This easy salmon fried rice uses homemade teriyaki sauce for its seasoning. Made of classic Japanese ingredients. It is sweet, fragrant and savory and goes so well with the fish and rice. This one-pan dish is quick and easy to make as a main for family dinner. Use fresh salmon fillet if you're feeling fancy or canned salmon to make it even more simple.
Salmon fried rice ingredients
- Cooked Rice – you can use day-old or freshly cooked cooled rice. Yes, you can use freshly cooked. More on this later.
- Green onions (scallions) – for crunch, color, and flavor.
- Vegetables – I find corn kernels and mung bean sprouts to be the perfect add-ins for this salmon fried rice. There's just something about the combination that complements the flavor of the salmon.
- Eggs – what completes any fried rice dish into an all-in-one meal.
- Salmon fillet– we'll it is Salmon fried rice! Feel free to substitute with other proteins like chicken, pork and shrimp.
- Butter - instead of regular cooking oil. Trust me this will make your fried rice even more delicious!
Homemade teriyaki sauce for salmon
Teriyaki sauce comes in different variations. This recipe involves ingredients that perfectly complement the flavor of salmon. It has a perfect balance of sweet, salt and makes the salmon less "fishy".
- Soy sauce – either light or all purposes is fine here. Do not use dark soy sauce. It's just too strong for this dish.
- Mirin - is a popular condiment in Japan made of sweet rice wine. It adds sweetness and gives the signature aroma of teriyaki sauce. You can buy this in many Asian stores or online (link in recipe card).
- Vinegar - helps erase the fishy smell of the salmon. It also balances the sweet and salt of the sauce.
- Brown Sugar or honey - use alternatively. For brown sugar, start with 2-3 teaspoon per 2 tablespoon of soy sauce. Adjust as necessary. If using honey, start with 1 tablespoon and adjust from there.
- Ginger and garlic - add depth of flavor and also helps mask the fishy smell of the salmon.
How to make Salmon Fried Rice
Start by stir-frying the salmon in butter and teriyaki sauce. This makes each piece of the salmon flavored with the sauce. Gently stir if you want to retain the shape of the salmon.
Next, add the corn kernels and green onions. This will only take a minute to cook. If using other hard vegetables like broccoli and carrots slice into small bits and stir-fry BEFORE the salmon until partially cooked.
Stir in the rice and add the remaining sauce. Carefully toss until each rice granules is coated with the sauce. Push to one side and cook the eggs until fully set. Toss everything together. Top with mung bean sprouts and green onions for an added crunchy texture.
How can I use freshly cooked rice for fried rice?
Cook your rice as you normally do but with a little less water than usual i.e. reduce up to ½ cup of water. This will prevent the rice from being too starchy. Once the rice is done, spread it onto a plate so it will cool off faster. Then transfer the rice into the fridge and let it sit there until you’re ready to cook.
Can I make the teriyaki sauce without mirin?
Yes, you can. Just add a little bit more sugar to the sauce to compensate for the sweetness.
Also, a teriyaki sauce without mirin (i.e. alcohol) can make the fried rice kid-friendly. Thus, you won't have to make a separate meal for your little ones.
Can I use canned salmon for fried rice?
Definitely! Using canned salmon will make this dish, even more, easier and convenient to make. I recommend using canned salmon with a neutral flavor (e.g. with water or oil). Don't use salmon with mayonnaise or other strong flavors.
Love Asian flavors? Try these recipes!
- Thai Basil Beef Zucchini Stir-fry
- Quick and Easy Beef Stir-fry
- Sweet and Sour Whole Fish
- Misua Soup with Sesame Pork Meatballs
- Sweet and Sour Chicken with Pineapple
- Pork Fried Rice
- Quick and Easy Korean Beef Bulgogi
- Pork and Shrimp Lumpiang Shanghai
- Sweet and Sour Whole Fish
- Pork Humba
- Ground Pork and Green Bean Stir fry
- Brown Fried Rice with Chinese Sausage
Salmon Teriyaki Fried Rice
- 1 tablespoon butter
- 12 oz / 340g fresh salmon fillet (or canned salmon)
- 3 cups cooked rice
- ½ cup scallions (chopped)
- ½ cup corn kernels
- ½ tablespoon oil
- 3 eggs (lightly beaten)
- ½ cup mung bean sprouts
- Lay salmon flat in a chopping board. Remove all the pin bones using a plier, pulling it out at an angle. Next, remove the skin from the salmon using a sharp knife. Slice into small cubes.
- Combine all the teriyaki sauce ingredients in a bowl. Stir until sugar has dissolved. Taste and adjust sugar/ vinegar/ soy sauce based on preference.
- Melt butter in a nonstick skillet or wok over medium heat. Add the salmon pieces and drizzle with a couple of teaspoons teriyaki sauce. Gently toss until fish is half-cooked.
- Add corn kernels and half of the scallions. Continue cooking for 1 to 2 minutes. Add the cooked rice and pour the remaining teriyaki sauce. Toss everything together and cook until liquid evaporates.
- Shove rice to the side of the wok / skillet. Add ½ tablespoon oil into the cleared space move wok so the heat is centred over the cleared space. Pour in egg, cook it through properly, don't "soft scramble".
- Stir the egg into the rice. Add mung bean sprouts and remaining scallions. Toss again for another minute. Remove from heat and serve immediately!
Recipe Notes and Tips:
- Rice - use day-old or freshly cooked.
- Make it kid-friendly - omit mirin (which contains alcohol) and add a little bit more sugar to the sauce to compensate for the sweetness.
- If using canned salmon - use canned salmon with a neutral flavor (e.g. with water or oil). Don’t use salmon with mayonnaise or other strong flavors.
- Sugar can be substituted with honey. Start with 1 tablespoon for every 2 tablespoon soy sauce and adjust from there.
- Other recommended vegetables: green peas, shredded lettuce or napa cabbage, carrots and broccoli
- If using other hard vegetables like broccoli and carrots slice into small bits and stir-fry BEFORE the salmon until partially cooked.
- TOSS instead of STIR to keep the shape of the salmon.