Honey Teriyaki Salmon with Cauliflower Rice – a deliciously sticky, sweet and savory dish that can be on your table in under 30 minutes. Skip the high-calorie, high-carb takeout and try this healthier, low-carb rendition!
Super Simple Meals
Simple, healthy recipes make for the best meals – am I right? Salmon is a favorite in this house when it comes to seafood. It’s a close second to shrimp. Shrimp always wins – at least for me! My husband can and will eat just about anything but the kitchen sink, I think. HA! Salmon is so versatile. Whether it’s grilled with lemons, cooked/baked in a skillet, or smoked with cream cheese and crackers – we are game. Especially smoked! Have you tried smoked salmon yet?? If not, you need to!
Speaking of simplicity. This Honey Teriyaki Salmon with Cauliflower Rice recipe is very easy to make and takes no time at all. A quick mix and bake. That’s it! I promise this recipe will become a quick favorite at your dinner table.
The honey teriyaki sauce helps to make the salmon extra moist and gives it so much flavor. It has that perfect mixture of both sweet and savory that not only compliments the salmon, but pairs well with the mixed vegetables and cauliflower rice. You will be licking your silverware and plate clean with this meal. That is – if you’re the plate-licking type. We all are at some point, aren’t we?
More Healthy Recipes To Try!
- Crispy Baked Chicken Parmesan Zoodle Bowls
- Easy Cauliflower Broccoli Egg Fried Rice
- Jamaican Jerk Chicken Bowls
- Five Ingredient Buffalo Chicken Stuffed Zucchini Boats
- Steak Fajita Bowls with Garlic Lime Cauliflower Rice
Honey Teriyaki Salmon with Cauliflower Rice
Easy to make Honey Teriyaki Salmon with Cauliflower Rice will become your new favorite recipe! It uses a handful of ingredients and is bursting with flavor. The honey teriyaki glaze gives it the perfectly balanced sweet and savory taste that compliments both the salmon and the vegetables.
- 4 (6 oz.) salmon filets skinless
- 1 green onion finely chopped, for garnishing
- 1 tbsp sesame seeds for garnishing
Honey Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1 cup water
- 7 tbsp honey
- 2 tbsp light brown sugar
- 1 tsp garlic powder
- 1 tbsp cornstarch
- 2 tbsp water for cornstarch
- 1 tbsp minced garlic approximately 3 cloves
- 2 bell peppers thinly sliced
- 1/2 yellow onion thinly sliced
- 2 cups frozen broccoli
- 2 tbsp olive oil divided
- salt and pepper to taste, optional
- 2 (10 oz.) bags of frozen cauliflower rice or sub 2 cups of homemade
Preheat oven to 400 degrees F and spray an 8x8 baking dish with non-stick cooking spray.
Place a small saucepan over medium heat and combine low-sodium soy sauce, water, honey, light brown sugar, and garlic powder. Bring sauce to a slight boil - continuously whisking until thoroughly mixed.
In a small mixing bowl, combine the cornstarch and water. Thoroughly mix to make sure it is not clumpy. Once mixed, combine with the teriyaki sauce. Whisk until the sauce has thickened.
Remove from heat and set aside to cool to room temperature.
Place the salmon filets in the baking dish and top with 1 cup of the teriyaki sauce. Save the rest for additional sauce for the vegetables and cauliflower rice.
Bake until the fish flakes with a fork - approximately 12-14 minutes. Time will be dependent on how thickly cut the filets are.
While the salmon is baking, place a non-stick pan over medium heat with 2 tablespoons of olive oil. Once the oil has heated, add the sliced peppers and onions. Sauté until the peppers have softened, approximately 3-4 minutes. Add the minced garlic and sauté approximately 1-2 minutes.
Once the garlic is fragrant - add the remaining teriyaki sauce to the pan and mix well to coat and re-warm.
While the peppers and onions are sautéing, cook the cauliflower rice and broccoli. If frozen - microwave. If using raw - see notes.
Serve salmon immediately with cauliflower rice, broccoli, and sautéed veggies.
Garnish with sesame seeds and chopped scallions.
- You can use frozen broccoli or raw broccoli. If using raw broccoli, I recommend steaming broccoli in a pan until fork-tender. Approximately 8-10 minutes.
- You can use frozen cauliflower rice or homemade cauliflower rice with this recipe. If using homemade, saute cauliflower rice while the peppers are cooking. I recommend 1 tbsp of oil per 1 cup of cauliflower rice. You can add additional flavor by swapping for butter or seasoning with salt, pepper, and garlic powder.
- If you're new to making cauliflower rice, I recommend checking out my How To Make and Freeze Cauliflower Rice post for directions.