These teriyaki salmon bowls are a delicious, healthy, and easy main dish made with salmon, a rich sauce, and vegetables. It’s gluten-free, paleo, whole30, and AIP.

teriyaki salmon bowl with broccoli and rice

Teriyaki Salmon Bowls

Salmon is one of the most nutrient-dense foods out there with so many amazing health benefits! I love having full salmon filets, because when they are cooked well, they are truly such a treat. Salmon is so easy to cook and when paired with a delicious sauce and some veggies, it is the ultimate easy weeknight dinner or meal prepped lunch!

These teriyaki salmon bowls are a delicious and easy way to set yourself up for meal prep success! It’s made with a homemade teriyaki sauce, baked in the oven, and served with broccoli and cauliflower rice. This recipe is soy-free, paleo, AIP, whole30, and keto.

The Ingredients for Teriyaki Salmon Bowls

For the Teriyaki Sauce

  • Coconut Aminos
  • Apple Cider Vinegar
  • Coconut Sugar: Omit for Whole30.
  • Ginger Powder, Onion Powder & Garlic Powder
  • Sea Salt & Black Pepper: Omit pepper for AIP.
  • Arrowroot Starch: To thicken the sauce.

For the Salmon & Bowls

  • Salmon Filets
  • Avocado Oil
  • Cauliflower Rice: Sub white jasmine rice if tolerated.
  • Broccoli
  • Green Onion

How To Make Teriyaki Salmon Bowls

  • Make Sauce: Preheat the oven to 375 F and line a baking sheet with parchment paper. Combine the ingredients for the teriyaki sauce in a small saucepan and whisk well. Set the saucepan on the stovetop and set to medium-low heat. Allow the sauce to cook for 3-4 minutes, stirring often until the sauce is thickened. Set aside and allow to cool slightly.
  • Bake Salmon: Add the avocado oil to the salmon filets and top with half of the teriyaki sauce, spreading evenly. Reserve the other half of the sauce for serving. Transfer the salmon to the oven and bake for 12-14 minutes or until the salmon is cooked through and easily flakes.
  • Finish & Serve: Divide the cauliflower rice and broccoli between 3-4 bowls. Add the salmon and top with the remainder of the sauce.

bite of teriyaki salmon on fork with bowl in background

Can you make this recipe ahead of time? 

I find that this recipe is best fresh, though you can make it ahead of time and reheat it. I would recommend keeping everything separate and assembling when ready to enjoy!

Can you make this recipe with other vegetables instead?

You can for sure make this recipe with other sides other than cauliflower rice and broccoli, such as…

teriyaki salmon bowl with broccoli and rice, chopsticks on the side

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Teriyaki Salmon Bowls (Paleo, Whole30, AIP)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

These teriyaki salmon bowls are a delicious, healthy, and easy main dish made with salmon, a rich sauce and vegetables. It’s gluten-free, paleo, whole30 and AIP.


Scale

Ingredients

For the teriyaki sauce

  • 1/2 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tsp coconut sugar (omit for Whole30)
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 teaspoon arrowroot starch

For the salmon & bowls

  • 1 lb salmon, portioned into filets
  • 2 tbsp avocado oil
  • 4 cups cauliflower rice, prepared (or sub white jasmine rice if tolerated)
  • 3 cups broccoli, steamed
  • 2 tbsp green onion, chopped

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Combine the ingredients for the teriyaki sauce in a small saucepan and whisk well. Set the saucepan on the stovetop and set to medium-low heat. Allow the sauce to cook for 3-4 minutes, stirring often until the sauce is thickened. Set aside and allow to cool slightly.
  3. Add the avocado oil to the salmon filets and top with half of the teriyaki sauce, spreading evenly. Reserve the other half of the sauce for serving.
  4. Transfer the salmon to the oven and bake for 12-14 minutes or until the salmon is cooked through and easily flakes.
  5. Divide the cauliflower rice and broccoli between 3-4 bowls. Add the salmon and top with the remainder of the sauce.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Method: oven

Nutrition

  • Serving Size: 1 serving
  • Calories: 262
  • Fat: 12.4g
  • Carbohydrates: 12.6g
  • Fiber: 0.3g
  • Protein: 25.5g