30 Minute Teriyaki Salmon Bowls

4.5 from 2 reviews


  • 1 pound salmon, cut into 34 filets
  • 1 cup teriyaki sauce
  • pinch of coarse salt
  • 12 tablespoons mixed sesame seeds
  • 1 cup rice (arborio, jasmine, etc.)*
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 4 large carrots, peeled into strips
  • 4 Persian cucumbers, diced
  • cilantro, for garnish


  1. Preheat oven to 400 degrees F. Place salmon filets in a shallow dish and pour the teriyaki sauce on top, sprinkle with salt, and sesame seeds on top of each filet. Let marinate on countertop for 10 minutes while you cook the rice.
  2. Place rice, water, garlic powder, and salt in an instant pot. Close lid and press the rice function. This will set the instant pot to around 10-12 minutes on high pressure. Once the instant pot is done cooking, let the pressure naturally release while you cook the rest of the dish, this will make for super fluffy rice. OR you can quick release and the rice will be just as good!
  3. Place a wire rack on top of baking sheet then place each salmon filet on the wire rack. Place in the oven to bake for 10 minutes. Place the remaining marinade in a sauté pan over medium heat and bring to a low boil to thicken.
  4. Lastly, peel the carrots into strips then roll into spirals. Now all you have to do is build your bowl – add rice, salmon, some sauce on top, carrot spirals, diced cucumbers, and cilantro! Each up, buttercup!


*If you want to keep it paleo, you can make cauliflower rice instead in a pan instead of in the instant pot

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