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Teriyaki Salmon Bowl Matrix

Rebecca Huff
Easy to make, delicious, and packed with nutrients.
No ratings yet
Course dinner, Lunch


  • 1 salmon filet per person
  • 1/2 cup pineapple juice
  • ΒΌ cup coconut aminos
  • 1 tbsp ginger minced
  • 2 tbsp red wine vinegar
  • 1 tsp garlic minced
  • salt and pepper to taste


  • Cook salmon with your preferred method
  • Combine the pineapple juice, coconut aminos, red wine vinegar, and Worcestershire with the minced garlic and ginger, add to a small saucepan.
  • Bring to a boil over medium-high heat, then reduce to medium-low.
  • Allow the sauce to simmer for about ten minutes or until the sauce begins to thicken.
  • Cook vegetables by steaming, baking, vapor cooking, or stir-fry
  • Build bowl: base, vegetables, add the cooked salmon, drizzle on teriyaki sauce, garnish.
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