5 Easy Salmon Recipes Perfect for Meal Prep and Busy Schedules You’ll Crave

By Brandon D / September 27, 2025

You love salmon. You love not cooking every single night. These recipes hit both. They’re quick, mega-flavorful, and built to reheat like champs. Make a batch on Sunday, eat like a legend all week.

We’re talking bright bowls, sheet pan dinners, and sauces that make leftovers sing. Grab a couple filets (or a big side), and let’s stock that fridge like a pro.

1. Miso-Ginger Sheet Pan Salmon With Sesame Broccoli

This one-pan wonder is your new weeknight hero. Sweet-salty miso and zingy ginger coat the salmon, while the broccoli roasts until it gets those crispy, snackable bits. It reheats beautifully and plays well with rice or noodles.

Ingredients:

• 4 salmon filets (5–6 oz each), skin-on
• 4 cups broccoli florets
• 1 tablespoon neutral oil (avocado or canola)
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon fresh grated ginger
• 1 teaspoon toasted sesame oil
• 1 garlic clove, finely grated
• 1 teaspoon sesame seeds, plus more for garnish
• Pinch of red pepper flakes (optional)
• Salt and black pepper, to taste
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Toss broccoli with neutral oil, a pinch of salt and pepper. Spread on half the pan.
3. Whisk miso, soy, honey, rice vinegar, ginger, sesame oil, garlic, sesame seeds, and red pepper flakes. Pat salmon dry and place on the other half of the pan, skin-side down. Brush generously with the miso glaze (reserve 1 tablespoon if you like extra for serving).
4. Roast 10–12 minutes, until salmon flakes easily and broccoli is crisp-tender. For extra char, broil 1 minute at the end.
5. Finish with a squeeze of lime and a sprinkle of sesame seeds.

Serve it with: Rice, soba noodles, or quinoa. Add sliced scallions and a quick cucumber salad. Meal prep tip: Pack salmon and broccoli over rice with a lime wedge; reheat 1–2 minutes and splash soy on top. Seriously good.

2. Lemon-Dill Greek Yogurt Salmon Bowls

Think creamy, tangy, herby goodness. The lemon-dill yogurt keeps the salmon juicy and doubles as a sauce for your bowls. Perfect for desk lunches that actually excite you.

Ingredients:

• 4 salmon filets (5–6 oz each)
• 1 cup plain Greek yogurt (whole milk for best texture)
• 1 tablespoon olive oil
• Zest and juice of 1 large lemon
• 2 tablespoons chopped fresh dill (plus more for garnish)
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups cooked farro, quinoa, or brown rice
• 2 cups arugula or baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 small red onion, thinly sliced

Instructions:

1. Whisk Greek yogurt, olive oil, lemon zest/juice, dill, Dijon, garlic, salt, and pepper. Reserve 1/3 cup for serving.
2. Pat salmon dry. Spread a thin layer of the yogurt mixture over the tops.
3. Air fryer: 400°F for 8–10 minutes. Oven: 425°F for 10–12 minutes. Salmon should flake but stay moist.
4. Build bowls with grains, greens, tomatoes, cucumber, and red onion. Top with salmon and a spoon of the reserved sauce.

Make it yours: Swap dill for parsley or chives. Add olives or capers for briny vibes. For meal prep, pack grains and veg in containers, keep sauce on the side, and add salmon on top when reheating. The yogurt sauce doubles as a dressing—win.

3. Honey-Sriracha Salmon Fried Rice (Freezer-Friendly)

Leftover rice, meet your soulmate. Sweet heat from honey and sriracha turns simple fried rice into a craveable, one-pan meal. It freezes well and reheats like a dream—hello, future you.

Ingredients:

• 2 salmon filets (10–12 oz total), skin removed
• 3 cups cold cooked rice (day-old is best; jasmine or basmati)
• 1 cup frozen peas and carrots mix
• 3 scallions, sliced (whites and greens separated)
• 2 eggs, lightly beaten
• 2 tablespoons neutral oil, divided
• 2 tablespoons soy sauce or tamari
• 1 tablespoon honey
• 1–2 teaspoons sriracha (to taste)
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• Sesame seeds and extra sriracha, for serving

Instructions:

1. Heat 1 tablespoon oil in a large skillet over medium-high. Season salmon lightly with salt. Cook 3–4 minutes per side until just cooked. Transfer, flake into large chunks.
2. Add remaining oil to the skillet. Sauté scallion whites, garlic, and ginger for 30 seconds. Push to the side, pour in eggs, scramble until just set.
3. Add rice, breaking up clumps. Stir in peas and carrots. Cook 3–4 minutes until hot and a little toasty.
4. Whisk soy sauce, honey, sriracha, and rice vinegar. Pour over rice, toss well. Fold in salmon gently and heat 1 minute.
5. Top with scallion greens, sesame seeds, and extra sriracha if you like it spicy.

Pro tip: Cool completely before freezing; pack into single-serve containers. Reheat from frozen in a covered skillet with a splash of water or microwave in bursts, stirring in between. Add a squeeze of lime to wake it up.

4. Maple-Dijon Salmon With Roasted Sweet Potatoes And Brussels

Cozy flavors, minimal effort. The maple-Dijon glaze caramelizes in the oven, turning ordinary salmon into weeknight gold. Pair it with roasty sweet potatoes and Brussels sprouts for a balanced, colorful meal prep box.

Ingredients:

• 4 salmon filets (5–6 oz each)
• 2 medium sweet potatoes, peeled and cubed (about 1-inch)
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard (optional, for texture)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1 small garlic clove, finely grated
• Fresh thyme leaves (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potatoes and Brussels with olive oil, salt, pepper, and smoked paprika. Spread on a large sheet pan and roast 15 minutes.
2. Whisk maple syrup, Dijon, whole-grain mustard, vinegar, and garlic. Pat salmon dry, season with salt and pepper.
3. Push veggies to make room and nestle salmon onto the sheet pan. Brush salmon with the maple-Dijon glaze. Roast 8–10 minutes more, until salmon is just cooked and veggies are tender.
4. Sprinkle with fresh thyme if using. Spoon any pan juices over the salmon.

Serving ideas: Add a dollop of tangy Greek yogurt or a squeeze of lemon to balance the sweetness. For meal prep, divide into containers and add a handful of pepitas or chopped pecans on top for crunch right before eating. Trust me, that texture pop is everything.

5. Coconut-Lime Poached Salmon With Chili Crunch

This is the low-effort, high-reward stunner. Poaching salmon gently in coconut milk keeps it silky and moist, and the lime adds brightness. Finish with chili crisp for a little fire and crunch—chef’s kiss.

Ingredients:

• 4 salmon filets (5–6 oz each), skinless
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup low-sodium chicken or vegetable broth (or water)
• Zest and juice of 1 lime
• 1-inch knob ginger, sliced
• 2 garlic cloves, smashed
• 2 teaspoons fish sauce (optional but excellent)
• 1 teaspoon sugar or honey
• 1/2 teaspoon kosher salt (plus more to taste)
• 2 cups baby bok choy or spinach
• Cooked jasmine rice, for serving
• Chili crisp or chili oil, to taste
• Fresh cilantro and extra lime wedges, for garnish

Instructions:

1. In a wide skillet, combine coconut milk, broth, lime zest/juice, ginger, garlic, fish sauce, sugar, and salt. Bring to a gentle simmer over medium heat.
2. Slide in salmon in a single layer. Reduce heat to low. Poach 8–10 minutes, spooning liquid over the tops, until just cooked through.
3. Remove salmon to a plate. Add bok choy or spinach to the liquid and simmer 1–2 minutes until wilted. Taste and adjust salt or lime.
4. Serve salmon over jasmine rice with the coconut-lime broth, greens, and a spoon of chili crisp. Garnish with cilantro.

Meal prep magic: Portion rice, greens, and salmon in containers. Ladle broth into a separate small container to keep textures perfect. Reheat gently and finish with chili crisp right before eating—seriously, that crunch makes it.

Smart Salmon Tips For Meal Prep

• Don’t overcook: Pull salmon when it flakes but is still glossy inside (125–130°F). It’ll carryover cook.
• Cool before sealing: Let portions cool 15–20 minutes before lidding to avoid sogginess.
• Storage: Refrigerate up to 3 days, or freeze cooked salmon up to 2 months (except yogurt sauces—freeze separately).
• Reheat gently: Microwave at 50–70% power in short bursts or warm covered in a skillet with a splash of water.
• Refresh flavors: Add a squeeze of citrus, fresh herbs, or a quick drizzle of soy, chili oil, or olive oil before serving.

Ready to meal prep like a champion? Pick one recipe for a quick win—or batch two and rotate for variety. Your future self is going to open the fridge, see those salmon-packed containers, and feel like a tiny kitchen genius. Go cook—then relax and enjoy the week.