These paleo teriyaki salmon bowls are the ultimate healthy weeknight dinner — made with tender glazed salmon, cauliflower rice, and crisp stir-fried vegetables. This easy 30-minute recipe is perfect for meal prep and naturally gluten free, low carb, and has a Whole30 friendly option.
These paleo teriyaki salmon bowls are the perfect healthy weeknight dinner.
Packed with tender glazed salmon, cauliflower rice, and colorful stir-fried vegetables for a meal that’s both nourishing and better than takeout!
This easy 30-minute recipe is naturally gluten free, low carb, Whole30-friendly, and ideal for meal prep.
If you love quick bowl meals that are loaded with flavor and simple to customize (yes please!!) this teriyaki salmon bowl will be on repeat!
The homemade paleo teriyaki sauce caramelizes over the salmon and the veggies stay crisp-tender, giving you the perfect balance of protein, healthy fats, and fiber in every bite.
And, of course, flavor! These bowls are super satisfying and can be meal prepped as well. Let’s get into the details so you can make them ASAP!
Why You’ll Love These Healthy Teriyaki Salmon Bowls
These bowls truly have it all!
- the best flavor
- high in protein
- veggie packed
- fast and easy
- and even kid friendly!
The bite size salmon and sweet tangy teriyaki flavor is perfect for kiddos!
Ingredients You’ll Need for Teriyaki Salmon Bowls
Teriyaki Sauce:
- raw honey, or date syrup, for Whole30
- coconut aminos
- rice vinegar
- sesame oil
- minced garlic
- grated ginger
- arrowroot starch, or tapioca
Salmon Bowls:
- salmon fillet
- Sea salt and black pepper
- Olive oil or avocado oil, fry stir frying
- bell pepper
- carrots
- scallions
- broccoli florets
- shredded purple cabbage
- avocado
- Toasted sesame seeds
- Cauliflower rice, fresh or frozen
How to Make Teriyaki Salmon Bowls
- First, prepare the teriyaki sauce. Combine all ingredients in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat and let cool.
- Preheat your oven to 450°F. Line a large baking sheet with parchment paper. Sprinkle the salmon with salt and pepper and toss with 1/3 cup of the teriyaki sauce, then spread out evenly on the baking sheet. Bake in the preheated oven for 9-10 minutes until cooked through.
- Meanwhile, in a large non stick skillet, heat about 1 tablespoons of the oil over medium high heat to stir fry the veggies. Add the white part of the scallions, carrots, and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender. Add the blanched broccoli to the skillet and stir to combine and heat through.
- Transfer the veggies to a bowl and cover to keep warm while you lightly sauté the cauliflower rice, adding another tablespoon of oil. The rice should only need abut a minute to cook.
- Once the salmon is done, remove from the oven and assemble the bowls. Begin with the cauliflower rice, then top with the stir fried veggies and drizzle with a few tablespoons of the remaining teriyaki sauce. Top with the salmon cubes and drizzle with the remaining teriyaki. Top with purple cabbage and sliced avocado, and garnish with the green scallions and toasted sesame seeds.
Easy Recipe Variations
To make this recipe Whole30 friendly, you can simply sub date syrup for the honey.
For a low carb/keto recipe, sub in sugar free liquid sweetener for the honey.
You can also sub in regular white or brown rice for the cauliflower rice if your family prefers it. That will keep the recipe gluten free and dairy free but not strictly paleo.
Meal Prep and Storage
You can easily meal prep these teriyaki salmon bowls.
- Have your salmon cubed and ready to cook
- Make the teriyaki sauce a day ahead of time
- Chop and prep all veggies a day ahead and label
For leftovers, these bowls save perfectly as is for lunch the next day. With one exception – the avocado!
Store your leftovers in a tightly lidded container in the fridge for up to 3 days. You can either slice a new avocado to serve the leftovers or leave it out.
Frequently Asked Questions
Is teriyaki sauce paleo?
Traditional teriyaki sauce is not paleo because it contains soy sauce and refined sugar.
This recipe uses coconut aminos and natural sweeteners to create a gluten-free, paleo-friendly teriyaki sauce with the same sweet and savory flavor.
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking. Removing excess moisture helps the salmon caramelize properly with the teriyaki glaze.
How do I keep salmon from drying out?
Cook it just until it flakes easily with a fork and reaches 125–130°F in the thickest part. Overcooking is the main reason salmon becomes dry.
Can I make this ahead of time?
Yes! See above for meal prep and storage instructions.
What goes with teriyaki salmon bowls?
I chose broccoli, carrots, peppers, cabbage and cauliflower rice, but you an experiment with different veggies depending on preference.
Try snap peas, snow peas, zucchini and mushrooms for variation.
Healthy Teriyaki Salmon Bowls {Paleo, Whole30}
Ingredients
Teriyaki Sauce:
- 2 tablespoons raw honey or date syrup for Whole30*
- 1/3 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 2 teaspoons arrowroot starch or tapioca, mixed with 3 tablespoons water
Salmon Bowls:
- 1 1/2 lbs salmon fillet skin removed and cubed
- Sea salt and black pepper
- Olive oil or avocado oil, for stir frying
- 1 large bell pepper thinly sliced
- 2 medium carrots peeled and cut into matchsticks (juliennned)
- 3 scallions white and green parts separated, thinly sliced
- 1 1/2 cups broccoli florets blanched**
- 1/ cup shredded purple cabbage
- 1 avocado peeled and sliced thinly
- Toasted sesame seeds for garnish
- 12 oz cauliflower rice
Instructions
-
First, prepare the teriyaki sauce. Combine all ingredients in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer for 3 minutes. Remove from heat and let cool.
-
Preheat your oven to 450°F. Line a large baking sheet with parchment paper. Sprinkle the salmon with salt and pepper and toss with 1/3 cup of the teriyaki sauce, then spread out evenly on the baking sheet. Bake in the preheated oven for 9-10 minutes until cooked through.
-
Meanwhile, in a large non stick skillet, heat about 1 tablespoons of the oil over medium high heat to stir fry the veggies. Add the white part of the scallions, carrots, and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender. Add the blanched broccoli to the skillet and stir to combine and heat through.
-
Transfer the veggies to a bowl and cover to keep warm while you lightly sauté the cauliflower rice, adding another tablespoon of oil. The rice should only need abut a minute to cook.
-
Once the salmon is done, remove from the oven and assemble the bowls. Begin with the cauliflower rice, then top with the stir fried veggies and drizzle with a few tablespoons of the remaining teriyaki sauce. Top with the salmon cubes and drizzle with the remaining teriyaki. Top with purple cabbage and sliced avocado, and garnish with the green scallions and toasted sesame seeds.
Recipe Notes
*I like this date syrup for a Whole30 option
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