Honey-Teriyaki Salmon and Veggie Rice Bowl Recipe

Honey-Teriyaki Salmon and Veggie Rice Bowl Recipe

How To Make Honey-Teriyaki Salmon and Veggie Rice Bowl

This bowl of asparagus and cauliflower rice topped with an oven-baked honey-teriyaki salmon would be an amazing dish to add to your meal rotation!

Preparation: 5 minutes
Cooking: 10 minutes
Chill Time: 15 minutes
Total: 30 minutes



  • 3tbsplow-sodium soy sauce,or tamari for gluten free
  • 6tbspmirin,Japanese sweet rice wine
  • 2tbsphoney
  • 4pcsfresh wild salmon fillet,cut in 4 pieces
  • 12ozasparagus,ends trimmed, cut 1-inch
  • 4cupsriced cauliflower,raw or frozen
  • 1tbspolive oil
  • Sesame seeds,optional for garnish


  1. Combine the soy sauce, mirin, and honey in a resealable bag.

  2. Add the salmon and mix to coat. Refrigerate for 15 to 60 minutes or up to 8 hours.

  3.  Preheat oven to 450 degrees F.

  4. Remove salmon, reserving the marinade.

  5. Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down.

  6. Cook for about about 10 to 12 minutes, or until tender and cooked through.

  7. Meanwhile, place the marinade in a small pot. Bring to a boil and simmer on Low for about about 8 to 10 minutes until thickened and reduced by half.

  8. Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat for about 4 to 6 minutes until tender.

  9. To serve, divide the cauliflower rice, top with salmon and asparagus. Drizzle with the glaze. Sprinkle with sesame seeds, if desired.


  • Calories: 718.99kcal
  • Fat: 27.29g
  • Saturated Fat: 5.63g
  • Monounsaturated Fat: 10.95g
  • Polyunsaturated Fat: 8.33g
  • Carbohydrates: 18.96g
  • Fiber: 4.02g
  • Sugar: 12.32g
  • Protein: 90.65g
  • Cholesterol: 178.20mg
  • Sodium: 600.07mg
  • Calcium: 191.46mg
  • Potassium: 2215.25mg
  • Iron: 4.72mg
  • Vitamin A: 190.72µg
  • Vitamin C: 60.35mg
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