Teriyaki Garlic Salmon with Fried Rice

Teriyaki garlic salmon with fried rice combines glazed fish with vegetables, pineapple, and scrambled eggs. The rice cooks separately from the salmon, keeping its savory seasoning distinct from the teriyaki butter. Prepare the sauces and chop the vegetables before heating either pan. Jump to the recipe card for the complete measured recipe.

Ingredients for Teriyaki Garlic Salmon with Fried Rice

For the Salmon

• 4 salmon fillets, about 6 oz each
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp butter
• 3 cloves garlic, minced
• ¼ cup teriyaki sauce
• 1 tbsp chopped fresh parsley

For the Fried Rice

• 4 cups cooked and chilled white rice
• 2 tbsp vegetable oil
• 2 large eggs, beaten
• 1 cup broccoli florets, chopped
• ½ cup diced onion
• ½ cup diced carrots
• ½ cup pineapple chunks
• 3 green onions, sliced
• 3 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• ½ tsp garlic powder
• ¼ tsp black pepper

For Serving

• ½ cup yum yum sauce
• ¼ cup teriyaki sauce

Use cooked, refrigerated rice

The rice quantity is measured after cooking and chilling. Raw rice cannot be substituted directly into the short stir-fry stage. If cooking a new batch, allow time to cool it promptly in shallow containers and refrigerate it before use. Break up cold clumps before adding them to the skillet so they heat evenly rather than remaining dense in the middle.

There are separate teriyaki portions for glazing the salmon and serving at the table. Keep the serving sauce and its utensils away from raw fish. Drain pineapple well so its juice does not turn the rice wet. Chop broccoli and carrots small enough to soften during the brief vegetable cooking stage, and keep the green onions for the finish.

How to Cook the Salmon and Fried Rice

1. Season the salmon.

Pat the salmon dry. Season with garlic powder, smoked paprika, black pepper, and salt.

2. Sear the salmon.

Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for 4 to 5 minutes on the first side. Flip and cook for another 3 to 4 minutes until the salmon is cooked through.

3. Add the garlic teriyaki glaze.

Reduce the heat to medium. Add the butter and minced garlic and cook for about 30 seconds. Pour in the teriyaki sauce and spoon the garlic butter glaze over the salmon. Sprinkle with parsley and remove from the skillet.

4. Cook the eggs.

Heat 1 tablespoon vegetable oil in a large skillet or wok. Add the beaten eggs and scramble until just cooked. Transfer to a plate.

5. Cook the vegetables.

Add the remaining vegetable oil. Stir-fry the broccoli, onion, and carrots for 3 to 4 minutes until slightly tender.

6. Make the fried rice.

Add the chilled rice and pineapple. Stir-fry for 2 to 3 minutes, then add the soy sauce, sesame oil, garlic powder, and black pepper. Toss until everything is hot and evenly seasoned.

7. Finish the rice.

Return the scrambled eggs to the skillet and add the green onions. Toss everything together until well combined.

8. Serve.

Spoon the hot fried rice onto plates and add the garlic teriyaki salmon. Serve with yum yum sauce and extra teriyaki sauce on the side.

Tips for Glaze and Rice Texture

Dry salmon before seasoning and allow its first surface to set before turning. A wide spatula supports the fillet better than tongs once the flesh starts to flake. Check the thickest part reaches 145°F, using safe minimum temperature guidance. Fillet thickness changes the timing even when portions have the same weight.

Reduce the heat before adding garlic, butter, and teriyaki. The sugary sauce can catch quickly against an overheated pan. Spoon it over the fish instead of repeatedly flipping the fillets through it. Remove cooked fish once glazed rather than keeping it simmering while the fried rice finishes.

A wide rice skillet is useful because spreading the grains increases contact with the hot surface. Cook in batches if necessary. Keep eggs separate while the vegetables soften, then return them at the end as directed. This preserves recognizable egg pieces instead of breaking them down while stirring raw vegetables. Reheat refrigerated rice thoroughly, including the center of any remaining clumps.

Serving and Storage

Serve the salmon over or beside the fried rice, with yum yum sauce and extra teriyaki offered separately. Adding both sauces at the table gives each person control over sweetness and salt. For another rice dinner, see teriyaki chicken and shrimp fried rice. For fish without a sweet glaze, try skillet lemon garlic butter salmon.

Refrigerate leftovers promptly in shallow covered containers, storing rice and fish separately if convenient. Reheat to 165°F throughout and stir the rice to eliminate cold spots. Add fresh serving sauce afterward. Salmon becomes firmer and rice absorbs moisture during storage, so expect the reheated meal to differ from the freshly finished version.

Frequently Asked Questions

Teriyaki Garlic Salmon Recipe Card