Teriyaki Salmon & Vegetable Fried Rice Skillet

Table of Contents

This vibrant one-skillet Teriyaki Salmon & Vegetable Fried Rice is a delicious fusion of sweet, savory, and umami-packed flavors. Golden-seared salmon fillets are glazed with teriyaki sauce and served over hearty fried rice loaded with colorful vegetables like broccoli, carrots, and red bell peppers. It’s a wholesome, protein-rich dish that comes together quickly — perfect for weeknight dinners with minimal cleanup.

Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

For the Salmon:

4 salmon fillets (about 5–6 oz each, skinless or skin-on)

Salt and black pepper, to taste

1 tbsp olive oil or sesame oil

1/3 cup teriyaki sauce (store-bought or homemade)

For the Fried Rice and Vegetables:

3 cups cooked rice (preferably day-old, jasmine or long-grain)

2 tbsp vegetable or sesame oil

1 1/2 cups broccoli florets

1 large carrot, thinly sliced

1 red bell pepper, diced

2–3 garlic cloves, minced

1/2 cup green onions, sliced (plus more for garnish)

2 tbsp soy sauce

1 tbsp oyster sauce (optional for extra umami)

1 tsp sesame oil (optional, for aroma)

Instructions

Step 1: Cook the Salmon

Pat the salmon fillets dry and season lightly with salt and pepper.

Heat 1 tbsp olive or sesame oil in a large skillet over medium-high heat.

Step 2: Stir-Fry the Vegetables

In the same skillet, add 2 tbsp oil and heat over medium-high.

Add garlic and cook until fragrant (about 30 seconds).

Toss in carrots, broccoli, and bell pepper. Stir-fry for 4–5 minutes until vegetables are crisp-tender.

Step 3: Fry the Rice

Add the cooked rice to the skillet with vegetables. Break up clumps and mix well.

Add soy sauce, oyster sauce (if using), and a drizzle of sesame oil.

Stir-fry for 3–4 minutes until rice is heated through and slightly crisp.

Stir in sliced green onions and mix well.

Step 4: Finish and Serve

Nestle the salmon fillets back into the skillet over the rice.

Drizzle a little more teriyaki sauce if desired.

Garnish with extra green onions and serve hot.

Tips

Day-old rice works best for fried rice — it’s drier and fries better without becoming mushy.

Sear the salmon skin-side down first for a crispy texture.

Customize veggies with what you have: zucchini, snap peas, mushrooms, or edamame work well.

Use low-sodium soy sauce to control saltiness, especially with teriyaki and oyster sauces added.

Add a splash of rice vinegar or lime juice before serving to brighten flavors.

Variations

Spicy Kick: Add sriracha, red pepper flakes, or diced jalapeños for heat.

Pineapple Twist: Toss in pineapple chunks for a sweet-tangy contrast.

Protein Swap: Use shrimp, tofu, or chicken in place of salmon.

Grain Options: Try cooked quinoa, brown rice, or cauliflower rice for low-carb versions.

Teriyaki Glaze: Make a homemade glaze with soy sauce, honey, garlic, ginger, and cornstarch slurry.

FAQs

Q: Can I use frozen salmon fillets?
A: Yes, just thaw completely and pat dry before searing to prevent steaming.

Q: What if I don’t have teriyaki sauce?
A: Mix 1/4 cup soy sauce with 1 tbsp honey, 1 tsp grated ginger, 1 garlic clove, and 1 tsp cornstarch with 2 tbsp water. Simmer until thickened.

Q: Can I meal prep this?
A: Absolutely. Store the rice and salmon separately for up to 3 days. Reheat gently to keep the salmon moist.

Nutrition (Per Serving – Approximate)

Calories: 520

Protein: 35g

Carbohydrates: 38g

Fat: 25g

Fiber: 4g

Sugar: 8g

Sodium: 850mg

Note: Values will vary depending on exact ingredients used.

Conclusion

This Teriyaki Salmon & Vegetable Fried Rice Skillet is a complete, satisfying meal loaded with flavor, nutrients, and texture. It’s quick enough for weeknights yet impressive enough for guests — and cleanup is a breeze thanks to the one-pan method. With its bright vegetables, rich salmon, and sweet-savory sauce, it’s a go-to recipe you’ll want to make again and again.