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Teriyaki Salmon Rice Bowls | Sweet & Savory High-Protein Meal Prep

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Teriyaki salmon rice bowl with broccoli, carrots, and sesame seeds in a white bowl, bright natural light.
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Dinner just got an upgrade! These Teriyaki Salmon Rice Bowls are the perfect mix of sweet, savory, and satisfying — and they come together in under 30 minutes.
Flaky glazed salmon, fluffy rice, and colorful veggies make a bowl that’s hearty, healthy, and family-approved.

Each bite is packed with high-quality protein and omega-3s — a wholesome dinner your kids will actually ask for again!

Table of Contents
Teriyaki salmon rice bowl with broccoli, carrots, and sesame seeds in a white bowl, bright natural light.

Summary

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4

Equipment

  • Baking tray or skillet
  • Mixing bowl
  • Measuring spoons
  • Rice cooker or saucepan

Ingredients Teriyaki Salmon Rice Bowls

For the Salmon:

  • 2 salmon fillets (6 oz each)
  • 2 tbsp soy sauce
  • 1 tbsp honey (or maple syrup)
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic, minced

For the Bowls:

  • 1 cup cooked rice (white or brown)
  • ½ cup steamed broccoli
  • ½ cup shredded carrots
  • ¼ cup edamame (optional)
  • 1 tsp sesame seeds for garnish

Instructions Teriyaki Salmon Rice Bowls

  1. Preheat oven to 400 °F (200 °C) and line a baking tray with parchment.
  2. Whisk together soy sauce, honey, sesame oil, ginger, and garlic.
  3. Brush salmon with glaze and bake 12–15 minutes until flaky.
  4. Assemble bowls with rice, veggies, and salmon.
  5. Drizzle extra sauce on top and sprinkle with sesame seeds.

⚡ Nutrition Facts (Per Serving)

  • Calories: 410 Protein: 36 g Fat: 13 g Carbs: 32 g

💡 Expert Tips

  • Add pineapple chunks for a sweet tropical twist.
  • Use brown rice or quinoa for extra fiber.
  • Glaze the salmon twice — once before and once after baking for that sticky shine.
  • Store in the fridge for up to 3 days for grab-and-go lunches.

🎁 Conclusion

These Teriyaki Salmon Rice Bowls bring restaurant-level flavor to your family table — fast.
They’re nutritious, filling, and bursting with flavor your whole family will love.

Teriyaki salmon rice bowl with broccoli, carrots, and sesame seeds in a white bowl, bright natural light.

Teriyaki Salmon Rice Bowls | Sweet & Savory High-Protein Meal Prep

Flaky teriyaki salmon served over rice with fresh veggies — a high-protein family meal that’s easy, balanced, and bursting with flavor.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Salmon:
  • 2 salmon fillets 6 oz each
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic minced
  • For the Bowls:
  • 1 cup cooked rice white or brown
  • ½ cup steamed broccoli
  • ½ cup shredded carrots
  • ¼ cup edamame optional
  • 1 tsp sesame seeds for garnish

Equipment

  • Baking tray or skillet
  • – Mixing bowl
  • – Measuring spoons
  • Rice cooker or saucepan

Method
 

  1. Preheat oven to 400 °F (200 °C) and line a baking tray with parchment.
  2. Whisk together soy sauce, honey, sesame oil, ginger, and garlic.
  3. Brush salmon with glaze and bake 12–15 minutes until flaky.
  4. Assemble bowls with rice, veggies, and salmon.
  5. Drizzle extra sauce on top and sprinkle with sesame seeds.
  6. ⚡ Nutrition Facts (Per Serving)
  7. Calories: 410 Protein: 36 g Fat: 13 g Carbs: 32 g

Notes

💡 Expert Tips
Add pineapple chunks for a sweet tropical twist.
Use brown rice or quinoa for extra fiber.
Glaze the salmon twice — once before and once after baking for that sticky shine.
Store in the fridge for up to 3 days for grab-and-go lunches.

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