These Honey Teriyaki Salmon Bowls deliver a nourishing, flavorful meal in about 30 minutes. Imagine flaky salmon with a sticky sweet-savory glaze over cauliflower rice and crisp veggies. It’s a crowd-pleasing dinner that feels like takeout but is made with wholesome ingredients.
Love Honey Teriyaki Salmon Bowls? So do we! If you're into Dinner Ideas or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Honey Teriyaki Salmon Bowls
- Flavor & texture harmony: Tender salmon, crunchy veggies, and soft cauliflower rice coated in glossy sauce.
- Surprisingly simple: Looks impressive but comes together quickly with minimal effort.
- Highly adaptable: Easily swap veggies or base to suit your preferences.
- Great leftovers: Flavors meld overnight for a delicious next-day lunch.
Ingredients & Tools
- 2 (150-170 g each) salmon fillets, skin on or off
- 1 large head cauliflower, riced (or 500g pre-riced)
- 1 tbsp avocado oil or olive oil
- 1 head broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or grated
- 2 spring onions, sliced
- 1 tbsp sesame seeds, for garnish
- For the Honey Teriyaki Sauce:
- 3 tbsp tamari or coconut aminos
- 2 tbsp sugar-free honey substitute (or regular if not strict)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp arrowroot powder or xanthan gum (to thicken)
Notes: Using a sugar-free honey substitute keeps carbs low, and arrowroot powder creates a glossy, restaurant-style glaze.
Tools: A good non-stick skillet or cast-iron pan, a small saucepan for the sauce, a box grater or food processor for the cauliflower.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 8 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pat your salmon dry. This is a non-negotiable step for getting a beautiful sear instead of a steam. Use a paper towel to thoroughly dry the surface of the fillets before they hit the pan.
- Don’t skip the thickener. The arrowroot powder (or xanthan gum) is what transforms the sauce from a thin liquid into a luxurious, clingy glaze. It makes all the difference in the final presentation and mouthfeel.
- Fresh ginger and garlic are key. While the powdered versions can work in a pinch, the flavor from fresh aromatics is brighter, sharper, and more authentic. It really lifts the entire dish.
- Prep your veggies ahead of time. Having everything chopped and ready to go makes the cooking process flow so smoothly. This is a fast-cooking meal, so being organized prevents any last-minute scrambling.
How to Make Honey Teriyaki Salmon Bowls
Step 1: Make the Honey Teriyaki Sauce. In a small saucepan, whisk together the tamari, sugar-free honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Place it over medium heat and bring it to a gentle simmer. Let it bubble for about a minute to let the flavors meld. In a separate tiny bowl, mix the arrowroot powder with a teaspoon of cold water to create a slurry. Whisk this slurry into the simmering sauce. You’ll notice it start to thicken almost immediately. Once it’s glossy and coats the back of a spoon, remove it from the heat and set it aside.
Step 2: Cook the Cauliflower Rice. If you’re starting with a whole head of cauliflower, cut it into florets and pulse them in a food processor until they reach a rice-like consistency—be careful not to over-process into mush. Heat half of the avocado oil in a large skillet over medium-high heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until it’s tender but still has a slight bite. Season with a pinch of salt, then transfer it to a bowl and cover to keep warm.
Step 3: Sauté the Vegetables. In the same skillet, add the remaining oil. Toss in the broccoli florets and sliced bell pepper. Sauté for 4-5 minutes until the broccoli is bright green and tender-crisp. You want a little crunch left for texture. Add the julienned carrot and cook for just one more minute to warm it through. Transfer this veggie mix to the bowl with the cauliflower rice.
Step 4: Pan-Sear the Salmon. Wipe the skillet clean with a paper towel and return it to medium-high heat. Make sure your salmon fillets are thoroughly patted dry with a paper towel, then season both sides lightly with salt and pepper. Place the salmon in the hot, dry skillet, skin-side down if it has skin. Cook for 4-5 minutes without moving it, until the skin is crispy and the flesh is cooked about two-thirds of the way up the side.
Step 5: Glaze the Salmon. Carefully flip the salmon fillets. Reduce the heat to low. Spoon about half of your reserved teriyaki sauce over the top of each fillet, letting it bubble and caramelize for 1-2 minutes. You can tilt the pan and spoon the sauce over the salmon repeatedly to build up a beautiful glaze. The salmon is done when it flakes easily with a fork but is still moist in the center.
Step 6: Assemble the Bowls. Divide the warm cauliflower rice between two bowls. Top with the sautéed vegetable mixture. Place a glazed salmon fillet proudly on top of each. Drizzle the remaining teriyaki sauce over everything—don’t be shy! Finish with a generous sprinkle of sliced spring onions and sesame seeds for that final touch of color and nutty flavor.
Storage & Freshness Guide
- Fridge: Store assembled bowls in an airtight container for up to 2 days.
- Freezer: Not recommended; cauliflower rice and salmon texture suffer when frozen.
- Reviving: Reheat gently in a skillet on low or microwave briefly to avoid rubbery salmon.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — Toss thinly sliced cucumber with a little rice vinegar, salt, and a sprinkle of red pepper flakes. Its cool, crisp acidity cuts through the rich, sweet salmon perfectly.
- Quick-pickled radishes — Soak sliced radishes in a mix of vinegar, water, and a touch of sweetener for 30 minutes. They add a fantastic pink hue and a sharp, tangy crunch that brightens the whole bowl.
- Sautéed shiitake mushrooms — Cooked with a dash of tamari until golden, they add a deep, earthy umami flavor that complements the teriyaki glaze wonderfully.
Drinks
- Iced green tea with lemon — Its clean, slightly bitter notes are a fantastic palate cleanser between bites of the rich salmon and sweet sauce.
- A crisp, dry rosé — If you’re indulging, the light berry notes and acidity in a good rosé balance the sweetness of the honey teriyaki without overpowering the delicate fish.
- Sparkling water with lime — Sometimes simple is best. The effervescence and citrus zing refresh your taste buds, making each bite of the bowl taste like the first.
Something Sweet
- Dark chocolate-dipped strawberries — Just a few of these after the meal feel incredibly indulgent. The dark chocolate’s bitterness is a lovely contrast to the sweet and savory dinner you just enjoyed.
- A small bowl of fresh berries with whipped coconut cream — It’s light, not too sweet, and the berries provide a juicy, fresh finish that feels just right.
- A few squares of high-quality dark chocolate — Let a piece melt slowly on your tongue. It’s a simple, elegant way to end the meal on a sweet note without a sugar crash.
Top Mistakes to Avoid
- Overcooking the salmon. Salmon continues to cook after you take it off the heat (carryover cooking). If you wait until it’s completely opaque in the pan, it’ll be dry by the time you eat it. Pull it off when it’s still slightly translucent in the very center.
- Adding the thickener directly to the hot sauce. This will almost certainly cause lumps. Always mix your arrowroot or xanthan gum with a small amount of cold liquid first to create a smooth slurry before whisking it in.
- Crowding the pan when searing the salmon. If the fillets are too close together, they’ll steam instead of sear. Give them plenty of space to ensure you get that beautiful, crispy exterior.
- Using a sugary sauce and burning it. If you’re using a honey substitute that’s not heat-stable or a sauce with a lot of sugar, it can burn quickly when you’re glazing. Keep the heat low during the glazing step to caramelize, not char.
Expert Tips
- Tip: Let the salmon come to room temperature. Taking the chill off the fillets for 10-15 minutes before cooking helps them cook more evenly, preventing a overcooked outside and a cold, undercooked center.
- Tip: Double the sauce. Honestly, this sauce is so good you’ll want extra. Make a double batch and keep it in a jar in the fridge. It’s amazing on chicken, steak, or even as a dressing for a salad later in the week.
- Tip: Get creative with your bowl base. Cauliflower rice is fantastic, but so is shredded cabbage, zucchini noodles, or even a mix of half cauliflower rice and half konjac rice for a different texture.
- Tip: Finish with a fresh element. That final sprinkle of spring onions and sesame seeds isn’t just for looks. They add a fresh, sharp flavor and a nutty crunch that elevates the entire dish from great to exceptional.
FAQs
Can I use frozen salmon for this recipe?
Absolutely, you can. The key is to thaw it completely in the refrigerator overnight. If you try to cook it from frozen, it will release a lot of water and won’t sear properly. Once it’s fully thawed, make sure to pat it extremely dry with paper towels—even more so than fresh salmon—to get that perfect crust.
My sauce didn’t thicken. What did I do wrong?
This usually happens for one of two reasons. First, the slurry wasn’t mixed properly with cold liquid before adding it to the hot sauce. Second, the sauce might not have been at a simmer when you added the slurry; it needs that heat to activate the thickening power. If it’s too thin, you can mix another small slurry and try again, ensuring the sauce is bubbling gently.
How long do the leftovers keep?
The assembled bowls will keep well in an airtight container in the fridge for up to 2 days. The salmon is best reheated gently, either in a skillet on low heat or for a short burst in the microwave, to prevent it from becoming rubbery. The flavors often taste even better the next day!
Can I make this sauce without a sugar-free honey substitute?
Of course! If you’re not strictly monitoring carbs, you can use real honey or even maple syrup. The flavor will be slightly different but still delicious. Just be a little more vigilant when glazing the salmon, as real sugars can burn more easily than many sugar-free alternatives.
What’s the best way to rice cauliflower?
The easiest method is to use a food processor. Break the cauliflower into large florets and pulse until it resembles grains of rice—be careful not to over-pulse, or it will turn to mush. If you don’t have a processor, you can use the large holes of a box grater. Pre-riced cauliflower from the freezer section is a fantastic time-saver; just be sure to thaw and squeeze out any excess moisture in a clean kitchen towel before cooking.
Honey Teriyaki Salmon Bowls
Make delicious Honey Teriyaki Salmon Bowls in 30 minutes! A healthy, flavorful meal with a sticky glaze. Get the easy recipe and enjoy a better-than-takeout dinner tonight.
Ingredients
For the main ingredients:
-
2 salmon fillets (150-170 g each, skin on or off)
-
1 large head cauliflower (riced (or 500g pre-riced))
-
1 tbsp avocado oil or olive oil
-
1 head broccoli (cut into small florets)
-
1 red bell pepper (thinly sliced)
-
1 carrot (julienned or grated)
-
2 spring onions (sliced)
-
1 tbsp sesame seeds (for garnish)
For the Honey Teriyaki Sauce:
-
3 tbsp tamari or coconut aminos
-
2 tbsp sugar-free honey substitute (or regular if not strict)
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
1 clove garlic (minced)
-
1 tsp fresh ginger (grated)
-
1/2 tsp arrowroot powder or xanthan gum (to thicken)
Instructions
-
In a small saucepan, whisk together the tamari, sugar-free honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Place it over medium heat and bring it to a gentle simmer. Let it bubble for about a minute to let the flavors meld. In a separate tiny bowl, mix the arrowroot powder with a teaspoon of cold water to create a slurry. Whisk this slurry into the simmering sauce. You'll notice it start to thicken almost immediately. Once it's glossy and coats the back of a spoon, remove it from the heat and set it aside.01
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If you're starting with a whole head of cauliflower, cut it into florets and pulse them in a food processor until they reach a rice-like consistency—be careful not to over-process into mush. Heat half of the avocado oil in a large skillet over medium-high heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until it's tender but still has a slight bite. Season with a pinch of salt, then transfer it to a bowl and cover to keep warm.02
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In the same skillet, add the remaining oil. Toss in the broccoli florets and sliced bell pepper. Sauté for 4-5 minutes until the broccoli is bright green and tender-crisp. You want a little crunch left for texture. Add the julienned carrot and cook for just one more minute to warm it through. Transfer this veggie mix to the bowl with the cauliflower rice.03
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Wipe the skillet clean with a paper towel and return it to medium-high heat. Make sure your salmon fillets are thoroughly patted dry with a paper towel, then season both sides lightly with salt and pepper. Place the salmon in the hot, dry skillet, skin-side down if it has skin. Cook for 4-5 minutes without moving it, until the skin is crispy and the flesh is cooked about two-thirds of the way up the side.04
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Carefully flip the salmon fillets. Reduce the heat to low. Spoon about half of your reserved teriyaki sauce over the top of each fillet, letting it bubble and caramelize for 1-2 minutes. You can tilt the pan and spoon the sauce over the salmon repeatedly to build up a beautiful glaze. The salmon is done when it flakes easily with a fork but is still moist in the center.05
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Divide the warm cauliflower rice between two bowls. Top with the sautéed vegetable mixture. Place a glazed salmon fillet proudly on top of each. Drizzle the remaining teriyaki sauce over everything—don't be shy! Finish with a generous sprinkle of sliced spring onions and sesame seeds for that final touch of color and nutty flavor.06
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