Salmon Teriyaki with Edamame and Jasmine Rice

A Healthy Flavor Explosion

Looking for a meal that’s equal parts delicious and nutritious? This Salmon Teriyaki with Edamame and Jasmine Rice is your answer! Tender salmon fillets glazed with a homemade teriyaki sauce, paired with protein-packed edamame and fluffy jasmine rice—it’s a balanced, omega-3-rich dish that’s perfect for meal prep. Whether you’re fueling up post-workout or just want something tasty to look forward to, this recipe delivers. Let’s get cooking!

Ingredients (Serves 4)

• For the Salmon:
• 4 salmon fillets (4-6 oz each, skin-on or skinless)
• 1 tbsp olive oil or sesame oil
• Salt and pepper to taste
• For the Teriyaki Sauce:
• ¼ cup low-sodium soy sauce
• 2 tbsp honey (or a sugar-free alternative like monk fruit sweetener)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry)
• Optional: 1 tsp sesame seeds for garnish
• For the Base:
• 2 cups cooked jasmine rice (about ¾ cup dry, cooked per package)
• 1 cup shelled edamame (fresh or frozen, thawed)
• Optional: sliced green onions for garnish

Instructions

1. Prep the Salmon: Pat the salmon fillets dry with a paper towel. Season lightly with salt and pepper on both sides.
2. Cook the Salmon: Heat 1 tbsp oil in a large skillet over medium-high heat. Place the salmon fillets in the pan (skin-side down if using skin-on) and cook for 3-4 minutes per side until golden and just cooked through (internal temp should reach 145°F). Remove and set aside.
3. Make the Teriyaki Sauce: In the same skillet, lower the heat to medium. Add soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Stir and simmer for 1-2 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens into a glossy glaze. Taste and adjust—more honey for sweetness, more soy for saltiness.
4. Glaze the Salmon: Return the salmon to the skillet, spooning the sauce over each fillet to coat. Let it soak up the flavor for about 1 minute, then remove from heat.
5. Prep the Base: Fluff your cooked jasmine rice with a fork. If using frozen edamame, steam or microwave it for 2-3 minutes until tender (fresh edamame just needs a quick rinse).
6. Assemble: Divide the jasmine rice into four meal prep containers. Add a portion of edamame alongside, then top with a glazed salmon fillet. Sprinkle with sesame seeds and green onions for that extra pop.

Nutrition (Per Serving, Approx.)

• Calories: 500
• Protein: 38g
• Carbs: 45g
• Fat: 18g

Note: Macros can vary based on salmon size or sauce tweaks. Adjust as needed!

Why We Love This Recipe

This salmon teriyaki bowl is a triple threat: high in protein (38g per serving!), loaded with healthy fats from the salmon, and bursting with sweet-salty flavor. The edamame adds a bonus protein punch, while jasmine rice keeps it light and fragrant. It reheats like a champ, making it a meal prep staple you’ll crave all week.

Meal Prep Tip

Bake the salmon on a sheet pan at 400°F for 12-15 minutes if you’re doing a big batch—brush with sauce halfway through. Store the sauce separately in a small container and drizzle it on after reheating to keep the salmon moist. These bowls stay fresh in the fridge for up to 4 days.

Make It Your Own

• Spicy Twist: Add a pinch of red pepper flakes to the sauce.
• Low-Carb Option: Swap jasmine rice for cauliflower rice.
• Veggie Boost: Toss in some steamed broccoli or snap peas with the edamame.

Ready to elevate your meal prep with this omega-3-packed delight? Give this Salmon Teriyaki recipe a whirl and let us know how it hits your taste buds! Tag us with your bowls—we’d love to see them shine.

Happy prepping!