Teriyaki Salmon & Edamame Brown Rice Meal Prep Bowl
Baked teriyaki salmon with edamame and broccoli over brown rice, packed for meal prep.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Baking salmon is more hands-off than pan-searing and easier for four fillets at once. The teriyaki is brushed on twice: before baking and again right after, so the glaze stays glossy in the fridge.
Why this recipe works
Brushing the glaze on after baking restores its shine, which baking dulls. Steaming the vegetables briefly keeps them bright after reheating.
Ingredient notes
Salmon is best eaten within 3 days. Reheat gently to keep it moist.
Common mistakes
- Reheating salmon on full microwave power.
- Overbaking the salmon.
What to serve with it
Pickled ginger or sesame seeds.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Line the pan with foil; teriyaki sticks. Slightly undercook the broccoli.
Swaps and variations
Use chicken thighs (cook to 165°F / 74°C) for a longer-lasting prep. Use tamari for gluten-free.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently at 50% power.
Recipe
Teriyaki Salmon & Edamame Brown Rice Meal Prep Bowl
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan lined with foil; small saucepan; medium saucepan with lid; 4 meal prep containers; instant-read thermometer
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes.
-
Simmer the soy sauce, mirin, honey and ginger 2 minutes, stir in the cornstarch mixture and cook 30 seconds until thick.
-
Heat the oven to 400°F (200°C). Place the salmon on a foil-lined pan, brush with half the teriyaki and bake 10 to 12 minutes, until it flakes easily and reaches 145°F (63°C). Brush with the remaining glaze.
-
Steam the edamame and broccoli together 4 minutes.
-
Divide rice, salmon, edamame and broccoli among 4 containers and cool before sealing.
Questions
Can I eat the salmon cold?
Yes.
Can I freeze cooked salmon?
Yes, up to 2 months, though the texture softens.
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