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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! #healthy #takeout #teriyaki #salmon #cauliflowerrice | https://withpeanutbutterontop.com
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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.
Course Main Course
Cuisine Chinese
Keyword Cauliflower Rice, Salmon, Takeout, Teriyaki
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 527kcal
Author Samantha Buckner

Ingredients

  • 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

Vegetables:

  • 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

Instructions

  • 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.

Notes

Broccoli:
  • 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.
Cauliflower Rice:
  • 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.

Nutrition

Serving: 1serving | Calories: 527kcal | Carbohydrates: 53g | Protein: 39g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 1186mg | Potassium: 1438mg | Fiber: 4g | Sugar: 41g | Vitamin A: 2215IU | Vitamin C: 157.4mg | Calcium: 84mg | Iron: 3.1mg