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Teriyaki Salmon & Broccoli

Balanced35 min (15 prep + 20 cook)4 servings

Omega-rich salmon glazed with homemade teriyaki, served over white rice with steamed broccoli. Simple, clean, and packed with nutrients.

Nutrition Per Serving

480

Calories

38g

Protein

48g

Carbs

14g

Fat

Ingredients

  • 4 (6 oz each) Salmon fillets
  • 1.5 cups dry Jasmine rice
  • 2 large heads, cut into florets Broccoli
  • 1/4 cup Soy sauce
  • 2 tbsp Honey
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 3 cloves, minced Garlic
  • 1 tbsp, grated Ginger
  • 1 tsp Cornstarch
  • for garnish Sesame seeds

Prep Steps

1

Make the teriyaki sauce

Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set aside.

2

Cook the rice

Cook jasmine rice according to package directions.

3

Bake the salmon

Place salmon fillets on a lined sheet pan. Brush generously with teriyaki sauce. Bake at 400°F for 12-15 minutes until salmon flakes easily.

4

Steam the broccoli

Steam broccoli florets for 4-5 minutes until bright green and tender-crisp. Season with a pinch of salt.

5

Assemble

Divide rice, salmon, and broccoli across 4 containers. Drizzle remaining teriyaki sauce over the salmon and sprinkle with sesame seeds.

Prep Tips

  • Don't overcook the salmon — pull it slightly early as it continues cooking while resting
  • Make a double batch of teriyaki sauce and keep extra in the fridge for the week
  • Broccoli reheats best when slightly undercooked during prep

Storage

Refrigerate for up to 4 days. Reheat gently — salmon is best reheated at 50% microwave power.