keto Teriyaki Salmon Bowl with Cauliflower Rice cover

Teriyaki Salmon Bowl with Cauliflower Rice


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As much as we enjoy our Keto Teriyaki Chicken, sometimes we are in a mood for something lighter and that is when we fall back on this recipe, our Teriyaki Salmon Bowl with Cauliflower Rice!  It is a simple swap that gives a very nice change to the meal.  Both recipes are very easy to prepare and the great thing about the salmon version is all the healthy omegas your getting!  So if you are a fan of teriyaki, definitely give this one a go!

keto Teriyaki Salmon Bowl with Cauliflower Rice pin 1

This dish as pictured is keto friendly at ~5g per meal, so definitely something to consider for your weekly meal plan!  This dish brings the classic flavors of teriyaki paired with salmon and cauliflower rice, you can’t go wrong!

keto Teriyaki Salmon Bowl with Cauliflower Rice pic

A couple of ingredients you will need for this recipe are Japanese cooking sake, Swerve, Almond Flour, Soy Sauce and optional Xanthan Gum (to thicken the teriyaki sauce).  Here is the sake we normally use for reference.  You can purchase everything else on Amazon.

Now, let’s get started!

Prepping Time 5M

Cooking Time 15M

Total Time 20M

Net Carb/Serv ~5g

Servings 2

Ingredients

  • 1/2 lbs Salmon Fillet (skinless)
  • Salt to Taste
  • Black Pepper to Taste
  • 2 tbsp Almond Flour
  • 1 Stalk of Green Onion
  • 1 tbsp Olive Oil
  • 4 tbsp Japanese Cooking Sake
  • 2 tbsp Swerve or Monkfruit (note – Monkfruit tends to crystallize in the sauce, but will not affect taste)
  • 2 tbsp Soy Sauce
  • 2 Cup of Cauliflower Rice
  • 2 tbsp Butter
  • 1/8 tsp Xanthan Gum (optional to thicken teriyaki sauce)

Directions

1) Gather all the ingredients.

2) Pat down any juice on salmon with a paper towel and sprinkle salt and pepper evenly on both sides of the fillet.  Cut into 2 vertical slices about 1 inch width and lightly sprinkle/pat almond flour on both sides.  Set side.

3) Finely chop green onions and set aside.

4) In a Teflon sauce pan, add Japanese Cooking Sake, Swerve or Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil.  Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring.  Once 2 minutes has passed, remove from heat and set aside.  Note – if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.

5) Meanwhile, in a large Teflon fry pan, melt butter on high heat.  Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness.  Transfer to serving bowl and set aside (or in a food warmer).

6) Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot.  So please wear mitts if you need to handle the pan).  Once the oil starts to lightly smoke, around 3-5 minutes, reduce heat to medium-high and carefully place salmon cuts into cast iron pan (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter).  Cook for 2-2.5 minutes.  When searing, do not move the meat.

7) After seared, carefully flip the salmon to the other side with a spatula and tong. Cook for an additional 1-2 minutes.

8) Transfer salmon onto cauliflower rice and top with teriyaki sauce and green onions.

Hope you enjoy our keto version of a Teriyaki Salmon Bowl!!

Looking for other dinner ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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More Recipes

keto Teriyaki Salmon Bowl with Cauliflower Rice pin 2

keto Teriyaki Salmon Bowl with Cauliflower Rice cover

Teriyaki Salmon Bowl with Cauliflower Rice

The BEST Asian Low-Carb/Keto recipe for Teriyaki Salmon Bowl with Cauliflower Rice. Enjoy the this traditional recipe at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asianfusion, ketofish, ketoteriyaki, lowcarbfish, lowcarbteriyaki
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

  • 1/2 lb Salmon Fillet (skinless)
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 tbsp Almond Flour
  • 1 Stalk Green Onion
  • 1 tbsp Olive Oil
  • 4 tbsp Japanese Cooking Sake
  • 2 tbsp Swerve or Monkfruit
  • 2 tbsp Soy Sauce
  • 1/8 tsp Xanthan Gum optional to thicken teriyaki sauce
  • 2 Cup Cauliflower Rice
  • 2 tbsp Butter

Instructions

  • Gather all the ingredients.
  • Pat down any juice on salmon with a paper towel and sprinkle salt and pepper evenly on both sides of the fillet. Cut into 2 vertical slices about 1 inch width and lightly sprinkle/pat almond flour on both sides. Set side.
  • Finely chop green onions and set aside.
  • In a Teflon sauce pan, add Japanese Cooking Sake, Swerve or Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil.  Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring.  Once 2 minutes has passed, remove from heat and set aside.  Note - if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.
  • Meanwhile, in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to serving bowl and set aside (or in a food warmer).
  • Add olive oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil starts to lightly smoke, around 3-5 minutes, reduce heat to medium-high and carefully place salmon cuts into cast iron pan (please note oil will splatter so take precautions. You may partially cover to reduce oil splatter). Cook for 2-2.5 minutes. When searing, do not move the meat.
  • After seared, carefully flip the salmon to the other side with a spatula and tong. Cook for an additional 1-2 minutes.
  • Transfer salmon onto cauliflower rice and top with teriyaki sauce and green onions.

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