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a bowl filled with cauliflower rice, salmon, cooked spinach, and avocado slices
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5 from 2 votes

Teriyaki Salmon Bowl

You're going to love this 20-minute Teriyaki Salmon Bowl! It uses cauliflower rice as a base and is topped with avocado, spinach and teriyaki-glazed salmon, making it a quick and healthy weeknight meal!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner, lunch
Cuisine: American, Asian
Diet: Gluten Free
Keyword: salmon bowl, teriyaki salmon
Servings: 2
Calories: 568kcal
Author: Erin


for the salmon:

  • 2 salmon fillets thawed
  • salt and pepper
  • 1 teaspoon olive oil
  • 3 garlic cloves minced

for the sauce:

  • 1/4 cup coconut aminos
  • 2 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon fresh ginger grated
  • 2 teaspoon arrowroot

for the bowl:

  • 12 oz. cauliflower rice cooked
  • 1 avocado
  • 3 cups spinach
  • green onion for garnish


  • Sprinkle salt and pepper on both sides of the salmon. Then, heat a large, nonstick skillet with olive oil over medium-high heat. Place the salmon skin side down and cook the salmon for 5 minutes. Then, flip the salmon over and cook it skin side up for an additional 5-6 minutes (note: cook times vary depending on thickness of the salmon). If the salmon is on the thicker side, you may want to place a lid on the skillet, which will help it to cook more quickly.
  • While the salmon is cooking, whisk all of the sauce ingredients together in a bowl, and also cook the cauliflower rice according to the package instructions.
  • Once the salmon is cooked, reduce heat to medium-low, then add the garlic and sauté for 1 minute. Reduce the heat to low, and pour the sauce into the skillet. The sauce should thicken rather quickly; once it does, remove skillet from the heat and use a spoon to spoon the sauce over the skillet. (note: if sauce isn't thickening, turn the heat up to medium)
  • Divide cauliflower rice into bowls, then top it with the cooked salmon and avocado. The last step is to cook the spinach: wipe out the skillet that you cooked the salmon in, then place it back on the top over medium heat. Add spinach, along with a little more oil, and cook until the spinach is wilted, 2-3 minutes.
  • Top the bowls with green onions and enjoy!


*Calories are per serving and are an estimation 
*To make this paleo, simply omit the rice vinegar from the sauce
*Substitutions: can use regular white or brown rice instead of cauliflower rice; can use any kind of vegetables instead of spinach (think: broccoli, carrots, kale)


Calories: 568kcal | Carbohydrates: 40g | Protein: 41g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 849mg | Potassium: 2143mg | Fiber: 11g | Sugar: 16g | Vitamin A: 4434IU | Vitamin C: 106mg | Calcium: 144mg | Iron: 4mg