These Low Calorie Teriyaki Salmon Bowls are just 419 calories and have 26g of protein! Plus I have supplied you with lots of modifications, so you can make this a low carb dish, low sodium, and even low sugar!
Ingredients You’ll Need
- 12 ounce salmon fillet
- ¼ teaspoon salt
- Freshly ground black pepper
- ¼ cup low-sodium soy sauce (or gluten free Tamari)
- 1 ½ tablespoon honey (see nutrition section for low sugar options)
- 1 tablespoon packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoons fresh ginger
- 2 cloves of garlic
- 1 cup rice
- 1 avocado
- 2 carrots
- 1 English
- 1 cup frozen edamame
Low Calorie Teriyaki Salmon Bowls
Healthy Salmon Bowl Meal Prep and Storage
Meal Prep: These are great hot or cold meal prep bowls. Just assemble and cover for later.
Leftover Storage: Store leftovers in the fridge for 4-5 days.
Reheating: You can reheat the bowls (less the avocado and cucumber) in the microwave for 1-2 minutes, or in a dry hot pan on the stovetop.
Low Calorie Teriyaki Salmon Bowls Recipe
More Yummy Low Calorie Recipes:
Low Calorie Teriyaki Salmon Bowls
Ingredients
- 12 ounce salmon fillet cut into 4 pieces
- ¼ teaspoon salt
- Freshly ground black pepper
- ¼ cup low-sodium soy sauce or gluten free Tamari
- ¼ cup water
- 1 ½ tablespoon honey
- 1 tablespoon packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoons fresh ginger grated or minced
- 2 cloves of garlic grated or minced
- 1 cup rice
- 2 cups water
- 1 avocado sliced
- 2 carrots julienned or shredded
- 1 English cucumber halved and sliced
- 1 cup frozen edamame heat in microwave according to package
Optional Toppings:
- 1 tablespoon Sesame Seeds
- 1 Nori sheet sliced
Instructions
Make the Salmon:
- Preheat the oven to 450 degrees. Cover a rimmed baking sheet with foil.
- Season salmon with salt and pepper. Place salmon, skin side down, on the prepared baking sheet and pour 1/2 of the dressing over the filets.
- Bake until salmon is cooked through, about 12 to 15 minutes.
Make the Rice:
- In a small pot, or rice cooker, add rice and water.
- Bring to a boil on high heat.
- Lower heat to low, cover and cook until the water soaks into the rice, about 30 minutes. (Or follow rice cooker directions)
Assemble the bowls:
- Add cooked rice to each bowl, then place the salmon in the center. Drizzle over the remaining teriyaki sauce, and add sesame seeds and nori (if using).
- To one side of the bowl add 1/4 avocado and carrots, and the other side the edamame and cucumber.
- Serve or store for later (see meal prep instructions above).
Nutrition
Nutrition Modifications for Healthy Salmon Bowls
Low Carb Salmon Bowls: You can easily cut carbs from the recipe by swapping the rice for cauliflower rice. I also like to skip the rice and serve this over a bed of greens or sliced cabbage.
Low Sodium Salmon Bowls: Swap out the soy sauce for lemon juice, add in 1/2 teaspoon reduced-sodium soy sauce at a time to get to the desired flavor.
Low Sugar Salmon Bowls: You can swap out the honey and sugar for your favorite sugar free substitutions.
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I’ll skip the seaweed topping, but yum