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Square image of 4 teriyaki salmon meal prep meals with steamed brown rice and teriyaki veggies.

Teriyaki Salmon

This delicious Teriyaki Salmon recipe uses an easy 10-ingredient teriyaki sauce and is baked on a sheet pan along with veggies to make the most delicious meal prep for easy meals during the week!

Categories Easy Dinner, Easy Weeknight Dinner, fish, Meal Prep, Sheet Pan
Difficulty Easy
Keyword salmon teriyaki, sweet teriyaki
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 meals
Calories 348 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

For the Teriyaki Sauce:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup raw honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp apple cider vinegar
  • 1/8 tsp crushed red pepper
  • 1 tsp arrowroot starch
  • 3/4 cup water

For the Steamed Rice:

  • 1 1/2 cups brown rice
  • 4 cups low sodium chicken broth or water
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder

For the Salmon & Veggies:

  • 2 lbs salmon filet (wild-caught, if possible)
  • 1 lb carrots, sliced on the bias (diagonally)
  • 1 lb broccoli florets
  • 1 tsp sesame seeds, for garnish
  • 1 tbsp sliced green onions, for garnish

Instructions

  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper, then set aside.

  2. For the rice, combine uncooked brown rice, low sodium chicken broth, sea salt, and garlic powder in a deep stock pot and bring to a simmer. Cook until the liquid is completely absorbed by the rice and the rice is tender, about 20-30 minutes.

  3. For the teriyaki sauce, in a medium saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat, stirring frequently.

  4. While that’s heating, dissolve some arrowroot starch in water in a separate mixing bowl, and then set aside.
  5. Cook for 6-8 minutes, stirring frequently, until heated through and simmering.
  6. Add the arrowroot starch mixture to the pan, and then stir to combine.
  7. Cook for 3-4 more minutes, stirring frequently, until thickened. Remove from heat, and allow to cool.
  8. Lay the salmon fillets, carrots, and broccoli onto the baking sheet.
  9. Pour the cooled teriyaki sauce over the salmon and the veggies.
  10. Place onto the oven and bake 12-14 minutes, until the top is on longer shiny and the fish flakes with twisted with a fork (125 - 140 degrees F range).
  11. Remove from the oven. If you’d like the veggies to cook a little longer, you can remove the salmon and let rest and return the veggies to the oven until more tender, though they will cook more when reheated during the week.
  12. Divide the salmon into 4-6 oz. portions.
  13. To serve, divide the rice into meal prep containers (I use 1/2 cup portions), followed by the the veggies and the salmon.

  14. Garnish with slide green onions and sesame seeds.

Nutrition Facts
Teriyaki Salmon
Amount Per Serving (1 meal)
Calories 348 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Saturated Fat 4g20%
Cholesterol 62.4mg21%
Sodium 1239.9mg52%
Carbohydrates 18.9g6%
Fiber 0.8g3%
Sugar 15.5g17%
Protein 22.5g45%
Vitamin A 50IU1%
Vitamin C 12.4mg15%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.