Keto Teriyaki Salmon Bowl

This Keto Teriyaki Salmon Bowl recipe is packed full of sweet and savory flavors.  A delicious bowl that comes together effortlessly for a healthy and low carb meal.

Perfectly seasoned pan-fried salmon topped with keto teriyaki sauce and placed on a bed of cauliflower rice is just the dish you were looking for.  You can even add your favorite steamed veggies on the side or pair it with a side salad.  Satisfying and so easy to make!

Keto style teriyaki salmon bowl served on top of cauliflower rice, edamame and boiled broccoli.

What is Keto Teriyaki Salmon Bowl?

Salmon fillet is lightly seasoned and pan fried, then drizzled with a homemade keto friendly teriyaki sauce and place on a bed of cauliflower rice.

What’s teriyaki sauce and how do you make it keto?

Traditionally, teriyaki sauce is a sweet and savory sauce mixture consisting of mainly soy sauce, sugar and sometimes, a thickening agent.  To make teriyaki sauce keto friendly, I used a monkfruit/erythritol blend sweetener and xanthan gum.  This ensures the sauce is sugar and starch-free.

Keto homemade teriyaki sauce in a bowl.

What kind of salmon should I use for this keto teriyaki salmon recipe?

I recommend using fresh boneless and skinless salmon fillets however, frozen salmon works well too.

What are the health benefits of salmon?

Salmon is a great source of omega 3’s and is loaded with protein, vitamins and antioxidants.  It is also known to improve brain function and cardiovascular health.

Tips on making this keto teriyaki salmon recipe?

  • Use quality skinless and boneless salmon fillets.
  • Don’t overcook the fish.  A perfectly cooked salmon fillet is tender, moist and flakey.
  • Save the leftover teriyaki sauce for other meals.  It’s great with chicken, veggies, or other proteins.
  • If you prefer a thicker teriyaki sauce, add additional xanthan gum a sprinkle at a time.  A little goes a long ways with xanthan gum.  Also, keep in mind sauce will continue to thicken as it cools down.
  • To make cauliflower rice quickly, just place a wet paper towel over it and microwave for 3-4 minutes.
  • If teriyaki sauce is clumpy, run it through a strainer.

Salmon fillet being prepared on cutting board to be used for a teriyaki salmon recipe.

For more salmon recipes, check these out!

Now, let’s get making this Keto Teriyaki Salmon recipe!

  • Prepping Time 5M
  • Cooking Time 15M
  • Total Time 20M
  • Net Carb/Serv ~5g
  • Servings 2

Ingredients

Salmon

  • 1/2 lbs Salmon Fillet (skinless)
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Neutral Cooking Oil
  • 1/2 Stalk Green Onion

Sauce

Cauliflower Rice

  • 2 Cups Cauliflower Rice
  • 2 tbsp Butter

Directions

1) Gather all the ingredients.

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (1)

2) Pat down any liquid from salmon with a paper towel, sprinkle salt and black pepper evenly on both sides of the fillet, and cut into 2 vertical slices ~2 inch width.

3) Finely chop green onions and set aside.

4) In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce and bring to boil.  Once boiling, reduce heat to med-low heat, add in Xanthan Gum and mix until dissolved and thickened.  Once thickened, remove from heat, sprinkle in optional Toasted Sesame Seed and set aside.  Note – if the sauce isn’t thickening, add Xanthan Gum in very small increments until desired consistency is reached.

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (13)

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (14)

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (12)

5) Meanwhile, in a new Teflon fry pan, melt butter on high heat.  Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness.  Transfer to a serving bowl and set aside (or in a food warmer).

6) Add neutral cooking oil to a new Teflon fry pan and bring up to heat.  Once up to heat, reduce heat to medium-high,  carefully place salmon cuts into the pan and cook for 1.5-2.5 minutes.  Next, flip and cook the other side for 1-2 minutes until meat easily flakes off.

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (11)

7) Transfer cooked salmon onto cauliflower rice, top with teriyaki sauce and green onions.

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (25)

Hope you enjoy your Keto Teriyaki Salmon Bowl!

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More Recipes

Keto style teriyaki salmon being scooped up with a spoon.

 

Keto style teriyaki sauce being drizzled over pan seared salmon fillet.

 

Keto style teriyaki salmon bowl served on top of cauliflower rice, edamame and boiled broccoli.

Keto Teriyaki Salmon Bowl

This Keto Teriyaki Salmon Bowl recipe is packed full of sweet and savory flavors. A delicious bowl that comes together effortlessly for a healthy and low carb meal.
4.72 from 7 votes
Course: Main Course
Cuisine: Asian, Asian Fusion, Japanese
Keyword: keto teriyaki salmon recipe, teriyaki salmon recipe pan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe
Calories: 447kcal

Ingredients

Salmon

  • 1/2 lbs Salmon Fillet skinless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Neutral Cooking Oil
  • 1/2 Stalk Green Onion

Sauce

  • 1/4 Cup Japanese Sake
  • 2 tbsp Monkfruit Erythritol Blend
  • 2 tbsp Soy Sauce
  • 1/16 tsp Xanthan Gum
  • 1/8 tsp Toasted Sesame Seed optional

Cauliflower Rice

  • 2 Cups Cauliflower Rice
  • 2 tbsp Butter

Instructions

  • Gather all the ingredients.
  • Pat down any liquid from salmon with a paper towel, sprinkle salt and black pepper evenly on both sides of the fillet, and cut into 2 vertical slices ~2 inch width.
  • Finely chop green onions and set aside.
  • In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce and bring to boil. Once boiling, reduce heat to med-low heat, add in Xanthan Gum and mix until dissolved and thickened. Once thickened, remove from heat, sprinkle in optional Toasted Sesame Seed and set aside. Note - if the sauce isn't thickening, add Xanthan Gum in very small increments until desired consistency is reached.
  • Meanwhile, in a new Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to a serving bowl and set aside (or in a food warmer).
  • Add neutral cooking oil to a new Teflon fry pan and bring up to heat. Once up to heat, reduce heat to medium-high, carefully place salmon cuts into the pan and cook for 1.5-2.5 minutes. Next, flip and cook the other side for 1-2 minutes until meat easily flakes off.
  • Transfer cooked salmon onto cauliflower rice, top with teriyaki sauce and green onions.

Video

Nutrition

Calories: 447kcal | Carbohydrates: 12g | Protein: 29g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 1357mg | Potassium: 1079mg | Fiber: 4g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 78mg | Calcium: 64mg | Iron: 2mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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