Want to know an easy weeknight meal I will never get sick of?? It’s 100% these paleo teriyaki salmon bowls! You really can customize them to make them perfect for you with different add-ins, but that sauce is everything! It’s a dinner that always leaves me feeling good afterwards but really satisfies that takeout food craving.

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Try out some of my other easy weeknight recipes if you’re looking for more:

PALEO teriyaki SALMON BOWLS

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

–

3-4

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 tbsp ginger root, finely minced (can sub for ground ginger)
3 garlic cloves, finely minced (can sub for garlic powder)
1 tbsp sriracha
3 tbsp coconut aminos, soy sauce, or tamari
2 tsp honey or maple syrup
1 -2 tbsp avocado or olive oil
1 + 1/2 lbs salmon filets, cut into ~1-inch cubes + salt for seasoning
1 lb frozen cauliflower rice, warmed up
1 ripe mango, peeled & diced
1 + 1/2 cups shredded carrots
1/2 cup fresh chopped cilantro
1 ripe avocado, pitted & sliced
2 -3 green onions, sliced
1 -2 tbsp sesame seeds (optional), for topping

Directions

Make the sauce by whisking the ginger, garlic, sriracha, coconut aminos, and honey together in a small bowl. Set aside.
Heat the avocado oil over medium heat in a large skillet. Pat the cubed salmon filets dry with a paper towel and season with salt. Sear for 4-5 minutes on each side or until cooked to desired doneness. Add the sauce to the pan, stir, and let it simmer for 1-2 minutes. Remove from heat.
Assemble your salmon bowls by evenly dividing the cauliflower rice, mango, carrots, cilantro, avocado, green onion, and sesame seeds into 3-4 bowls, along with the cooked salmon.