This is an easy salmon fried rice recipe seasoned with a sweet and savory homemade teriyaki sauce. This one-pan dish is quick and easy to make. You can use fresh salmon fillets or canned salmon to make it even more simple.
Salmon Fried Rice Ingredients
Simple ingredients that you probably already have in your pantry/fridge:
- Cooked Rice – you can use day-old rice or freshly cooked cooled rice. Yes, you can use freshly cooked. More on this later.
- Salmon fillet– use fresh salmon fillet or canned salmon for convenience.
- Green onions (scallions) – for crunch, color, and flavor.
- Vegetables – the flavor of corn kernels and mung bean sprouts compliment the salmon and teriyaki sauce so well.
- Eggs – what completes any fried rice dish into an all-in-one meal.
- Butter - instead of vegetable oil. Trust me this will make your fried rice even more delicious!
Teriyaki Sauce Ingredients
Made of classic Japanese teriyaki sauce ingredients. This recipe perfectly complements the flavor of salmon. It has a perfect balance of sweet, and salt and makes the salmon less "fishy".
- Soy sauce – use regular soy sauce or less sodium soy sauce. 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 sweetness 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.
More Recipes with Mirin
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 granule 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.
Other veggies you can use
- Red bell pepper - chopped
- Green beans - chopped
- Carrots - minced
- Shredded lettuce
Frequently asked questions
To 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.
Yes, you can make teriyaki sauce without mirin. 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.
Definitely! Using canned salmon will make this dish, even more, easier and more 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 Chicken with Pineapple
- Pork Fried Rice
- Quick and Easy Korean Beef Bulgogi
- Ground Pork and Green Bean Stir fry
- Brown Fried Rice with Chinese Sausage
- Sweet and Sour Whole Fish
Salmon Fried Rice with Teriyaki Sauce
- 1 tablespoon butter
- 12 oz / 340g fresh salmon fillet (or canned salmon, note 1)
- 3 cups cooked rice (note 2)
- 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:
- 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.
- Rice - use day-old or freshly cooked. If using freshly cooked rice: cook it 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.
- Make it kid-friendly - omit mirin (which contains alcohol) and add a little bit more sugar to the sauce to compensate for the sweetness.
- 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.
- Cooking tip: TOSS instead of STIR to keep the shape of the salmon.
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