These keto teriyaki salmon bowls are packed with flavor and high in protein but low carb. Sitting on a bowl of coconut cauliflower rice base, the spicy Asian salmon bites are paired with edamame and fresh carrots. This can be eaten hot one night and cold the next day. This delicious low carb meal has just 5.4g net carbs!
You might also like this keto salmon sheet pan recipe.
I love to eat things in cups and bowls so this keto teriyaki salmon bowl recipe is right up my alley! It’s full of some of my favorite foods like teriyaki flavored salmon bites, edamame soy beans and creamy coconut rice. Plus it’s so colorful and healthy!
Just a a squeeze of lime and fresh cilantro and you got a deliciously healthy meal that is also filling, high protein and low carb. We ate them for dinner and then had the leftovers the next day as a cold lunch. Plus you can put whatever you want on them.
And the homemade teriyaki recipe is great as a marinade or sauce and much better for you than store bought teriyaki sauce which is high in sugar and carbs.
My husband really liked this and so I know I will make them often. You can buy most of the ingredients at Aldi so that makes it much easier. These salmon buddha bowls are great for anyone on a low carb diet or those who love eating out of bowls like me!
Recipe ingredients I used and substitutes.
The simple ingredients I used for this keto buddha bowl recipe is salmon, cauliflower rice, coconut milk, coconut oil, granulated sweetener and my homemade keto teriyaki sauce. The homemade teriyaki sauce ingredients are rice vinegar, soy sauce, garlic chili oil, fresh garlic, ginger and Swerve brown sugar sweetener. Note you can use low sodium soy sauce if you wish.
Salmon
I but a fresh salmon filet from Aldi. They have it all the time now and you can buy a big filet or a smaller piece of salmon. If you can find some without the skin that is great but if not I found a trick online to easily get it off. I’ve never used frozen salmon but I imagine it would work fine.
Ginger Paste and Rice Vinegar
The ginger paste is always at Aldi in the spice section and fresh ginger is often there too with the produce. You can always find these in a bigger grocery store as well as the rice wine vinegar. Just look in the Asian cooking aisle.
Swerve Brown Sugar Sweetener
I prefer the brown sugar substitute in this dish but if you don’t have any you can use your choice of sugar substitute. I love Swerve brown sugar sweetener but you can use your choice of sweetener, especially if it’s a brown sugar substitute like Lakanto Golden or Nature’s Besti brands.
Chili Garlic Oil
This is the most unusual ingredient in this recipe but I use this all the time in Asian cooking. I bought this bottle Sichuan Chili Crisp on Amazon but I’ve seen it at Target. It has a medium spice level and no sugar. Target also carries two other products – Momofuku chili crunch sauce and S & B garlic crunch chili oil. You can see them all here.
I also added some frozen edamame (soy beans), shredded carrot for color, chopped fresh cilantro and wedges of limes. The lime juice and cilantro is a must IMO but the carrot is purely for garnish and crunch. I also really enjoyed the edamame with this dish and it’s a good source of protein!
How to make keto teriyaki salmon bowls.
Step 1: If using prepare the frozen edamame according to package instructions. I bought frozen at Aldi and just had to microwave and shell them. You can buy them already shelled sometimes at Aldi so buy those if you can to make it even easier.
Step 2: In the meantime get out a medium bowl add the soy sauce, rice vinegar, sweetener, 2 tablespoons water, ginger, garlic and chili garlic oil. Whisk together and microwave for 2 minutes so the sweetener dissolves then set aside.
Note if you want to use some of this homemade teriyaki sauce at the end you might want to double the batch and just use half for the marinade. Below I have the nutrition info for the sauce only and it’s very low carb.
Step 3: Get out the salmon fillets and take off the skin if it’s still one. Here is a video of how to do that if you are interested. Cut the fish into big pieces or chunks and place into a bowl or large ziplock bag. Pour the keto teriyaki sauce on top and marinate for 15-20 minutes.
Step 4: When ready to cook the salmon, heat up a large nonstick skillet to medium high heat. Spray with nonstick cooking spray and then place the fish pieces in the pan and turn the heat down to medium. When you take the salmon out of the marinade make sure to shake off the excess liquid.
Step 5: Cook the salmon bites for a couple of minutes or and then flip over and cook the other side for a few minutes more. When the salmon is just about cooked through take off the heat and set aside. Cooking times will vary depending on the thickness of the salmon.
Note another option is to make this salmon bites in the air fryer!
Step 6: To make the coconut cauliflower rice get out a large pan or skillet and heat to medium heat. Add 1 tablespoon of coconut oil. Once it melts add the coconut rice, sweetener and coconut milk. Saute for a few minutes until the cauliflower is cooked through. This should just take a few minutes.
Taste and see if you want to season with a little salt and black pepper or add a bit more sweetener. This rice should just have a hint of sweet flavor which coconut naturally has but my husband wanted it a bit sweeter so I had a bit of regular Swerve.
Step 7: To assemble the bowls, get out a nice sized bow and place the coconut rice on the bottom, the add the salmon pieces, edamame and some shredded carrots if using. Sprinkle some fresh chopped cilantro and squeeze some lime on top.
Store leftover salmon bowl in an airtight container and you can eat this hot or cold the next day. If you want you can double the batch of teriyaki sauce and use that on top of the bowl too. And extra teriyaki sauce can be used another time.
You of course can add other veggies and things to your bowl like sliced avocado, sliced radishes, green onions, sugar snap peas, zucchini, broccoli, toasted sesame seeds etc. And if you are not worry about carbs feel free to use cooked white or brown rice instead of the cauliflower rice.
This really is a complete meal in a bowl! Please scroll down to view the printable recipe card.
More keto bowl recipes to try.
As I mentioned above you can put whatever you want in this salmon buddha bowl. Here are a few more of my favorite recipes that I make in a bowl.
- keto breakfast bowl
- California roll or egg roll in a bowl
- chicken enchilada or chicken burrito bowl
- Greek or tuna with mango salsa salad bowl
We really enjoyed these keto teriyaki salmon bowls for dinner. There are some many colors, tastes and textures to it and they really make for a fun weeknight meal. I hope you like them as much as we did.
The nutritional information for 1 bowl with salmon, coconut rice, 2 tablespoons edamame, 1 tablespoon shredded carrot is 435 calories / 16.3g fat / 12.2g carbs / 6.8g fiber / 55.7g protein = 5.4g net carbs
And if you want to make extra sauce below is the nutrition info for 1 tablespoon and the whole batch makes about 18 tablespoons.
For 1 tablespoon of the keto teriyaki sauce is 6 calories / 0.1g fat / 0.2g carbs / 0.9g protein = 0.2g net carbs
And check out these 34 low carb and delicious salmon recipes for more ideas!
Keto Teriyaki Salmon Bowls
These keto teriyaki salmon bowls are not only colorful and delicious but they are high in protein too! The marinated tender salmon bites are on top of coconut cauliflower rice and you can add whatever veggies you want. Perfect for a low carb weeknight dinner.
Ingredients
- 24 ounces salmon fillet
- ½ cup soy sauce
- ⅓ cup brown sugar sweetener
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 teaspoon ginger, crushed
- 1 clove garlic, crushed
- ½ teaspoon chili garlic oil
- 1 lime cut into quarters (optional)
- cilantro leaves to garnish (optional)
- See Notes for more optional ingredients
Coconut Cauliflower Rice
- 1 tablespoon coconut oil
- ¾ cup coconut milk (canned)
- 4 cups riced cauliflower
- salt and black pepper to taste
- 1 teaspoon sweetener (granulated white not brown)
Instructions
- In a medium mixing bowl add the soy sauce, brown sugar sweetener, rice vinegar, garlic, ginger, water and chili garlic oil. Whisk together then microwave for 2 minutes so that the sweetener will dissolve. This is the keto teriyaki sauce. You can also do this on the stove with a small pan.
- Take off the salmon skin from the fillets if they have some. Cut into big pieces or chunks and place into a bowl or large ziplock bag. Pour the teriyaki sauce on top and marinate for 15-20 minutes.
- When ready to cook the salmon, heat up a large nonstick skillet to medium high. Spray with nonstick cooking spray. Shake off the excess marinade and place the salmon pieces in the pan. Turn the heat down to medium.
- Cook for a few minutes then turn the salmon over to cook the other side. When it is cooked through take of the stove and set aside.
- If you are making the coconut cauliflower rice: Get out a large pan or skillet and heat to medium heat. Add 1 tablespoon of coconut oil. Once it melts add the coconut rice, granulated sweetener and coconut milk. Saute for a few minutes until the cauliflower is cooked through. This should just take a few minutes. Taste and adjust accordingly. You can season with salt, black pepper or even a bit more sweetener if you want.
- To assemble the bowls: Place some coconut rice in 4 bowls and then top with salmon pieces, edamame and some shredded carrots if using. Sprinkle some fresh chopped cilantro and squeeze some lime on top. You can use any of these things you want but I loved the lime and cilantro myself. Other things to try are sliced avocado, sliced radishes, green onions, sesame seeds etc (See Notes)
Notes
- I used edamame, shredded carrot, cilantrol leaves and a squeeze of lime for each of my bowls. If you want you can use these same ingredients. Shred the carrot and cook the edamame while the salmon is marinating.
- I think the lime juice as the end brought out the other flavors so I would highly recommend it along with the cilantro but that is up to you.
- You can also just use regular cauliflower rice or fi you don't care about carbs you can use regular white rice or jasmine rice.
- If you want extra sauce double the marinade and use half for the sauce at the end.
The nutritional information for 1 bowl with salmon, coconut rice, 2 tablespoons edamame, 1 tablespoon shredded carrot is 435 calories / 16.3g fat / 12.2g carbs / 6.8g fiber / 55.7g protein = 5.4g net carbs
And if you want to make extra sauce below is the nutrition info for 1 tablespoon and the whole batch makes about 18 tablespoons.
For 1 tablespoon of the keto teriyaki sauce is 6 calories / 0.1g fat / 0.2g carbs / 0.9g protein = 0.2g net carbs
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