Teriyaki salmon bowls with teriyaki stir fry vegetables and rice. These delicious well-balanced bowls are packed with flavor and nutrients. PLUS, they are quick and easy to prepare on any given weeknight! This recipe includes a Low-FODMAP option.
Hey teriyaki lovers, I have your newest obsession!
These Teriyaki Salmon Bowls are a double feature of your favorite sauce. A combination of teriyaki stir fry vegetables and teriyaki salmon wins you a well-balanced meal that is oh-so pleasing to your palate!
Make this any night of the week, or prepare it as a meal prep recipe for work lunches or weeknight dinners!
What Kind of Teriyaki Sauce Should I Use?
In order to keep this recipe soy-free and refined sugar-free (or, in other words, paleo), you will need to either make a batch of Paleo Teriyaki Sauce, or buy a paleo-friendly teriaki sauce. Coconut Secret Coconut Aminos Teriyaki Sauce (not sponsored) is my favorite store-bought version.
If you tolerate soy and sugar well, you can absolutely use any store-bought teriyaki sauce you like!
How to Make Teriyaki Salmon Bowls:
Begin by marinating the salmon in teriyaki sauce. Simply add the salmon and teriyaki sauce to a zip lock bag (or a tupperware container), seal, and refrigerate. For best results, marinate the salmon for at least 1 hour, up to 8 hours.
Prepare Teriyaki Stir Fry Vegetables with Rice. If you enjoy meal prepping, this can be done up to 4 days in advance!
When you’re ready to cook the salmon, preheat the oven to 350 degrees F. Place the salmon in a casserole dish, along with the teriyaki sauce from the marinade. Bake on the center rack of the preheated oven for 20 minutes. Remove salmon from the oven and spoon the marinade over it.
Change your oven to the high broil setting. Put the casserole dish on the second-to-the-top rack of your oven and cook for 5 to 8 minutes, or until the salmon is crispy and cooked through. Again, spoon any remaining marinade over the salmon.
Scoop the teriyaki stir fry vegetables into bowls and add the salmon. Serve and enjoy!
- Change up the vegetables in the stir fry to your heart’s delight – broccoli, bok choy, and cauliflower would work great!
- Use store-bought teriyaki sauce.
- Serve over cauliflower rice instead of regular rice for a low-carb/keto version.
More Delicious Salmon Recipes:
- Crispy Skin Salmon
- Maple Glazed Baked Salmon
- How to Bake Salmon in Foil
- Paleo Asian Baked Salmon and Asparagus
- Creamy Turmeric Ginger Baked Sockeye Salmon
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these bowls, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- 1 1/4 pound salmon, cut into 4 individual fillets
- 1/2 cup teriyaki sauce, + more for serving
- 1 batch Teriyaki Vegetable Stir Fry with Rice
- 4 green onions, chopped*
- 1 Tbsp sesame seeds
- Cut the salmon into 4 individual-sized fillets and place in a zip lock bag or sealable container. Pour in the teriyaki sauce. Seal the bag and gently shake it around until salmon is well coated in teriyaki sauce. Refrigerate at least 15 minutes, up to 10 hours.
- Prepare the teriyaki vegetable stir fry with rice.
- When ready to cook the salmon, preheat the oven to 350 degrees F.
- Transfer salmon along with the teriyaki sauce to a casserole dish. Bake 20 minutes on the center rack of the oven.
- Change the oven setting to the high broil setting and move one of the oven trays to the second-to-the-top shelf. Remove the salmon from the oven and spoon the teriyaki sauce over the salmon. Place salmon on the second-to-the-top rack and broil 5 to 8 minutes, or until crispy.
- Add heaping portions of vegetable stir fry with rice to bowls and serve with salmon on top with chopped green onion and sesame seeds.
*To keep recipe Low-FODMAP, omit the green onion and use a store-bought or homemade Low-FODMAP Teriyaki Sauce.
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 439Total Fat 13gUnsaturated Fat 0gCarbohydrates 45gNet Carbohydrates 40gFiber 5gSugar 18gProtein 34g