Honey Teriyaki Salmon Recipe

Honey Teriyaki Salmon Recipe

Have you jumped on the cauliflower rice bandwagon yet? If you haven’t tried it, you’ll love it with this honey teriyaki salmon!

Honey Teriyaki Salmon Rice Bowls

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 324 kcal


  • 3 tbsp low-sodium soy sauce (use tamari for gluten free)
  • 6 tbsp mirin, Japanese sweet rice wine
  • 2 tbsp honey
  • 1 lb salmon filet, cut in 4 pieces
  • 12 oz asparagus, 1-inch pieces
  • 4 cups raw or frozen riced cauliflower
  • 1 tbsp olive oil
  • sesame seeds, optional for garnish


  • Combine the soy sauce, mirin, and honey in a resealable bag.
  • Add the salmon and mix to coat. Refrigerate for 15-60 minutes or up to 8 hours.
  • Preheat oven to 450F.
  • Remove salmon, reserving the marinade.
  • Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
  • Meanwhile, place the marinade in a small pot, bring to a boil, and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
  • Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
  • To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.





Michelle Graves, RD, LD, CHWC
Hancock Wellness Center – McCordsville


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