Gluten-Free Salmon Teriyaki Bowl

This flavor-packed bowl is the perfect balance of savory, sweet + salty, making it so delicious and super satisfying! Fresh-tasting, nourishing and easy to make, it's a gluten-free dinner everyone will love!

salmon teriyaki bowl gluten-free easy dinner recipe
Gluten-Free Salmon Teriyaki Bowl

An easy + flavorful gluten-free meal!

So excited for you to try this Gluten-Free Salmon Teriyaki Bowl!

It’s inspired by our Tofu Teriyaki Bowl but with salmon + a few different sides and we’ve been making it on repeat all summer! A perfect gluten-free meal!

It has the best Teriyaki sauce and an amazing mix of flavors ( savory, salty, sweet and tangy) and textures (some warm, some cool) and is so satisfying!

The fresh baby spinach wilts a bit under the warm salmon, roasted sweet potatoes and rice and it’s so delicious!

Plus it comes together quickly and can be made last minute or nearly entirely prepared ahead of time depending on your schedule.

salmon teriyaki bowl gluten-free easy dinner recipe

 

So let’s make it!

It’s a mix of simple, whole foods.

So all you need is:

salmon

teriyaki sauce (we have an easy recipe here that we LOVE, but you are welcome to use a pre-made one to make it an extra quick meal)

sushi rice (or plain rice, but I love the sushi rice and highly recommend!)

roasted sweet potatoes

cooked shelled edamame (I purchase frozen and just boil in salted water — so good!)

quick Asian-inspired pickled cucumbers (or plain cucumbers)

fresh baby spinach

It comes together quickly, though nearly everything can be prepped ahead for super quick meal!

Most of the pieces come together at the same time, so while it’s 45 minutes of cook time, it’s a solid 30 minutes of prep during that time.

This is the order I make it in and how it comes together

In parentheses I show what can be done ahead of time to make dinner time even quicker. You are obviously welcome to make it in any order you like!

  • First thing I do is cut and roast the sweet potatoes (can be cut ahead and roasted at meal time or roasted ahead of time and just reheated)
  • Once they are in the oven whisk together teriyaki marinade and use part of it to marinate the salmon.
  • Add remaining teriyaki marinade to a saucepan with cornstarch and let simmer into a thicker sauce. (can be done ahead of time and reheated. If making ahead just used the thicker sauce and brush or spoon onto salmon before baking)
  • While the potatoes roast, make the sushi rice (can be done ahead and reheated in microwave)
  • Boil the edamame (can be done ahead and served room temperature or cold)
  • Pickle the cucumbers (can be done ahead and stored in refrigerator)
  • When potatoes are done, I lower oven temperature, bake salmon, then serve!

Let’s take a closer look at the Teriyaki Sauce – the star of the bowl!

The homemade teriyaki sauce is seriously the BEST!

I marinate the salmon in a few spoonfuls of it and turn the rest into a thick sauce for drizzling. Those in my family who don’t enjoy salmon, love the sauce on chicken!

It’s made with 7 ingredients, plus cornstarch for thickening into a sauce…

sesame oil

gluten-free tamari or soy sauce

mirin

sugar

fresh ginger

fresh garlic

and water.

Let’s look at how to make the Sushi Rice.

Plain rice will work fine but I happen to love the tangy sushi rice with this dish!

I follow a recipe from Minimalist Baker for the sushi rice and it works perfectly every time!

All you need is sushi rice, rice wine vinegar, sugar and salt.

It comes together quickly and tastes amazing!

While you boil the rice, you simultaneously heat the rice wine vinegar, sugar and salt. Then cool the liquid mixture while the rice cooks.

Then top the cooked rice with the cooled vinegar mix and stir together.

Let talk about the Quick Asian Pickled Cucumbers.

The pickled cucumbers are a recipe adapted from Bon Appetit.

They are super easy to make. All you do is whisk together rice wine vinegar, sugar, soy sauce and a sprinkle of crushed red pepper.  Add sliced cucumber and let sit while the salmon and potatoes cook.

They can be flavorful in as little as 10 minutes or let sit up to an hour.

Now you have all your pieces, just assemble the bowl and enjoy!

Start by placing the fresh baby spinach in a bowl, then add the warm roasted sweet potatoes, sushi rice, edamame, pickled cucumbers and salmon.

The baby spinach will wilt and bit and is such a fresh contrast to the other flavors.

Drizzle the salmon with some extra salmon and enjoy!

It’s a flavorful, nourishing and satisfying gluten-free dinner!

salmon teriyaki bowl gluten-free easy dinner recipe

 

Hope you love it as much as we do!

For more fish recipes, try our:

Baked Fish with Lemony Herbed Breadcrumbs

Baked Stuffed Crab

Grilled Shrimp Tacos with corn salsa

Salmon Cobb Salad

Salmon Greek Salad Bowls

Gluten-Free Crispy Fish Tacos

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Scroll down for recipe and leave a comment/ rating if you love it!

Recipe

 

salmon teriyaki bowl gluten-free easy dinner recipe
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Salmon Teriyaki Bowl

This flavor-packed bowl is the perfect balance of savory, sweet + salty, making it so delicious and super satisfying! Fresh-tasting, nourishing and easy to make, it's a gluten-free dinner everyone will love!
Don't be intimidated by the length of the recipe -- I wrote out the details for each item in the bowl with options for making ahead, so it looks longer than it is! Also: most of the prep happens concurrently with the cook time so it's less than an hour beginning to end.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dinner, Fish
Cuisine: Gluten-Free, Nut-Free, Egg-Free
Keyword: easy gluten-free dinner recipe, easy gluten-free meal, Salmon Teriyaki, gluten-free fish dinner recipe
Servings: 4 bowls
Author: Healthy Gluten-free Family

Ingredients

Each Bowl

  • 1 cup, packed fresh baby spinach
  • ½ cup sushi rice* *or use plain rice, though we love the tangy sushi rice with the teriyaki sauce
  • ½ cup roasted sweet potatoes
  • cup cooked, shelled edamame
  • 6 oz piece teriyaki salmon
  • 3-4 sliced picked spicy cucumber * or use plain cucumber
  • teriyaki sauce for drizzling

Teriyaki Marinade/ Sauce

  • 4 tablespoons sesame oil
  • ½ cup gluten-free tamari we use San J gluten-free tamari amazon affiliate link
  • 4 tablespoons gluten-free mirin we use Eden brand amazon affiliate link
  • 3-4 tablespoons sugar we use 3, use 4 for slightly sweeter sauce
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, grated or minced
  • 4 tablespoons water
  • 2 teaspoons cornstarch* *mixed with a tablespoon or two of water and added after taking out some to marinade salmon

Roasted Sweet Potatoes

  • 2 large sweet potatoes/ cut into 1-2 inch pieces
  • 2-3 tablespoons avocado oil
  • kosher salt to taste

Sushi Rice (recipe from Minimalist Baker)

  • 1 cup white sushi rice
  • 1⅔ cup water
  • 3 tablespoons rice wine vinegar we use Marukan brand amazon affiliate link
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt

Edamame

  • 1⅓ cups frozen shelled edamame
  • salt for salting water

Quick Asian-inspired Pickled Cucumbers (recipe adapted from Bon Appetit)

  • ¼ cup rice wine vinegar we use Marukan brand amazon affiliate link
  • 4 teaspoons granulated sugar
  • 1 teaspoon gluten-free tamari or gluten-free soy sauce we use San J gluten-free tamari amazon affiliate link
  • ½ teaspoon crushed red pepper (more or less to taste)
  • 1 cucumber sliced into 1/4 inch slices

Baked Teriyaki Salmon

  • 4 6oz pieces salmon
  • teriyaki marinade (see above)

1 5oz carton Fresh Baby Spinach

    Instructions

    Roasted Sweet Potatoes

    • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
    • Toss sweet potato pieces with oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake approximately 30 minutes or until edges crisp and center tender. Bake on top rack for crisper sweet potatoes.

    Teriyaki Marinade/ Sauce

    • In a small bowl or large liquid measuring cup, whisk together all marinade ingredients except cornstarch in large bowl.
    • Use a few large spoonfuls of marinade for salmon.
    • Turning marinade into sauce: Place remaining remaining teriyaki marinade in a small sauce pan over low heat.
    • Combine 2 teaspoons cornstarch with a tablespoon or two of water in a small bowl and mix to combine. Add cornstarch mix to marinade, whisk to combine and bring to a slow boil until thickened. Can be made ahead and just warmed up, will thicken as it cools and thin out again when heated.

    Teriyaki Salmon

    • In a bowl, place salmon and add a few large spoonfuls of teriyaki marinade so that the salmon is evenly coated. Cover with plastic wrap and let sit while the sweet potatoes roast.
    • Bake at 350 degrees F for 15 minutes. (lower oven temperature when potatoes are done)

    Sushi Rice

    • Rinse rice in a fine mesh strainer until your water runs clear (this will reduce starchiness).
    • In a medium saucepan, add rice and water and bring to a boil. Once it boils reduce heat to low, cover and cook 15 minutes until water is completely absorbed.
    • In the meantime, while rice cooks, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Remove from heat and place in fridge to cool.
    • Once the rice is done, remove from heat and add the cooled vinegar mixture. Stir with a rubber spatula or fork as to not over mix. It will appear wet but will dry up as it cools. It should be sticky and completely dry once it’s ready.

    Edamame

    • Following the instructions on the package, bring a pot of well salted water to a boil. Add Edamame, bring to a second boil and and cook 5-7 minutes until crisp tender.
    • Drain from water and set aside. Can be made ahead and enjoyed cold, room temperature or reheated.

    Quick Asian-inspired Pickled Cucumbers

    • Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
    • Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.
    • Can be made a day ahead and stored in the refrigerator, but cucumbers crisper if marinated last minute.

    Assemble

    • To each bowl, add fresh baby spinach, roasted sweet potatoes, sushi rice, edamame, pickled cucumbers and 1 piece of baked salmon. Drizzle salmon with additional teriyaki sauce. Enjoy!
    Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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