Teriyaki Salmon Meal Prep with Sesame Rice and Edamame
Sheet-pan teriyaki salmon - holds 3 days, freezes 2 months cooked.
Method · 10 steps
- 1
Preheat oven to 400 F. Line a sheet pan with parchment.
- 2
Make teriyaki glaze: simmer soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a small saucepan 3 minutes. Whisk cornstarch + water together and stir in; cook 1 more minute until glossy and thick. Split glaze: half for brushing, half reserved for drizzling at service.
- 3
Pat salmon dry and season lightly with salt. Arrange on the sheet pan and brush generously with half the glaze.
- 4
Bake 12-14 minutes until the thickest part hits 125-130 F - it carries over to 135 F, which is the sweet spot for meal-prepped salmon. Overcooked salmon turns chalky by day 2.
- 5
Meanwhile, cook rice: combine rice, water, and 1/4 tsp salt. Boil, reduce to lowest simmer, cover, cook 18 minutes, rest 10.
- 6
Boil edamame 4 minutes in salted water. Drain and toss with a pinch of salt. Parallel-cook this while rice steams.
- 7
Fluff rice with a fork and stir in sesame oil and 1 tbsp rice vinegar.
- 8
Portion 4 glass containers: 3/4 cup sesame rice on one side, 1 salmon fillet on top, 1/2 cup edamame alongside.
- 9
Pack reserved teriyaki glaze in 4 separate 2-oz cups - this keeps salmon from over-saucing and going fishy-sweet in storage.
- 10
Top with scallions and sesame seeds. Cool 10 minutes uncovered, then seal.
Chef's notes
- →Salmon holds 3 days MAX in the fridge - shorter than chicken or beef. Eat oldest first.
- →Cook to 125-130 F internal. Meal-prep salmon is done lower than you think; it finishes during reheat.
- →Cooked salmon freezes 2 months wrapped tight; thaw in fridge overnight and eat cold over greens, don't re-microwave thawed salmon.
Storage
Fridge 3 days MAX for salmon (shorter than poultry). Freezer 2 months cooked, wrapped tight. Reheat covered at 50% microwave power for 90 seconds - low power prevents overcooking. Drizzle reserved glaze after heating.
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