Light, nutritious and simple to make, these delicious Healthy Thai Salmon Bowls are sugar free, gluten free and low carb. These incredible salmon bowls will be ready in 30 minutes!
These healthy salmon bowls are so light, colorful and loaded with vitamins and minerals. The best part is they are so simple to make and can be ready in under 30 minutes on a busy weeknight.
The flavors in this bowl are so delicious and all blend perfectly together. I've made these several times with all different types of noodles (regular pasta, gluten free pasta and even zucchini noodles) and this was always a hit.
This is one of hose meals where it looks super fancy but in reality it's very simple to prepare. It'll be our secret.
If you are looking for some other healthy simple meals, you ill love my Healthy Shrimp Scampi, Zucchini Ravioli, Eggplant Parmesan and definitely my Thai Chicken Curry Soup!
- Salmon Fillet - I always buy wild caught, Pacific salmon. It's a little more expensive than farm raised salmon, but it has less calories and fat. Wild salmon means that it is harvested directly from oceans, rivers or lakes where farm raised salmon are harvested in small little pens. In my opinion, wild salmon tastes much better too.
- Shirataki Noodles - Noodles made from glucomannan, which is a soluble fiber that absorbs a lot of water. These shiritaki noodles are low in calories, carbohydrates and fats and are extremely versatile.
- Cilantro - One of my favorite herbs. I understand this is one of those things that people either love or hate, so if you don't like it you can leave it out, or substitute with parsley.
- Carrots - Before you tell me that carrots aren't keto...Carrots are loaded with vitamins, minerals and antioxidants and while they might have more carbohydrates than other vegetables, all is fine in moderation. Plus they are so bright and colorful!
- Peanuts - These are technically legumes and not nuts, peanuts add so much flavor to these yummy bowls.
- Liquid Aminos or Soy Sauce - I use liquid coconut aminos instead of soy sauce because I avoid soy since it is a hormone disruptor. I love the coconut liquid aminos and they don't taste like coconut at all.
- Chili Garlic Sauce - Basically this is a blend of chiles and garlic and adds tons of flavor. You can buy it in a grocery store or easily make your own using this recipe from Keto DietApp.
- Avocado Oil - I love avocado oil for its high smoke point and mild, light taste.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
- Garlic - My absolute favorite herb ever. I use it in just about every savory dish.
- Ginger - I love ginger for its light taste and it's anti-inflammatory properties.
- Lemon juice - Always use fresh lemon juice when you can for the best flavor!
- Fish sauce - Known for its rich and savory taste in Thai dishes, fish sauce is basically fermented fish.
How To Make These Healthy Thai Salmon Bowls
Preheat oven to 400 degrees and line a baking sheet with aluminum foil. In a large mixing bowl, combine the ingredients for the marinade. Peel the skin from the ginger and roughly chop it along with the garlic.
Put the salmon in the marinade, making sure the sauce covers it. Then cover the bowl with plastic wrap and keep in the fridge for at least 15 minutes.
Wash and chop vegetables. In a small bowl, combine the lemon juice, fish sauce, chili garlic sauce, garlic, Monk fruit, and water. Start with one Tablespoon fish sauce and adjust as needed to desired taste.
After salmon is finished marinating, pour marinade on top, cover with foil and bake the salmon for 12 minutes.
Prepare shiratake noodles according to the package. Once the salmon is done baking, remove the top layer of foil and then stick back in the oven to broil for 3-5 minutes.
Begin assembling your shirataki noodle bowls. Add the noodles, lettuce, carrots, cucumber, bell pepper, cilantro, and salmon. Serve with chopped peanuts, jalapenos, and fresh mint leaves.
Recipe Tips and FAQ's
Yes of course. You can use regular pasta noodles if you don't follow a low carb diet, gluten free noodles or even zucchini noodles.
Absolutely. You can substitute salmon with grilled chicken easily and it will still be delicious.
My answer to this question which I hear all the time is that moderation is important. Carrots are a vegetable that is packed with so many amazing vitamins and antioxidants, if you consume a small amount every so often it's more than fine.
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Healthy Thai Salmon Bowls
- ¾ pound salmon fillet cut into four pieces
- 14 ounces shiritaki noodles (2 packages)
- 1 head romaine lettuce
- 1 bunch cilantro chopped
- 1 carrot julienned
- 2 cucumbers julienned
- 1 medium bell pepper julienned
- ¼ cup peanuts chopped
- lime, jalapeños, fresh mint for garnish
- For the Marinade:
- 3 tablespoons liquid aminos or soy sauce
- 2 tablespoons Chili garlic sauce
- 3 tablespoons avocado oil
- 1½ teaspoons Monk fruit
- 5 cloves garlic minced
- 1 inch fresh ginger root minced
- For The Noodle Sauce:
- 3 tablespoons lemon juice or juice from 1 small lemon
- 1-2 tablespoons fish sauce
- 1 teaspoon chili garlic sauce
- 1 clove garlic minced
- 3 tablespoons Monk fruit
- ¾ cup water
- Start by preheating the oven to 400 F and lining a baking sheet with foil. Make sure it is long enough to fold over and cover the salmon.
- In a large mixing bowl, combine the ingredients for the marinade. Peel the skin from the ginger and roughly chop it along with the garlic. You can put them in a garlic crusher to speed up the process instead of mincing.
- Put the salmon in the marinade, making sure the sauce covers it. Then cover the bowl with plastic wrap and keep in the fridge for at least 15 minutes.
- Chop the lettuce and julienne the carrots, cucumber, and bell pepper. Cut the ends of the cilantro or roughly chop if you want smaller pieces. Set all veggie toppings aside.
- Begin preparing your noodle sauce. In a small bowl, combine the lemon juice, fish sauce, chili garlic sauce, garlic, Monk fruit, and water. Start with one Tablespoon fish sauce and adjust as needed to desired taste.
- Once the salmon is finished marinating, place salmon on foil lined baking sheet, pour marinade on top and cover with aluminum foil. Bake for 12 minutes.
- In a large pan, get water boiling for the noodles. Then boil the noodles as per package instructions. (Noodles are packaged in liquid. Instructions were to rinse, then drain, then parboil for 2-3 minutes, and drain again.)
- Once the salmon is done baking, remove the top layer of foil and then stick back in the oven to broil for 3-5 minutes. This will slightly char the salmon and give it a sticky sauce. All ovens are different so keep a close eye ensuring it doesn’t burn.
- Begin assembling your shirataki noodle bowls. Add the noodles, lettuce, carrots, cucumber, bell pepper, cilantro, and salmon.
- Serve with chopped peanuts, jalapenos, and fresh mint leaves. Pour the sauce over and enjoy!
Love that this salmon bowl is sugar-free and gluten-free! Perfect for our family because they are delicious and easy to make.
Loved this! It was super easy to make and tasted delicious!
Loved these thai salmon bowls! So delicious!! Great for meal prep too!
One of my favorite ways to make salmon. This was so delicious and I loved how easy it was to make!
These bowls were SO DELICIOUS! Light, healthy and super filling. Loved the marinade on the salmon and that noodle sauce was also delicious!
Everyone at my house loved this! It was a really huge hit! Thanks for the recipe!
This tasted so amazing! Thanks a lot for sharing this super easy to make salmon bowls recipe! Fam really loves it! Will surely have this again! Highly recommended!
Looks delicious and simple enough to make! Can’t wait to try it!
YAY!! I hope you love it! Miss you! xo