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5 from 1 vote

Teriyaki Salmon and Sesame Zucchini Noodle Bowl

This healthy, low carb Teriyaki Salmon and Zucchini Noodle Bowl takes a mere FIFTEEN MINUTES to make and is bursting with that awesome Asian flavor you crave.
Prep Time7 mins
Cook Time8 mins
Servings: 2
Author: Elizabeth Lindemann


  • 3 tablespoons soy sauce such as Pearl River Bridge Superior Light Soy Sauce
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 1 clove minced garlic
  • salt and black pepper to taste
  • 1/2 teaspoon toasted sesame oil
  • 2 portions salmon
  • 3 medium zucchini spiralized
  • 1 batch teriyaki sauce above
  • Sesame seeds for garnish (optional)
  • Sliced green onions for garnish (optional)


  • Combine first seven ingredients in a small bowl to make teriyaki sauce.
  • Add teriyaki sauce to salmon in an airtight container or zip top bag. Let marinate for at least 30 minutes*
  • In a nonstick skillet, sear salmon skin side up for three minutes, reserving remaining marinade.
  • Flip so skin side is down, cover, and turn heat to low. Cook for another four minutes, or until fish is cooked.
  • Meanwhile, blanch the spiralized zucchini noodles in boiling water for one minute.
  • Remove cooked fish from pan and add remaining marinade. Bring to a gentle simmer.
  • Stir noodles in with sauce.
  • Serve noodles in bowl with salmon on top. Garnish with sesame seeds and green onions, if desired.


* You can marinate it overnight in the fridge, or freeze the marinating salmon to enjoy at a later date. Just defrost the day before you want to eat it in the fridge so it is fully thawed before cooking.
For a gluten free option, choose gluten free soy sauce.