0 from 0 votes
Low Carb Salmon Buddha Bowl Recipe
Low Carb Salmon Teriyaki Buddha Bowl
Prep Time
30 mins
Total Time
30 mins

Half of this delicious salad is a meal all by itself!!

Course: Salad
Cuisine: American, Japanese
Yield: 2 servings
Calories: 747 kcal
Author: Lindsay
  • 1 lb. salmon (de-boned, wild caught is best)
  • 1/4 cup low carb teriyaki sauce + extra for dressing (see recipe below)
  • 2 large eggs (hard boiled)
  • 1 cup baby kale (chopped)
  • 2/3 cup cucumbers (quartered or chopped to your liking)
  • 2/3 cup avocado (chopped - about 1 medium avocado)
  • 1 cup chopped red cabbage (chopped)
  • 1/4 cup olive oil
  • 1/4 cup low carb teriyaki sauce (see recipe below)
  1. Marinate the salmon in the teriyaki sauce for approximately 1 hour in the refrigerator. Combining the two in a food-safe plastic bag will do the trick. I always turn mine upside down so the flesh is sitting directly in the marinade.

  2. Preheat your oven to 350 F. and bake the salmon for 20 minutes or until it reaches your desired level of "doneness". (Totally not a word, I know...)

  3. Hard boil your eggs and remove the shells. Then chop.

  4. When the salmon is finished baking, allow it to cool slightly and then remove the skin.

  5. Cut up the salmon into chunks or shred with forks.

  6. Toss everything together in a bowl with the dressing and divide in half to share or save for tomorrow's lunch.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also, the teriyaki sauce is not included in this data. You will have to factor in the data from that recipe as well.

Nutrition Facts
Low Carb Salmon Teriyaki Buddha Bowl
Amount Per Serving (0.5 the recipe)
Calories 747 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 8g50%
Cholesterol 310mg103%
Sodium 200mg9%
Potassium 1755mg50%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 54g108%
* Percent Daily Values are based on a 2000 calorie diet.