Go Back

Honey Garlic Salmon Meal Prep - Easy, Flavorful, and Ready for the Week

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds salmon fillets, skin-on, cut into 4 portions
  • 1 tablespoon olive oil (plus extra for veggies)
  • Salt and black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional, for a subtle kick)
  • 3–4 cups broccoli florets (or green beans)
  • 1 red bell pepper, sliced
  • 2 cups cooked brown rice or quinoa (about 1 cup uncooked)
  • 1/3 cup honey
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but great)
  • 1 teaspoon cornstarch mixed with 1 teaspoon cold water (slurry)
  • 1 teaspoon sesame oil (optional, for depth)
  • Red pepper flakes, to taste (optional)
  • Lemon wedges
  • Sesame seeds and sliced green onions

Method
 

  1. Cook your grain: Make brown rice or quinoa according to package directions. Fluff and set aside. This can be done a day ahead.
  2. Prep the veggies: Toss broccoli and bell pepper with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan.
  3. Roast the veggies: Roast at 425°F (220°C) for 12–15 minutes, until crisp-tender with a little char. Pull from the oven and set aside.
  4. Make the sauce: In a small bowl, whisk honey, soy sauce, vinegar, garlic, ginger, sesame oil, and red pepper flakes. Stir in the cornstarch slurry and set aside.
  5. Season the salmon: Pat salmon dry. Rub with 1 tablespoon olive oil, then season with salt, pepper, and smoked paprika.
  6. Cook the salmon: Heat a large nonstick skillet over medium-high. Place salmon skin-side down and sear 3–4 minutes, then flip and cook another 2–3 minutes, until nearly cooked through.
  7. Glaze it: Reduce heat to medium-low. Pour the sauce into the pan around the salmon. Let it bubble and thicken, spooning over the fish for 1–2 minutes until glossy. Remove from heat. Squeeze a little lemon on top.
  8. Assemble meals: Divide rice or quinoa into 4 meal-prep containers. Add roasted veggies. Top each with a salmon fillet and spoon extra sauce over everything.
  9. Garnish and cool: Sprinkle with sesame seeds and green onions. Let containers cool uncovered for 15–20 minutes before sealing.
  10. Store: Seal and refrigerate up to 4 days. Reheat gently when ready to eat.