Make this easy salmon bowl recipe in just 30 minutes, with flaky teriyaki salmon, crisp veggies, creamy avocado, and brown rice.
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SERVINGS: 8 (1 Tablespoon - Total 1/2 Cup)Calories 51 | Fat 0.3g | Protein 0.1g | Net Carbs 12g | Sugar 11.9g
Ingredients :- 1 organic lemon
- 1/2 cup Coconut aminos (or low sodium soy sauce)
- 1/4 cup Honey
- 1 tbsp Apple cider vinegar
- 1/4 tsp Blackstrap molasses
- 1/2 tsp Garlic powder
- 1/2 tsp Ground ginger
- 1/2 tsp Sesame oil (optional)
Instructions :- In a small saucepan, whisk together coconut aminos, honey, apple cider vinegar, molasses, garlic powder, and ground ginger.
- Bring the sauce to a gentle boil, then reduce heat and simmer for 8-10 minutes if you’ll be serving at room temperature, or 15-20 minutes if you’ll be serving it warm. The sauce will thicken as it cools, so if you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled.
- Remove from heat. Whisk in the sesame oil, if using.
My Recipe Tips :- Be careful not to overcook the fish. I highly recommend using a meat thermometer like this and removing the fish once it hits 130-135 degrees F. It will rise a few more degrees after tossing with the sauce right before serving, but this range will ensure that your salmon bowl isn’t dry.
- Does your skillet matter? Sort of. I usually prefer a cast iron skillet for even heat distribution, but this time I just used a stainless steel skillet and it worked fine. I recommend against very lightweight pans, because they don’t retain heat well and your fish will stick more easily.
- If you have picky eaters, customize your salmon bowls for each family member. I usually make mine with cauliflower rice and brown rice for my kids. If your family likes different toppings, plate them all separately and let each person top their bowl how they like. Oh, and we all love a bowl of egg drop soup as a starter with these!
Ingredients & Substitutions :
Here I explain the best ingredients for my salmon bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Salmon – I prefer wild-caught, but any kind you like will work. Check out my pan seared salmon recipe to help you choose. We’ll cut the fish into 1-inch cubes, so I sometimes use this recipe as a way to use up odd-shaped fillets.
- Teriyaki Sauce – I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce or tamari), honey, apple cider vinegar, blackstrap molasses, garlic powder, ground ginger, and sesame oil. It’s naturally gluten free.
- The Base – I made this salmon rice bowl using brown rice, but feel free to use white rice or even quinoa. When it’s just my husband and me eating it, I usually choose lighter cauliflower rice.
- Vegetables – I used carrots, cucumbers, radishes, and avocado slices. Sometimes I use leftover sauteed radishes instead of fresh. Feel free to add other fresh or cooked veggies. In the past I’ve experimented with broccoli, snow peas, bean sprouts, zucchini, mushrooms, edamame, and roasted sweet potatoes.
- Olive Oil – For sauteing. Avocado oil works, too.
WhyYou'll love this Recipe:
- Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.
- Sweet, sticky, umami-packed sauce – My easy homemade teriyaki sauce coating each bite of salmon makes it special and offers so much flavor. It’s the perfect contrast to the bright, crisp veggies and hearty base.
- Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.
Storage Information:
- Store: Cool homemade teriyaki sauce completely, then keep in an airtight container (such as a mason jar) in the refrigerator for up to 2 weeks. It will harden in the fridge, so just reheat it to make it viscous and pourable again.
- Freeze: Transfer to an airtight container and place it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
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Source: Wholesome Yum - Maya
