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Home > Recipes > Rice

Salmon Fried Rice with Teriyaki Sauce

Published: Mar 25, 2020 • Updated: Aug 25, 2022 by: Mella • Leave a Comment

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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.

how to make salmon fried rice
Jump to:
  • Salmon Fried Rice Ingredients
  • Teriyaki Sauce Ingredients
  • How to make Salmon Fried Rice
  • Other veggies you can use
  • Frequently asked questions
  • Complete Recipe

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!
what you need to make salmon fried rice

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

Baked Spicy Salmon with Gochujang
Braised Chicken in Soy Ginger Sauce
Quick and Easy Korean Beef Bulgogi
Soy Garlic Chicken Wings

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.

step by steps to make fried rice

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.

seafood fried rice recipe

Other veggies you can use

  • Red bell pepper - chopped
  • Green beans - chopped
  • Carrots - minced
  • Shredded lettuce

Frequently asked questions

How can I use freshly cooked rice for fried rice?

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.

Can I make the teriyaki sauce without mirin?

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.

Can I use canned salmon for fried rice?

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!

  • Coconut Mochi Donut (Carioca/Cascaron)
  • Garlic Egg Fried Rice (Sinangag)
  • Easy Mango Sticky Rice (30 mins soaking)
  • Easy Instant Pot Congee Recipe
  • 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

Complete Recipe

salmon fried rice teriyaki sauce

Salmon Fried Rice with Teriyaki Sauce

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This is an easy fried rice recipe made with salmon and homemade teriyaki sauce. Quick and easy to make using fresh salmon fillets or canned salmon.
Makes (tap to scale):3 - 4
Prep Time:10 mins
Cooking Time:10 mins
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Ingredients
 

  • 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

Homemade Teriyaki Sauce

  • 2 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 ½ teaspoon brown sugar (or white, add more if preferred)
  • 2 teaspoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic (grated)
  • salt and pepper (to taste)

Instructions

  • 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:

  1. 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.
  2. 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.
  3. Make it kid-friendly - omit mirin (which contains alcohol) and add a little bit more sugar to the sauce to compensate for the sweetness.
  4. Sugar can be substituted with honey. Start with 1 tablespoon for every 2 tablespoon soy sauce and adjust from there.
  5. 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.
  6. Cooking tip: TOSS instead of STIR to keep the shape of the salmon.
Author : Mella
Course : Main Course
Cuisine : Japanese
Keyword : salmon fried rice, seafood fried rice recipe
Nutrition Facts
Salmon Fried Rice with Teriyaki Sauce
Amount per Serving
Calories
545
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
236
mg
79
%
Sodium
 
920
mg
40
%
Potassium
 
823
mg
24
%
Carbohydrates
 
58
g
19
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
35
g
70
%
Vitamin A
 
584
IU
12
%
Vitamin C
 
7
mg
8
%
Calcium
 
80
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

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