cook this for too long as it will become too thick, you just want to slightly thicken it.
- Remove the salmon from the oven and assemble your bowls.
For the bowls
- Add ¼ of the cooked cauliflower rice, edamame, carrots, cucumber, bean sprouts, and avocado to 4 bowls. Top with 1/4 of your salmon, 1/4 of the thickened sauce. Garnish with everything but the bagel seasoning, or toasted sesame seeds and green onions. Add red pepper flakes for a little bite of heat.
- Nutritional information is an estimate and will vary with substitutions.
- Nutrition facts include everything listed in the “bowls” section of the recipe card.
- If your salmon has skin on it, cut into cubes with the skin on. Do not spray your foil as the skin will stick to the foil, making it easy to pull off. Place cubed salmon, skin side down on your foil. Salmon skin is edible, but many prefer to remove it before eating.
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