This teriyaki salmon bowl is pretty simple to prepare, but really packs a punch in the flavour department. We like to roast the salmon and veggies on one tray in the oven and use instant microwaveable rice to make this a quick and tasty weeknight meal. Don’t have another boring salmon and veg dinner tonight, try this delicious teriyaki salmon bowl instead.
We love bowls!
For some reason eating your meal out of a bowl just hits differently doesn’t it? A piece of salmon on a plate with some roasted veggies is just not as fun and pleasing to the eye as this teriyaki salmon bowl. They are just so versatile as well. You can include your favourite veggies and meats, and it is easy to make low carb by using a base of cauliflower rice or salad greens.
Our favourite salmon recipes
We love salmon, and here are some of our favourite recipes using salmon;
For more delicious salmon recipes, check out our Low Carb Kitchen recipe ebook.
- Salmon & cauliflower patties
- Salmon egg cups
- Tuscan salmon tray bake
- Herb crusted baked salmon
Specialty ingredients from the supermarket
We do use some more specialty ingredients in this recipe, but we are able to find them all at our local supermarket.
Furikake is a Japanese condiment that is made from a mixture of a mixture of sesame seeds, seaweeds, herbs, fish flakes, and salt and is commonly used to season rice. You can usually find it in the Asian section at the supermarket.
Coconut aminos is a sauce made from the fermented sap of a coconut blossom mixed with salt. It is a popular replacement for soy sauce as it has less sodium and is naturally soy & gluten free. You can usually find it in the health food section at the supermarket.
We like to use Kewpie mayo in this recipe, which is a popular Japanese mayo. You can usually find it in the Asian section at the supermarket. Of course you can use any mayonnaise you like, or even make your own.
- You can use difference vegetables if you prefer, you may just need to adjust the cooking time to ensure they are cooked properly.
- We like to use the instant microwavable rice packets in the dish, as they are so quick and easy.
- We love to add a soft-boiled egg to this teriyaki salmon bowl, as it makes it extra delicious! If you have a Thermomix, use the egg boiler function, as it is super easy. Others follow our instructions here.
- Instead of toasted sesame seeds in this recipe, we like to sprinkle everything but the bagel seasoning on top – it just makes everything better!
Make it low carb
- To make this recipe low carb just swap the cooked rice, for cooked cauliflower rice.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
Easy teriyaki salmon bowl recipe
This teriyaki salmon bowl is a delicious & nutritious weeknight dinner. The best part is that the veggies & salmon are all cooked on one tray! This is a very versatile dish, as you can use whatever veggies you have on hand or prefer. It is a different take on a traditional piece of roasted salmon with vegetables, with so much flavour.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Salmon and veggies
- 2 salmon fillets (150g-200g each)
- 1 carrot, cut into batons
- 1 bunch broccolini
- 1 bunch asparagus
- olive oil
- salt & pepper
- Preheat your oven to 200C/400F and line a large baking tray with non-stick baking paper.
- On the tray, place your carrot sticks, broccolini & asparagus. Leaving space on the tray to add the salmon fillets later. Drizzle with olive oil and season with salt and pepper.
- Roast the veggies in the oven for 10 minutes.
- While the veggies are roasting, place all the teriyaki sauce ingredients in a small saucepan and bring to a simmer. Simmer for a few minutes, or until it has thickened.
- After 10 minutes, remove the veggies from the oven. Add the salmon fillets to the baking tray and pour over the teriyaki sauce.
- Return the tray with the veggies & salmon to the oven and roast for a further 10-12 minutes, or until the salmon is cooked to your liking. It will depending on the size of your salmon fillets.
- To assemble your teriyaki salmon bowl, mix some furikake into your cooked rice and place this in the base of your shallow bowl. Top with the roasted veggies and salmon. Add a sprinkle of toasted sesame seeds, a drizzle of mayo and some coriander leaves to garnish along with any other optional toppings.