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Teriyaki Salmon with Fried Rice

This Teriyaki Salmon with Fried Rice is bursting with flavor! Sweet, savory salmon meets colorful veggie fried rice for an easy, satisfying dinner.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Fried Rice, Quick, Salmon, Teriyaki
Servings: 4 servings

Ingredients

  • 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

Instructions

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.

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.

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.

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.
  • 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.

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.

Equipment

  • Non-stick skillet or frying pan
  • Mixing Bowl
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons

Notes

  • Use day-old rice for the best fried rice texture and to prevent mushiness.
  • Adjust soy sauce and honey amounts to balance the teriyaki sauce saltiness to your preference.
  • Feel free to swap mixed vegetables for seasonal produce or add tropical fruits like pineapple for a twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to keep salmon moist.
  • For soy-free option, substitute soy sauce with coconut aminos.