Ready for a delicious dinner that won’t keep you in the kitchen for long? These teriyaki salmon bowls are packed with flavor and a hefty dose of protein, making them a satisfying choice for any weeknight. Enjoy tender salmon, fluffy rice, and crisp veggies—all in under 30 minutes! Perfect for busy nights or lunchboxes. 🌟
Print
High Protein Low Calorie Teriyaki Salmon Bowls
Description
Bold, fresh, and satisfying teriyaki salmon bowls with homemade lighter teriyaki glaze, fluffy rice, and crisp veggies. High protein, lower calorie, and meal prep friendly.
Ingredients
- 4 salmon fillets, skin-on 4 to 6 oz each
- 1/3 cup low-sodium soy sauce or tamari
- 2 tbsp rice vinegar or apple cider vinegar
- 1.5 tbsp honey or maple syrup, adjust to taste
- 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated or 1/4 tsp ground ginger
- 2 tsp cornstarch mixed with 2 tsp cold water
- 2 cups cooked jasmine or brown rice or cauliflower rice for low-carb
- 2 cups broccoli florets steamed or sauteed
- 1 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 lime, cut into wedges optional for serving
- red pepper flakes or sriracha optional for heat
Instructions
- Cook rice according to package directions. While rice cooks, steam or saute broccoli florets until just tender and bright green, about 4 to 5 minutes. Slice cucumbers, shred carrots, and chop green onions. Set all components aside.
- In a small saucepan over medium heat, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer. Mix cornstarch with cold water in a small bowl until smooth, then whisk into the saucepan. Simmer 1 to 2 minutes, stirring constantly, until the sauce is glossy and coats the back of a spoon. Remove from heat.
- Pat salmon fillets completely dry with paper towels. Season lightly with salt and pepper. Brush a thin layer of teriyaki sauce over the tops of the fillets.
- To bake: place salmon on a lined baking sheet and cook at 400 degrees F (205 degrees C) for 10 to 12 minutes until just opaque and flaky. To air fry: cook at 390 degrees F (200 degrees C) for 7 to 9 minutes. Pull salmon as soon as it flakes easily with a fork. Immediately brush with a second coat of teriyaki sauce for a glossy finish.
- Add 1/2 cup cooked rice to each bowl. Arrange broccoli, cucumber, carrots, and edamame around the bowl. Place one glazed salmon fillet on top, whole or flaked. Drizzle with reserved teriyaki sauce, then top with sesame seeds, green onions, a squeeze of lime, and red pepper flakes if desired. Serve immediately.
Notes
Store components separately in airtight containers for up to 3 days. Reheat salmon at 50% microwave power for 45 to 60 seconds with a drizzle of teriyaki sauce. Teriyaki sauce keeps refrigerated for up to 1 week. For low-carb, use cauliflower rice. For gluten-free, use tamari or coconut aminos.
