Salmon Teriyaki BariBowl II
BariBowl
May 03, 2026
This Salmon Teriyaki BariBowl II is a protein-first bariatric bowl featuring glazed teriyaki salmon, brown rice, and broccoli-carrot vegetables — designed to fit the BariBowl II's portion-controlled sections for a 50/20/30 macro split. It's one of the easiest bariatric salmon bowl recipes you can meal prep for the week.
Ingredients
- 1½ lbs salmon fillets
- 2 tbsp low-sodium teriyaki sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 3 cups broccoli florets
- 1 cup shredded carrots
- 1 tsp olive oil
- 1 cup cooked brown rice
- 1 tbsp sliced green onion
- ⅓ cup plain Greek yogurt
- 1 tbsp low-sodium teriyaki sauce (condiment cup)
- 1 tsp rice vinegar
Instructions
- Brush salmon with teriyaki sauce, sesame oil, ginger, and garlic.
- Bake salmon at 400°F for 12–14 minutes, until it flakes easily.
- Steam broccoli for 4–5 minutes, until tender-crisp.
- Toss broccoli and shredded carrots with olive oil.
- Stir cooked brown rice with sliced green onion.
- Mix Greek yogurt, teriyaki sauce, and rice vinegar for the condiment cup.
- Flake the salmon into large pieces.
- Assemble each BariBowl II with 50% salmon in the large lower section, brown rice inside the red cup, and broccoli-carrot mix in the right section.
BariBowl II Assembly Guide
The BariBowl II's built-in portion divisions make hitting your bariatric macro targets effortless. Place the salmon protein in the large lower section (50%), slide the brown rice into the red silicone cup (20%), and fill the right section with broccoli and shredded carrots (30%). No guesswork, no measuring — just portion-perfect bariatric meal prep.
Meal Prep & Storage Tips
This salmon teriyaki meal prep recipe makes 3 complete BariBowl II servings. Store covered in the refrigerator for up to 3 days. Reheat salmon and vegetables separately from the rice if preferred. The Greek yogurt teriyaki dip keeps well for 3 days refrigerated in a small sealed container.