These Meal Prep Wasabi Glazed Salmon Power Salads are high-protein, gluten-free, and totally satisfying for a week of healthy lunches. It doesn’t get much better than the simplicity, ease, and delicious flavor of a meal prep salad with salmon!

a bowl of the meal prep salad with wasabi glazed salmon on a table beside a mason jar of dressing and a few garnishes beside it

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Why We Love This Meal Prep Salad with Salmon Recipe

These Wasabi Glazed Salmon Power Salads have edamame, hard-boiled eggs, and sesame dressing, but my ginger carrot dressing would also be great with it! The crunchy shiitake bacon mushrooms go well with the Asian flavors in this big salad.

I also added in plenty of seasonal veggies, including Napa cabbage, radishes, and shredded carrots which add so much texture and mouthfeel, in addition to pairing so well with the other flavors.

The Wasabi Glazed Salmon is really easy to make and super flavorful. Just combine maple syrup, tamari, and wasabi in a ziplock bag and add the salmon. If you’ve never bought wasabi powder before, it is sold in small jars in the Japanese and/or Asian sections of good grocery stores and specialty food stores. I love the way it tastes with fish, but it’s also great in mashed potatoes!

A few bowls of meal prep salmon salads with wasabi glaze, hard boiled eggs, edamame, radishes, and shiitake mushroom bacon

Key Ingredients for This Recipe

overhead shot of maple and wasabi glazed salmon on a baking sheet beside two bowls of meal prep power salad, hard boiled eggs, and shiitake mushrooms
Meal Prep Wasabi Glazed Salmon Power Salads in two meal prep containers

Step By Step Instructions for Making This Recipe

Step 1: Marinate Salmon

Combine maple syrup, tamari, and wasabi in a large resealable bag. Add salmon and refrigerate for 30 minutes.

Step 2: Arrange Oven

Arrange the oven rack so it’s in the upper third of the oven. Turn the broiler to high, and line a rimmed baking sheet with aluminum foil.

Step 3: Broil Salmon

Remove the salmon from the marinade and set it on the foil. Broil the salmon until just barely cooked through, which will take about 5 to 8 minutes. The maple will cause the salmon to brown quickly so keep an eye on it! Let the salmon cool, and then flake.

Step 4: Create Salad Base

Meanwhile, arrange cabbage in five large resealable containers, divided evenly. Top with the salmon, edamame, radishes, scallion, carrots, and eggs evenly throughout the containers. Covered salad can be refrigerated for up to 4 days. Keep the shiitake bacon separate for the crispiest texture, and the dressing can be packed into small jars to take on the go.

wasabi glazed meal prep salmon in a salad with shiitake mushroom bacon and hard boiled eggs

FAQs and Expert Tips for this Meal Prep Salmon Salad

How do I make the perfect hard-boiled egg?

Place eggs in the bottom of a small saucepan. Cover generously with cold water. Set over high heat and bring to a simmer. Reduce heat to maintain a gentle boil and cook for 9 minutes. Remove from the heat and run cold water into the pot continuously for 3 minutes. Drain and peel the eggs.

Can I substitute different ingredients in this salad?

Of course! Substitute your favorite veggies and salad fixings. The beauty of salads is that you can keep them fresh by swapping out different ingredients and you’ll never get sick of them.

Nutrition Highlights for These Meal Prep Salmon Power Salads

  1. Salmon is packed full of omega-3 fatty acids which fight against inflammation and protect your heart.
  2. Vegetables, especially beans and greens, are loaded with fiber. Fiber helps feed your gut, regulate your blood sugar and digest the nutrients in your food.
  3. Edamame is a tasty legume that has 17 grams of protein and 8 grams of fiber per 1 cup serving.
  4. The yolk of an egg contains all the vitamins and minerals found in that egg, just like the germ of a seed. Egg yolks are good sources of several nutrients including vitamin D, vitamin B12, and folate. Bonus: their protein and fat keep you more full for longer!

Additional Salad and Meal Prep Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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These Meal Prep Wasabi Glazed Salmon Power Salads are high protein, gluten-free and low carb and totally satisfying for a week of healthy lunches. #salmon #mealprep #glutenfree #highprotein

Meal Prep Wasabi Glazed Salmon Power Salads

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5 from 6 reviews

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Description

These Meal Prep Wasabi Glazed Salmon Power Salads are high-protein, gluten-free, and totally satisfying for a week of healthy lunches. It doesn’t get much better than the simplicity, ease, and delicious flavor of a meal prep salad with salmon!

Ingredients

Units Scale
  • 1 tablespoon maple syrup
  • 1 tablespoon reduced-sodium tamari
  • 1 teaspoon wasabi powder
  • 8 ounces salmon, skin removed
  • 10 cups thinly sliced Napa cabbage
  • 1 1/2 cups edamame
  • 1 cup sliced radishes
  • 1 cup sliced scallion
  • 1 cup shredded carrots
  • 4 hard boiled eggs, peeled and cut into wedges see tip*
  • 1 batch shiitake bacon
  • 3/4 cup sesame dressing

Instructions

  1. Combine maple syrup, tamari and wasabi in a large resealable bag. Add salmon and refrigerate 30 minutes.
  2. Arrange oven rack in upper third of the oven. Turn broiler to high. Line a rimmed baking sheet with aluminum foil.
  3. Remove salmon from the marinade and set on the foil. Broil salmon until just barely cooked through, 5 to 8 minutes. Cool and flake salmon.
  4. Meanwhile, arrange cabbage in five large re-sealable containers, dividing evenly. Top with the salmon, edamame, radishes, scallion, carrots and eggs, dividing evenly. Cover salads and refrigerate up to 4 days. Keep shiitake bacon separate for the crispiest texture. Dressing can be packed into small jars.

Notes

Tip* To hard boil eggs: Place eggs in the bottom of a small saucepan. Cover generously with cold water. Set over high heat and bring to a simmer. Reduce heat to maintain a gentle boil and cook for 9 minutes. Remove from the heat and run cold water into the pot continuously for 3 minutes. Drain and peel the eggs.

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 379
  • Fat: 21.3g
  • Saturated Fat: 3.3g
  • Carbohydrates: 17g
  • Fiber: 6.5g
  • Protein: 26.2g

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