Claire Corlett

Fish Food, Fish Tanks, and More
Teriyaki Salmon | Easy Sheet Pan Meal Prep Idea! | A Sweet Pea Chef

Teriyaki Salmon | Easy Sheet Pan Meal Prep Idea! | A Sweet Pea Chef


Hey there, welcome back. Lacey here with “A Sweet Pea Chef.” How’s it going? If you follow me on Instagram, which you totally
should, you would have seen that, a few days ago, I shared a teriyaki salmon meal prep
recipe I was working on, and everybody was like, “Please share this recipe.” So, I wanted to show you how to make teriyaki
salmon today, plus, I wanna show you how to make your own teriyaki sauce at home, which
is super good, and how to turn the whole thing into a meal prep with some really great sides. So, let’s get started. Oh, and before I forget, go and subscribe
to my channels, you never miss my new weekly recipe videos, and all sorts of healthy eating
inspiration. Go do it right now. So, our first step is to start preheating
our oven to 425 degrees Fahrenheit, and then line a rimmed baking sheet with some parchment
paper. One of my favorite ways to enjoy teriyaki
salmon is with some steamed rice and some veggies. It’s really simple but it’s so tasty. So, let’s go ahead and get our rice started
because that’s gonna take the longest to cook, so we wanna start it first. So, in a large, deep stock pot, go ahead and
add in our uncooked brown rice, followed by some low sodium chicken broth or water, sea
salt, and some garlic powder, and then stir this together. Go ahead and heat this over high heat and
bring it to a boil, and then we’re gonna reduce the heat to a simmer, cover the lid, and we’re
going to allow it to cook for about 30 minutes or so. What we want is for the rice to become tender
by absorbing all of that liquid. So, if there’s still liquid in there, that
means you wanna cover it again and let it keep cooking. Otherwise, once all the liquid is absorbed
and the rice is tender, it is good to go, turn off the heat and set it aside. So, chances are, you are very familiar with
delicious teriyaki sauce, and how it has the salty and the sweet flavors, and it’s just
so good with salmon. Unfortunately, when you order salmon teriyaki
out of the restaurants, you’re gonna get a lot of extra ingredients in there that you
don’t need. Even store-bought teriyaki sauce is gonna
have so much added sodium, added sugar, and all sorts of processed ingredients, making
it not a great idea to pour over our tasty, healthy salmon. Luckily, it is very easy to make your own
teriyaki sauce at home using just a few simple ingredients, and it’s just as good as what
you would get anywhere else. Let me show you how to make it. It’s so easy. In a sauce pan, we’re going to add in some
low sodium soy sauce, followed by some raw honey, minced garlic, some minced fresh ginger,
apple cider vinegar, and a little bit of crushed red pepper flakes for some heat. We’re gonna heat this over medium-high heat
and stir everything together. So, we’re gonna cook this, stirring occasionally
for about six to eight minutes. What we want is for it to get heated through,
come to a little bit of a simmer, and we want the garlic and that ginger to get nice and
tender. While that’s cooking, we’re gonna add a little
bit of arrowroot starch to a small mixing bowl, and add in some water, and then stir
all this together until the arrowroot starch is nice and dissolved. Arrowroot starch is my favorite way to thicken
sauces, and it’s just like corn starch, so you treat it the same way, but it’s an unrefined
version. Now, add in that arrowroot starch mixture
into our teriyaki sauce in the pan and stir that together. We’re gonna cook for another three to four
minutes and allow the sauce to become a little bit thick, and you’ll notice that it gets
thicker as it cooks. So, if you wanted this sauce to be a little
bit thicker, you could always add in a little bit more dissolved arrowroot starch. I’m keeping it a little bit thinner today
because I’m gonna pour it all over our veggies and our salmon, and I want it to be kind of
a thinner consistency, but it’s very easy to thicken. Now, we are done cooking the teriyaki sauce,
but we need it to cool down, so remove it from the heat and set it aside. So, while the teriyaki sauce is cooling, we
can go ahead and prep our salmon and our veggies on our sheet pan. You could make this recipe with just salmon
if all you’re looking for is teriyaki salmon, but since we’re gonna be turning it into a
meal prep, I’m gonna add in two veggies which go really great with teriyaki salmon, and
those are carrots and broccoli. When I buy salmon, I make sure to look for
wild-caught salmon, because that has higher omega-3 fatty acids compared to farmed salmon,
which is the good type of fat, so you definitely wanna have those, and also it has more vitamins
and minerals than farmed salmon. So, if you can afford it, the few extra dollars
per pound is worth it. Also, there is absolutely no need to remove
the skin at this point because it’s gonna be way easier to do once everything is cooked,
so it saves you an extra step, so you go ahead, and you can just cook it with the skin on. Now, we’re gonna lay our salmon fillet out
onto our baking sheet and put it to one side, and then we’re gonna add our sliced carrots
and our broccoli florets. You can mix the carrots and the broccoli together
if you want, or you can just leave them separate. The goal is to keep everything in even layer,
so try to keep everything from being piled on top of each other. Now, grab that tasty teriyaki sauce that’s
just been cooling and it’s ready to use, and we’re gonna drizzle that over our salmon and
over our veggies, but don’t use all of it, because we’re gonna save a little bit for
when we have our salmon all cooked, and it’s gonna be a really tasty topping. Also, if you wanted to make this teriyaki
sauce ahead of time, that works really well because you can store in the fridge in an
airtight container for up to 5 days, and that way you could also marinate the salmon ahead
of time if you wanted, for just, like, even 30 minutes, we’ll get a nice flavor in there. But since we’re gonna be pouring our teriyaki
sauce over our salmon in this meal prep, it’s actually not necessary, and it saves you that
time, and you can get everything done in one day. Now, transfer this into the oven for 12 to
14 minutes. The salmon is ready and cooked when it is
no longer shiny on top and has become a lighter color. So, now we can remove the sheet pan from the
oven and allow it to cool a little bit. You can check your veggies at this point,
and see if they’re cooked enough for you. If you like them really tender, you can always
just remove the salmon and then place it back into the oven and cook them a little bit longer. But they’re gonna be cooking throughout the
week when you have them in your meal prep containers anyway when you reheat everything,
so it really isn’t necessary to have them fully cooked yet. So, now we’re gonna grab that teriyaki sauce
and we’re gonna drizzle it a little bit more over the salmon, and if you wanted to put
a little bit more on those veggies as well, now would be a good time too. So, right now, this teriyaki salmon is ready
to eat, you could serve it up and it would be delicious. But I’m gonna show you how to store it, including
those veggies that we’ve made as well, in an airtight container, so that you can easily
just grab it, reheat it, and eat it throughout the week. Now, it’s time to divide our salmon up to
get it ready to place into our meal prep containers. So if you have a two-pound fillet, if you
divide it evenly, that’ll give you four six-ounce portions, which is how we do it. So, we’re gonna get our steamed rice and we’re
gonna divide it evenly into our meal prep containers. For one serving, I use about a half of a cup,
then we’re gonna add in our teriyaki veggies, and then we’re gonna place that teriyaki salmon
over the rice. Then just garnish with a little bit of sliced
green onions and some sesame seeds, and this tastiness can be packed on up in an airtight
container and stored in your fridge for up to four to five days. When you’re ready to enjoy this for lunch,
or dinner, or even a snack, go ahead and just remove the lid, and then you can heat it in
the microwave for about two to three minutes until it’s all heated through. So, this meal prep recipe is gonna provide
us four tasty meals for the rest of the week. I don’t like to have fish much longer than
that for meal prep because it doesn’t keep as well as other proteins like chicken or
beef. So I try to keep my salmon and any other fish
that I’m meal prepping to, kind of, four to six servings. Thanks so much for watching. Make sure to give this video a thumbs up if
you enjoyed it. And don’t forget to check out my “How to Meal
Prep” playlist, which has all sorts of great meal prep ideas. And I have a pan-roasted salmon meal prep
recipe that is delicious as well, since I know you like salmon, and it’s in that playlist
as well. Thanks so much. I will see you next time. Bye-bye.

7 comments on “Teriyaki Salmon | Easy Sheet Pan Meal Prep Idea! | A Sweet Pea Chef

  1. Got a new meal prep recipe for ya! I am SUCH a fan of teriyaki salmon so I wanted to share how to make your own teriyaki sauce to use on this tasty fish plus how to use it in a meal prep for the week so you have inspo for next week! What's your fave way to cook salmon?? xoxo

  2. Thank you soooooo much for sharing the lovely recipe! Can you also share where do you get the container, please?

  3. I love sheet pan dinners! They are so easy, there are so many options and its perfect for my boyfriend and I. This teriyaki salmon and veggies looks delicious 🤩

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