Simple Soy Glazed Salmon
& Quinoa Bowls
Gluten Free | Weeknight Favorite
Fast. Fancy-ish. Meal-prep favorite. And done before your hanger kicks in.
Let me guess — you want something healthy, gluten free, protein-packed, and fast… but you also want it to taste like you actually tried. Welcome to your new weeknight power move. These Simple Soy Glazed Salmon & Quinoa Bowls are what happens when smart shortcuts meet chef-level flavor.
We’re cubing salmon (yes, cubes — faster cooking, more glaze coverage, more flavor per bite), giving it a quick bath in liquid aminos or tamari + brown sugar, then broiling it into sticky-edged perfection. Toss it over quinoa, peppery arugula, and a crunchy cucumber–shallot salad, and drizzle that leftover pan sauce like you planned this all along.
Bonus: this meal meal-preps like a dream.
Why This Bowl Works
- Naturally gluten free
- High protein + fiber balanced
- Ready in about 20 minutes
- Perfect for meal prep
- Flexible for next-day leftovers
- Big flavor, tiny effort
Ingredients
For the Soy Glazed Salmon
- 1 to 1½ pounds salmon, skin removed, cut into cubes
- 3–4 tablespoons liquid aminos, tamari, or gluten free soy sauce
- 1½–2 tablespoons brown sugar
For the Bowls
- Cooked quinoa (pre-cooked = weeknight win)
- Fresh arugula
- Leftover pan sauce from salmon
Quick Cucumber Shallot Salad
- 1 large cucumber, sliced or diced
- 1 small shallot, thinly sliced
- Splash rice vinegar or lemon juice
- Olive oil or sesame oil
- Salt + pepper
- Red chili flakes
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Meal Prep Like a Pro
This is one of my favorite gluten free meal prep bowls because it holds beautifully.
Make ahead tips:
- Cook quinoa earlier in the week and refrigerate
- Marinate + cook salmon fresh (best texture)
- Cucumber salad keeps 2–3 days
- Store components separately for best results
Next-Day Remix Ideas
Because smart cooks cook once and eat twice:
- Add leftover salmon to a chopped salad
- Reheat and serve with jasmine rice
- Toss into a gluten free grain wrap
- Add to a power breakfast bowl with a soft egg
Flake into lettuce cups with extra cucumber
Leftovers should never feel like leftovers.
Pro Tips.
- Use tamari or liquid aminos for reliable gluten free results
- Cube salmon evenly for consistent cooking
- Don’t over-marinate — sugar + salt works fast
- Pre-cooked quinoa is a refrigerator superpower
- Arugula adds bite — don’t skip it
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
Weeknight Simple Soy Glazed Salmon and Quinoa Bowls
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Gluten-Free
Description
These gluten free soy glazed salmon quinoa bowls are fast, protein-packed, and perfect for meal prep with cucumber salad and arugula.
Ingredients
- 1 to 2 pounds salmon, skin removed, cut into cubes
- 3-4 tablespoons liquid aminos, tamari, or gluten free soy sauce
- 1 1/2-2 tablespoons brown sugar
For the Bowls
- Cooked quinoa (pre-cooked = weeknight win) - about 1 cup per bowl
- Fresh arugula - a small handful
- Leftover pan sauce from salmon
- 2 scallions, thinly sliced
Quick Cucumber Shallot Salad
- 1 large cucumber, sliced thinly or diced
- 1 small shallot, thinly sliced
- Splash rice vinegar or lemon juice
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon sesame seeds
- Salt + pepper, to season
- Red chili flakes, if desired
Get Recipe Ingredients
Instructions
- Make the quick marinade. In a bowl, toss cubed salmon with the liquid aminos and brown sugar. Let sit for 10 minutes.
- Meanwhile, make the cucumber shallot salad and cook the quinoa (according to package instructions). Mix together the cucumber, sliced shallots, splash of vinegar or lemon, sesame oil, sesame seeds, salt + pepper to taste and a red pepper flakes. Let it sit while you cook the salmon.
- Preheat your broiler. Line a sheet pan with parchment or foil. Spread salmon cubes out in a single layer. Spoon any extra marinade over the top. Broil 4-6 minutes, depending on cube size, until edges are caramelized and the salmon is just cooked through. Do not walk away- you don’t want it to burn. Reserve any of the marinade/sauce left in the pan.
- To build your bowl, add to each bowl warm or chilled quinoa, handful of arugula, broiled salmon cubes and the cucumber shallot salad. Garnish with sliced scallions. Spoon leftover pan sauce over the salmon.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner, seafood
- Method: oven
- Cuisine: Japanese
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Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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