Teriyaki Salmon with Cauliflower Fried Rice
- Sally Rychlak
- Aug 5
- 1 min read
by Sally Rychlak
This is one of those dinners that somehow feels like takeout while still being made almost entirely from whole foods. The salmon gets a simple teriyaki-inspired marinade that caramelizes in the oven without turning into a heavy, sugary sauce. The fried rice is really the star here though. I almost always keep frozen cauliflower rice, frozen peas, carrots, ginger, garlic, and green onions on hand, so this ends up in my weekly rotation, especially when I have leftover rice.
The best part is you can adjust the rice however you want. On a run day or after a hard workout, I'll usually do a 1:1 mix of jasmine rice and cauliflower rice. On a less active day, I might skip the rice entirely and go all cauliflower. It tastes great either way, and no one is grading your carbohydrate choices.
I usually round out the meal with steamed edamame for extra protein and a shaved carrot salad tossed with rice vinegar, coconut aminos, and lime. It keeps everything fresh and adds another vegetable without much effort.
This is one of those recipes that feels balanced without trying too hard. It's high in protein, loaded with vegetables, naturally gluten free when made with coconut aminos, and flexible enough to fit whatever kind of day you've had. Whether you're cooking for yourself or feeding a few people during the week, it's one of those dinners that's easy to come back to again and again.
1
Fresh Ginger
Fresh ginger makes a noticeable difference here if you have it.
2
Salmon specifics
Wild caught king salmon is my favorite because it stays rich and buttery without needing much oil.
3
Leftovers
Leftovers reheat well for lunch the next day, but honestly I like a cold salmon leftovers???
Notes
1
Whisk together the coconut aminos, avocado oil, rice vinegar, garlic, ginger, sesame oil, honey, and pepper.
2
Marinate the salmon for 20 to 30 minutes.
3
Bake at 400°F for 10 to 14 minutes depending on thickness. Broil for the final 1 to 2 minutes if you'd like a little extra caramelization.
4
While the salmon cooks, heat the avocado oil and sesame oil in a large skillet.
5
Add the carrots and cook for about 3 minutes until they begin to soften.
6
Stir in the garlic, ginger, and the white portions of the green onions. Cook for about 30 seconds until fragrant.
7
Add the frozen cauliflower rice, frozen peas, and cooked rice if using.
8
Pour in the coconut aminos and cook until everything is hot and excess moisture has evaporated.
9
If using eggs, push the rice mixture to one side of the pan and scramble the eggs before mixing everything together.
10
Finish with the green onion tops and sesame seeds.
11
Serve alongside the teriyaki salmon with steamed edamame and a shaved carrot salad.
Instructions
Wild caught king salmon fillets
2 tbsp coconut aminos
1 tbsp avocado oil
2 tsp rice vinegar
2 cloves garlic minced
1 tsp grated fresh ginger
1 tsp sesame oil
1 tsp honey
Fresh cracked black pepper
Teriyaki Salmon
1 bag frozen cauliflower rice
2 cups cooked jasmine rice optional
2 tsp avocado oil
1 tsp sesame oil
3 green onions sliced
2 cloves garlic minced
1 tbsp grated fresh ginger
2 carrots finely diced
1 cup frozen peas
3 tbsp coconut aminos
2 eggs lightly beaten optional
Sesame seeds for garnish optional
Cauliflower Fried Rice
Teriyaki Salmon with Cauliflower Fried Rice
Recipe Curator
Sally Rychlak
Healthy teriyaki marinated wild caught king salmon served with customizable cauliflower fried rice for an easy, high protein weeknight dinner.
Servings :
4 Servings
Calories:
400 Calories / Serve
Prep Time
20 min
Cooking Time
20 min
Rest Time
4 min
Total Time
45 min
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