Teriyaki Salmon Edamame Bowls
This is one of my newer additions to the seafood rotation, pairing salmon with edamame for a little extra protein alongside the usual broccoli and rice. It's built on the same teriyaki base as my chicken version, just with a different protein doing the work.
Salmon and edamame together give this bowl two sources of protein and healthy fats, which is part of why it keeps me full longer than a lot of my other seafood bowls. Teriyaki glaze ties the salmon and broccoli together with the same sweet-savory flavor.
Edamame adds a plant-based protein boost alongside the salmon, plus a pop of color and texture that broccoli alone doesn't give. This is one of my go-to bowls when I want something that feels lighter but still substantial.
The recipe card has the full ingredient list and bake time for all ten portions. Let the salmon cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This teriyaki salmon and edamame bowl is one of my go-tos when I want something a little lighter but still filling.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Teriyaki Salmon Edamame Bowls
YIELD
10 portions
ESTIMATED NUTRITION
625 calories • 43g protein • 55g carbs • 24g fat per portion
This recipe is perfect for busy weeks because the components cook simply and portion cleanly into grab-and-go meals.
Ingredients
• 3 3/4 lb salmon
• 7 1/2 cups cooked rice
• 5 cups shelled edamame
• 5 cups broccoli
• 1 1/10 cup teriyaki sauce
• 2 1/2 tsp sesame seeds
Directions
1. Bake salmon at 400°F for 12–15 minutes, brushing with teriyaki.
2. Steam edamame and broccoli.
3. Portion with rice and sesame seeds.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
