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Teriyaki Salmon Bowls (45 g Protein, Meal-Prep Ready)

Teriyaki Salmon Bowls

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Roasted salmon glazed in a 5-minute homemade teriyaki over rice with edamame and crunchy vegetables — four omega-3-loaded meal-prep bowls.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Calories: 554
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs salmon fillets
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic
  • 1 tsp fresh ginger
  • 1 tsp cornstarch
  • 3 cups cooked brown rice
  • 1.5 cups shelled edamame
  • 1 cucumber
  • 1 cup shredded carrots
  • 2 green onions
  • 1 tbsp sesame seeds

Equipment

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Method
 

  1. Preheat the oven to 425°F and line a sheet pan with parchment. Arrange the salmon cubes with space between them.
  2. Roast 8 to 10 minutes, until the salmon flakes and reaches 145°F — cubes cook fast, so start checking at 8.
  3. Meanwhile, simmer the soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan. Stir in the cornstarch slurry and bubble 60 seconds, until glossy.
  4. Gently toss the roasted salmon with the teriyaki glaze — a spoon and a light hand, so the cubes stay whole.
  5. Build 4 bowls: rice, glazed salmon, edamame, cucumber, and carrots. Finish with green onions and sesame seeds.

Nutrition

Calories: 554kcalCarbohydrates: 57.9gProtein: 44.9gFat: 15.2gSaturated Fat: 2.1gCholesterol: 93.6mgSodium: 534mgPotassium: 1486.9mgFiber: 6.9gSugar: 12.9gVitamin C: 6mgCalcium: 135.4mgIron: 4.5mg

Notes

Bowls keep 3 days — salmon's meal-prep window is a day shorter than chicken's. Reheat gently, 60 to 75 seconds; the cucumber goes on cold after. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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