Gluten-free Teriyaki Salmon Bowl is an easy and healthy dinner that is perfect for busy weeknights. It is packed full of nutritious and full-flavoured food that tastes amazing!
This teriyaki salmon bowl is full of delicious flavour that hits all the right notes in your taste buds. The salmon is slightly sweet and savoury, while you are getting the full-flavoured salty umami hit from the teriyaki sauce, mixed with delicious crunchy and crisp veggies, creamy avocado, and crunchy sesame seeds.
This healthy bowl of food is full of heart-healthy good fats, brain food omega 3’s, complex carbohydrates, and loads of nutrient-rich veggies.
I love simple, healthy dinners like this that leave you feeling full but like you have just eaten a bowl of nutritious goodness!
The star of the bowl is the teriyaki salmon—tender, flaky, and glazed with a naturally sweet and savoury sauce. Paired with hearty brown rice, creamy avocado, and a colorful mix of fresh and steamed vegetables, this bowl offers a perfect balance of protein, complex carbs, healthy fats, and fiber to keep you feeling satisfied and energized.
This meal contains calcium-rich foods such as salmon, sesame seeds, and broccoli, making it a great calcium-rich boost for those on dairy-free diets.
I have used brown rice in this salmon bowl as it is the more nutrient-dense option, and its fibre content helps stabilise blood sugar levels, meaning you will stay full and satisfied for longer! For a Paleo option cauliflower rice works well.
Additional Recipe Notes
The salmon melts in your mouth with the delicious teriyaki sauce. It can be marinated for longer or even overnight if you would like even more flavour.
I have kept this salmon bowl simple so it can easily be prepared on a weeknight, and it still tastes great after being marinated for 30 minutes.
If you are short on time, then no need to leave the salmon to marinade; just pour 1/4 of the marinade over the salmon and cook straight away.
Other Gluten-Free Seafood Recipes
- If you are a fan of hot smoked salmon this Hot Smoked Salmon Salad with Crispy Mustard Potatoes and Egg makes a great brunch or lunch dish.
- Full of fresh and vibrant Asian flabours this Vietnamese Summer Roll Bowl has succulent prawns and a spicy peanut dressing.
Other healthy salad bowls:
- Deliciously spiced chickpeas with fresh vegetables make this Spiced Chickpea Buddha Bowl with Cumin Cashew Sauce a tasty, healthy bowl of food.
- Marinated tempeh in a delicious peanut-miso dressing. This Peanut-Miso Tempeh Salad Bowl with Cashew nuts is filling and healthy.
- This fresh and flavoursome Spicy Tuna Poke Bowl with a creamy siracha sauce is protein-packed and delicious!
I hope you enjoy this Teriyaki Salmon Bowl! Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!
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Have a lovely week!
Hope
Teriyaki Salmon Bowl (Gluten Free)
Teriyaki salmon bowl makes a deliciously healthy, easy dinner. Gluten-Free.
Ingredients
- 2 salmon fillets (approx 150gm/5oz each), deboned
Teriyaki Marinade
- 1 Tbspn sesame oil
- 1/4 cup tamari
- 1/2 Tbspn maple syrup or honey
- 1/2 Tbspn lime juice
- 1 tspn fresh ginger, grated or minced
- 2 garlic cloves, crushed or minced
The bowl
- 1 cup cooked brown or white rice
- 1 cup broccoli florets
- ½ avocado, quartered and sliced
- ¼ cup spring/green onions, chopped
- ¼ cup carrots, julienned or grated
- ½ cup red cabbage, shredded
- 2 tspn black and white sesame seeds (optional)
Instructions
- Preheat oven to 180°C/355°F (fan-forced).
- Make the marinade by whisking the ingredients together in a bowl.
- Place the salmon fillets in a shallow dish and pour or spoon ¼ of the dressing over the salmon ensuring each fillet is coated evenly. Cover and place in the fridge for 30 min.
- Rinse the rice thoroughly and cook as per instructions on the packet. Cooking time will vary depending on if you use white or brown rice.
- Lightly grease some parchment paper or some aluminum foil and place on baking tray. Place the salmon on the prepared baking tray and cook for 15-20 min until done.
- In another bowl get the broccoli ready to blanch. Place the broccoli florets in a bowl of boiling water for 1.5 minutes, then remove and plunge into a bowel of icy cold water.
- Remove salmon from oven when done. Drain the broccoli. Divide the rice and place in each bowl and top with the veggies.
- Place a piece of salmon on the top of each bowl. Top the salmon with sesame seeds and drizzle over the remainder of the marinade. Drizzle further sesame oil and lime juice of the rice/veggies if desired. Serve salmon bowl piping hot.
Notes
I have included cooking of the rice in the above cook time.
If you are short on time then you can skip leaving the salmon to marinade - see additional recipes notes.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 914Total Fat 50gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 37gCholesterol 143mgSodium 2213mgCarbohydrates 57gFiber 11gSugar 16gProtein 63g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
