• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Sugar Free Kitchen

  • By Category
  • Dinner
  • Dessert
  • Baking
  • About
menu icon
go to homepage
search icon
Homepage link
  • By Category
  • Dinner
  • Dessert
  • Baking
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salmon » Teriyaki Salmon Bowls

    Teriyaki Salmon Bowls

    LAST UPDATED: May 27, 2021 | PUBLISHED: March 13, 2021 | BY: Kim

    Teriyaki Salmon Bowls-pin

    Teriyaki Salmon Bowls are quick and easy to make in around 15 minutes, and are perfect for Lunch or Dinner, and good for meal prepping in advance as well. 

    Jump to Recipe

    The Salmon is juicy with a crisp outside and sticky, sweet, salty and tangy sauce glazed over and the remaining sauce is mixed in with your choice of rice, and greens for a well balanced healthy meal.

    teriyaki salmon bowl with greens and rice

    Why Make This Recipe?

    • You can make it in under 15 minutes
    • Homemade teriyaki sauce free from refined sugars
    • No marinating required
    • No oven required, its all done on the stovetop
    • Uses one bowl and minimal clean up
    • Easy to customise with your choice of rice and green veges
    • Skip the rice altogether and make it a Salmon and Broccoli bowl!
    • No fancy chopping of vegetables needed
    • Replace the salmon with chicken fillet, or even fish
    • Tastes great hot or cold

    Since I started making my own homemade sugar free teriyaki sauce, I used it to make a quick teriyaki chicken which is also a dish I use in my weekly meal prepping routine, along with this Tangy Honey Lemon Chicken and Cashew Nut Chicken.

    Ingredients

    ingredients for teriyaki salmon bowls

    Ingredient Notes

    • Salmon:  I used skinless salmon in this recipe, however you could use skin on salmon.  The cooking technique is the same.  Just make sure to pat dry any moisture from the salmon with paper towel before cooking as moisture will prevent the skin from crisping.  Check out more of my salmon recipes here.
    • Edamame:  Frozen, shelled edamame works a treat in this recipe.  I buy it in packets from the frozen food aisle and it cooks in the microwave in a little water in just a few minutes.  Alternatively if you only have the full edamame beans to work with (the ones in the shells) , they will need to be cooked in a pot of boiling water and de-shelled.  Or, you can also buy edamame beans in cans.  Just be sure to thoroughly drain off the liquid  and wash under water.
    • Broccoli:  I buy a head of broccoli and chop it into small pieces and microwave it in a little water for a couple of minutes.  This allows it to cook a little but still retain its firmness.
    • Soy Sauce:  This is the base of the teriyaki sauce.  I like using light sauce, but regular would also work.  Dark soy is a bit too overpowering I’ve found, so I don’t use it for this recipe.
    • Cooking Sake:  This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Mirren (available in supermarkets in the Asian aisle), or dry sherry. Or you could use actual Sake.
    • Rice Wine Vinegar:  To add that sour, bitter tanginess to the sauce.  Alternatively you could use the same quantity of apple cider vinegar
    • Granulated Sweetener: I used Lakanto Monkfruit Brown which measures like sugar and it a brown sugar substitute. It adds sweetness and counteracts the salt in the soy sauce. Its also sold in Woolworths. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.
    • Garlic/Ginger:  For flavour and balance
    • Cornflour/Cornstarch and Water:  To thicken the sauce.  Cornflour is mixed with the water to make a slurry and when added to the sauce on high heat it rapidly thickens the sauce.

    How To Make

    Cook Salmon

    1. Pat salmon dry of any moisture with paper towel, then place salmon flat side down into a non stick skillet on medium to high heat.  Cook on each side until golden brown and crispy.
    2.   Then cook on the thinner sides until cooked to your liking. 
    3. Once salmon is cooked, remove from the pan and set aside on a plate and cover.
    Cooking salmon in a pan

    Sauce

    1. Mix all the sauce ingredients in a jug with a whisk until combined. 
    2. Pour into the same pan that you cooked the salmon in and stir with a spoon for 30 seconds.  It will thicken very quickly. 
    3. Remove from heat once desired consistency is reached.
    4. Add salmon to the pan and spoon sauce over.
    Making teriyaki sauce in a skillet on the stove and adding salmon

    Assemble the bowl

    1. Place rice on bottom
    2. Add Salmon on top
    3. Add steamed broccoli pieces and edamame beans
    4. Drizzle remaining sauce from pan over salmon
    5. Sprinkle sesame seeds over salmon and serve
    teriyaki salmon with broccoli and edamame in a bowl

    Expert Tips

    • Type of pan to use:  I love using a heavy base no stick skillet.  The salmon doesn’t stick or need any oil and it cooks evenly all the way through.  If you don’t have a non stick skillet, you may want to give is a very light spray of oil to prevent sticking.
    • Cooking the Salmon:  Don’t cook the salmon in the sauce.  The salmon sould be cooked first so its crisy on the outside, and then put in the sauce just as the sauce finishes on the stovetop.  Cooking the salmon in the sauce will make it harder to crisp up.
    • Alternative Greens:  steamed zucchini, steamed bok choy, fresh baby spinach leaves, sliced avocado, even frozen peas that have been cooked in the microwave
    • Alternatives to Rice:  frozen cauliflower rice, frozen broccoli rice, noodles, cous cous, quinoa, canned lentils that have been drained and rinsed.
    • Other Addins:  Finely diced corrianter/cilantro, store bought fried shallots scattered on top, a drizzle of lemon on top, dried seaweed strips (Nori) finely sliced on top
    digging into teriyaki salmon bowl with a fork

    Common Questions

    Do I have to cook the sauce?

    Yes, its best to cook it and it will only take a few minutes at most to cook and thicken on the stovetop. 

    Can I use Frozen Salmon?

    Yes.  Just make sure to defrost it first and to pat dry any moisture with kitchen towel before cooking.

    Is Skin on or Skin Off better for this recipe?

    Either is good, but I personally prefer skin off.  The same cooking method applies to both.

    Meal Prepping

    teriyaki chicken and rice in a meal prep container

    Teriyaki Salmon Bowls are a quick and easy mid week meal you can have on the table in 15 minutes.  No need for storeboght jars of sauce with this recipe. 

    Its easy to make you own homemade sugar free teriyaki sauce in just a few minutes and once you know how to make it, you’ll realise how versatile it is.  Use it on chicken, in stirfries, as a marinade, on salmon and noodles, even on air fryer chicken drumsticks.

    teriyaki salmon bowl with greens and rice

    Teriyaki Salmon Bowl

    Kim
    Crispy and juicy Salmon Teriyaki Bowls with a thick sweet, salty and tangy sauce over rice, lightly steamed broccoli and edamame. Great hot or cold and perfect for mid week dinners and meal prepping lunches.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dinner
    Cuisine Japanese
    Servings 2 people
    Calories 401 kcal

    Ingredients
     

    Salmon

    • 2 rectangle pieces of Skinless - Salmon

    Sauce

    • 4 tablespoons Light Soy Sauce
    • 1 tablespoons Cooking sake
    • 1 tablespoon rice wine vinegar
    • 2 tablespoons granulated sweetener that measures like sugar
    • 1 teaspoon Crushed garlic
    • 1 teaspoon Grated ginger
    • 1 tablespoon Cornflour
    • 2 tablespoons Water

    For the Bowl

    • 1 ½ cups Cooked Cauliflower Rice - or Cooked Brown Rice
    • ½ cup Edamame - cooked and shelled
    • ½ cup steamed broccoli

    Other

    • 1 tablespoon Black Sesame Seeds
    • ¼ cup Fresh diced shallots/scallions

    Instructions
     

    Cook Salmon

    • Pat salmon dry of any moisture with paper towel, then place salmon flat side down into a non stick skillet on medium to high heat. Cook on each side until golden brown and crispy.
    • Then cook on the thinner sides until cooked to your liking.
    • Once salmon is cooked, remove from the pan and set aside on a plate and cover.

    Sauce

    • Mix all the sauce ingredients in a jug with a whisk until combined.
    • Pour into the same pan that you cooked the salmon in and stir with a spoon for 30 seconds. It will thicken very quickly.
    • Remove from heat once desired consistency is reached.
    • Add salmon to the pan and spoon sauce over.

    Assemble the bowl

    • Place rice on bottom
    • Add Salmon on top
    • Add steamed broccoli pieces and edamame beans
    • Drizzle remaining sauce from pan over salmon
    • Sprinkle sesame seeds over salmon and serve

    Notes

    • Salmon: I used skinless salmon in this recipe, however you could use skin on salmon.  The cooking technique is the same.  Just make sure to pat dry any moisture from the salmon with paper towel before cooking as moisture will prevent the skin from crisping.  Check out more of my salmon recipes here.
    • Edamame: Frozen, shelled edamame works a treat in this recipe.  I buy it in packets from the frozen food aisle and it cooks in the microwave in a little water in just a few minutes.  Alternatively if you only have the full edamame beans to work with (the ones in the shells) , they will need to be cooked in a pot of boiling water and de-shelled.  Or, you can also buy edamame beans in cans.  Just be sure to thoroughly drain off the liquid  and wash under water.
    • Broccoli: I buy a head of broccoli and chop it into small pieces and microwave it in a little water for a couple of minutes.  This allows it to cook a little but still retain its firmness.
    • Soy Sauce: This is the base of the teriyaki sauce.  I like using light sauce, but regular would also work.  Dark soy is a bit too overpowering I’ve found, so I don’t use it for this recipe.
    • Cooking Sake: This is sold in Woolworths and Coles in Australia in the Asian food aisle. Alternatively you could use the same amount of Mirren (available in supermarkets in the Asian aisle), or dry sherry. Or you could use actual Sake.
    • Rice Wine Vinegar: To add that sour, bitter tanginess to the sauce.  Alternatively you could use the same quantity of apple cider vinegar
    • Granulated Sweetener: I used Lakanto Monkfruit Brown which measures like sugar and it a brown sugar substitute. It adds sweetness and counteracts the salt in the soy sauce. Its also sold in Woolworths. If you can’t find Lakanto Monkfruit Gold, you could use Natvia Gold, or even Lakanto Classic which is the white granulated sweetener.
    • Garlic/Ginger: For flavour and balance
    • Cornflour/Cornstarch and Water: To thicken the sauce.  Cornflour is mixed with the water to make a slurry and when added to the sauce on high heat it rapidly thickens the sauce.
    • Nutrition Information includes brown rice in the serving.

    Nutrition

    Calories: 401kcalCarbohydrates: 34gProtein: 31gFat: 13gSaturated Fat: 3gFiber: 6gSugar: 3g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Keyword teriyaki salmon bowl
    Looking To Cut Out Sugar? Get the FREE Healthy Food Swaps Checklist Pack!Get your FREE Healthy Food Swaps Checklists with over 65 Healthy Food Alternatives to Help you Ditch The Sugar Without Feeling Deprived.
    « Air Fryer Pizza Rolls
    Air Fryer Cinnamon Rolls »
    • Facebook

    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kim Morris Hi there! I’m Kim. My sugar free kitchen is a site dedicated to creating healthy and delicious clean eating dinners and sweet treats with less sugar using simple ingredients and natural sweeteners. Read More...
    • Facebook
    • Instagram
    • Pinterest

    Healthy Asian Dinners

    prawn noodle stirfry in a blue bowl

    Prawn Stir Fry Noodles

    Asian glazed salmon with pineapple salsa and cous cous

    Asian Glazed Salmon with Pineapple Salsa

    grey bowl with salmon, mango salsa and rice

    Crispy Salmon with Mango Salsa

    a bowl of thai beef salad with noodles and mango

    Thai Beef Salad with Crispy Noodles and Mango

    Most Popular

    a stack of 3 chocolate no bake granola bars

    No Bake Chocolate Oat Bars

    black bean chocolate muffin with a bite out

    Chocolate Black Bean Muffins

    a stack of chocolat e protein balls on a plate

    Chocolate Date Protein Balls

    a single chocolate sweet potato muffin with a bite ot

    Sweet Potato Chocolate Muffins

    places where this blog has been featured

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Amazon Disclosure

    Free Stuff

    • Sign Up! for emails and updates
    • Clean eating Tips
    • Mindful Eating Tips

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 My Sugar Free Kitchen