Teriyaki Salmon Bowls
These Teriyaki Salmon Bowls are easy to make, made with simple ingredients and done in under 30 minutes! Tender salmon is topped with teriyaki sauce and served with coconut rice for the perfect busy weeknight meal.
Servings: 2 Servings
Calories: 341kcal
Equipment
Ingredients
Coconut Rice
- 1 cup uncooked Jasmine or Basmati rice
- 1 can full-fat coconut milk (1 ½ cups)
- ½ cup water
- ½ teaspoon salt
Salmon
- 2 salmon filets
- salt & black pepper
- 1 tablespoon extra virgin olive oil
Teriyaki Sauce
- ¼ cup coconut aminos or low-sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon ginger grated
- 2 cloves garlic minced
Instructions
Coconut Rice
- Rinse the rice under cold water using a mesh strainer. Shake the can of coconut milk to mix or open the can and stir with a spoon until the coconut cream and water are no longer separated.1 cup uncooked Jasmine or Basmati rice, 1 can full-fat coconut milk, ½ cup water
- Add rice, coconut milk and water to a saucepan and bring it to a boil on high heat. Turn the heat to low and simmer for 15-20 minutes (or follow package directions), until the rice is tender and the liquid has been absorbed. Season with salt and stir with a fork to fluff.½ teaspoon salt
Salmon
- Pat the salmon fillets dry with a paper towel and season with salt and black pepper.2 salmon filets, salt & black pepper
- Heat olive or avocado oil in a skillet over medium-high heat. Once the oil is hot, place the salmon skin-side up into the pan. Cook for 5 minutes, then flip and cook for another 4-5 minutes.1 tablespoon extra virgin olive oil
Teriyaki Sauce
- While the salmon is cooking, add coconut aminos or soy sauce, apple cider vinegar, honey, ginger and garlic to a small saucepan.¼ cup coconut aminos or low-sodium soy sauce, 1 teaspoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon ginger, 2 cloves garlic
- Turn the heat to high and bring to a boil. Once boiling, reduce the heat to allow it to simmer. Simmer until the sauce has thickened into a glaze, about 5 minutes. Turn off the heat.
- Pour the sauce onto the salmon and serve in a bowl with the coconut rice and your favorite vegetable, I like baby bok choy or broccoli.
Video
Notes
- Make sure to cut your salmon into similar-sized pieces to ensure they cook evenly.
- Pat the salmon dry and use enough oil in the pan to prevent the salmon from sticking.
- Don't force the salmon when flipping. It should lift easily from the pan when ready to flip.
- Feel free to add toppings such as edamame, sesame seeds, avocado slices, green onions or pickled ginger.
- If you have leftovers, they can be stored in the fridge for up to 3 days in separate airtight containers.
- I recommend reheating the salmon on the stove or in the oven for a few minutes. Microwaved salmon will dry out quickly.
- The rice and teriyaki sauce can both be reheated in the microwave.
Nutrition
Serving: 1Serving | Calories: 341kcal | Carbohydrates: 9.85g | Protein: 33.97g | Fat: 17.8g | Saturated Fat: 2.64g | Polyunsaturated Fat: 5.06g | Monounsaturated Fat: 8.69g | Cholesterol: 93.5mg | Sodium: 660.45mg | Potassium: 856.66mg | Fiber: 0.11g | Sugar: 8.67g | Vitamin A: 68.27IU | Vitamin C: 1.04mg | Calcium: 29mg | Iron: 1.51mg
