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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.
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
Calories 408kcal



  • 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


  • 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


  • 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.



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