Ingredients
4 salmon fillets (4–6 oz each)
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
2 tbsp rice vinegar
2 tbsp honey
1 tbsp grated ginger
2 cloves garlic (minced)
1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
1 tbsp vegetable oil
2 cups steamed white rice
1 head broccoli (cut into florets)
1 cup shelled edamame
2 scallions (sliced)
2 tbsp sesame seeds
Instructions
Preheat oven to 400°F (200°C)
Combine soy sauce, mirin, vinegar, honey, ginger, garlic, and oil in a bowl
Fill a baking dish with 1/2 cup sauce, placing salmon fillets on top
Top salmon with remaining sauce, ensuring it’s well-coated
Bake 12-15 minutes until salmon is cooked through
Meanwhile, steam broccoli and edamame; sauté briefly if preferred
In a small saucepan, bring 1/2 cup reserved sauce to a simmer
Add cornstarch slurry and cook 1-2 minutes until thickened
Assemble bowls with rice, salmon, vegetables, and drizzle extra sauce
Garnish with scallions and sesame seeds
Notes
For meal prep, store components separately in airtight containers
Edamame can be boiled in salted water for 2-3 minutes instead of sautéing
Increase teriyaki glaze consistency by simmering it longer
Use brown rice for an extra protein boost
Ensure salmon is fully cooked by checking the thickest part with a fork before serving
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking and Simmering
- Cuisine: Japanese-Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg