Teriyaki Salmon Bowls With Spicy Mayo

Teriyaki Salmon Bowls with Spicy Mayo

This salmon bowl recipe is low-carb, keto-friendly, and gluten-free. It’s the perfect meal prep dish that you can make at the beginning of the week and eat for lunch all week long. Use whole grains in place of white rice to make it even healthier. This asian inspired dish is a family favorite.

Gather Ingredients

In a small bowl, mix together the teriyaki sauce ingredients and set aside.

Dry salmon with a paper towel.

Cut into bite size pieces and sprinkle with salt and pepper.

Add avocado oil to a medium sauté pan on medium heat.

Add salmon to the hot pan and cook for 4-5 minutes, flipping pieces occasionally to ensure even cooking.

Pour the teriyaki sauce over the fish and continue cooking for an additional minute.

Divide rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.

In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl.

Garnish with sesame seeds and enjoy fresh.

Serve with extra teriyaki sauce and spicy mayo if desired.

Here are some tips for success and different ways to make teriyaki salmon bowls.

• If you’d like to substitute different sauces for the teriyaki sauce, some options include soy sauce, sweet chili sauce, or orange sauce.
• You can easily make this vegetarian or vegan by leaving out the meat altogether and adding beans for protein.
• Use different cuisines as inspiration such as Mediterranean, Greek, Mexican, or French when making your bowls.

You might also like these Asian and salmon dishes. You can make them for dinner or lunch on any day of the week.

Slow Cooker Chicken Teriyaki, Asian Zucchini Noodles, Asian Pasta Salad, Brown Sugar Glazed Salmon, or Honey Mustard Salmon.

Store leftover teriyaki salmon bowls in an airtight container in the refrigerator for up to three days. You can eat it cold or heat it in the microwave in 30 second increments until it’s hot all the way through.

To prep this dish ahead of time, store the salmon separately in the refrigerator so you can easily combine it with the grains and vegetables when you’re ready to eat.

What other types of grains can I use in teriyaki salmon bowls?

You can substitute the white rice for barley, farro, couscous, brown rice, or wheat berries.

Are there other types of proteins that would work well with these bowls?

Some other great options, other than salmon, include sautéed and sliced chicken, pulled pork, or grilled pork chops.

What other vegetables can I add to salmon bowls?

Add some bok choy, celery, snap peas, spinach, roasted brussel sprouts, parsnips, or butternut squash.