Go Back

Teriyaki Salmon Meal Prep Bowls - Simple, Flavorful, and Ready for the Week

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 salmon fillets (about 5–6 oz each), skin-on or skinless
  • Rice: 2 cups uncooked jasmine or brown rice
  • Veggies: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup snap peas (optional), 2 medium carrots (thinly sliced)
  • Green onions: 3, thinly sliced, for garnish
  • Sesame seeds: 1 tablespoon, for garnish
  • Neutral oil: 1–2 tablespoons (avocado, canola, or grapeseed)
  • 1/3 cup low-sodium soy sauce or tamari
  • 1/4 cup water
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water (slurry)
  • 1 avocado, sliced at serving time
  • Sriracha or chili flakes for heat
  • Pickled ginger for a bright bite

Method
 

  1. Cook the rice. Rinse rice under cold water until it runs clear. Cook according to package directions. Fluff with a fork and let it cool slightly.
  2. Preheat and prep. Heat the oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup. Pat salmon dry and set aside.
  3. Make the teriyaki sauce. In a small saucepan, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thickened. Remove from heat.
  4. Toss the veggies. On the sheet pan, toss broccoli, bell pepper, snap peas, and carrots with oil and a pinch of salt. Spread into an even layer, leaving space for the salmon fillets.
  5. Glaze the salmon. Place salmon on the sheet pan, skin-side down if using skin-on. Brush the tops generously with teriyaki sauce, reserving some for finishing.
  6. Roast. Bake 10–12 minutes, depending on fillet thickness, until salmon flakes easily and is just opaque in the center. Veggies should be crisp-tender with a little char at the edges.
  7. Finish with sauce. Brush salmon with another light coat of teriyaki for shine and extra flavor. Sprinkle with sesame seeds.
  8. Assemble bowls. Divide rice among four meal prep containers. Top with salmon and a generous portion of veggies. Drizzle any remaining sauce over the rice and veggies. Garnish with green onions.
  9. Cool before sealing. Let the bowls cool for 15–20 minutes so steam doesn’t trap inside and make things soggy.