Teriyaki Salmon Bowl
A wholesome and vibrant Teriyaki Salmon Bowl that pairs perfectly broiled, flaky salmon with fresh vegetables over a warm base of rice. This easy 30-minute dinner is packed with healthy fats and lean protein, featuring a homemade, refined-sugar-free glaze made with coconut aminos, honey, ginger, and garlic. It is the perfect restorative meal for busy weeknights, offering restaurant-quality flavors that look as beautiful as they taste.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 servings 1x
- Category: Dinner
- Method: Broiling
- Cuisine: Japanese-inspired
- Diet: Pescatarian
Ingredients
4 (5-6 ounce) salmon filets
3 cups cooked brown or white rice
2 cups chopped cucumber
1/2 cup coconut aminos
2 tablespoons honey
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1 tablespoon toasted sesame oil
1 sliced avocado
Sesame seeds and sliced green onions for garnish
Instructions
Preheat your broiler to high and line a baking sheet with parchment paper.
In a small bowl, whisk together coconut aminos, honey, ginger, garlic, and sesame oil.
Place salmon filets on the baking sheet and brush generously with half of the teriyaki glaze.
Broil the salmon for 8-10 minutes until the edges are caramelized and the fish flakes easily with a fork.
While salmon cooks, portion the warm cooked rice into four bowls.
Top each bowl with chopped cucumbers and sliced avocado.
Once salmon is finished, place a filet over each bowl and drizzle the remaining glaze over the top.
Garnish with sesame seeds and green onions before serving.
Notes
Ensure you de-seed the cucumbers to maintain maximum crunch. You can substitute brown rice with quinoa or cauliflower rice for a lower-carb option. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg