1 Pot, Pan or Bowl/ AIP/ Paleo/ Quick & Easy/ Skillet Meals/ Under 30 minutes

One-Pan Teriyaki Salmon Bowls (AIP, Paleo)

Top view of AIP Teriyaki Salmon Bowls on a black textured background.
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These AIP Teriyaki Salmon Bowls cook up in under 30 minutes, and use just one pan for the whole dish. Super quick and oh-so-tasty!

Earlier this week, I shared a super simple Homemade AIP Teriyaki Sauce, so today I thought I’d show you how to use it! I suppose you already had an example of how to use it with this Crock Pot Chicken Teriyaki, but here’s an even quicker recipe!

These AIP Teriyaki Salmon bowls are seriously so good. When I made the recipe to take photos for this post, I actually got so excited to eat it, that I jumped the gun and started eating before I had all the shots I wanted.

These AIP Teriyaki Salmon bowls are what take-out, fake-out dreams are made of. I promise you’ll like these more than you like your favorite local teriyaki take-out. And they’ll even take less time than grabbing take-out. If you’re a fan of teriyaki, these Teriyaki Salmon Bowls should probably be part of your regular weekly recipe rotation.

45 degree view of AIP Teriyaki Salmon Bowls on a black textured background.

How to make AIP Teriyaki Salmon Bowls

Don’t get intimidated by the ingredient list. It’s a tiny bit longer than my usual recipes, but that’s just because of the homemade teriyaki sauce. Which, I swear will take less than 2 minutes to whip together. Then, you just toss the rest of the ingredients into your skillet, top with your favorite garnishes and dinner is served. Here’s what you’ll need:

Ingredients

For the Teriyaki Sauce

For the AIP Teriyaki Salmon Bowls

  • 3 Tbsp avocado oil, divided
  • 24oz cauliflower rice (2 packages, frozen)
  • 2 large zucchini, quartered lengthwise and sliced into 1/2″ pieces
  • 1 lb raw salmon, cubed
  • sea salt, to taste

For serving

  • 2 avocados, sliced
  • 2 green onions, sliced

Steps

First, make the teriyaki sauce.

In a small bowl, combine the arrowroot starch and water and whisk until combined. Then add the garlic powderground gingerhoney and coconut aminos and whisk until combined. Set aside.

Then, start on the AIP Teriyaki Salmon Bowls.

Add 1 Tbsp avocado oil to a large skillet over medium heat. Once warmed, add the cauliflower rice and sauté until cooked through, approximately 5 minutes. Add salt to taste. Remove to a clean bowl and set aside. Cover to keep warm.

Add another tablespoon of oil to the same skillet, add the sliced zucchini and salt to taste. Sauté until tender-crisp, approximately 5 minutes. Remove to a clean bowl and set aside. Cover to keep warm.

Add another tablespoon of oil to the same skillet and add the cubed salmon and the teriyaki sauce. Sauté, stirring occasionally for 4-8 minutes, or until salmon is cooked through and flakes easily with a fork.

Then, serve!

Divide the cauliflower rice, zucchini, salmon and teriyaki sauce among four bowls or plates. Top with sliced avocado and sliced green onions. Enjoy!

Top view of a hand holding an AIP Teriyaki Salmon Bowl.
Close up of AIP Teriyaki Salmon.

Other recipes to try

Quick & Easy Homemade Teriyaki Sauce (AIP, Paleo)

Easiest Crock Pot Chicken Teriyaki (AIP, Paleo)

Easy AIP Chicken Stir Fry (Just 5 Ingredients!)

Print
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Top view of AIP Teriyaki Salmon Bowls on a grey and white striped towel..

One-Pan Teriyaki Salmon Bowls (AIP, Paleo)

  • Author: Andrea
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Category: One-Pan Meals
  • Method: Sauté
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Description

These AIP Teriyaki Salmon Bowls cook up in under 30 minutes, and use just one pan for the whole dish. Super quick and oh-so-tasty!


Ingredients

Units Scale

For the Teriyaki Sauce

For the Teriyaki Salmon Bowls

  • 3 Tbsp avocado oil, divided
  • 24oz cauliflower rice (2 packages, frozen)
  • 2 large zucchini, quartered lengthwise and sliced into 1/2” pieces
  • 1 lb raw salmon, cubed
  • sea salt, to taste

For serving

  • 2 avocados, sliced
  • 2 green onions, sliced

Instructions

  1. In a small bowl, combine the arrowroot starch and water and whisk until combined. Then add the garlic powder, ground ginger, honey and coconut aminos and whisk until combined. Set aside.
  2. Add 1 Tbsp avocado oil to a large skillet over medium heat. Once warmed, add the cauliflower rice and sauté until cooked through, approximately 5 minutes. Add salt to taste. Remove to a clean bowl and set aside. Cover to keep warm.
  3. Add another tablespoon of oil to the same skillet, add the sliced zucchini and salt to taste. Sauté until tender-crisp, approximately 5 minutes. Remove to a clean bowl and set aside. Cover to keep warm.
  4. Add another tablespoon of oil to the same skillet and add the cubed salmon and the teriyaki sauce. Sauté, stirring occasionally for 4-8 minutes, or until salmon is cooked through and flakes easily with a fork.
  5. Divide the cauliflower rice, zucchini, salmon and teriyaki sauce among four bowls or plates. Top with sliced avocado and sliced green onions. Enjoy!



Nutrition

  • Calories: 421
  • Sugar: 8.9g
  • Fat: 22g
  • Carbohydrates: 31.7g
  • Fiber: 9.6g
  • Protein: 27.3g

Keywords: aip teriyaki salmon, teriyaki, salmon, aip, paleo

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