Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Cover 2

Teriyaki Salmon Bowl with Cauliflower Rice


As much as we enjoy our Keto Teriyaki Chicken, sometimes we’re in a mood for something lighter and that’s when we fall back on this awesome Teriyaki Salmon Bowl with Cauliflower Rice! 

Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Pin 2

It’s a simple swap that gives a very nice change to the meal.  Both recipes are very easy to prepare and the great thing about the salmon version is all the healthy bonuses you’re getting!

As most of you probably know already, salmon is a great source of omega 3s but did you also know it’s also loaded with proteins, Vitamin Bs and antioxidants!   It’s also known to improve cardiovascular health and believed to improve brain function, and who wouldn’t want a better working brain?!

Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Cover

We also opt to prepare this one with cauliflower rice as we find it pairs better with the salmon than shredded cabbage.  And all of this comes out to a low-carb/keto friendly ~5g net carbs per serving all while offering the great flavors you would find in your classic teriyaki sauce!

So if that sounds like your kind of dish, keep on reading!

Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Pic 2

A couple of ingredients you will need for this recipe are Japanese sake, Swerve/Monkfruit, Almond Flour, Soy Sauce and optional Xanthan Gum (to thicken the teriyaki sauce).  Here is the sake we normally use for reference.  You can purchase everything else on Amazon.

Now, let’s get started!

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
  • 2 tbsp Almond Flour
  • 1 tbsp Olive 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 and sprinkle salt and black pepper evenly on both sides of the fillet.  Cut into 2 vertical slices ~2 inch width and lightly sprinkle/pat Almond Flour on both sides.  Set side.

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (20)

3) Finely chop green onions and set aside.

4) In a Teflon sauce pan, add Japanese Sake, Swerve/Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil.  Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring.  Once 2 minutes has passed, remove from heat and set aside.  Note – if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.

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 large 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 serving bowl and set aside (or in a food warmer).

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (22)

6) Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).  Once the oil starts to lightly smoke, reduce heat to medium-high and carefully place salmon cuts into cast iron pan (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter).  Cook for 2-2.5 minutes.  When searing, do not move the meat.

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

7) After searing, carefully flip the salmon to the other side and cook for an additional 1-2 minutes until fish meat easily flakes off.

Low Carb Keto Teriyaki Salmon Bowl with Cauliflower Rice Recipe (10)

8) Transfer salmon onto cauliflower rice and top with teriyaki sauce and green onions.

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

Hope you enjoy your low-carb/keto Teriyaki Salmon Bowl!

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More Recipes

Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Pin 1

Keto Low Carb Teriyaki Salmon Bowl with Cauliflower Rice LowCarbingAsian Cover 2

Teriyaki Salmon Bowl with Cauliflower Rice

The BEST Asian Low-Carb/Keto recipe for Teriyaki Salmon Bowl with Cauliflower Rice. Enjoy the this traditional recipe at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.5 from 4 votes
Course: Main Course
Cuisine: Asian, Asian Fusion, Japanese
Keyword: keto salmon, keto teriyaki, lowcarb salmon, lowcarb teriyaki, teriyaki salmon, teriyaki seafood
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Salmon

  • 1/2 lbs Salmon Fillet skinless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 tbsp Almond Flour
  • 1 tbsp Olive Oil
  • 1/2 Stalk Green Onion

Sauce

  • 4 tbsp Japanese Sake
  • 2 tbsp Swerve/Monkfruit
  • 2 tbsp Soy Sauce
  • 1/8 tsp Xanthan Gum optional to thicken teriyaki sauce

Cauliflower Rice

  • 2 Cups Cauliflower Rice
  • 2 tbsp Butter

Instructions

  • Gather all the ingredients.
  • Pat down any liquid from salmon with a paper towel and sprinkle salt and black pepper evenly on both sides of the fillet. Cut into 2 vertical slices ~2 inch width and lightly sprinkle/pat Almond Flour on both sides. Set side.
  • Finely chop green onions and set aside.
  • In a Teflon sauce pan, add Japanese Sake, Swerve/Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring. Once 2 minutes has passed, remove from heat and set aside. Note – if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.
  • Meanwhile, in a large 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 serving bowl and set aside (or in a food warmer).
  • Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil starts to lightly smoke, reduce heat to medium-high and carefully place salmon cuts into cast iron pan (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter). Cook for 2-2.5 minutes. When searing, do not move the meat.
  • After searing, carefully flip the salmon to the other side and cook for an additional 1-2 minutes until fish meat easily flakes off.
  • Transfer salmon onto cauliflower rice and top with teriyaki sauce and green onions.

Video

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