Teriyaki Salmon Bowl Recipe – High Protein & Macro Friendly
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If salmon sushi rolls get you going then these teriyaki salmon bowls will make your heart skip a beat. Loaded with tender baked salmon, crunchy fresh veggies, creamy avocado and a homemade teriyaki sauce, these bowls are basically a deconstructed salmon roll, in bowl form.
Each bowl comes in at 30 grams of protein and 382 calories with a cauliflower rice base — which means lower carbs but wildly filling at the same time.
I do the salmon first. Cube it, toss it in the marinade, fridge. Then, I chop the veggies while it soaks. By the time you’re done prepping, the salmon’s ready to bake. If you prefer the air fryer, I’ve got a whole air fryer teriyaki salmon post for you.
If you love a good meal prep bowl, you’ll also want to check out my teriyaki beef bowls and ground turkey bowls — these two are staples are around here.
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Why you’ll love this recipe
- 30 grams of protein per bowl
- Ready in 25 minutes
- Homemade teriyaki sauce
- Totally customizable
- Great for meal prep
Ingredients and Substitutes:
These are the main ingredients for these easy teriyaki salmon bowls. See the recipe card below for the full ingredients list and instructions.
Fresh or frozen salmon filets: either works great. If using frozen, thaw completely and pat dry with a paper towel before cubing. Look for wild-caught when you can — it has better flavor and a firmer texture than farmed.
Coconut aminos: this is the base of the sauce. Soy sauce works as a 1:1 swap but is saltier and not gluten-free. Tamari is a great gluten-free alternative to soy sauce if that’s what you have.
Fresh garlic: fresh is best here, don’t swap for garlic powder if you can help it.
Ground ginger: or fresh grated ginger if you have it on hand.
Rice vinegar: adds a little tang to balance the sauce. Apple cider vinegar works in a pinch
Toasted sesame oil: just a little goes a long way. Don’t skip it — it’s what gives the sauce that authentic flavor.
Arrowroot powder: this is what thickens the sauce. Cornstarch works as a 1:1 swap. Always mix it with cold water first before adding it to the hot sauce — adding dry starch straight into hot liquid causes clumping.
Cauliflower rice: I use frozen store-bought to keep things easy. Want more carbs? Swap in jasmine, basmati, or brown rice and adjust your macros accordingly.
Edamame: adds extra protein and a satisfying bite. Snap peas or snow peas work too.
Shredded carrots: pre-shredded from the bag is totally fine here.
Cucumber: keeps things fresh and crunchy.
Bean sprouts: optional but adds nice texture.
Avocado: don’t skip this one. The creamy avocado balances the savory sauce and adds healthy fat to round out the macros.
Everything But the Bagel Seasoning: optional but highly recommended. Toasted sesame seeds work great too.
Tips for how to choose salmon
When you’re at the grocery store, here’s what to look for:
- Color: you want bright, vibrant pink or orange. If it looks dull, gray, or has any browning around the edges, pass on it.
- Smell: fresh salmon should smell mild and clean, almost like the ocean. If it smells strongly fishy or sour, it’s not fresh.
- Texture: the flesh should look firm and moist, not slimy or bruised.
Fresh vs. frozen: honestly, both are great. Frozen salmon is often flash-frozen right after being caught, which locks in freshness. Just thaw it overnight in the fridge and pat it completely dry before using.
Wild-caught vs. farmed: wild-caught is my preference. It eats a natural diet, which gives it better flavor and a firmer texture. Farmed salmon is still a solid option and usually more budget-friendly — just look for responsibly farmed on the label.
Variations
- Spicy version: drizzle with sriracha mayo (light mayo + sriracha + a squeeze of lime) for a creamy heat kick
- Sweeter sauce: add a teaspoon of honey, maple syrup, or brown sugar to the teriyaki sauce
- Sushi-style serving: eat it in small toasted seaweed sheets like mini hand rolls — totally optional but really fun
- Veggie swaps: roasted broccoli, bell pepper, snap peas, mushrooms, bok choy all work well
- Grain swap: use quinoa for extra plant-based protein
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to Meal Prep Teriyaki Salmon Bowls
1. Cook salmon and rice, let cool, store separately in airtight containers — up to 3 days in the fridge
2. Store veggies separately from the rice so nothing gets soggy
3. Cut avocado fresh the day of (it browns quickly)
4. Reheat salmon in the microwave (1–2 min), air fryer (3–4 min at 350°F), or oven (5–8 min at 350°F)
5. Sauce can be made ahead and refrigerated separately — reheat on the stovetop
Tips for the Best Teriyaki Salmon Bowls
Check the salmon early. Since the pieces are small, they cook fast. Start checking at the 10-minute mark. You’re looking for flesh that flakes easily with a fork or reads 145°F internally. Overcooked salmon dries out quickly so don’t walk away from the oven.
Don’t over-marinate. 10–15 minutes is the sweet spot. Salmon is delicate — leave it longer and the acids in the sauce start breaking down the proteins, which gives you mushy texture instead of flaky. Set a timer.
Cut your cubes evenly. The closer to 1-inch they are, the more consistently they cook. Uneven pieces mean some are overdone before others are finished.
Always use a slurry for the sauce. Mix the arrowroot or cornstarch with cold water before adding it to the hot sauce — never add dry starch straight into hot liquid or it will clump. Once the slurry is in, don’t overcook it. One to two minutes is all you need or it gets too thick and sticky.
Skin-on salmon tip. If your salmon has skin, don’t spray the foil. The skin will stick to it, which actually makes it super easy to pull off after baking if you don’t want to eat it.
Recipe FAQs
Absolutely. Cauliflower rice keeps the carbs lower and the volume high, which is a win if you’re tracking macros. Want more carbs post-workout or just prefer the texture? Swap in jasmine, basmati, or brown rice and adjust your macros accordingly.
Yes! Air fry the salmon bites at 380°F for 8–10 minutes until they flake easily with a fork or read 145°F internally. It’s a great option if you want slightly crispier edges on the outside. Check out the air fryer teriyaki salmon post for full standalone instructions.
Keep it to 10–15 minutes max. Unlike chicken or beef, salmon is delicate — too long in an acidic marinade (even 30+ minutes) and it starts to break down and turn mushy. Set a timer and don’t skip this step; even a quick 10-minute soak makes a noticeable difference in flavor.
Soy sauce works in a 1:1 swap. Just note that soy sauce is saltier and not gluten-free, so if you’re keeping this GF, stick with coconut aminos. You can also use tamari as a gluten-free alternative to soy sauce.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Since it’s cut into 1-inch cubes, it cooks fast — check at the 10-minute mark and go from there based on the size of your pieces. Overcooked salmon gets dry quickly, so don’t walk away from the oven.
Check out some of our other salmon recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Teriyaki Salmon Bowls
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Ingredients
- 1 lb. salmon filet chopped into 1" squares
Teriyaki Sauce
- 1 cup coconut aminos 210g
- 2 cloves garlic minced
- 1/2 tsp. ground ginger
- 4 Tbsp. water
- 2 tsp. rice vinegar
- 2 tsp. toasted sesame oil
To thicken the sauce
- 1-2 tsp. arrowroot starch or cornstarch (to thicken)
- 2 tsp water (to thicken)
Bowls
- 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
Instructions
- 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.
Notes
- 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.
Was very good. A hit with the family.
Love this. How many grams is in one bowl?
I made this for dinner tonight! It was not only delicious, it was beautiful! Full of flavor and colors. My sauce didn’t thicken up but it still tasted great! I love fish and am always looking for more fish recipes, so thank you!
Yay!! I’m so glad you loved it!
Is there a good substitution for the rice vinegar? Just don’t have that on hand normally 🫠
You could use apple cider vinegar!