Make the sauce: In a small bowl, whisk honey, minced garlic, soy sauce (or tamari), lemon juice, and rice vinegar. Add sesame oil and red pepper flakes if using. Taste and adjust sweetness or acidity. If you like a thicker glaze, whisk in cornstarch until smooth.

Prep the salmon: Pat fillets dry with paper towels. Season lightly with salt and black pepper. Drying helps the fish sear better and reduces excess moisture.

Choose your cooking method: You can bake or pan-sear. Both work well for meal prep.

To bake: Heat oven to 400°F (205°C). Line a sheet pan with parchment. Place salmon fillets on the pan and spoon about half the sauce over each piece. Bake 9–12 minutes, depending on thickness, until the center is just opaque and flakes easily.

To pan-sear: Heat a large skillet over medium-high with a little oil. Place salmon skin-side down (if using skin-on) and cook 3–4 minutes until the edges turn opaque. Flip carefully, lower heat to medium, and pour in the sauce. Cook 2–4 more minutes, basting, until the sauce is glossy and the salmon is just cooked.

Thicken extra glaze (optional): If you saved some sauce, simmer it in a small pan for 1–2 minutes until slightly thickened. This makes a great drizzle for serving.

Cook your sides: While the salmon cooks, make rice or quinoa according to package directions. Roast veggies at 425°F (220°C) with a little oil, salt, and pepper for 12–18 minutes, or steam for a faster option.

Assemble meal prep bowls: Divide rice or grains among 4 containers. Add roasted or steamed veggies. Top with a salmon fillet. Spoon any remaining glaze over the salmon.

Finish and garnish: Sprinkle with sesame seeds and scallions. Add lemon wedges to brighten the meal right before eating.

Cool before sealing: Let containers cool on the counter 15–20 minutes before closing to avoid condensation and soggy sides.