You’ll love this bowl of slightly sweet, sticky and tender bites of salmon on top of gluten free red quinoa! The bowls are complete with creamy avocado, steamed edamame and a drizzle of sesame oil.
Here I am, still loving salmon after 32 years of not!!! I truly don’t know what has come over me. But God bless it!
I am obsessed with how quickly salmon cooks, how meaty it is (so much closer to chicken than I ever thought) and how nutritious it is! And though I’m sure there are millions of ways to cook it, there’s something about salmon that lends itself so well to Asian flavors like soy sauce, ginger, and sesame.
I asked readers what kind of recipes they were craving for March on my Instagram Stories and so many of you requested more pescatarian dishes, quick and easy dinners, grain bowls and gluten free recipes. I’m excited to share this bowl checks all of those boxes!
Here’s how you’ll make my Teriyaki Salmon Grain Bowl (scroll for full recipe):
- Cook quinoa by boiling with chicken broth, salt + pepper then simmering for 20 mins.
- Remove the salmon filet from it’s skin then into bite-sized chunks.
- Whisk together ingredients for teriyaki sauce.
- Cook salmon in a good non-stick pan for 1 minute per side, then add in sauce.
- Turn up heat and let fish cook/sauce thicken.
- Create bowls by dividing quinoa, topping with salmon, avocado and edamame!
A couple quick notes for cooking:
- Gluten Free Sauce: My teriyaki sauce below is gluten free by using liquid aminos. If you’re not concerned with staying gluten free, you can substitute soy sauce!
- Quinoa: I enjoyed the flavor and color of the red quinoa but use any variety. Make sure you rinse the quinoa well with water in a fine-mesh sieve before cooking. You can also sub the quinoa for rice if you prefer!
- Slicing salmon: Buy your salmon in a large filet (uncut) and either have the fish monger remove the skin or do so yourself simply: with skin side down, hold tail end of filet and slide a sharp knife between the flesh and the skin, working your way to the end.
- Nonstick pan: A good nonstick pan is essential so the delicate salmon does not flake or break apart when cooking. I highly recommend the Always Pan by OurPlace — it’s non-toxic and super non-stick!
- Veggies: Feel free to add/swap out the veggies to your liking! Snap peas, cucumber slices, radishes, steamed broccoli, even red bell peppers would be delicious in this bowl.
Now that you’ve got your ingredients and your plan of action, let’s get cooking! I hope you enjoy this recipe and if you do I would SO appreciate a comment/rating to help others as they search the site. Thank you babes!
Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!
Teriyaki Salmon Grain Bowl (GF)
- 1 lb. salmon filet
- 1 bunch sliced green onions green parts only
- 1 cup quinoa rinsed well
- 2 cups low sodium chicken broth
- 1 tsp. kosher salt and pepper each
- 1 avocado sliced
- 1 cup shelled edamame steamed
- drizzle of sesame oil, black sesame seeds
gluten-free teriyaki sauce
- 2 tbsp. honey
- 2 tbsp. liquid or coconut aminos can sub soy sauce if not keeping GF
- 1 tbsp. sriracha hot sauce
- 2 tsp. brown sugar
- 2 tsp. sesame oil toasted or not
- 2 tsp. minced garlic
- 1 tsp. grated ginger or ginger paste
- Rinse quinoa well with water in a mesh sieve. Place quinoa into a medium sauce pan with chicken broth, salt and pepper. Bring to a boil then cover and lower heat to simmer. Cook for 20 minutes or until all liquid has been absorbed.
- Whisk together all ingredients for the teriyaki sauce in measuring cup or bowl with spout for easy pouring.
- With skin side down, hold tail end of salmon filet and slide a sharp knife between the flesh and the skin, working your way to the end. With skin discarded, slice salmon into bite-sized chunks about 1" each.
- Heat 1 tbsp. avocado or olive oil in a non stick pan over medium heat then add salmon chunks. Cook for 1 minute per side then add *half* of the teriyaki sauce and sliced green onions. Toss salmon gently with sauce and turn up heat slightly to cook fish to your liking. Sauce should thicken and caramelize.
- Divide quinoa between two bowls (might have leftovers!) then divide salmon. Top bowls with remaining teriyaki sauce. Add sliced avocado, shelled edamame and optional toppings!