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Dinner● 3-Day Fridge Freshness

Pan-Seared Sweet Chili Glazed Salmon with Edamame & Brown Rice

Omega-3 rich pan-seared salmon fillets brushed with sweet chili lime glaze over nutty brown rice.

Meal-prepping salmon successfully comes down to cooking it gently so it reheats without a fishy odor. These tender salmon fillets are coated in a sweet chili lime glaze and paired with steamed edamame and brown rice.

⏱PREP TIME10 min
🔥COOK TIME12 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE3 Days
Pan-Seared Sweet Chili Glazed Salmon with Edamame & Brown Rice
Jump to Method ↓
Portion Multiplier

Scale Your Sunday Batch

Select how many meal prep containers you are packing this week:

Recipe Ingredients

Interactive Sunday Checklist

Glazed Salmon

Grains & Steamed Edamame

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Whisk sweet chili sauce, tamari, and lime juice in a small bowl.

  2. 2

    Heat avocado oil in a non-stick skillet over medium heat. Sear salmon skin-side down for 4 minutes.

  3. 3

    Flip salmon, brush tops generously with sweet chili glaze, and cook 3 to 4 more minutes until opaque.

  4. 4

    Divide brown rice and steamed edamame into four meal prep containers.

  5. 5

    Place one glazed salmon fillet into each container.

  6. 6

    Garnish with sesame seeds and green onions. Chill immediately.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Eat within 3 days: seafood has a shorter shelf life than chicken; plan to eat salmon Monday through Wednesday.
  • 50% power reheat: reheating salmon at half power prevents drying out and avoids strong office odors.
  • Skin removal: peel crispy skin off before packing if you dislike soft reheated fish skin.
Batch Synergy

Complementary Meal Preps

Cook these alongside Pan-Seared Sweet Chili Glazed Salmon with Edamame & Brown Rice to diversify your weekly menu without extra pots: