Salmon Teriyaki Lunch Box Recipe

Prepare the salmon

Pat salmon fillets dry with paper towels. Lightly score the skin side in 2–3 places to prevent curling and season both sides with a small pinch of salt (use part of the 0.25 tsp salt listed under Vegetable Sides or ignore if preferred).

Make teriyaki sauce

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon brown sugar, 1 teaspoon grated ginger and 1 teaspoon minced garlic. Stir until sugar dissolves.

Cook salmon

Heat 1 teaspoon neutral oil in a nonstick or stainless pan over medium-high heat until shimmering. Place salmon skin-side down and cook 3–4 minutes without moving, until skin is crisp and salmon is about two-thirds cooked through. Flip carefully and cook 1–2 minutes on the flesh side until nearly done (internal temp ~120–125°F / 49–52°C for medium-rare). Remove salmon to a plate and tent with foil.

Glaze

Reduce heat to medium-low. Pour the prepared teriyaki sauce into the pan and bring to a gentle simmer. Mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry and whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens and becomes glossy. Return salmon to the pan and spoon glaze over each fillet for 30–60 seconds, turning to coat. Remove salmon and let rest briefly so glaze sets.

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the rinse runs nearly clear to remove excess starch. Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 12–14 minutes, or until water is absorbed.

Steam and season

Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork or rice paddle. Stir in 1 teaspoon rice vinegar and a pinch of salt to season. Keep warm until packing.

Prepare vegetables

If broccoli is raw, bring a pot of salted water to a boil and blanch florets for 1 minute until bright green, then immediately transfer to an ice bath to stop cooking; drain well. If using pre-blanched broccoli, just pat dry. Julienne half a carrot to yield about 1/2 cup. If edamame is frozen, thaw or briefly steam until warm.

Season

In a bowl toss the drained broccoli, julienned carrot and 1/2 cup edamame with 1/2 teaspoon sesame oil, 1/4 teaspoon salt and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning as needed.

Slice the glazed salmon into 2–3 pieces per fillet or leave whole, as preferred. Arrange the warm seasoned rice in the lunch box compartment, place the glazed salmon alongside (skin-side up for crispness), and add the vegetable sides in a separate compartment or arranged beside the fish.

Garnish with 1 tablespoon thinly sliced scallions and optional 2 tablespoons pickled ginger. Add a lemon wedge to the box for squeezing over the salmon just before eating.

Allow the lunch box to cool slightly before sealing (to avoid condensation). Refrigerate if not eaten within 2 hours and consume within 24 hours for best quality. Reheat salmon gently if desired or eat at room temperature.