Teriyaki Glazed Salmon Bowl

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 381kcal


  • 2 boneless salmon fillets (approx. 130g each)
  • 100 g sliced carrot
  • 100 g chopped broccoli
  • 60 g sliced avocado
  • 5 g sesame seeds
  • 1 kcal spray
  • Salt & Pepper

Teriyaki Glaze

  • 60 mls light soy sauce
  • 30 g honey
  • 1 small piece of grated ginger
  • 1 grated garlic clove
  • 10 g cornflour
  • 2 tablespoons water
  • 2 tablespoons white wine vinegar


  • Preheat the oven to 180 degrees Celsius.
  • In a cup, mix the cornflour into a paste with the water and stir in the soy sauce, white wine vinegar, grated garlic, grated ginger and honey to make the teriyaki marinade.
  • Pour 1/3 of the marinade over the 2 salmon fillets and turn over to coat well.
  • Add the salmon to a lined baking tray and season with salt/pepper.
  • Sprinkle the sesame seeds on top of each fillet.
  • Spray with 1 kcal spray.
  • Bake the salmon for 10-12 minutes. You can also air fry the fillets at same temperature and for same time.
  • Meanwhile, heat a wok and spray well with 1 kcal spray.
  • Add the broccoli and carrots and stir fry for 3-4 minutes.
  • Stir in the remainder of the teriyaki marinade and stir fry for a further 2-3 minutes.
  • Serve 1/2 of the stir fried veg in a bowl alongside each salmon fillet and garnish with the avocado.
  • You can also add rice or whatever side you would prefer (account for this separately).


Calories: 381kcal | Carbohydrates: 30g | Protein: 27g | Fat: 18g