Teriyaki Salmon with Fried Rice

If you’re craving a dinner that’s both comforting and packed with flavor, then Teriyaki Salmon with Fried Rice is your new go-to. This dish beautifully combines succulent salmon glazed in a sweet and savory teriyaki sauce alongside vibrant, fluffy fried rice loaded with colorful veggies and a hint of garlic. It’s a harmonious blend of textures and tastes that’s as satisfying to make as it is to eat. Whether you’re cooking for your family or impressing guests, this recipe is straightforward, quick, and endlessly delicious.

What You’ll Love About This Recipe

• Balanced flavors: The honey and soy sauce marinade strikes the perfect sweet and salty note that complements the rich salmon.
• One-pan fried rice: The easy fried rice packs in veggies and eggs, making it a well-rounded side that cooks up quickly.
• Simple ingredients: Pantry staples come together to create a restaurant-worthy meal without any fuss.
• Perfectly portioned: Four salmon fillets ensure everyone gets a generous serving.
• Adaptable: Swap in your favorite vegetables or try different garnishes to make it your own.

What’s in the Bowl

• 4 salmon fillets
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 3 cups cooked rice
• 2 tablespoons vegetable oil
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 2 green onions, chopped
• 2 eggs, beaten
• Salt and pepper to taste
• Sesame seeds for garnish

Must-Have Equipment

• Non-stick skillet or frying pan – to cook the salmon and fry the rice evenly.
• Mixing bowl – for whisking together the teriyaki sauce ingredients.
• Spatula or wooden spoon – for stirring the fried rice without breaking the rice grains.
• Measuring cups and spoons – to get the marinade and seasonings just right.

Teriyaki Salmon with Fried Rice: How It’s Done

Step 1: Prepare the Teriyaki Sauce

In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced ginger, and minced garlic until the honey dissolves completely. This is your flavorful teriyaki marinade and glaze.

Step 2: Marinate the Salmon

Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let them marinate for at least 15 minutes, or up to 30 for more intense flavor. Reserve the remaining sauce for glazing while cooking.

Step 3: Cook the Salmon

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Remove the salmon from the marinade (discard the marinade it sat in) and place fillets skin-side down if applicable. Cook for about 4-5 minutes per side, basting occasionally with the reserved teriyaki sauce. The salmon should be opaque and flake easily with a fork.

Step 4: Make the Fried Rice

While the salmon cooks, heat the remaining 1 tablespoon of vegetable oil in another pan over medium-high heat. Add the mixed vegetables and sauté until tender, about 3-4 minutes. Push the veggies to one side of the pan and pour in the beaten eggs on the other side. Scramble the eggs gently until cooked through.

Step 5: Combine Rice and Season

Add the cooked rice to the pan with the veggies and eggs. Stir everything together and cook for 2-3 minutes to warm through. Season with salt and pepper to taste. Toss in the chopped green onions for a fresh bite.

Step 6: Plate and Garnish

Serve each salmon fillet on a bed of fried rice. Drizzle with any extra teriyaki sauce if you like, and sprinkle with sesame seeds for a nutty crunch and visual appeal.

Seasonal Spins

• Swap the mixed vegetables for fresh seasonal produce like asparagus in spring or sweet corn and zucchini in summer.
• Add diced pineapple or mango chunks to the fried rice for a tropical twist.
• Top the salmon with thinly sliced radishes and fresh cilantro for a bright, herbal note.
• Use brown rice or cauliflower rice for a whole grain or lower-carb alternative.

Things That Go Wrong

• Salmon overcooks and dries out: Keep a close eye while cooking and remove the salmon from heat as soon as it flakes easily with a fork.
• Fried rice turns mushy: Use day-old, chilled rice for best texture and avoid stirring too vigorously.
• Teriyaki sauce tastes too salty: Adjust soy sauce quantity or balance with a bit more honey depending on your preference.
• Vegetables become soggy: Sauté veggies just until tender-crisp for the best bite.

Store, Freeze & Reheat

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon and fried rice in a skillet or microwave until heated through. Avoid overcooking the salmon during reheating to maintain its moist texture. This dish isn’t ideal for freezing as the texture of the fried rice and salmon may change, but if you must, freeze separately and thaw overnight before reheating.

Quick Questions

Can I use fresh salmon instead of fillets?

Fresh salmon cut into fillets is perfect for this recipe. Just make sure the pieces are evenly sized to cook uniformly.

What can I substitute for soy sauce?

If you’re avoiding soy, coconut aminos make an excellent alternative with a similar umami flavor and less sodium.

Is it better to use day-old rice or freshly cooked?

Day-old rice works best for fried rice because it’s drier and prevents the dish from becoming mushy. If you only have freshly cooked rice, spread it out on a tray to cool and dry before using.

Can I add more protein to the fried rice?

Absolutely! Cooked shrimp, diced chicken, or tofu cubes can be tossed in with the vegetables and eggs for extra protein.

Healthy-ish Favorites

• Baked Sweet Chili Salmon – Another flavorful salmon dish with a spicy-sweet glaze.
• Sheet Pan Salmon With Peach Sriracha Glaze – A juicy salmon recipe with a tangy fruit twist.
• Oven Baked Chicken And Rice – A comforting one-pan meal featuring tender chicken and fluffy rice.

That’s a Wrap

Teriyaki Salmon with Fried Rice is a winning weeknight meal that feels special but comes together with ease. The luscious glaze on the salmon paired with vibrant, veggie-packed fried rice hits all the right notes for flavor and nutrition. Best of all, it’s versatile enough to adapt to whatever you have on hand or whatever’s in season. Next time you want a dinner that’s both wholesome and indulgent, you’ll know exactly what to make. Grab your skillet, and let’s get cooking!

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