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This Meal Prep Teriyaki Salmon turns chaotic weeks into something manageable and delicious. The sweet-savory glaze caramelizes beautifully, creating a glossy, restaurant-quality finish that tastes even better on day two. It’s a meal prep superstar that stays moist and flaky even after reheating.

Why You’ll Love This Meal Prep Teriyaki Salmon

Effortless elegance: Looks and tastes fancy but is surprisingly simple.
Meal prep superstar: Reheats beautifully with flavors that deepen overnight.
Incredibly versatile: Perfect with rice, quinoa, salads, or grain bowls.
Glossy sticky sauce: Homemade teriyaki glaze is far superior to store-bought.

Ingredients & Tools

4 salmon fillets, skin-on or skinless (about 150-180 g each)
60 ml soy sauce (or tamari for gluten-free)
60 ml mirin
2 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame oil
2 spring onions, thinly sliced
1 tbsp sesame seeds, for garnish

Tools: Baking sheet, parchment paper, small saucepan, whisk, small bowl

Notes: Using skin-on salmon helps it stay moist during cooking and reheating. Mirin and rice vinegar are key for authentic, balanced teriyaki flavor.

Nutrition (per serving)

Calories:	320 kcal
Protein:	29 g
Fat:	16 g
Carbs:	12 g
Fiber:	0.5 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

What type of salmon is best? I prefer Atlantic or sockeye salmon for their rich fat content, which keeps them moist during reheating. Look for fillets that are evenly thick for consistent cooking.
Can I use a store-bought sauce? You can, but honestly, the homemade version is so much better and takes only 5 minutes. You control the sweetness and saltiness, and the fresh garlic and ginger make a world of difference.
Pat the salmon dry. This is a small but crucial step. Drying the fillets with a paper towel before seasoning helps the skin get crispy (if using) and allows the glaze to adhere properly.
Don’t skip the cornstarch slurry. This is our trick for a glossy, restaurant-style sauce that clings to the salmon instead of pooling at the bottom of your meal prep container.

How to Make Meal Prep Teriyaki Salmon

Step 1: Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels—this is your first step to getting a beautiful sear and helping the glaze stick. Season the fillets lightly with a tiny pinch of black pepper (hold the salt, as the soy sauce provides plenty).

Step 2: Now, let’s make that incredible teriyaki glaze. In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk it all together over medium heat until the sugar dissolves completely. You’ll notice the most amazing savory-sweet aroma starting to fill your kitchen.

Step 3: In a separate small bowl, create a cornstarch slurry by whisking the cornstarch with the 2 tablespoons of water until it’s completely smooth with no lumps. Slowly pour this slurry into your simmering teriyaki base, whisking constantly. The sauce will begin to thicken almost immediately—keep whisking for about 1-2 minutes until it’s glossy and coats the back of a spoon nicely.

Step 4: Place your prepared salmon fillets on the baking sheet. Brush each fillet generously with about half of your teriyaki glaze, making sure to cover the tops and sides. Reserve the other half of the glaze for serving and reheating later—this is key for keeping everything moist during meal prep.

Step 5: Bake the salmon for 12-15 minutes, depending on thickness. You’re looking for the salmon to be opaque and flake easily with a fork, but still be moist in the center. For the last 2 minutes, you can switch to a high broil to get some beautiful caramelized spots on the glaze—just watch it carefully!

Step 6: While the salmon bakes, heat the sesame oil in a small pan over medium heat. Add the sliced spring onions (reserving some for garnish) and sauté for just 1-2 minutes until they’re fragrant and slightly softened. This quick step adds an incredible depth to their flavor.

Step 7: Once the salmon is out of the oven, let it rest for 5 minutes—this allows the juices to redistribute. Then, using a spatula, carefully transfer the fillets to your meal prep containers. Drizzle with the remaining fresh teriyaki glaze and top with the sautéed spring onions and a sprinkle of sesame seeds.

Storage & Freshness Guide

Fridge: Store in airtight containers for 3-4 days. Cool completely before sealing.
Freezer: Wrap portions tightly and freeze for up to 1 month. Thaw overnight in fridge.
Reviving: Reheat gently with a sprinkle of water to keep salmon moist.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky rice is perfect for soaking up every last drop of that glorious teriyaki sauce.
Quick-pickled cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and a pinch of sugar provide a crisp, refreshing contrast to the rich salmon.
Steamed broccoli or bok choy — These sturdy greens hold up well in the fridge and make your meal prep feel complete and vibrant.

Drinks

Iced green tea — Its subtle bitterness and clean finish help cleanse the palate between bites of the sweet and savory salmon.
Cold, crisp lager — If you’re enjoying this for dinner, a light beer complements the umami flavors without overpowering them.
Ginger lemon sparkling water — The zing of ginger echoes the glaze, while the bubbles cut through the richness beautifully.

Something Sweet

Mochi ice cream — These little chewy, icy treats are the perfect light ending, with fun flavors like green tea or red bean.
Fresh pineapple slices — The natural acidity and sweetness of pineapple feel like a natural extension of the meal’s flavor profile.
Matcha white chocolate cookies — For a real treat, the earthy matcha and sweet white chocolate are a sophisticated follow-up.

Top Mistakes to Avoid

Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). Pull it out when it’s just slightly underdone in the very center for perfect results after resting and reheating.
Adding the cornstarch directly to the hot sauce. This will create lumps that you can’t whisk out. Always make a slurry with cold water first for a perfectly smooth glaze.
Using all the glaze before baking. You need to reserve half for drizzling after cooking and for when you reheat your meal prep. This keeps the salmon from drying out and refreshes the flavor.
Skipping the rest time. Letting the salmon sit for 5 minutes after baking allows the proteins to relax and reabsorb the juices, which is crucial for a moist texture.

Expert Tips

Tip: For extra flavor, marinate the salmon in half of the teriyaki glaze (before adding the cornstarch) for 30 minutes in the fridge. This infuses the fish with flavor from the inside out.
Tip: When reheating, sprinkle a few drops of water over the salmon and rice in your container before microwaving. The steam will help reheat everything gently without making the salmon rubbery.
Tip: If you love a bit of heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki glaze as it simmers. It creates a lovely sweet-spicy dynamic.
Tip: To get a crispier skin (if using skin-on), start the salmon skin-side down in a hot oven-safe skillet on the stovetop for 2-3 minutes before transferring the entire skillet to the oven to finish cooking.

FAQs

How long does this teriyaki salmon last in the fridge?
Properly stored in an airtight container, your meal prep salmon will be perfect for 3-4 days. I find it’s at its absolute best on day two, after the flavors have had more time to meld. Make sure the salmon has cooled completely before you seal the container to prevent condensation, which can make everything soggy.

Can I freeze the cooked teriyaki salmon?
You can, though the texture of the salmon can become a little softer upon thawing. If you do freeze it, let it cool completely, wrap each portion tightly in cling film, and place it in a freezer bag. Thaw overnight in the fridge and reheat gently. The sauce freezes and reheats beautifully.

My sauce is too thick/thin. How can I fix it?
If it’s too thick, simply whisk in a tablespoon of warm water at a time until it reaches your desired consistency. If it’s too thin, create another small cornstarch slurry (½ tsp cornstarch + 1 tbsp water) and whisk it into the simmering sauce until it thickens up.

What’s a good substitute for mirin?
If you don’t have mirin, you can use a dry white wine or even sherry with a tiny pinch of extra sugar. The goal is to replicate that subtle sweetness and acidity. In a real pinch, you can use 60 ml of soy sauce mixed with 2 extra teaspoons of sugar and 1 extra teaspoon of rice vinegar.

How do I reheat this without drying it out?
The best method is in the microwave, but do it gently. Place a damp paper towel over the salmon or sprinkle a teaspoon of water over the container. Heat on medium power in 30-second intervals until just warmed through. Avoid using the high setting, as it can aggressively steam and overcook the fish.

Meal Prep Teriyaki Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Japanese, asian

Servings 4

Total Time 25 minutes

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Make perfect Meal Prep Teriyaki Salmon with a glossy, homemade glaze. This easy recipe is a healthy, make-ahead dinner superstar. Get the recipe now!

Ingredients

For the Teriyaki Salmon:

4 salmon fillets (skin-on or skinless (about 150-180 g each))
60 ml soy sauce (or tamari for gluten-free)
60 ml mirin
2 tbsp brown sugar
1 tbsp rice vinegar
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame oil
2 spring onions (thinly sliced)
1 tbsp sesame seeds (for garnish)

Instructions

01
Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Pat the salmon fillets completely dry with paper towels—this is your first step to getting a beautiful sear and helping the glaze stick. Season the fillets lightly with a tiny pinch of black pepper (hold the salt, as the soy sauce provides plenty).
02
Now, let's make that incredible teriyaki glaze. In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk it all together over medium heat until the sugar dissolves completely. You'll notice the most amazing savory-sweet aroma starting to fill your kitchen.
03
In a separate small bowl, create a cornstarch slurry by whisking the cornstarch with the 2 tablespoons of water until it's completely smooth with no lumps. Slowly pour this slurry into your simmering teriyaki base, whisking constantly. The sauce will begin to thicken almost immediately—keep whisking for about 1-2 minutes until it's glossy and coats the back of a spoon nicely.
04
Place your prepared salmon fillets on the baking sheet. Brush each fillet generously with about half of your teriyaki glaze, making sure to cover the tops and sides. Reserve the other half of the glaze for serving and reheating later—this is key for keeping everything moist during meal prep.
05
Bake the salmon for 12-15 minutes, depending on thickness. You're looking for the salmon to be opaque and flake easily with a fork, but still be moist in the center. For the last 2 minutes, you can switch to a high broil to get some beautiful caramelized spots on the glaze—just watch it carefully!
06
While the salmon bakes, heat the sesame oil in a small pan over medium heat. Add the sliced spring onions (reserving some for garnish) and sauté for just 1-2 minutes until they're fragrant and slightly softened. This quick step adds an incredible depth to their flavor.
07
Once the salmon is out of the oven, let it rest for 5 minutes—this allows the juices to redistribute. Then, using a spatula, carefully transfer the fillets to your meal prep containers. Drizzle with the remaining fresh teriyaki glaze and top with the sautéed spring onions and a sprinkle of sesame seeds.