Overhead view of teal bowls filled with Umami Salmon Bowls

Gluten-Free Umami Salmon Bowls

San-J has done it again! First it was a wide variety of trusted gluten-free tamari soy sauces, then cooking sauces like Szechuan sauce, then slow cooker simmer sauces, and now their newest line of Splash sauces. I’ve used their Umami Tamari Splash sauce in my delicious new Gluten-Free Umami Salmon Bowls recipe.

I’ll be honest here, I don’t typically start my blog posts gushing about a product or brand. San-J, though, is near and dear to my heart for a number of reasons. First, they’re one of our longest advertising partners, but more importantly, they consistently make gluten-free a top priority in their product line. Where many businesses making similar products add wheat to reduce cost, San-J chooses to use pure soybeans and avoid gluten altogether in their products. I love that about them. Their new Splash sauces come in Citrus, Sweet, and Umami. The Citrus is much like a ponzu sauce, the Sweet contains a hint of maple syrup and brown rice syrup, and the Umami has undertones of black garlic, red miso, shiitake, and tomato. All of these sauces can be used in place of soy sauce and they contain 55-70% less sodium than their original soy sauce.

The Umami, which I used here, is really good! It adds a lot of great flavor with just one product and it goes very well on the salmon and mushrooms.

Umami Salmon Bowls in a teal bowl with wooden chopsticks and pink flowers in the background

5 from 1 vote
Overhead view of teal bowls filled with Umami Salmon Bowls
Print Recipe

Gluten-Free Umami Salmon Bowls Recipe

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Servings: 2 servings
Calories: 530kcal
Author: Gluten Free & More


  • 2 tablespoons vegetable oil
  • 4 ounces cremini mushrooms , sliced
  • 2 tablespoons San-J Umami Tamari Splash
  • 1 head bok choy , thinly sliced
  • 1 teaspoon seasoned rice vinegar
  • 2 (6 ounce) salmon filets, skin on
  • 2 cups cooked rice
  • ½ cup red cabbage , thinly sliced
  • Pickled red onions
  • Pickled ginger
  • Fresh cilantro leaves


  • Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally until they have released their liquid and are soft, about 5 minutes. Remove to a small bowl and toss with 1-2 teaspoons of the Umami Tamari Splash. Set aside.
  • Add the bok choy to the pan and cook until wilted, 2-3 minutes, stirring often. Remove to a small bowl and toss with the vinegar.
  • Wipe out the skillet and heat the remaining tablespoon of oil until shimmering. Add the salmon, skin-side down and cook, undisturbed, until the skin is crisp, and they can easily be flipped over in the pan without tearing the skin. Cook for another minute or two or until the salmon reaches your desired doneness. Brush all sides of the salmon with the remaining Umami Tamari Splash.
  • Divide the rice among 2 bowls. Top with the salmon, mushrooms, bok choy, cabbage, pickled onions, pickled ginger, and cilantro.


Nutrition Facts
Gluten-Free Umami Salmon Bowls Recipe
Amount Per Serving
Calories 530 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 94mg31%
Sodium 892mg37%
Potassium 2284mg65%
Carbohydrates 59g20%
Fiber 6g24%
Sugar 7g8%
Protein 47g94%
Vitamin A 19082IU382%
Vitamin C 202mg245%
Calcium 500mg50%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Buddha Bowl Cabbage Mushrooms Rice Salmon San-J Soy Sauce
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