Teriyaki Salmon Bowl

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

Perfectly seasoned pan-fried salmon topped with teriyaki sauce and placed on a bed of cauliflower rice or rice of choice is just the salmon rice bowl you were looking for.

Teriyaki salmon bowl served on top of cauliflower rice, edamame and boiled broccoli.

You can even add your favorite steamed veggies on the side or pair it with a side salad. Satisfying and so easy to make!

What is a Teriyaki Salmon Rice Bowl?

Salmon fillet is lightly seasoned and pan fried, then we drizzle a homemade low carb friendly teriyaki sauce and place it on a bed of rice or cauliflower rice for a low carb salmon cauliflower rice bowl option.  You can also enjoy the teriyaki salmon with a side of vegetables such as edamame, cherry tomatoes or sliced cucumbers.

Why use cauliflower rice instead of traditional steamed white rice?

Compared to white rice, cauliflower rice has fewer calories, and much fewer carbohydrates, while containing more fiber, protein, potassium and vitamin C.  Overall, if you’re looking for a healthier option, cauliflower rice is your choice.

However, if you prefer traditional white rice or brown rice, you definitely can do that too by simply subbing the rice.

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

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

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

Sugar-free low carb homemade teriyaki sauce in a bowl.

What are the instructions to make sugar-free low carb teriyaki sauce taste authentic?

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 low carb and sugar-free, I used a monkfruit erythritol blend sweetener and xanthan gum.  This ensures the sauce is sugar and starch-free.  If you’re looking for a gluten-free teriyaki sauce, you can substitute soy sauce for tamari.

In a small saucepan, add all teriyaki sauce ingredients, stir and leave simmering until thickened.  Remove from heat and add toasted sesame seeds.

Can I use corn starch instead of xantham gum to thicken the teriyaki sauce?

If you aren’t worried about an extra few carbs, yes you can!  Use 1/4 tsp of corn starch and mix it into the Japanese sake before boiling. If you prefer the sauce thicker, add a little corn starch at a time until the desired consistency is reached.

What is the nutrition information for this teriyaki salmon bowl recipe?

  • 408 Calories
  • 11g Carbohydrates
  • 6g Fiber
  • 28g Protein
  • 27g Fat
  • 92mg Cholesterol
  • 600mg Sodium
  • 582mg Potassium
  • 21mg Calcium
  • 1mg Iron
  • 426ui Vitamin A
  • 1mg Vitamin C

Tips on making this teriyaki salmon recipe?

  • Use quality skinless and boneless salmon fillets.
  • Don’t overcook the fish.  Perfectly cooked salmon filets are tender, moist and flaky.
  • 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 way with xanthan gum.  Also, keep in mind that the 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 or find the recipe here.
  • If teriyaki sauce is clumpy, run it through a strainer.
  • Store leftover teriyaki sauce in an airtight container in the refrigerator. If using a Monkfruit Erythritol Blend sweetener, it may crystalize on you, if so, just warm the sauce back up and mix.

Sugar-free teriyaki sauce being drizzled over pan seared salmon fillet.

For more salmon recipes, check these out!

Now, let’s get making this Teriyaki Salmon Cauliflower Rice Bowl 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 (or rice of choice)
  • 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). Note – if using traditional rice, skip this step and place directly into a serving bowl.

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 Teriyaki Salmon Bowl!

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Teriyaki salmon bowl served on top of cauliflower rice, edamame and boiled broccoli.

Teriyaki Salmon Bowl

This Teriyaki Salmon Bowl recipe is packed full of sweet and savory flavors. A delicious bowl that comes together effortlessly for a healthy, low carb and sugar-free meal.
4.75 from 8 votes
Course: Main Course
Cuisine: Asian, Asian Fusion, Japanese
Keyword: teriyaki salmon recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe
Calories: 408kcal

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 or sweetener of choice
  • 2 tbsp Soy Sauce
  • 1/16 tsp Xanthan Gum or thickener of choice
  • 1/8 tsp Toasted Sesame Seed optional

Cauliflower Rice

  • 2 Cups Cauliflower Rice or rice of choice
  • 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). Note - if using traditional rice, skip this step and place directly into a serving bowl.
  • 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: 408kcal | Carbohydrates: 11g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 600mg | Potassium: 582mg | Fiber: 6g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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